Posting has been deleted already.

I had a cheapo rice cooker for a while but didn't like it. Then I started cooking rice in the pressure cooker after dcarch mentioning that that's how he cooks rice. The PC does a great job so that ended any fascination that I had with dedicated rice cookers.

If you have a PC and haven't tried rice in it, give it a whirl. No boilovers and the bowl the rice cooks in is much easier to clean than a saucepan.

Sorry about that the post just got removed and the lister contacted me.

So, I'll revise the question. Would a cheaper rice cooker like a Aroma fuzzy logic 8 cup be ok? Or a used Z... if I ever find one again. There is hope as I live in an area with a high Asian student population that attends college here. I notice often there are students trying to unload stuff including cars very quickly and cheaply.

No offence meant that only Asian students would have rice cookers.

Not to get off track.. I do not have a pressure cooker. I really need something idiot proof. I like the idea with the fuzzy logic ones that when its done it will just keep it warm.

I can't make rice except for rice a roni or zatarans. I always boil over, burn the bottom etc. I have attention deficit when it comes to cooking. I would love to make rice more often along with grains.

My mom wants to buy me a rice cooker for a gift for the new kitchen. She would buy what ever I want no matter the price. I just would feel bad telling her I want a $200 rice cooker.

The microwave rice cookers didn't work for me. Just made a mess in the mw.

I have an Aroma rice cooker I bought from Costco. It works perfectly well. I would call it idiot-proof but DH would take offense. Seriously, he just cannot cook rice on the stove or microwave, but he can do it in the automatic cooker. You will be fine with an Aroma.

I'm trying to get him to learn how to do it on the induction cooktop, but that will take a while.

Cheryl

I have an ~20 year old rice cooker that I only use when we need to serve more than four. It works perfectly and is very simple. I assume they all are simple. I have no idea why anyone would need anything that says anything about fuzzy logic or anything else. They all cook rice until it is done and keep it warm until turned off (unless the new ones have timed off cycles and I suppose they do). Get a used one for five or ten dollars. It should be fine, and if not, get another one.

don't exactly know which z rice cooker you were looking at, but the one i have makes much better rice than the el cheapo national i had previously. seriously, light and day difference.

I always do rice in the microwave. Uses stuff I already have and not one more appliance to clutter up the bench space. Never burns :-)

I do rice in the microwave, too.
It has a rice setting,
just put the rice,
the correct amount of water,
And whatever seasonings (if any) you want to use
in a microwave safe covered casserole dish,
Put it in the microwave,
Push the 'rice' button,
And presto chango,
perfect rice every time!

Totally foolproof!
(unless you use a too small dish)

Rusty

But what if the microwave does not have a rice setting, do you know what times and power level is correct.

I have tried microwave rice many times and it always boils over no matter what advice I use. My container is HUGE compared to the small amount of rice I'm cooking so that is NOT a factor. I'm seen the suggestion to add oil to the water...that does help to a degree. I've followed many different "recipes" that I've found and the recipe/method that is on the rice cooker itself. Every time the rice boils over...no matter what I try? Any suggestions besides use a large container...which I am already doing. Does the level need to be super low like 30 percent?

I just went and measured my microwave rice cooker, it is 6 inches high by 8 inches in circumference. It is a rice cooker/steamer that I've had for ages. When cooking rice, I'd say it MAY be 2 inches deep(of rice/water)..but certainly no more because I've only cooked a small amount like one cup of rice at a time.

Rinse the rice. Place in a large container with enough water to cover and an extra half an inch. Cover well with cling wrap, I usually double wrap it. Cook on high 15 minutes. Remove cling wrap. Fluff with fork. Done.

I have given up on rice in the mw. I do not have a rice button, never have had one. Have used different types of vessels including a rice cooker. It is always mushy, soupy (water doesn't absorb), or boils over. Tried rinsing the rice and other tips. This over the period of over 20 years.

So I just need to move on, lol.

Just concerned that the cheaper one may not work that well and I will be back where I started.

jadiete, your dh sounds like me. I think I going to go for the Aroma.

Thanks all!

I guess that there are several variables in rice cooking. I looked at a pressure cooking rice site that pointed out that different white rices needed four to 8 minutes of PC. That is a wide range. BTW, The package I just looked at to see what kind of rice I use says to microwave on high for 5 minutes and half power for 15 minutes.

I suppose that stove top cooking with different pans could make a difference as well.

I have always considered that rice is easy to cook but it requires precision. I have a 35 year old 1 qt. ECKO Criterion stainless sauce pan that I Always use because it has a tight fitting lid. I Iost a 2 qt. mate that would pull a vacuum if I forgot to remove the lid and let it cool too much! My successful method for inexpensive long grain white rice is the following: I heat salted water or chicken broth to a boil, then add slightly more than one half the volume of rice and watchfully bring the open pan back to almost boiling. My failures have all been from letting the rice boil for some distracted time. I cover the pan and cook on my smallest gas burner usually on its lowest setting for 22/23 minutes. If I am cooking a cup or more rather than one half cup dry rice, I increase the heat by a smidge. I don't know if electric can be set that low? Perhaps that is a cause for failure.

I used to add a drop of oil and usually added a light cup or glass upside down over the lid to weigh it down, but I don't actually think they really improved the rice.

As much as I love appliances, a rice cooker is one that I've never even considered buying.

Rice is one of the easiest things for me to make. Whether making just enough for two or for a crowd.

Perfect Rice Every Time
=======================
If you want perfect rice every time, this is the method to use. I've been following this practice for over 30 years.

Bring a large pot of water to boil, as you would if you were cooking pasta. Salt the water and add one or two cups of rice. Let the rice simmer for about 6 minutes and then do a "bite" test. Like Pasta, the rice should be almost tender or "al dente". When the rice reaches this point, drain well and put the rice back in the pot. Cover with either a tea towel or paper towels, put the lid back on the pot and let the rice steam in its own heat for 5 to 10 minutes. The rice is now ready to serve. Just fluff with a fork, and adjust seasoning, salt, pepper, herbs, etc..., and add butter (Optional). TIP: Don't stir with a spoon as it crushes the tender grains of rice.

This works for every rice variety, including, wild, long grain, short grain, brown and basmati. Basmati takes the least amount of time to cook, usually between 7 or 8 minutes. Long Grain white rice between 9 to 11 minutes and wild rice will take considerably longer.

debrak - if you get the Aroma, you can make rice in big batches and freeze for later use. We have the 10 cup Aroma, and we always make the maximum. Once it's done and cooled a little, DH portions it into meal amounts, spoons it into ziplock bags and freezes. This way we have rice available at all times. When we want it, we put the frozen rice into a bowl and microwave. Sometimes it need a sprinkle of water if it has dried out. DH does all of this without my help, so we're keeping the Aroma.

Cheryl

colleen, you directions are for white or brown rice? I've never used plastic wrap to cover as the pot I use has a nice lid...maybe that's the trick?

annt, I like the boiling way the best, it's just so easy but I do love my microwave but just can't get it right with the rice cooking. ;)

debra, the Aroma is what my cousin just bought and she really likes it, they eat rice with almost every dinner meal. We just don't eat much rice here so I don't want to buy an actual rice cooker and also I did buy one one time thinking I had to have one but it did NOT cook very well and I took it back to Macy's and decided I just didn't need to buy another one. I'd buy it somewhere that's easy to return if I were you.

The absolute easiest and foolproof method to cook rice is as follows:

1 part Rice
2 parts Water

Bring water to a boil, add rice, return to a boil. Cover and reduce heat to the very lowest setting and let stand for 12 minutes. Uncover and fluff. Works for two cups or twenty.

Steve

Well I agree that white rice is simple to cook, to me it's the >brown rice

We all have our best fool proof rice cooking methods.

This my method for any rice.

I use my pressure cooker. You do need to have a separate container for the rice inside the pressure cooker to avoid bubbling over.

Rice + water in pressure cooker. You need to experiment how much water for different kinds for rice.

If the rice comes out to hard, just add more water and cook again.

It does not matter if you cook the rice too long. The rice will not be burnt or overcooked.

dcarch

I've had a Zojirushi for over 20 years. I bought the Aroma from Costco for our weekend lake place. I never liked it as well but I think mostly because it was too big 10 cup vs my 5 cup Z. Just too big for two people. Fortunately Costco later had a Zojirushi for about $100 less than the first one I bought years ago. I bought it, took my old one to the lake and sold the Aroma at a garage sale.

The thing I really like about a rice cooker is that it keeps the rice perfect for hours so you can make anytime and don't have to worry about getting it done at the right time.

akgirl, I do brown rice in the oven, per Alton Brown's instructions. I usually stick some in when I'm baking something else, and then freeze in portions.

Brown Rice

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

I've never had nor used a rice cooker so you might still want one, but this will do in a pinch until you get one.

Annie

I like the way the Alton B's baked brown rice tastes or rather the texture is right when you cook it that way. Boiling it is a simple option but the texture isn't as good(IMHO) as the baked method.

The problem that I've been hearing most about rice cookers is that they are too hot and burn the bottom once they go to warm.

"But what if the microwave does not have a rice setting, do you know what times and power level is correct. "

Sorry, no I don't know that.

I do know the cycle takes approximately 18 minutes
for 1 cup of rice in 2 cups of water.
It seems to start on high until the water begins to boil,
Then cuts back to maybe 30 or 40 % power.
The time window just says 'sensor cooking' at first,
About halfway through, it changes to tell the remaining minutes of cooking time.

If I ever have to replace this microwave,
That rice setting is something I will look for.

Rusty

arkansas girl, mine are instructions for white rice. Brown rice takes a lot longer. Rice isn't any quicker in the microwave, just easier IMO. I've been microwaving it for nearly 30 years without a "rice" setting and it always comes out just right.
Also I do the cling wrap because I can't be bothered buying a dedicated rice cooking bowl. I think a tight seal is preferable not only for cooking the rice properly but also not having a huge mess in the microwave. I wrap all the way around in two directions.
My go-to bowl is a straight sided china souffle dish, I eat a lot more rice than souffles :-)

This post was edited by colleenoz on Sun, Mar 10, 13 at 6:03

AKgirl, I can't cook rice to save my life but once I found instructions for the MW, it all changed. Here you go.

Place desired amount of rice in a MW safe bowl, and cover.

For 3/4 cup of raw, add 1 1/2 cups of warm water and salt. Cook on high (1000 watts) for 12 minutes

This is for white rice.

For 1/2 cup raw, use 1 cup water and cook 9 minutes
For 1 cup raw, use 2 cups water and cook 16 minutes.

I'm starting to really feel like an idiot reading these posts. Everyone makes it seem so easy, why did it NEVER work for me?

Also, the cooking times that are being mentioned are much shorter than the times listed on the bags of rice I would purchase. Up to 45 min. from what I can recall. Do you disregard what the bag says?

You have me tempted to maybe give it one more try....

debrak are you cooking brown rice? Brown rice does take 45 minutes or until it's tender which can be even longer. White rice doesn't take that long...only like 20 minutes.

I did usually buy brown rice but sometimes white.

"----Brown rice does take 45 minutes or until it's tender ---"

Soaking rice overnight makes it quicker in cooking.

dcarch

dcarch, which further adds to my comment that brown rice is a PAIN! HAHA!

I am Asian.. So rice gets made almost everyday. We cook a variety of different rice, basmati, brown, Thai red, indian short grain etc. I used to cook in the pressure cooker like my mom for years but I bought a zojirushi 15yrs ago and never looked back. I now have a smaller 3 cup unit and it makes perfect rice. The fuzzy logic or whatever works. The cleanup is a cinch with the non-stick. The GABA rice setting is great for Thai red rice (our current favorite). I also use it for soft biryanis, pilafs, quinoa etc. I love the timer feature on Zoji - set it up in the morning and it is ready by dinner. A side of dal in the mini slow cooker and dinner is done . The rice cooker is really good in getting the exact consistency I want- harder for stir fried rice, softer for other dishes etc.

I placed the order today for the Aroma 8 cup digital, with several settings.

Can't wait to try it out.

gwlolo, All those rices and grains sound delish!

Thank you all for posting. While I may not be brave enough to try some of the recipes for stovetop or mw but I'm sure it will help others.

I will post pics once I make something in it!

I can make rice on the stove but as most people know I'm a gadget nut so when a TFal fuzzy logic rice cooker was on sale real cheap a few years ago I bought it. It works great. You just fill it with water to the graduated lines inside then pour the recommend cups of rice in as well as any spices etc. Then I put the steamer basket in filled with mushrooms/ broccoli, beans, close the lid, press the button and that's it/ All in one cooking.

I have switched to using a pressure cooker to cook rice, now that I have one, and I will not go back. I just follow the instructions that came with the pressure cooker, and brown rice cooks in about 12 minutes under pressure. I do let it sit for another 12 minutes off heat before I open the lid, however. I sometimes use seasonson broth to cook the rice, and it still gets done, although I've add issues with broth and seasonings when cooking the rice in a regular pan.

Lars

I thought I would post an update. I've been using my Aroma rice cooker for 2 months now. I am still having some issues. Does this surprise you? LOL

When I buy rice it never gives rice cooker instructions. I have tried different varieties of mostly brown rice. The instructions with the cooker are very basic. Depending on the type of rice I find it is either too dry or swimming in water. I suppose I will need to keep track of exactly how much water I use for each type of rice and how it turns out.

Gee whiz, this cooker was supposed to make things easier.

OH no, I just turned around and looked at my rice cooker, it is boiling over through the vent. I used the amount of water it said on the bag. It said 2 cups of water for 1 cup of rice. I have put in 2 cups of rice so I filled it up with water to the 4 cup line in the cooker container as the Aroma instructions state.

HELP

Just went to the Aroma website. Apparently this is common problem as it is in the FAQs. It says I should have only put the water up to the 3 1/4 up line. In the past when I follow their instuctions the rice is too dry. Today I followed the bags instructions and I have a mess. I suppose the answer is in between.

This post was edited by debrak2008 on Tue, Aug 27, 13 at 18:21

The fill line embossed on the pot is for the number of cups of cooked rice you are making. It is not for the number of cups of water. To make 2 cups of cooked rice, measure 2 cups of raw rice, using the measuring cup which came with the cookier, and add water to the 2 cup fill line on the pot.

The alternative is to ignore the markings on the pot and just measure 2 cups of water for each cup of dry rice you put in the pot.

BTW, the measuring cup which came with the cooker is not an 8 oz. cup. I think it is 6 oz.

Jim

This post was edited by jimster on Tue, Aug 27, 13 at 18:54

Jim,

You are right for white rice (according to the cooker info.) but for brown you have to add more. And you are right just to make things more confusing a cup really isn't a cup.

Well, I let it continue to boil over. Eventually stopped. Tons of starch poured out. I did rinse it so why???? The rice is sticky. Just added a cut up tomato and we will try it when the fish is done.

Jim,

You are right for white rice (according to the cooker info.) but for brown you have to add more. And you are right just to make things more confusing a cup really isn't a cup.

Well, I let it continue to boil over. Eventually stopped. Tons of starch poured out. I did rinse it so why???? The rice is sticky. Just added a cut up tomato and we will try it when the fish is done.