Tell me about rice cookers since I can't cook stovetop rice!

[Anonymous]

Anonymous wrote:

Anonymous wrote:They also sell rice in a bag that you boil in water and microwavable rice in pouches. Pretty much idiot proof, but a rice cooker is nice if you get a keep warm option one.

That stuff is not at all the same. Ick.

+1 That stuff tastes gross. Rice cookers foreva!

[Anonymous]

Anonymous wrote:Or you can do what I do. Take 1 cup rice and 3 and 1/2 cups of water in a microwave safe glass container (at least 7 cups capacity) - microwave for 18 minutes.

+1
50 minutes for brown rice on 40% power.

[Anonymous]

Get a rice cooker at the local Korean market (H mart, grand mart, etc.) It doesn't matter what brand it is. They know their rice and stock only the best rice cookers there.

[Anonymous]

We have an Aroma brand rice cooker we got on Amazon. No fuzzy logic. I don't remember it being very expensive. Makes great rice, brown or white. Spouse is Asian and gives it two thumbs up.

[Anonymous]

I had been using the basic cooker I got in college 20+ years ago until last year. It was the standard, fill water to the line that corresponds to the number of cups of rice added. Probably would have gone a little longer with that one, but a 10 cup cooker became necessity so we got a fancy Zojirushi cooker. We eat rice at least twice/week too.

[Anonymous]

$30 at Costco. Comes with a book that shows you how to cook other stuff in it. Our recently divorced friend uses his like a crockpot.

[Anonymous]

We have this one. I use it several times a week and its awesome. I make rice (from the bag and sometimes the Near East box mixes) and also Israeli couscous.

http://www.amazon.com/Aroma-ARC-914SBD-Uncooked-Digital-Steamer/dp/B007WQ9YNO/ref=sr_1_1?ie=UTF8&qid=1406636787&sr=8-1&keywords=rice+cooker

[Anonymous]

Bake it, baby.

http://www.nytimes.com/2014/07/23/dining/fluffy-tasty-tricky.html?ref=dining&_r=0

[Anonymous]

Love the rice cooker with a timer. Coming home to rice that is hot and ready to eat is really nice. Makes dinner much simpler.

We have an Aroma 6-cup with sensor and timer.

I have never tried to steam vegetables or chicken while cooking the rice though, so I can't speak to how well that works.

[Anonymous]

Anonymous wrote:Or you can do what I do. Take 1 cup rice and 3 and 1/2 cups of water in a microwave safe glass container (at least 7 cups capacity) - microwave for 18 minutes.

Wow...I've never made rice in a microwave, but 3.5:1 ratio? That sounds like way too much water, but I guess the water boils off faster in the microwave, so you need more of it.

I make both white and brown rice in a rice cooker and it's really easy. less than 2:1 water to rice for white rice (I use about 1.75 cups water to 1 cup rice) and 2:1 for brown rice (I use Trader Joe's Brown Jasmine rice). The more water, the more gluey and sticky it is.

[Anonymous]

I love my Zojirushi. I'm sure you can get less expensive ones, but this one was $170 and worth every penny.
http://www.amazon.com/gp/product/B00007J5U7/ref=wms_ohs_product?ie=UTF8&psc=1

I had a Tiger for 18 years, but the nonstick finish flaked off. I then got a $60 Sanyo that was recommended by Cooks Illustrated, but the nonstick finish did not last more than two years.

Bought the Zojirushi in 2012 and it's going strong. I use it probably 5 times/week. It has a menu for different kinds of rice, so I don't have to put in different heat/time for brown vs. white rice. Also, I use the "quick cooking" setting to make quinoa. I now use it for quinoa as often as I do for rice. Makes it super-easy to have a bowl of cooked quinoa to add to oatmeal, salads, etc.

[Anonymous]

How is a rice cooker better than making it in the oven. Using a normal dish. That I can use for other things. And the rice is perfect every time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Or you can do what I do. Take 1 cup rice and 3 and 1/2 cups of water in a microwave safe glass container (at least 7 cups capacity) - microwave for 18 minutes.

Wow...I've never made rice in a microwave, but 3.5:1 ratio? That sounds like way too much water, but I guess the water boils off faster in the microwave, so you need more of it.

I make both white and brown rice in a rice cooker and it's really easy. less than 2:1 water to rice for white rice (I use about 1.75 cups water to 1 cup rice) and 2:1 for brown rice (I use Trader Joe's Brown Jasmine rice). The more water, the more gluey and sticky it is.

NP here -- white rice in microwave is 2:1 and you cook on 50% power for 5 minutes and then 100% power for 15 in pyrex with top on. Changed my life, since I also could never make it well on the stove.

[Anonymous]

I bought a cheap one at Target. Does a great job. I have had it for 6 years. Comes with a cook book.