Why do people use rice cookers?
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Anonymous
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I would have said the same before we got a rice cooker. We got a small one then upgraded to a bigger one.
We use it all the time. It's perfect, easy, and holds temp forever. I sometimes make microwave packets if we're having tacos or something and someone wants a little rice but honestly, it is so much better in the rice cooker. Like the difference between a fresh baked cookie and a chips ahoy. |
Anonymous
Wait…you can do That in a rice cooker?! There is a Persian rice cooker? Please share |
Anonymous
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I had same question for long time. My teen asked for rice cooker. Got the 3 cup capacity with 2 settings (cook, keep warm)
It’s awesome. Love the rice cooker. Walk away without worry of scorching pan. It’s consistent even heat. Superior to gas in every way. |
Anonymous
| I don't get it either -- everyone is saying they are "no fail" but I've never messed up rice cooking it in a pot. |
Anonymous
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Who is eating all this rice?
Too many carbs!! |
Anonymous
Right...look how overweight most Asians are. Rice must be bad for you. /s 🙄 |
Anonymous
My teen boys, who row crew, swim year round, and will be out skiing all day in a snowstorm this weekend. They are eating a f@&kton of rice, along with everything else that isn’t nailed down in the kitchen. By the way, carbs are what enabled us to evolve big brains. Remember when we thought low fat/non fat was the answer? And when we thought butter was terrible and ate parkay and “I can’t believe it’s not butter”? I predict that our vilification of carbs will similarly expire. |
Anonymous
Yes, it is incredibly easy to cook rice on the stovetop. It is even easier to cook rice in a rice cooker. No need to get one if you do not want one. Though I will add an anecdote... my 77-year-old mother (who is a wonderful cook) just got a rice cooker last year. She is amazed at how easy it is as compared to her usual stovetop method and wonders why she waited so long to get one! |
Anonymous
| We wake up to freshly made hot steel cut oats every single morning. And we make rice about 2-3 times per month. For the past 20 years. |
Anonymous
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When I'm making rice, I'm usually busy cooking on the stove.
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Anonymous
Congratulations. I haven't either, but then I don't cook rice that often. If I did, I'd want a rice cooker. I once read that if someone only make toast a couple of times a year, a toaster would seem like a ridiculous waste of space, and I think that's a useful way of thinking about it. My mom has an egg poacher and eats poached eggs a couple of times a week. If there were an appliance that allowed me to hit a button and return a few minutes later to perfectly seared, still-juicy animal protein, I'd buy one immediately. |
Anonymous
| Maybe something is wrong with me. I follow the directions, rinse, use a timer, let it sit, but it always comes out mushy. I’m otherwise a great cook. I’ve learned to do a basic basmati ok, but only if I’m making less than 2 cups dry. More than that and it starts to get inconsistent. I don’t have a rice cooker, I just do my best and don’t make it often. But I can see why others get them. Also good point PP makes about it freeing up the stove top |
Anonymous
Do you use your rice cooker to make the oats? Can an Instapot function as a rice cooker? |
Anonymous
I eat a lot of rice - posted above about my stovetop cooking method which produces perfect rice every time. I make a big batch of curry about every other week or so, and on the same day I make a big batch of rice and refrigerate the leftovers - they get heated together bowl by tasty bowl. When rice - or potato, or pasta - is cooled and then reheated before eating (or eaten cold), it becomes much more of a resistant starch then when it is eaten warm just after cooking. Resistant starch feeds the gut in a different way and is a much healthier carbohydrate in that form. |
Anonymous
| To cook rice. |