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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

[/quote]

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it. [/quote]

Sorry but this is not accurate. Just going out on a limb and assume you don't have a Japanese rice cooker and you're not Asian.

Don't know the exact temp but we keep it in there all day if we want. But you can leave in there for literally hours and will taste the same the day of. If you leave it overnight (yes ppl do this) it will dry out over time. What we do is cook rice, leave for a few hours for seconds, etc. then unplug and let rice cool, refrigerate and use day old rice for fried rice.[/quote]

Sorry - meant to add - this is assuming you are using Asian / calrose rice. Other types of rice such as basmati and jasmin can be cooked in the same cooker but tend to dry out faster and not used for next day fried rice.[/quote]

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