Anonymous wrote:Trader Joe’s frozen rice in the microwave for 3 minutes is even easier!

I like Trader Joe's rice but we cook a lot of rice and somehow I screw it up once in a while. The rice cooker is just so easy.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:By the way, I don’t get white people’s love of Crockpots. Everything cooked in it tastes samey and mushy.

It’s just something that cooks food low and slow. If your food comes out all tasting the same, that’s a you problem.

NP. That is what happens in a crockpot - everything gets infused with the same flavors and the textures diminish. That’s why so many crockpot recipes tell you to sear and saute beforehand and to add acidity and wait to add certain ingredients at the end. It’s more work than just throwing stuff in and leaving it for 8 hours.

I prefer a pressure cooker.

Thought of this thread yesterday when I woke up to snow and perfectly cooked oatmeal!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Asians use rice cookers because there is a standard for perfectly cooked rice that rice cookers consistently meet

I think it’s less about standard for perfectly cooked rice, I am sure they’ve also perfected the method on a stovetop, and more a factor of quantities of rice that are bring prepared. If you ate as much rice op, and cooked it so often, you’d also invest in an appliance.

Asian wife and MIL who like to cook every meal from scratch do NOT know how to cook rice not using a rice cooker. and none of their Asian friends do either. i kid you not.

I’m Asian. I have made rice 200-250 days of the year for the past 10 years. And I made it daily from ages 5-18 while living with my parents. I have never made it on the stovetop, aside from risotto and paella. And I probably never will.

This also speaks to the longevity and reliability of an appliance that NEVER broke or needed repair. The only reason I bought new rice cookers was to buy bigger ones!

Anonymous wrote:

Anonymous wrote:By the way, I don’t get white people’s love of Crockpots. Everything cooked in it tastes samey and mushy.

It’s just something that cooks food low and slow. If your food comes out all tasting the same, that’s a you problem.

NP. That is what happens in a crockpot - everything gets infused with the same flavors and the textures diminish. That’s why so many crockpot recipes tell you to sear and saute beforehand and to add acidity and wait to add certain ingredients at the end. It’s more work than just throwing stuff in and leaving it for 8 hours.

Anonymous wrote:By the way, I don’t get white people’s love of Crockpots. Everything cooked in it tastes samey and mushy.

It’s just something that cooks food low and slow. If your food comes out all tasting the same, that’s a you problem.

By the way, I don’t get white people’s love of Crockpots. Everything cooked in it tastes samey and mushy.

I’m East Asian and love my rice cooker. This week, I dumped a bit of salsa and some spices in. Another night, I added turmeric, powdered garlic, and a dash of olive oil. I had the base for the meal cooking on its own, unsupervised, while I went to take my kid to an activity.

Anonymous wrote:

Anonymous wrote:Asians use rice cookers because there is a standard for perfectly cooked rice that rice cookers consistently meet

I think it’s less about standard for perfectly cooked rice, I am sure they’ve also perfected the method on a stovetop, and more a factor of quantities of rice that are bring prepared. If you ate as much rice op, and cooked it so often, you’d also invest in an appliance.

Asian wife and MIL who like to cook every meal from scratch do NOT know how to cook rice not using a rice cooker. and none of their Asian friends do either. i kid you not.

Foolproof, will keep it warm for 2 hrs, easier to clean bc rice bits don’t dry out and get stuck. Press one button, you’re done. No hard bits or manning the stove, rice is always perfect, and once you’re used to that, it’s really hard to eat unevenly cooked hard rice.

Anonymous wrote:When cooking rice is so easy to make on the stovetop? Why an extra appliance? The rice literally cooks itself to perfection in about 10 minutes. I can make enough for one serving in a small saucepan, or enough for a small army in a large pot, and anything in between. Is it simply because people don’t want to watch for the pot to boil? What am I missing?

What kind of crunchy ass undercooked rice are you eating with a 10 minute cook time