Automatic Rice Cooker

[toggleswitch]

Can someone PLEASE guide me as to how to use an automatic rice cooker? Can make perfect rice-palaf "manually" any time.. the rice cooker stumps me. I bought it to cook rice outside next to the BBQ in huge quantities.

[It's a 10-cup capacity Farberware brand unit with stainless steel outside and black trim] the cover fits loosely (not sealed) It is the second unit pictured in the provided link. Now... don't get cute and say "read the directions." Been there, done that. They had might as well be in Chinese.

Everywhere in the world it's:
1 cup rice to 2 cups water.
I have tried this in that cooker. NADA. I have tried
1 cup rice to 1.5 cups water and
1 cup rice to 1.0 cups water (Said to work with Japanese style "sealed" rice cookers)
I have also used the provided measuring cup to use
0.75 cups rice to 1.0 cups water. I'm about ready to kick the @#@#ing thing into orbit!!!

IMHO-
HERE IS THE WAY TO MAKE RICE

Saute 1 cup rice in a few tablespoons of oil.
*Optional => add chopped onion first if desired, then rice)
add 2 cups broth (vegetable or chicken.)
*Optional => add 1 bay leaf and or butter (1 TBS)
*Optional => add a small amount of garlic powder
*Optional => add 1 TBS tomato, ketchup, sauce etc.
Salt & Pepper to taste, but salt in broth should suffice.

The recipe can be doubled to serve about 6-8 people.

Cover and simmer over low heat for 14 to 20 minutes Depending on the brand and grain-length of rice. If not done enough turn off heat.. leave covered.. and let it steam further. (residual heat on electric stoves is perfect for this.)

DO NOT STIR MORE THAN ONCE OR TWICE, QUICKLY.
Trick is to steam it.

Thank you so much.

http://www.sallyskitchen.com/html/reviews.html

 

[petek]

What type of rice are you using?
I use plain old long grain rice in a B&D rice cooker/steamer and it works fine everytime with 2 to 1 ratios. I'd suggest calling Ann B Davis, but she'll tell you to use Minute Rice and a glass of orange juice

 

[toggleswitch]

Brand of rice

I have tried Uncle Ben's, Carolina and Camilla.

It's probably something so simple and self-evident such as it can't handle small quantites, when designed for huge quantites.

 

[alr2903]

Hiya toggle

The little plastic measuring cup that comes in the cookers, or at least mine are a tad under a full 8 oz. cup. Add the number of cups of long grain rice, then fill the water to the corresponding number on the side of the cooking pot, should work. We have a large hitachi (seldom used) and little cheapy westinghouse from k mart that is a 4 cup cooker ( use it alot). Do you have the little plastic measuring cup? Hope this helps.

 

[maytagbear]

John Thorne, in the book

"Pot On The Fire," talked about using a rice cooker. He also said that the manual that came with his cooker was (paraphrased)
"badly translated Chinglais."
He and his wife Matt (Martha), eventually gave up on the thing, and said something along the lines of "we don't eat enough rice for a rice cooker."

{John Thorne writes about food in a engaging, smart, friendly way. I can't say enough about his books.}

You might try calling Farberware. I've had to call KitchenAid, and Cuisinart before, and they've been willing to help.

This goes to one of my main gripes with how small appliances are sold these days. You can't open the boxes and compare the manuals!

Also, there is a book by Beth Hensperger on rice cooker cooking. I don't have a rice cooker, but her bread machine book was very good and reliable, and I would imagine this rice cooker book would be equally good. My public library has a copy.

I've been interested in rice cookers, but I have a stove (with pans), a microwave, and a pressure cooker
Don't think I really should add another device.
("Should" being the key word!)

Lawrence/Maytagbear

 

[neptune2000]

Rice Cooker - Try this....

Well,
I've been using rice cookers for a long time - and tried many brands - they will all work. Try this method.

Use the 1 : 1.5 ratio to rice/water.

Add the optional salt and butter - whatever.

Start immediatly after adding the water - don't let it sit around on the counter etc.

When you hear it bubbling, or the cover is dancing - stir the rice ONCE with a chopstick or something similar. replace lid, and let it finish.

When you hear the Click - or the ting - or whatever your brand calls it - just leave it alone for a minute or two - then - and only then - " Fluff " the rice with a fork or a rice paddle - don't get to exhuberant here - just turn it some - do NOT stir it - lift from bottom to top.

Put the lid back on , but not completely - set it off a bit so that some of the remaining steam can escape. Leave it like this for ten minutes or more.... then replace lid until ready to serve. It can stay like this for up to 2 hours.

Hope this helps....

Neptune2000

 

[petek]

But which type Uncle Bens etc are you using..rice cookers are meant to be used for non-adulterated rice, not par boiled and/or converted or minute rice. And you NEVER peek inside to give it a stir!!!
Don't you think adulterated is a good word..should be used whenever possible I think...lol

 

[david]

I would love to have a rice cooker

But my wife says it's easy to make on the stove. She does a great job of it, too. It will boil over in a heartbeat. I love gadgets myself-I'll have to sneak one in.

 

[appnut]

David, I would think it would be sacriledge to have a rice cooker in Louisiana.

 

[david]

it is Bob. The Chinese take-out down the street has a huge one that sits on the floor by the stove-looks like an easy 12 qts. Not knowing how to cook rice in louisiana is sacrilege also. I'd be in trouble today if someone hadn't taught meLOL

 

[appnut]

I learned cooking rice from my paternal grandmother who grew up in Franklin. So I'm part cajun.

 

[david]

Oh yeah, I know where that is-way down yonder!

That's cool Bob. Do you speak any cajun? I know so little, the New orleans area contingency might know some. Glad you know how to make rice too. ONce a person gets it down pat, minute rice just won't do except maybe in a pinch.

I think that college French messed me up from Learning Cajun.

 

[appnut]

would you believe Minit rice and I don't get along? I never does right for me and I followed the packaged directions. I went back to good ol' rice and am happier. I prefer doing mine ont he stove3, hey it gives me something more to put in the dishwasher and some more dirt for it to work on.

Nope, can't speak a word of cajun. My grandma died almost 40 years ago. I was the last of her grandchildren.

 

[kenmore1978]

rice cookers

Toggleswitch, you didn't say what actually HAPPENED when you tried all these different methods.

The recipe should be exactly the same as if you were making rice on the range. A rice cooker doesn't make cooking rice any FASTER, just a little EASIER in that you can set it and walk away and not worry about timing, and that it keeps warm after cooking. And it can be used for other purposes besides rice.

In my collection of appliance cookbooks, one has a section on rice cookers, anybody need recipes?

 

[kenmore1978]

Minute rice

"would you believe Minit rice and I don't get along? I never does right for me and I followed the packaged directions. I went back to good ol' rice and am happier"

Minute Rice is fine when used for it's intended purpose, SPEED. It's not really fair to compare it to regular rice, just like one doesn't compare a frozen TV dinner to a home cooked meal. It's an "emergency" thing that also doesn't require timing. Instant mashed potatoes fal linto the same category, though in that case there is a difference in taste among brands.

 

[toggleswitch]

burnt bottom

The rice in my experience gets burnt on the bottom (well at least very crispy and golden brown.)I am not all that fond of "pegao".. which is what Hispanics call the crusty bottom. [Sorry no, I'm not Hispanic. Sorry to ruin your fantasy. LOL]

Depending on the amount of water used I've gotten raw rice to mush...

Thanks all.. will try your suggestions.

Interesting cultural note:

Asian continent (think chop-sticks) believes sticky/clumpy rice to be the best quality.

Other areas believe each grain/kernel should be apart. (forks/spoons territory). So to us this is the better quality.

Yin & yang at work!

 

[user 12105]

When making long grain rice i generally use chicken broth or sometimes vegetable broth.2 to 1 ratio and i get perfect rice every time.

 

[veg-o-matic]

Here's absolutely zero help!

All I know is "cooking rice, water's twice."

A virtual non-cook told me about making rice in the microwave. I've tried it and never looked back.

veg

 

[toggleswitch]

Veg.. you are a big tease

You can't lead us all on like that and not tell HOW to nuke the stuff!!

 

[veg-o-matic]

Oh, please--like I can remember? There are instructions on the bag. To which I must refer each and every time. Like maybe 8 minutes on full power then 20 minutes @ 50%?
Anyway, it never boils over, doesn't stick and the casserole is easy to wash (just stick it in the dishwasher!)
Of course, it tastes a lot better when you cook it in a vintage Radarange!

 

[joeekaitis]

In a rice cooker, the rule is 1 1/2 parts water to 1 part rice, though Alton Brown pointed out on "Good Eats" that the proportion is a sliding scale. I haven't tried it yet but he claims that if you use a rice cooker, you can cook 3 cups of rice in 3 1/2 cups of liquid.

 

[david]

Rice the old fashioned way

On the stove-as soon as rice comes to a boil, reduce heat to a gentle bubble. Watch for water to completely evaporate (you do have to keep your eye on rice). Then it should be ready. Not sticky, just nice and fluffy. We use 2 cups of water per cup of rice. This works for us, but possibly climatic conditions and/or altitude could affect rice cooking. I have seen people add a small amount of vinegar to prevent the rice from becoming sticky

 

[jasonl]

I used to have a tiny rice cooker at my house in New Orleans. I put one cup water, one cup rice, dash of salt and push that button down. 20 minutes later, "Click!" it's done.

Getting rice here in Massachusetts is a rarity but I do cook it on the stove now and then to eat dinner Cajun style.

Cook it too much and it makes "Gratin" (that's the french word for the burnt rice stuck to the bottom of the pot). And that's a treat to scrape it off and eat it. Crunchy.

 

[david]

Thanks Jason, I forgot the salt

BTW-a good older lady friend of mine (God rest her soul) introduced me to the vinegar trick. Vina Hebert Taylor of Cecilia, La near Breaux Bridge. She also made that good Pork steak with turnips. Never cooked a bad meal, she was a real joy to know and have as a friend.

 

[toggleswitch]

Directions?

If I personally (with so many decades of experience) had to use directions found on a bag to get the job done, I'd really have to doubt my abilites as a man... LOL.

 

[toggleswitch]

time issues

Veg...Let me see if get this right (Said with mock indignation)

28 minutes in the m-wave versus 14 to 20 minutes on top of the stove...

ah PROGRESS!! LOL.

 

[maytagbear]

Toggle-

Time is only one factor.

Cooking rice in the microwave has some definite pluses.

First, cooking it in the serving dish!

Secondly, I have burned rice on the stovetop, and never in the microwave.

Thirdly, there are times when all my cooktop elements are occupied...

Yeah, it's not faster, but it works really, really well for me.

If I want speed rice, there's the pressure cooker, but it's a little harder to wash than a covered Corningware casserole.

Lawrence/Maytagbear

 

[westytoploader]

"Asian continent (think chop-sticks) believes sticky/clumpy rice to be the best quality."

This type of rice is very good, IMHO (although this is coming from a sucker for Asian food). I've had the "sticky" rice on sushi rolls and it has a certain "fresh" taste to it. Prefer this over all other types.

 

[DADoES]

I read somewhere that foods that depend on hydration to cook, such as rice and pasta, don't take less time in the micro, but are much less apt to scorch/burn and there's the one-dish advantage as well.

 

[toggleswitch]

steam that rice!

Thanks maytagbear.

Some very good points!!