Automatic Rice Cooker

[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!!

 

[veg-o-matic]

It's the Lazyass Factor

Reason I cook rice in the microwave is mostly because once you set it, you can walk away and do something else. No worrying about boiling over.

I can sit myself down and contemplate my navel, while doing laundry and cooking rice. Ah, multitasking.

Anyone remember the commercial "I'm cleaning my oven--while I sleep!"

veg

 

[david]

I admit I'm old-fashioned in the way I cook. I use the mw quite a bit, but never tried cooking rice in it. I will have to try it sometime.

When I was a kid, I can remember having many pot-roast dinners with rice and gravy rather than potatoes. I love both rice and potatoes, just in smaller quantities these days.

 

[kenmore1978]

automatic

"Reason I cook rice in the microwave is mostly because once you set it, you can walk away and do something else. No worrying about boiling over."

Which is the exact advantage of a rice cooker, automation, not speed, plus the microwave advantage of cooking in the serving dish and no hard rice at the bottom like one gets with rice cooker or stovetop, though apparently there are uses for that hard rice at the bottom when using those methods.

From every cookbook or bag directions I've read, it's always twice as much water as WHITE rice no matter what cooking method, with more water for softer rice and less water for harder rice. Wild rice is a whole other ball game, but usually more water and longer cooking time.

Toggleswitch, I think your main problem may be using too large a cooker when making a small amount of rice. Get a small 4 cup cooker. You'll probably use that one much more often and get better results

 

[toggleswitch]

Thanks !

yeah, I figured my equipment was too big for the purpose.

If I have to stir and uncover when the device calls me back to it, I still can't see what the major advantage is (from my limited perpective, of course) This is true for me especially since I am not necessarily a tree-hugger but I dont really like to put my food in/on non-stick "teflon" (as is found in most rice-makers)or plastic "tupperware/rubbermaid", or aluminum.

Aluminum has been linked to Alzheimers, which makes sense, in a way, in that it oxidizes and is not a stable metal
(using acids like lemon, vinegar or tomato leeches even more stuff into food)

I tend to use Stainless steel (inox) glass and ceramic (corning ware). I do use plastic wrap occasionally and aluminum foil when necessary. Just not to be totally wack about the concept I will use disposable aluminum pans when bring food somewhere where I dont want to fuss about my good SS pans being held prisoner. Translation: I'm drinking tonight so I want no restraints as to having a good time.

There are situations where retraints and drinking CAN lead to a good time, but I digress..

Thanks all.

 

[kenmore1978]

rice cooking

"If I have to stir and uncover when the device calls me back to it, I still can't see what the major advantage is (from my limited perpective, of course)"

One is supposed to do that to rice after cooking no matter what method was used for cooking. The only real advantage of a rice cooker is the "set it and forget it" aspect.

I don't worry about teflon in a device like a rice cooker. The coating doesn't really wear off like it does in a frying pan since it's not exposed to all the scraping and the high heat.

 

[toggleswitch]

It worked!

With all of your kind encouagement & advice I pulled the rice cooker our of its corner and tried it (again).

I wanted to use up some remaining Carolina brand rice.

There was 0.75 of a cup (1 of Farberware's included cups.)to work with so I tried it...

The ratio is actually 0.75 cups rice to 1.0 cup water.

So if we set that up as fraction and multiply the product of the extremes by the product of the means....carry the one, round to the nearest place.. la de da de da da da HMMMm Eureka.. LOL It's

1.0 cups rice to 1.33 cups water.

And as pointed out by my new friends in posts above, let it sit there afer shutting off for at least 15 minutes to finish cooking.

There is a recipe in the back of the book, hidden away that finally revealed the secret of the automatic cooker. HA!

 

[kenmore1978]

Rice Cooker recipes

The Versatile Rice Cooker
Bob & Coleen Simmons
1992 Bristol Publishing Enterprises
ISBN 1-55867-068-8

Helpful Hints

Always spray the rick cooker pan with liberally with non-stick cooking spray before cooking

When using the cooker as a steamer, never let it go dry during steaming .

Best way to clean the cooker pan is to fill it with warm soapy water and allow it to soak for a few minutes, and then use a plastic spoon to loosen the adhering rice. Over time, dishwasher detergent will harm the anodized coating

TUNA & SPINACH RICE

Repalce Red pepper with peas and snow pea pods, or coarsely grate carrots and slivered leeks. Bring the chicken stock to a boil and keep it very hot while adding it to the rice.

3 tbs olive oil
1/2 cup chopped onion
1 cup coarsely chopped mushrooms
1/2 cup peeled, diced red bell pepper
1 cup Arborio or short grain rice
3-3 1/4 cups chicken stock
1 tbs dried parsley
1/2 cup diced ham or Canadian bacon
dash red pepper flakes
salt and freshly ground pepper
1/2 grated Parmesan cheese

Bring chicken stock to a boil in the microwave or on the stovetop. Spray rice cooker container with nonstick spray. Turn rice cooker on to cook and heat oil. Add onion and cook 3-4 minutes until onion softens. Add mushrooms and red pepper. Continue to cook 3-4 minutes. Stir in rice and cook for 2 minutes until rice is well coated. Add parsley, ham, red pepper flakes, salt, and pepper. Slowly add hot chicken stock about 1/3 cup at a time to rice, stirring constantly, waiting until rice absorbs most of the liquid before adding more stock. In about 15-18 minutes taste a rice grain to see if it's tender. Spoon into a warm serving bowl, toss with Parmesan cheese and serve immediately.

 

[kenmore1978]

Another one

The Versatile Rice Cooker
Bob & Coleen Simmons
1992 Bristol Publishing Enterprises
ISBN 1-55867-068-8

Who would've thought of using a rice cooker for this?

COMPANY OATMEAL

1 1/3 cups oatmeal (old fashiioned style, NOT the quick cooking kind

2 cups apple juice
3/4 water
1/2 cup raisins
dash salt

Spray rice cooker container with non-stick cooking spray. Add ingredients, stir and cover rice cover. Turn on and cook until rice cooker shuts off, allow to steam for 10 miinutes before serving.

 

[kenmore1978]

Yum

BROWN RICE & GREEN CHILES

1 cup medium grain brown rice
3 cups water
1 tbs dried onion flakes
1 can (4 oz) diced green chiles, drained
3/4 cup grated sharp cheddar cheese
1/2 tsp salt
1 fresh tomato, peeled, seeded, and chopped
fresh cilantro for garnish

Spray rice cooker with non-stick spray. Add rice, water, onion flakes, and salt. Cover and cook until rice cooker turns off. Carefull remove lid and quickly stir in the green chiles, cheese, and tomato pieces. Cover and allow to steam for 10 minutes. Spooninto warm serving dish, garnish with fresh cilantro and serve immediately.