Rice Cookers: Simple or High Tech?

[Bobonli]

I'm looking at getting a rice cooker. It seems there are two pathways: simple on/off switch or "Micom"/fuzzy logic programmable. The gear head in me is curious about the programmability but I don't want to pay for features that don't contribute to the final quality of the rice or the usability of the device. I read through the other rice threads and didn't see any mention of these particular features.

What say ye: high tech or low tech for a rice cooker?

BTW: I know how to cook rice in a pan. Got that covered (pun intended). Looking at a cooker for bigger batches and to free my attention for other things. Also interested in using it to cook things other than rice.

[Matthew Strongin]

low tech and they're great for large batches of steel cut oatmeal.

[adamdoesit]

High-tech. Why?
- Built-in timer sets for time of rice completion. Dump the water and the rice in the cooker. Set the timer. Leave for work. Come home. Kill the duck, drain its blood, pluck and butcher it. Harvest the greens, wash, dry, and dress them. Sear the duck breast, slice it plate it. Or, just scrap all of that and scramble some eggs. Doesn't matter. Your rice is done at the time you specified, and it's perfect.
- You don't have to keep meaning to buy a pressure cooker for beans anymore. A programmable steaming rice cooker works great.
- You will discover a great new way to hard-boil eggs, and who doesn't like that?

[jitahs]

The new ones break, regardless of price.

If it ain't a 40 year old heirloom Tatung it's worthless.

[vertical_doug]

The new ones break, regardless of price.

If it ain't a 40 year old heirloom Tatung it's worthless.

My wife is Japanese. She bought a Toshiba IH RC-10VSB. It is high tech. It makes good rice.
The new model is RC-10VRF. If you have a big family, get the RC-18VRF. You can make like 10 cups of rice in the thing.

The theory is the vacum seal keeps the cooked rice tastier longer.

If you want to remain a heathen, go low tech.

[jitahs]

My wife is Japanese. She bought a Toshiba IH RC-10VSB. It is high tech. It makes good rice.
The new model is RC-10VRF. If you have a big family, get the RC-18VRF. You can make like 10 cups of rice in the thing.

The theory is the vacum seal keeps the cooked rice tastier longer.

If you want to remain a heathen, go low tech.

That's me, proud owner of my second Sylvania Walgreen's $12.99 workman-like disposable!

The Japanese just have a higher standard of goods than just about anyone.

Indeed steam leakage means faster cooling means possibly more uneven kernel penetration (spell check did not want me write that word. She must have thought I was Peter Sagan), particularly in the middle of the thermal mass.

For taste I'm sure there is a bit of difference, but let's face it rice is just a foil in non-Japanese food. The texture must be nice though.

I need to figure out a good Spanish/Mexican rice method that doesn't leave a scum on top. Garro you know?

[Bobonli]

Maybe I should've been more specific as to low tech. The lowest of the low tech Zojirushi cookers doesn't even have a timer, just a cook or warm switch.

A question about timer use. Could I dump the rice in in the morning, set timer for it to be done when I get home? By that I mean: Can the rice sit in the water all day and not break down and get nasty?

A timer, then, seems practical. Not sure I need all the other programming modes that some of these models have.

[vertical_doug]

That's me, proud owner of my second Sylvania Walgreen's $12.99 workman-like disposable!

The Japanese just have a higher standard of goods than just about anyone.

Indeed steam leakage means faster cooling means possibly more uneven kernel penetration (spell check did not want me write that word. She must have thought I was Peter Sagan), particularly in the middle of the thermal mass.

For taste I'm sure there is a bit of difference, but let's face it rice is just a foil in non-Japanese food. The texture must be nice though.

I need to figure out a good Spanish/Mexican rice method that doesn't leave a scum on top. Garro you know?

rinse the rice until all the rice dust doesn't leave the water a milky color before cooking.

[vertical_doug]

Maybe I should've been more specific as to low tech. The lowest of the low tech Zojirushi cookers doesn't even have a timer, just a cook or warm switch.

A question about timer use. Could I dump the rice in in the morning, set timer for it to be done when I get home? By that I mean: Can the rice sit in the water all day and not break down and get nasty?

A timer, then, seems practical. Not sure I need all the other programming modes that some of these models have.

Yes. The Japanese will tell you it tastes better if you let it sit in the water for a while before cooking. Models with timers usually have a HAYADAKI (fast cook) mode too if you are in a hurry, SUSHI mode for a wetter rice and a porridge mode too.

[Too Tall]

The rice will hold for 4 hrs. ++++ and be perfect. That's my experience. I've got both a med. size and a commercial size zojirushi we use for camps. Can't miss. Yeah I guess you could hook it to a simple timer.

I'd don't know what happens if you soak rice for 6 hrs. than cook it.

[jitahs]

rinse the rice until all the rice dust doesn't leave the water a milky color before cooking.

I'll try that but I think the flotsam from the pureed tomatoes, onion and garlic are too much to subsume.

[jitahs]

Yes. The Japanese will tell you it tastes better if you let it sit in the water for a while before cooking.

I'll try this too. I've found long cold soaked beans, particularly old ones, are better.

[jitahs]

I'll try that but I think the flotsam from the pureed tomatoes, onion and garlic are too much to subsume.

Bust. Still a good layer of scum but less.

The soaking method (45 min) for the particular long grain used made for mushy results. Will try a different rice

[Too Tall]

Bust. Still a good layer of scum but less.

The soaking method (45 min) for the particular long grain used made for mushy results. Will try a different rice

After rinsing the rice under cold water using a strainer, drain it an add 1 1/4 c to 1c rice will work everytime in a rice cooker using pretty much any white rice.
You might have used too much water yo.

[Tom]

High tech. I have the Zojirushi something or other with timer and settings for about every combo you can think of but 90% of the time it is cooking brown rice that I set up before I left for work. It makes perfect brown rice that way. The only thing you have to remember is to set the clock ahead in the spring. That was good for one late dinner the other day.

[jitahs]

After rinsing the rice under cold water using a strainer, drain it an add 1 1/4 c to 1c rice will work everytime in a rice cooker using pretty much any white rice.
You might have used too much water yo.

Too much water for sure. The soaking threw that off.

[WadePatton]

As i don't cook for a lot of people often (and it's not rice when i do), i'm ultra low tech wrt rice. I still cook it as Justin Wilson taught me-in a saucepan.

(yeah i roast coffee in an air-popper too)

[Too Tall]

Too much water for sure. The soaking threw that off.

Rice is inexpensive and failed rice makes terrific rice pudding.

[jitahs]

Rice is inexpensive and failed rice makes terrific rice pudding.

Yup, my mom's old trick.

I've polluted this thread with impure Mexican rice - pretty sure she'd screw up her face at a porridge version!

[maunahaole]

We got a bellsandwhistles Sanyo cooker a few years ago. It has multiple rice settings as well as slow cook settings. It has been flawless in operation. Yes it costs extra, but we ordinarily cook brown rice, which cooks differently. I also like the very nice nonstick coating on the pots (it came with two - one is for slow cook and is heavier and has no measurement marks for rice).

If you are just doing white rice and will be there to catch it when it finishes, go cheap. Spend extra if you want a little more flexibility.