What type of rice will you be making?
Looking for a new rice cooker for everyday use.
You don't need to be Chinese. I've owned this one for several years and it makes great riceAsk a Chinese who can't live without rice at every meal. This is the best:
http://www.zojirushi.com/products/nphtc
Did you ever watch the informationals with the tag line "set it and forget it it?" That is what the rice maker lets you do. You put the rice and water in there, turn it on. It makes rice and keeps it warn up to 24 hours until you are ready to eat it. We usually start the rice maker and the focus on what goes on it and let the rice maker do its thing.I've never understood the rice cooker thing. I have a small stainless steel saucepan with an aluminum/copper/aluminum sandwich bottom. Put in a cup of brown (always brown/whole grain for me) rice and 2 cups of chicken stock or water. Bring it to a boil. Stir once. Turn down to simmer. Cover. Take it off the heat 50 minutes later.
It's perfect every time.
Tim
Ask a Chinese who can't live without rice at every meal. This is the best:
http://www.zojirushi.com/products/nphtc
The Sanyos are also pretty good:
http://us.sanyo.com/SANYO-Store/5-5-Cup-Micom-Rice-Slow-Cooker
We have had Zoji and Panasonics and they are great for asian rice but terrible for Indian/middle-eastern rice and hence my question. The latter relies on making a crust and using aromatic rice that needs to stay separate. So currently we have two rice cookers one for each purpose.
Did you ever watch the informationals with the tag line "set it and forget it it?" That is what the rice maker lets you do. You put the rice and water in there, turn it on. It makes rice and keeps it warn up to 24 hours until you are ready to eat it. We usually start the rice maker and the focus on what goes on it and let the rice maker do its thing.
For middle eastern rice, the best method is actually on the cooktop as the rice needs to be drained like pasta.
Yeah, in spite of my committment to nutty and chewy, I've got to admit that sometimes fragrant and fluffy sounds pretty good.
Tim
In which case, you will like this one:
http://www.zojirushi.com/products/nphbc
It has settings for brown rice, and GABA(sprouted) brown rice. I've tried GABA rice, and it comes out nutty and fluffy. The newest Zoji's also have umami setting. I'm curious to try, and waiting for my current rice cooker to break
Those are induction ones Tim. Normal rice makers go for as little as $30. Indeed, the type we use for middle-eastern rice where you want the crust, cost around $50 to $60.
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