Zojirushi Rice Cookers
chipshot
15 years ago
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Joe Blowe
15 years agolast modified: 9 years agohomepro01
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Rice cooker?
Comments (29)I have seen some nicer Japanese made units that have a sushi rice setting. If you mean Chinese sticky rice or rice porridge then no, I've never seen one with that setting. I think it's just not that many people interested in that feature. If you leave your rice on warm, I think you'll run rice sticking or burning on the bottom with any rice cooker. I typically don't use the warm function at all. The double pot ones maintain heat pretty well so I just leave it in there and it stays warm for at least an hour or more which is plenty of time for a mean. If I want to be fancy, I have a clay pot that I heat up in an oven just to about 200 deg and then serve the rice in that. Especially nice on a cold day. I think the term "steamed rice" is an American artifact. The term in Chinese is usually simply rice or "white rice". Traditional preparation is mostly steaming. The double pot rice cooker is actually also called a "steam pot" in Chinese and doubles as a steamer. The water in the outer pot insulates the inner pot from high direct heat and generates steam. The automatic shutoff is just a simple thermostatic relay that shuts off if it detects high temps due to all the water in the outer pot drying out. This prevents burning of the rice. One of the main reasons people have problems with these simple rice cookers is that they don't add enough water to the outer pot. The newer cookers are all direct heat of one form or another so they rely on microprocessors and such to know when to shut off. The early direct heat units were notorious for burning rice but that hasn't been a problem for more than 5 years now. The "newer" units seem to work quite well and require less guesswork or experience....See Moreunder-counter venting for rice cooker?
Comments (12)I have a MAJOR mold allergy, so this isn't just a matter of aesthetics for me. In fact, when we moved into our previous rental I had discovered a plume of mold damage on the back wall and under the wall kitchen cabs. The owner then figured out that that was the location where she'd kept HER rice cooker for years and years. So I'm concerned, and I do pull the rice cooker forward as much as possible (on a 24" counter), but the front and bottom edge of the wall cabinets still get steamy (cabinet rail is 15" above counter). And, I just looked and there are brown condensation spots underneath the top cabinet, behind the light rail. Am I the only one?? For those of you with NO problems from the cooker, how far is its vent from your upper cabinets -- both horizontally and vertically? I've found 50-90CFM bathroom fans @ 0.3 sones. (0.5 is the sound of rustling leaves), so that's quiet enough. But it would be an under-insulated penetration in a (SF Bay Area) house we hope to have very insulated. However, it does seem like overkill, I recognize. That's why I'm posting here -- to get insights from wise folks who cook and who think deeply about kitchen usability....See MoreIdeas for kitchen redesign
Comments (5)I uploaded four views of the kitchen from the Sketchup file, in case you are not able to view the model in Sketchup....See MoreCrock pot rice?
Comments (29)Hmmmmm.......I am of the opinion that rice should be steamed, never boiled!! Before I purchased a rice cooker, I always steamed white rice on the stove top in a heavy covered pot. Use the proper amount of water, rinsed Calrose rice and a dash of salt and bring to a boil. As soon as the water boils, turn down to a low simmer and steam 20-25 minutes or until all the liquid is absorbed and the rice tender. Now the rice cooker does all that for me :-) I often cook chicken and rice dishes in my slow cooker. With a good recipe and proper timing, the chicken is never dry or stringy and the rice is never gluey but with distinct and non-mushy grains. I've tried the southwestern version referred to above but most often resort to a recipe from my college days (eons ago now!!) that includes chicken pieces (skin-on both for flavor and juiciness), rice, sliced onions, mushrooms, and mushroom soup. Sometimes I mix it up with cream of chicken soup or even golden mushroom soup (or now the newer chicken and mushroom soup available). Dilute to the proper proportion or consistency with whatever liquid you prefer - I've used chicken broth, milk (creamier casserole) and even white wine. Set on low for 4-6 hours depending on size of cooker and you have a delicious comfort food dinner!! Not necessarily very low cal but then again it's not something I fix everyday :-))...See Morechefkev
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