All electric galley: rice cooker

[Auspicious]

Originally Posted by s/v Jedi

Here is a great comparison:

I note that ATK cooks with gas. *grin*

We have an older rice cooker, one of the original fuzzy logic ones with the toaster style "push down the paddle." My wife uses that. I use a pot. I've found the pot is easier to clean than the rice cooker. That could easily be due to age of the aluminum insert. I also find that cooking in a pot is a skill that requires some practice to keep current. On delivery I've often been grateful to even HAVE a decent pot so I always use a pot to keep skill and internal timers in order. For those who rarely cook outside their own kitchens and galleys that doesn't matter.

[Simi 60]

Originally Posted by StuM

Go to your local Target and get one of these for $AUD 18 (USD 12)
https://www.target.com.au/p/target-2...src-5/60934185


or if you are feeding a real crowd how about one of these 20 cup ones for 40?
https://www.target.com/p/instant-zes...r/-/A-54643332

Yep, that's the same as the crap one that sent us back to using a pot.
Never a problem since and no power draw.
It can also boil eggs,,cook soup, have curries made in it and a multitude of other things.
The simple pot, what an incredibly versatile device.
But hey, if you need an electric gadget to help with your lack of basic cooking skills have at it. (-;

[Auspicious]

My favorite rice cooker. https://farberwarecookware.com/colle...31678156963892

[rslifkin]

You can make great rice in a pot, it's just more work than a rice cooker and isn't just push the button and walk away.

[Auspicious]

Originally Posted by rslifkin

You can make great rice in a pot, it's just more work than a rice cooker and isn't just push the button and walk away.

I disagree that it's more work. A commitment to mise en place helps. Measured water into the pot and bring to boil as you do other things. You can't miss the steam coming out. Dump in rice and stir once, reduce to simmer, cover, timer for 15 to 20 minutes depending on your taste and return to other tasks. Timer ding and move off the heat for 10 minutes. Done. For most meals there are plenty of other tasks to do in parallel.

I do find the rice cooker to take more clean up, at least the ones I have used, than a pot.

The biggest benefit of a rice cooker on a boat is freeing up a burner, as long as the used counter space isn't a bigger problem. I've been on boats with so many appliances there was only a tiny space left for prep, and no cutting board small enough to fit that place. Horrid.

[rslifkin]

Every rice cooker I've used has had incredible non stick, so that may factor into my preference. That said, I'd only put one on the boat if there's plenty of space and nothing better to use it for.

[s/v Jedi]

Originally Posted by rslifkin

Every rice cooker I've used has had incredible non stick, so that may factor into my preference. That said, I'd only put one on the boat if there's plenty of space and nothing better to use it for.

Yeah, these guys are probably stuck with some 30 year old pos rice cooker. The modern ones are just rinse and be done and cost $20-$40. They would argue that a pot on the stove is easier than push one button or that it uses less energy. No use to argue with that

[StuM]

Originally Posted by s/v Jedi

Yeah, these guys are probably stuck with some 30 year old pos rice cooker. The modern ones are just rinse and be done and cost $20-$40. They would argue that a pot on the stove is easier than push one button or that it uses less energy. No use to argue with that

The word mumpsimus comes to mind

[Simi 60]

If rice cookers are so fantastic and never stick why is there so much information about it online?

Burned rice at bottom of rice cooker

Happens so often different countries have a word for it
In Vietnam its cơm cháy
China its Guoba
Indonesia its intip
Philippines its dukot
Cambodia its bai kadang
And Japan its okage.

But no, rice cookers are the best , are so simple to clean and they never stick

[s/v Jedi]

Originally Posted by Simi 60

If rice cookers are so fantastic and never stick why is there so much information about it online?

Burned rice at bottom of rice cooker

Happens so often different countries have a word for it
In Vietnam its cơm cháy
China its Guoba
Indonesia its intip
Philippines its dukot
Cambodia its bai kadang
And Japan its okage.

But no, rice cookers are the best , are so simple to clean and they never stick

Hahahaha

Every time you need to lower the flame, stir once then keep lid closed while cooking your rice you’re gonna think of me sipping my rum after having pressed one button and every time you’re scrubbing your pot you’ll see me swirls it under the faucet and be done

[Topspin]

Cheap rice cookers are incredibly helpful, but they have a short survival time 6-12 months). I usually just use the bowl because it has that non stick coating (easier to clean) and dump the 15$ cooker base. Heat the rice in the bowl until the water boils and then turn off the heat. Works with an electric cooktop and with gas (used that method on the boat). As the bowl is made of an aluminium alloy, it will not work with induction.....


-Richard



P.S.: Burned rice on the bottom just happens if you try to cook too much rice in a too small bowl.

[StuM]

Originally Posted by Simi 60

Happens so often different countries have a word for it
In Vietnam its cơm cháy
China its Guoba
Indonesia its intip
Philippines its dukot
Cambodia its bai kadang
And Japan its okage.

You are really stretching the ultracrepidarianism.

Those words do not mean "burnt rice at the bottom of an electric cooker", they mean "scorched rice" or "crispy rice" and predate rice cookers by many centuries.

Scorched rice being so common before the advent of electric rice cookers, it has been turned into a dietary item in many cuisines.
cơm cháy = "Crispy rice" and it often made by baking or frying normally cooked rice until crispy
Guoba is frequently using in Sichuan cooking
Intip nasi is a popular rice cracker in Indonesia
Bai kadang - "crispy rice" is a popular dish in Cambodia

Okoge? You should have read Wikipedia is bit more closely
Okoge (お焦げ) is eaten with vegetables or moistened with water, soup, or tea. Okoge (お焦げ, おこげ) is Japanese food, usually rice, that has been scorched or blackened.
Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly burned during cooking; this layer, called okoge, was not discarded, but was eaten with vegetables or moistened with water, soup, or tea.
Okoge is still eaten in Japanese cuisine, and is an important part of the kaiseki meal served at tea ceremonies, where it is typically served with hot water and pickles as the final course. It has a crispy texture and a nutty flavour.
Because the cooking temperature of modern electric rice cookers is precisely controlled, okoge does not usually form naturally during the cooking process. However, there are rice cookers on the market in Japan that have an okoge setting. Okoge can also be made by scorching cooked rice in a frying pan.

[StuM]

Originally Posted by Simi 60

If rice cookers are so fantastic and never stick why is there so much information about it online?
Burned rice at bottom of rice cooker

Assuming that the same person asking wouldn't also burn their rice when cooking on a pot on the stove, it's almost invariably one of two reasons:


1. Cooking too small a quantity for the size of the cooker.
2. Leaving the cooker switched to the "warm" setting for too long after it has finished cooking.

[StuM]

Originally Posted by Topspin

Cheap rice cookers are incredibly helpful, but they have a short survival time 6-12 months).

Our cheap cooker is used several times a week and has lasted for years.

[Topspin]

Quality rice cooker (especially from Japan) may surely last longer. I am referring to the 13$ 7 cup model which Aussies can buy at local markets.



-Richard