Rice Cooker Question

[valchemist]

Well, I finally broke down and bought a rice cooker. There have been so many threads where people have recommended rice cookers, so I finally took the plunge.

If anyone out there owns a Zojirushi brand rice cooker, I wonder if you could help me out.

Because of the different measuring system in Japan, the rice cooker comes with it's own little plastic measuring cup for the rice. In addition, there are lines on the inside of the pan to tell you how much water to add. The instruction manual is not clear about this...

If I was to take 4 level scoops of the rice, does that mean I would need to add water up to the line with the 4 next to it?

And, do I add the water before putting the rice in, or after?

http://www.cookinglight.com/bbs/confused.gif HELP!!!

Valerie

[Leonard]

My friend bought me a Black and Decker Rice Cooker for Christmas. Mine also came with a plastic cup for measuring. The instructions say 2 half cups to "2" water line in pot. 4 half cups to '4" water line in pot and etc. I tried the Asian style rice my friend uses and it burnt the bottom. Even with the Uncle Bens Converted Rice the bottom layer forms a "dark" unedible crust. My friend is Asian and her diet includes rice almost daily. She thinks it cooks at too high a temperature. Now I know, to make extra because the bottom layer is overcooked. Oh well???

[KathrynY]

Well, I don't own the same brand of rice cooker that you do, but I can tell you what we do with ours. It came with a little plastic cup about the size of a juice glass. DH read all of the instructions that came with the cooker, and we add 1 cup of water per 1 cup of uncooked rice. ("cup" means the plastic cup that came with the cooker, I don't know if it equals 1 US cup or not - never compared it) We put in the rice first, then the water. Make sure the rice is not in a big pile in the center of the cooker, otherwise some grains will be above the level of the water and not get cooked properly. This method has worked well for Korean rice and Basmati rice. I haven't tried other kinds.

Hope this helps a little bit. Enjoy your rice cooker - we love ours! http://www.cookinglight.com/bbs/smile.gif

[aggie94]

Val,

I have a Zojirushi rice cooker, and I love it. You've got it right -- if you use 4 scoops of rice, add the rice to the pan, and then fill with water up to the line marked 4.

[luv2cook]

if you make brown rice they sometimes tell you to add 3/4 more water from the little cup they give you.

My rice cooker says that the lines inside are only for rice that is rinsed...go figure.

[Curleytop]

I have a "NATIONAL'Rice Cooker, that my dh
bought in West Los Angeles about 28 years ago in a Japanese store. (Directions were in Japanese, so I played with it until it came out ok.)I cook my rice as if it were in a regular pot, 1 part rice, 2 parts water. This is long grain rice. For brown rice, I do the same thing, except it seems to take longer for the water to absorb. These rices are NOT rinsed.
The basmati, which I rinse, I cook in a regular covered saucepan, the same amounts of rice and water as above. The basmati, in a conventional pot, takes only 10 minutes.

[sneezles]

I have had a Hitachi rice cooker for 22 years and it came with it's own little cup and the ration was one to one. I lost the cup and now use a 1 cup measuring cup. I only rinse imported rice, do add a bit more water to brown rice and cook basmati in the cooker like all the rest. One thing I do is to remove the pan from the cooker as soon as it is done so the bottom layer doesn't overcook.

[browneye]

I have two rice cookers- one large, one small.. two different brands, neither of which are your brand, but anyway I just follow the same proportions that are on the package of the rice I am cooking, and it always comes out just right! I have done everything from plain ol' white, brown and even a few of the boxed mixes with seasonings- I follow the directions for the liquids and it works every time..

[valeriek]

I have a Black & Decker vegetable steamer that I use to cook rice as well (it has a container for the rice and water that sits on top of the steamer part). I've never had a problem with burnt rice, and the measurements are pretty much 1 part rice, 2 parts water. The brown rice took longer to cook, but the jasmine rice and the white long grain rice I buy comes out perfect everytime. I haven't tried Basmati - that is next on my list. I don't know how I ever lived without that little devil!

[valchemist]

thanks everyone! these tips are helpful. I may have to experiment a bit, but it sounds like for the most part you really can't go wrong with a rice cooker.

any other Zoji owners out there besides aggie94?

[This message has been edited by valchemist (edited 05-21-2001).]

[aggie94]

Val,

The Zoji will, in theory, allow you to keep your rice warm in the cooker, but I wouldn't recommend storing it in there more than a day or two after you make it. It tends to get yellowy and dried-out. And turn it often, so that you don't get a crispy bottom layer. The same goes when the cooker switches from "cook" to "warm" -- even though I like to let it sit for a few minutes after it's done cooking, before serving, I'll turn it right away so that the bottom layer doesn't get all dried-out.

Have fun with your Zoji -- I love mine! I've owned lots of rice cookers, and this one is the best I've had. It's spendy, but mine was a gift. http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Thanks, Aggie94. Your comments have been helpful! I can't wait to start using mine.

p.s. Any experience cooking brown rice or basmati in the Zoji? Did you find you needed to make any modifications as other have?

[aggie94]

Val,

I've cooked brown rice once in my Zoji. The bag I bought had directions for cooking it in a rice cooker, and I followed those -- I think it was two parts water to one part rice. So if you're using the little plastic cup that comes with the Zoji, just measure twice as much water as rice using the same cup. It came out fine, a little chewy, but I've since made brown rice on the stovetop and prefer it that way over the rice cooker. I've never done basmati, either in a rice cooker or otherwise.

[dotglee]

I've had the same rice cooker since the late 60's or early 70's, and don't have a clue what brand it is. We have carefully preserved the little plastic cup. Only recently have we been making anything but Japanese/Chinese (usually CalRose), but it seems not to care whether we do basmati or brown rice, even it doesn't have fuzzy logic!

I do leave the rice to keep warm, and I often store the leftovers in the pot by moving it right into the fridge. Yes, the rice starts to get dried out, but that's how it gets ready for perfect fried rice.

[KitchenWitch]

I also have a Zoji. Our first rice cooker was a gift from our Mama san (we live in Japan) and she taught me to use one more plastic cup of water than rice. 3 cups rice, 4 cups water, perfect each time. I have tried brown rice, but it is easier to make on the stove top.