Anyone Can Cook: Get a Rice Cooker
by Ted Slater on 07/08/2009 at 2:58 PM
As I mentioned last week, anyone can cook.
I used to eat soup directly out of a can, unheated. I used to add water to the flour I discovered in the cupboard and fry it up for dinner. I used to put spaghetti sauce on a slice of white bread and call it a meal.
But no longer. With just a bit of effort, and a bit of instruction, and a bit of adventurousness ... anyone can leave culinary mediocrity behind and eat real food.
Here's tip #1, something I wish I had done when I was younger and clueless: Get a stinkin' rice cooker. Spend the $20. And try to find one with a steamer basket.
Here's the thing: Rice is cheap, and the rice cooker will last forever. You can keep a bag of rice in the closet next to the trash can, like I do, for years. It's easy to make -- just add a half cup of rice and a bit over a cup of water and click it on. Add chicken broth or a handful of frozen peas or something to make it your own, if you'd like.
It's a great foundation for all sorts of meals. Cut up some asparagus or brussels sprouts or carrots or some other vegetable and put those in the steamer basket before you start the rice, and you'll have something to put on top of the rice. Or fry up some chicken and veggies with toasted sesame oil for something really special.
Or just mix in some spaghetti sauce and call it Spanish Rice, like I used to.
You can use that steamer basket for things besides rice-toppers, too. Cut up some potatoes and pop those in the steamer, with an inch of water in the rice cooker. When it's done cooking, mash the potatoes together with some butter and salt and pepper (and whatever else is laying around), and you've got a great side dish.
I use basmati rice, but you can use pretty much anything. Don't use the instant rice in your rice cooker. That's just silly.
Again, this series is pretty much for those who were like me, totally unprepared to make myself a meal. This is not Food 101, but more of a Remedial Food class. It's what I needed in my early 20s.
So, how do you make your rice? What do you put in it and on it?
1. Ashley said the following at 3:08 PM on Jul 8:
This is hilarious! As a college student I always need quick, easy (and tasty!) meals, and since I'm not much of a cook (yet!) this post definitely caught my interest :)
I like smoked sausage with rice, or rice and gravy! Ground turkey with seasoned salt on top of some rice tastes good to me as well :)
2. Patricia C said the following at 3:14 PM on Jul 8:
I like to use brown rice which I mix with a bit of barley. It's much more healthy and filling than white rice. Definitely use a bit of chicken broth or at the very least, some salt while you're steaming it. One thing I used to make for myself as a kid was steamed rice mixed with a scrambled egg. Very filling, very nutritious and so easy a 6 year old can (and did) do it!
3. Rachael said the following at 3:21 PM on Jul 8:
-Rice pudding is nice, if you end up with a ton of leftover rice and want to put some of it to use.
-A little bit of rice goes a really long way. I once made it for a group of people but had tons of leftovers.
-I don't make rice much. A rice cooker would be nice. Once I tried it in the steamer, but, it didn't work out very well, if I remember right...
4. IMO said the following at 3:26 PM on Jul 8:
I'm unfamiliar with the settings on a rice cooker...but does it come with instructions and cooking times?
Can veggies be oversteamed? Can rice bo overdone? Can chx be overcooked/uncooked?
For me, it's not about the cooking. It's about getting it right.
Maybe there are others who "worry" about getting things cooked to their perfection...
Also can you incorporate stuff that I can't read on a recipe card?
For example, I don't want to found out the hard way that I should have tenderized that pork before cooking it...
5. Heidi said the following at 3:35 PM on Jul 8:
Quick question from someone who knows the basics of cooking but has never used a rice cooker: what advantages are there to using a rice cooker over a regular pot with a lid over a burner?
6. NeedACatchyName said the following at 3:38 PM on Jul 8:
See, I'm kinda torn. On one hand, the idea of a rice cooker appeals to me and I think if I had one I might be more tempted to experiment with various dishes using rice. On the other hand, I'm also a huge fan of Alton Brown's "Good Eats," and a rice cooker is one of those forbidden unitaskers (he even specifically calls it out as an unnecessary waste of counter space in one episode), and I feel like I would be letting Alton down if I bought one.
:) :) :)
7. Joy said the following at 3:40 PM on Jul 8:
Something my mum often makes is rice and lentils - just add some dried lentils in with the uncooked rice, and cook as usual!
It's pretty inexpensive - and a simple meal that has protein too (apparently the rice and lentils are complimentary protiens). My parents used to eat it a lot when they were first married and didn't have much money to spend on food :o)
8. DEH said the following at 3:41 PM on Jul 8:
Maybe someone can help me, lol. I actually have TWO rice cookers (one of those double wedding gifts that never got taken back to the store). I've tried making rice in it before, but it always stuck like a quarter-inch thick rock to the bottom of the cooker. What am I doing wrong? Do I need to add more water? I don't remember how much I added, it's been so long since I finally gave up on the thing. It was brown rice, if that makes any difference.
9. obewan said the following at 4:00 PM on Jul 8:
I suppose a rice cooker is a good idea if it is automated. I never thought about it that way, and just cook my rice in a pot on the stove top. It is hard to mess it up, and only takes 1/2 hour or so. I cook the rice while I am chopping and cooking the stir fry toppings in the wok.
If I had a rice cooker that could do all the contents together maybe I would do more rice casseroles. I suppose they might supply a cookbook with some of them too.
Another neat tool is a microwave pressure cooker. I have one that will do baked beans from scratch dry beans in about 1/2 hour vs hours for stovetop. It also does chicken, scalloped potatoes, and a host of other stuff. You really need the book that comes with it though.
10. Susan H. said the following at 4:07 PM on Jul 8:
I second the brown rice suggestion; it's more nutritious and to me it tastes as good as white rice. It works just as well as white in everything I make, including fried rice.
If you make brown rice in a rice cooker, use half a cup more of water per cup of dry rice.
11. Cassandra said the following at 4:19 PM on Jul 8:
When I was a kid I would make Minute Rice and season it with butter and curry powder. Delish. Probably not that healthy though.
12. BDB said the following at 4:24 PM on Jul 8:
Unheated soup? How hard can it be?
As a freshman in college, I discovered that the mugs handed out to allnew students were the perfect size to hold a can of soup and the extra can of water. The hand-me-down microwave (which I kept for 15 years) was tall enough inside for the mug. It only got two dishes dirty: the mug and a spoon. And easily washed in a dorm-room sink!
13. Mike said the following at 4:52 PM on Jul 8:
1) Cuban-style beans and rice (black beans, bell pepper, onion, tomato paste, garlic) - simmer in water to cook the rice.
2) Veggie stir fry over rice
3) Chili over rice
Those are a few of my favorites for this staple.
14. Natalie said the following at 4:53 PM on Jul 8:
"I used to eat soup directly out of a can, unheated. I used to add water to the flour I discovered in the cupboard and fry it up for dinner. I used to put spaghetti sauce on a slice of white bread and call it a meal."
It seems like it would've been so much easier to just pop in a microwave dinner lol!
Thankfully, my mom and grandma taught me how to cook at a young age, which has saved me from the above mentioned experimentations:)
15. Susann said the following at 5:03 PM on Jul 8:
Yay! Rice is amazing. I must say that I prefer Calrose.
Nothing is easier than throwing in some rice and water and hitting the "cook" button. =] I was sure to pick up one of my own when I headed off to college. A nice reminder of home when you have no access to the usual kitchen gadgets.
Some of my favorite combinations include gravy and cream corn. I also like putting it atop my pizza. Mmmm.
16. L said the following at 5:16 PM on Jul 8:
I'm with #6. What do you need a "gadget" for? Really, the stovetop works well and is smaller to wash after.
Definitely, rice is a must have. It's easy, fast, and versatile. Really, the same level as pasta, just with more options for complimentary dishes.
17. Tami said the following at 5:31 PM on Jul 8:
NeedaCatchyName -- from what I understand from a lot of friends with rice cookers, they REALLY USE those rice cookers. Like, almost every day.
So the fact that it does that task super frequently does, in some cases, make up for the fact that it's a Dreaded Unitasker :)
18. RMB said the following at 5:36 PM on Jul 8:
Ahh, the rice cooker.
#8--Brown rice takes more water than white rice--something like two parts rice to five parts water.
#4--Rice cookers shut off automatically when the rice is done (or overdone if insufficient water.) But you have to keep an eye on the steamer and take the veggies off when they're the consistency you feel like eating.
19. Shawni said the following at 6:01 PM on Jul 8:
I've never thought I needed a rice cooker - it's so ridiculously simple to make on the stove! Two minutes max to get it started, and during the 25 minutes or so that it cooks I finish the rest of the meal. :)
I love to make stir fries - any combination of vegetables that strikes my fancy and a little chicken, with my uncles fool-proof sauce recipe: soy sauce, seseme seed oil, ginger, and red pepper flakes. Sooooo tasty over white rice (and sooo healthful over brown rice).
"Real" Spanish rice is amazing, and not too difficult. Brown the rice with some diced onions in a little oil before you add the liquid (half chicken broth or water and half tomato sauce - sometimes I substitute salsa for some of the sauce) then cook just like regular rice. Believe it or not, left over Spanish rice is delicious with sliced bananas in it!!
I use rice as a base in several cassaroles my family enjoys.
And chicken adobo over rice is one of my all time favorites!
20. Kristen said the following at 6:20 PM on Jul 8:
@Heidi (#5):
You can use the old tried and true method of a pot and lid on a burner. However, with a rice cooker, you never have to check the rice and it is cooked perfectly every time. I never have my rice so fluffy and moist as it is when I use the cooker instead. :)
@DEH (#8):
You need to add about twice the amount of water for brown rice than you do white because it takes longer to cook. :) Also, I switched over from cheap rice cookers to a nice one with a timer and different settings because mine always burnt the bottom. If you are willing to invest a few more dollars, look for one with a teflon/non-stick surface.
For those of you who are "adventurous," try steaming carrots with some chicken broth in the main container. Add a little honey and mint flakes. It's sooooo delicious!
21. Dani said the following at 6:23 PM on Jul 8:
@Joy (7): You're right, rice and lentils (or any beans) are complementary proteins. Forget expensive meat, just buy rice and beans in bulk! I also find rice and beans a less scary thing to cook. I'm always afraid that I'm undercooking meat or overcooking it and losing all the flavor. *sigh* But I suppose that's why it's good to start young, so by the time I'm married (11 months!) I'll feel confident hosting other couples and not poisoning them. : )
22. Nathan said the following at 6:37 PM on Jul 8:
Rice cookers are great and I wouldn't have believed how useful they were until I went flatting.
But "the rice cooker will last forever"? No, no it won't. :(
The downside is the teflon coating. We've gone through 3 cookers in the > 1.5 years I've been here, because we can't find a good quality one (admittedly one was 2nd hand, my flatmate didn't look too closely at the teflon surface when buying and it was all scratched to begin with), and eventually the teflon starts flaking away (even if you're always careful to not use metal implements), and then you have to throw the whole thing out. Shame really. So these days we just do with a pot. It's really quite easy: 1/2 cup per person, cover with an inch of water, bit of salt, boil until it's bubbling out the holes it forms in the rice, then turn off the heat and let it cook itself from there-on. Do it that way and there's no chance of burning it.
23. Amelia said the following at 7:19 PM on Jul 8:
#8: You're right, you probably needed a lot more water. Rice takes much more water than most people would expect, and brown rice often needs somewhat more than white rice anyway. I always err on the side of extra water because it's easy to pour off extra water and washing dishes is a cinch when nothing sticks.
I use my rice cooker all the time. Usually I do 1/4 cup brown rice, 1/4 cup lentils, and 2-3 cups of water. I don't use the built-in timer, I just taste it after a while (half an hour?) and turn off the heat once it's soft. Often I'll mix in some canned or frozen vegetables before or after taking it off the heat.
I usually add olive oil and a little wheat-free soy sauce. Sometimes I add an egg - the easiest is one beaten egg in a coffee cup for 1 to 1.5 minutes in the microwave (less dishes to wash than typical egg preparation). When I have cheese I put some small chunks of mozzarella in the hot rice and let it melt in...yummy.
Basically, I adore my rice cooker. It's perfect for me: tight money budget + tight time budget + tight willingness-to-put-forth-cooking-effort budget + severe gluten intolerance = wonderful beans and rice almost every day. These meals are, for me, filling and satisfying while being super-easy and probably healthy.
24. Becca said the following at 7:34 PM on Jul 8:
I like to throw it in a pot with some sliced up tomatoes, peppers, and chili powder. Maybe chicken too if I'm feeling adventurous. Now that's spanish rice, and it beats spaghetti sauce!
25. Christopher U said the following at 7:48 PM on Jul 8:
As Alton Brown from 'Good Eats' states “the only uni-tasker in his kitchen is a fire extinguisher”, I would not waste the counter or cupboard space with a rice cooker in my small kitchen. Instead, I have found the cheap non-skip pot from wally world works very well (better than my stainless steel copper core pots).
Very simple instruction. Two parts water, one part rice (any measuring device with do). Bring the water to a boil; add rice; cook between 13-15 minutes shaking the pot every few minutes prevent sticking; remove from heat when water is absorbed; stir with fork 5 minutes later and serve. For some subtle favoring, add red onions or such to water before adding the rice.
26. Holly said the following at 7:54 PM on Jul 8:
Here's my favorite rice 'recipe' (I made it up one night when I was running low on groceries)
Cook up rice, add salsa or pico de gallo if you have it, corn, peppers, black beans, and top with a little cheese.
Really easy and it's fairly healthy as well!
27. erin said the following at 8:17 PM on Jul 8:
My question is the same as Heidi's (#5): What is the benefit of a rice cooker over cooking rice in a pot on the stove?
I buy instant brown rice that cooks in 10 minutes in a bag, but I guess if you use brown rice that is not instant, it can be quite time consuming, so I guess the rice cooker could be useful since it is something you could program and walk away from.
28. Chris said the following at 8:25 PM on Jul 8:
I usually just microwave instant rice. 6 minutes and I'm done. (I can hear the groans as I type.)
Personally, I'd suggest a crock pot. Brown some meat, throw in some spices, add some soup/beans/broth/etc., and toss in some vegetables. Turn it on in the morning and serve at dinner. Tasty.....
29. Joanna said the following at 8:38 PM on Jul 8:
I prefer to cook rice in the microwave. It needs 1.5 cups of water for every cup of rice. Cook covered on high for 10 minutes. Stir it once or twice in the middle of that. Very easy for plain rice but tends not to work so well for cooking other things with it.
30. Kelly said the following at 8:48 PM on Jul 8:
This is an honest question/comment: I'm struggling with this concept of "cooking".
Why is a rice-cooker any more valid than sauce-on bread? They're both food, they're both nourishment. Why does heating something up automatically increase its worth/value as a type of food?
Why do people waste hours and hours throwing different flavours together? Why do menus have items with 10-word descriptions on them? Doesn't that seem a bit ridiculous to you? Worshipping food? A form of gluttony?
----
My diet consists of simple food. Think of the Israelites: they lived on manna and water for years.
I'm just so tired of the attitude that "Kelly can't cook, therefore she's less of a person," whereas I love raw food (fruit and vegetables) and know how to cook meat (just heat it/fry it) and I don't see the sense in wasting ANY MORE TIME than that.
Why add a hundred condiments/different flavours when God has given us the individual forms that taste so good?
(PS: As for bread; the shop-processed stuff makes me ill, but I'll eat the grains that make it by themselves.)
31. Becky Castle Miller said the following at 8:51 PM on Jul 8:
I love my rice cooker! I got it for 10 bucks on Craigslist. Most of them come with a measuring cup so you know how much rice and water to use. If you get the rice/water ratio right, it cooks perfectly every time. It stops cooking when the rice is done and keeps it warm. Be careful where you put it while it's cooking...most of them have a steam vent in the lid, and that can spew sticky rice water on the underside of a cabinet or create a slippery puddle on the floor. I don't leave mine out on the counter - I put it on my extra-kitchen-accessory shelf by my fridge and just set it on the counter when I need it.
32. Jennifer said the following at 9:24 PM on Jul 8:
strange coincidence...I LOVE RICE! A few weeks ago I made some Basmati rice in a regular old pot and burnt it so bad it ruined the pot...i've been comparing rice cookers for a few days now. I can't wait to start making some rice and steamed veggies! YUM! :)
33. Melisssa S. said the following at 9:58 PM on Jul 8:
@Heidi #5- Rice cookers are amazing! Use one once and you'll never use a pot again! Rice cookers never boil over and you'll never spend time scrubbing the rice ring off the stove burner. They cook the rice to perfection every single time. They don't have to be watched, stirred, or adjusted in any way. It's like a crockpot for rice. Throw the rice in and forget about it until dinner time. We have the Zozurishi (sp?) brand. It'll keep the rice warm for hours, and has some advantage for brown rice that I never remember but is the reason my mom bought that specific brand. :)
34. Rachel said the following at 10:00 PM on Jul 8:
Rice cookers are a wonderful thing - there's one in my apartment now, and I've definitely registered for one for my wedding.
I use it to make rice for Chinese dishes like various types of fried rice or just white rice to put dishes like lion's head (sweet pork meatballs in Shanghai cuisine) or stir-fried veggies over. Add double the amount of water needed, and it'll make zhou/congee (rice porridge), which is good eaten with a meal or with meat/veggies or salted eggs in it. There was a restaurant near my college in China which had at least a hundred different types of rice porridge (including sweeter ones like fruit, peanut, and even chocolate). You can get really creative with what you put in it since the rice doesn't have much flavor on its own.
Although I know it's not the proper way to prepare the rice for this dish, I save time for polo (a rice pilaf staple food for Uyghurs, Afghans, and some other Central Asian peoples) by using a rice cooker. While the rice is cooking, shred some carrots and dice some onion, then saute them in oil in a skillet. Once they're pretty fragrant, add a little hot water and some sugar, salt, and pepper and continue to saute until it reduces. By this time the rice should be done, so add it so the skillet with a little more water and some raisins (or craisins, dried cherries, or pomegranate seeds). Voila - you have a filling, easy, high-energy meal. (Note: you can also add cubed meat like beef or lamb)
35. Marilyn said the following at 10:24 PM on Jul 8:
This is a great book to use with your rice cooker. You really can do one-pot meals, as well as desserts! Some of the recipes require the "fuzzy logic" type cooker but there are many great recipes for a simple cooker as well.
This one has some great recipes too.
I love my rice cooker and use it a lot. I have burned so much rice over the years just because I get busy and forget to turn it off when done. The cooker takes all the guesswork out of rice.
36. Ted Slater said the following at 11:22 PM on Jul 8:
Kelly (#30) -- let me encourage you to do two things:
1) Watch Ratatouille.
2) Get Alton Brown's I'm Just Here for the Food from the library or bookstore. I love that book -- it's one of only a couple that are within arm's-reach of my bed. I'm amazed at how different kinds of cooking (grilling, broiling, boiling, steaming, baking, blanching, frying, deep frying, microwaving, etc.) affects the taste/texture of our "daily bread."
That will give you insight into why some people, like me, find food to be a wonder, the preparation of food to be therapeutic, the way ingredients combine to be a scientific marvel, the way it all comes together to be a God-honoring work of art that can be appreciated with all our senses.
Just saying. :-)
And no, you're not "less of a person" for preferring simplicity in your diet. Truth is, raw natural unprocessed foods are likely healthier for you than what you'll find on most restaurant menus.
I find it interesting that food accompanies so many relational experiences with our Savior -- from Jesus' Last Supper to the meal He shares with His friends after His resurrection to the marriage supper of the Lamb. Which makes me think of this article over on Boundless webzine....
Again, my purpose for this series is to serve people who are like I was: frying flour and eating soup out of a can. I just wish Boundless was around when I was floundering in the kitchen so many years ago....
37. Juliet H said the following at 11:26 PM on Jul 8:
This reminds me of the time my roommate made macaroni and cheese with her coffee pot. It's amazing what you can cook with a coffee pot.
I just used my rice cooker last night. I love that I can make rice perfectly every time, without having to think about it. Sometimes I like to dissolve a chicken bouillon cube in the water when I add it to the cooker.
38. junia said the following at 12:15 AM on Jul 9:
Yikes! I hope you remember to WASH IT!!!!!
(rinse it with cold water, swish, pour out, rinse again ... until satisfied. sort of like mining for gold!)
39. BDB said the following at 12:30 AM on Jul 9:
Kelly (#30) wrote:
>>Why do people waste hours and hours throwing different flavours together? Why do menus have items with 10-word descriptions on them? Doesn't that seem a bit ridiculous to you? Worshipping food? A form of gluttony?<<
It can be. C.S. Lewis suggested that being super-picky can be gluttony as much as eating a ton.
I suspect that part of it evolved where people had a very limited diet. Think of the Irish Potato Famine. If all you have to eat is one kind of potato, wouldn't you get bored eventually? At that point in history it was not an option for them to grow a wide variety of crops, and a blight against that species of potato caused many people to starve.
One big advantage of being happy with a simple diet is that you can go to a developing nation without complaining about the food. If you can eat rice and vegetables every day and feel good about it, you will find it very easy to travel in Asia inexpensively.
My grandparents once made an observation about traveling. They couldn't understand Americans who would travel overseas and insist on eating Cheerios for breakfast. In their mind, part of the fun of traveling is sampling the local cuisine, especially the local fruits and vegetables.
I kind of agree with you: I find that raw fruit is my preference, without anything added. Some vegetables like carrots, cucumbers and tomatoes are best uncooked and untouched. Others like broccoli are much better steamed than stewed. Raw potaoes aren't much fun, though...
40. BDB said the following at 2:27 AM on Jul 9:
JulietH (#37) wrote:
>>This reminds me of the time my roommate made macaroni and cheese with her coffee pot. <<
I made chili in a wok pot once. Small matter of having a potluck dish due and not enough money to buy the proper pot after I realized I didn't have one.
41. Kelly said the following at 2:48 AM on Jul 9:
Hey Ted,
Thanks for the explanation (and sorry for getting a bit ranty! Obviously my real-life frustrations carried over here; my friends constantly mock my food choices.)
If I start thinking of "food" as "art", then I guess I can understand it a bit more. ;)
42. Michela said the following at 7:20 AM on Jul 9:
My fiance sometimes eats refried beans straight out of the can with cheese on top.
I told him to enjoy it while he can, because that must change in 4 weeks.
@Kelly, #30. There was a time when I would have been 100% behind you! I grew up in a homeschooling family and swore that I would never become a homeschooling mom, wearing a jean jumper and cooking in the kitchen all day.
Then, I went to France. I fell in love with the food. It was simple, it was fresh, it was delicious! I experienced the joy that comes from preparing a meal for others, and sitting together and talking for hours just enjoying the food together. I don't think it is a form of idolatry or even a mild form of gluttony to enjoy food. God is so creative, I think He gave us taste buds and tons of flavor options so that we can experience and partake in His creativity!
Now, I really enjoy cooking. Especially for my fiance. =) And someday I want to homeschool our kids.
But I will NEVER wear a jean jumper.
43. ALH said the following at 7:32 AM on Jul 9:
I've used both a rice cooker and a regular pot for cooking rice. The rice cooker is a basic Zojirushi brand cooker with just an on/off lever, not ever a warm cycle. I agree with those who say you can easily do rice on the stove top. I've cooked rice perfectly on the stove top many times, that said though I know a number of people who can NEVER get rice cooked properly on the stove top. It is almost always burned horribly. A rice cooker would easily solve the problem.
For those who don't know how to cook rice on the stove top... Take an approximate 2-1 ratio of water to rice (check the package though different types of rice sometimes don't follow that rule exactly). Place in pan, cover with lid, turn the heat to medium-high just long enough for the water to boil (if you don't have a glass lid and you cannot hear the water boiling the steam that escapes ought to give it away), do not take off the lid. Once the water is boiling, reduce the to very low (I normally set the burner to its lowest setting) and let sit 20-25 minutes. Turn off the heat but do not remove the lid. Let it sit for an additional 15 minutes. Again NEVER remove the lid once it starts cooking.
The additional 15 minutes off the heat was taught to me by a Chinese woman who taught at a cooking school. It really helps make one's rice fluffy letting it soak up some of the residual steam for those 15 minutes.
Since being taught that way to cook rice I've not had any real difficulties cooking rice on the stove top and best of all even using a normal metal pan (not a non-stick) the pan is easily cleaned no with just a quick wipe with soapy water.
44. JuliaH said the following at 9:15 AM on Jul 9:
Bake in casserole dish for 30 minutes at 325F: Cooked rice + can of cream of mushroom soup + can of tuna + cup of frozen peas + cheese on top = yummy!
45. obewan said the following at 9:29 AM on Jul 9:
Well, I am shopping online for a rice cooker. It is hard to find one with both fuzzy logic and a non-teflon coated pan. Is the coated pan really a big issue? I don't want to make a big investment just to have the pan go bad in a few years. Some of the cheaper ones with out the computer have stainless or aluminum pans.
46. Dan Gill said the following at 10:30 AM on Jul 9:
"Or just mix in some spaghetti sauce and call it Spanish Rice, like I used to."
Wouldn't that be Italian Rice?
I think you've maligned Spanish Rice, which is truly a gift from heaven. I only wish I could get my neighbor to make hers for me more often. Mine is good, but hers is WONDERFUL!
47. JuliaH said the following at 10:44 AM on Jul 9:
I bought my rice cooker for $11 at Walmart and I've had it for 5 years now. It has only an on/off switch, but why would you need a computer anyway?
I was one of the people who could never cook rice on the stove. Somehow it would come out both burned and hard at the same time.
48. Erica said the following at 11:08 AM on Jul 9:
Rice is a major staple in my family on country. Our tradition Sunday evening dinner is rice, peas and chicken and as you will say chicken, peas and rice. But there is also pumpkin rice, season rice with callaloo and fried rice. I never saw a rice cooker in books or in a store. This is my recipe on how to cook rice
1 cup of rice
2-½ cup of water
Pack of magi chicken noodle soup
Scallion
Butter to taste
A peg of garlic
A small amount of salt as the noodle is salt.
1. Put a pot of water on the stove to boil on high flame and put a pack of Maggi Chicken Noodle Soup in. Put butter in it and stir.
2. Cut up the tomato, scallion and peg of garlic into fine piece.
3. Wash rice and put it in the pot and stir.
4. When the pot start to boil up and the water start to dry out.
5. Turn down the stove to minimum and keep it there until the rice is cooked.
6. If still uncooked after the water dried out and the rice grain is still a bit hard put a small pot cover on top of the rice in the pot. Put on the regular pot cover on the pot lid; try get the flame if possible a bit lower than minimum and keep it for 5 minutes or until the grain is cooked.
7. Add butter and stir.
For number 5 and 6, if you are cooking with wood, put all the wood from under the pot and leave the ember. If you are using charcoal pot, remove some of the charcoal out and put a mesh on top, put the pot on top, there you will be able to prevent it from burning. I used both of them for preventing the rice from burning.
49. obewan said the following at 11:15 AM on Jul 9:
#47. JuliaH said the following at 10:44 AM on Jul 9
I bought my rice cooker for $11 at Walmart and I've had it for 5 years now. It has only an on/off switch, but why would you need a computer anyway?
---------------------------------
I am wondering the same thing myself. The ones with the fuzzy logic computer can be used to make casseroles I guess. I am interested in The Ultimate 250 Rice Cooker Recipes Cookbook, which has many that require fuzzy logic computers.
I bought a very expensive bread machine, which I do not regret. This is a similar good investment. Over 10 or 20 years, the cost of a $150 rice cooker is a pittance compared to the money I could save by using it. I calculated today a $300 savings per year on my lunches alone.
The fancy Zojirushi models are getting bad reviews at Amazon though because they have to be sent back to the manufacturer every 4 years to have the battery replaced. When the battery dies, the only way to fix it is have a special one soldered onto a circuit board, and they all die every 4 years or so.
50. Esther said the following at 11:48 AM on Jul 9:
Is this going to a regular thing? I love it!
Rice cookers are the BEST. I've had mine for over 10 years!
If anyone is interested in finding some recipes, feel free to check out www.ambitiousdeliciousness.com :)
51. Kristen said the following at 12:10 PM on Jul 9:
Junia (#38):
"Yikes! I hope you remember to WASH IT!!!!!
(rinse it with cold water, swish, pour out, rinse again ... until satisfied. sort of like mining for gold!)"
If the rice is from the US, it is actually better for you to NOT rinse it prior to cooking! The reason is that it is coated with vitamins during the packaging process and you would be losing nutritive value. :)
52. Anna said the following at 12:24 PM on Jul 9:
I would eat rice every day if I could. My favorite kind is Jasmine rice as I think it has to best stand-alone flavor. I like to eat it even without any salt, butter, or other topings (though those don't hurt). My dad and brother still like nothing more than frying up some rice with a few eggs and some sausage.
53. BDB said the following at 12:55 PM on Jul 9:
Erica (#48) - great example!
Especially the cooking with wood part. Those of us who grew up in Scouting know how to cook over wood. I switched to a white gas backpacking stove which had two basic temperatures: off and flamethrower.
So, cooking on a gas stove or Weber grill with precise temperature controls is SO much easier than over wood, charcoal or backpacking flamethrower - I haven't burned anything in a long time.
Other than fingers.
54. obewan said the following at 1:36 PM on Jul 9:
#47. JuliaH said the following at 10:44 AM on Jul 9
I bought my rice cooker for $11 at Walmart and I've had it for 5 years now. It has only an on/off switch, but why would you need a computer anyway?
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I have done more research on this question.
The 250-recipe cookbook has recipes for both fuzzy logic and regular rice cookers. Some of the regular cooker recipes involve steaming, which MOST fuzzy logic units won't do. However, some of the other recipes require fuzzy logic to come out right.
As luck would have it, I found a rice cooker with a computer that will do both fuzzy logic as well as steaming, as well as soups, slow cooking, rice puddings, and oatmeals. (Many rice cookers are prone to exploding when doing the rice puddings.) I think I am going to buy it. It is a Cuisinart Rice Plus at Bed Bath and Beyond for $149.99. It also makes up to 10 cups. Many recipes won't work in small capacity cookers I am told.
55. khalil said the following at 1:37 PM on Jul 9:
Erica, #48...
where are you located geographically? You're the first person that I've noticed that knows of the Magi label (I think its been bought out by Nestle though) of soups, etc. I've seen it in some ethnic stores in America but it seems to be a common brand here in Lebanon.
I've used the soups (the spring soup mix is one of my favorites though I like their cubes of chicken stock/bullion as well) to help flavor pasta dishes I make. Although it isn't rice a common dish I've made here has been a light soup using the Magi mixes, along with fresh green onions and mushrooms. As it cooks I thicken it with egg. When I am satisfied with the consistency of it I add a little more water to it and then add it to some slightly undercooked pasta and let it sit for a while. The pasta absorbs the water from the soup and finishes quite nicely. I can make this easily and quickly and it will last me for a few days. Since I've opted not to get a microwave for the time being I take cold leftovers and add about 2/3 cup of water and heat it on a gas stove. Simple (comfort) food for me at this point in my life :)
56. Erica said the following at 3:07 PM on Jul 9:
khalil, Jamaica. It is made by Nestle. It is Maggi Chicken Noodle is powder mixture that contain small noodle. We used it to season soup,meats and rice.
BDB
Most of the time, I cooked on a gas stove. If I go in the rural areas or on a cookout at church, Most of the sometime we cook with woods or charcoal.
On the other hand, find rice cooks better in a thick pot instead of a tin one. In the thick pot the rice takes a longer time to dry out and is more firm when cook instead of being very soft.
57. Erica said the following at 3:09 PM on Jul 9:
sorry it is noodles, not noodle as I previous mentioned.
58. Louise from Chicago said the following at 9:43 AM on Jul 10:
Comment 55, I have heard of the Magi label of soups and soup seasoning.
59. Jo said the following at 10:00 AM on Jul 10:
Chris #28:
"Personally, I'd suggest a crock pot."
AMEN to that. My crock pot is my favourite thing ever, it cooks so many things, great rice too - and no teflon coating so it literally will last forever. I generally just put meat and vegetables all in together in the morning, go to work and come home to a lovely smelling dinner. Just add spaghetti - voila! Really really worth the money.
60. obewan said the following at 11:14 AM on Jul 10:
#59. Jo said the following at 10:00 AM on Jul 10
Chris #28:
"Personally, I'd suggest a crock pot."
AMEN to that. My crock-pot is my favorite thing ever, it cooks so many things, great rice too - and no Teflon coating so it literally will last forever.
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Maybe this rice cooker thing is a toy I don't need since I already have TWO crock-pots! One crock has a removable ceramic pot too, which is awesome.
The problem is some people say that crocks ruin the texture of the food. It comes out mushy. Crisp tender is the way some people prefer vegetables, and that can be done with a rice cooker with a steamer function. I also have this fear of burning down the house with my crock if I leave it on while I am at work all day.
I will say crocks are good for things like baked beans though. But the recipe I have requires about 18 hours constant with periodic water and stirring adjustments. The oven can just do in a couple of hours on a Saturday. I am a huge fan of homemade baked beans though.
61. obewan said the following at 1:31 AM on Jul 15:
Well, I used some of the suggestions on this thread and made a perfect pot of rice with a simple pyrex pot and wind up kitchen timer. It was untouched by human hands. Boil, simmer 25 mins, turn off heat, and let sit with lid on 15 mins. What can go wrong?
I think I will buy the 250 recipe book and then try to adapt the recipes to conventional cookware. If that does not work, then I will invest the $150 in a fancy rice cooker.
But to all those who are having trouble cooking rice in a pot, I would say just buy a simple kitchen timer if you don't have one already.
62. Frazer said the following at 10:22 AM on Jul 16:
Okay that's it, enough of this processed stuff, I'm gonna buy a rice cooker on the way home from work! Gotta be better than the stuff I've been eating.....12 hour days will kill you :-)
63. martina said the following at 2:35 PM on Jul 21:
i have a rice cooker i love it..i love cooking but im in a dorm and in this military barracks a stove top or anythg is prohibited. except a rice cooker:D
64. obewan said the following at 5:54 AM on Jul 23:
Gee, rice in a dorm? I suppose a nice rice pilaf would be good, but I like meat in my rice. Not sure if a regular rice cooker could do meat.
65. obewan said the following at 9:29 AM on Aug 26:
I just ordered the Ultimate 250 Recipe Rice Cooker book. Wal Mart has it online for less than $12.
After I review what it has I will decide what kind of rice cooker to buy. I am torn between the $13 Target one and the $150 Bed Bath super delux fuzzy logic unit. I may try making the recipes in a regular pot first too.
66. obewan said the following at 10:00 AM on Sep 17:
I just made a perfect pot of rice using a Pyrex pot in the microwave. Jut Google "cooking rice in a microwave" to learn how. It is as simple as a rice cooker and is fully automatic.
The challenge I now face is doing the rice cooker recipes in the microwave. Since they use frozen vegetables and meats I am afraid I may have to cook things in two separate batches.
With the rice cooker book, you just throw it all in and push go for most recipes. I am not sure that is a major issue though except that cooking apart may alter the flavoring but not the necessarily the texture.
I will post up again if I have success cooking the recipes without the rice cooker. Now, I am motivated to save even $35 and my kitchen space. LOL
67. obewan said the following at 7:35 AM on Sep 22:
Well, I tried the Pyrex pot in the microwave and it worked pretty good. Then, against the better advice of others, I went and bought a cheap rice cooker anyway at Walmart. I did a lot of research ahead and read reviews, and then tossed all that good advice and bought an unknown. It claims to make 10 cups, but will actually only make about a 4 cup batch. If I had read the online reviews I would have known that.
Well, I made my first batch of Zatarain's red beans and rice. My cooker will only make about 4 cups. That leaves out the 5 and 6 cup boxes unless I make 1/2 a batch, which makes life difficult.
Also, I don't see the advantage of the rice cooker. It is not as automatic as they say. Mine has to be watched and stirred constantly or it will stick and burn on the bottom. It also did not shut off when the rice was done. I knew when to turn it off because I watched the time.
It seems like it is no different than a pot on the stove.
I may have a different opinion after doing the steamed food though.
68. obewan said the following at 4:26 PM on Sep 24:
Well, I am happier with my new rice cooker now.
I TRUSTED it to shut off today, and it did. I was wondering though for about 10 mins, but I waited it out, and it did shut off on its own. The rice was a little plumper and better than when I shut it off on my own.
I found out it WILL make a 6 cup batch of Zatarain's so I am happy now. With the large batches I might have to cook the sausage seperately though.
69. Charles said the following at 5:43 PM on Sep 24:
I would starve as a single man without my rice cooker. Try breaking an egg or two into the rice before it cooks - it won't look pretty, but it will taste good with soy or tabasco sauce.
70. obewan said the following at 10:20 AM on Oct 6:
I am ready and anxious for my next rice cooker experiment.
I read online that the very very best dirty rice mix is made by Tony Chachere. He was a famous 5 star Cajun chef.
I contacted every food store in Jacksonville, FL and finally found one that carries it. It is generally only available by mail order as are all his other items.
I plan to stock up on the whole variety - red beans and rice, dirty rice, black beans and rice, jambalaya, and the works. It makes life easy having all the spices prepared ahead of time too and it is supposed to be as good or better than homemade. If you like Cajun food you should check out his website.
71. obewan said the following at 12:19 PM on Oct 17:
I made my first batch of Tony Chachere's Dirty Rice today. It is real Cajun food mixed up by a real 5 star Cajun chef. It is supposed to be the very best boxed rice mix you can buy and supposedly only from his website by UPS delivery.
It is very good, not a lot different than Zatarain's, but it is hotter. You have to lot a lot of heat to eat this stuff but since I like hot foods I was good to go.
I put in 1 lb of spicy Cajun sausage and 1/4 purple onion too.
72. V.V. said the following at 2:46 PM on Oct 17:
I just returned two of the three rice cookers I got at my bridal shower. Can't wait to use it! I must say, as a Hispanic young woman, this rice cooker thing is something relatively new. I didn't see one at all as a kid, not even by mom. My grandmother would not be caught DEAD cooking ARROZ in anything but a traditional iron pot, a.k.a. "Caldero".
73. obewan said the following at 4:36 PM on Oct 17:
V.V.
The rice cooker makes life easy. The 250 recipe book even has a couple of good spanish rice versions. All you have to do is load ingredients and hit go.
74. obewan said the following at 10:17 AM on Oct 19:
This looks like a good recipe for rice cooker spanish rice for people who don't want to buy the 250 recipe cookbook. It has a 4 star rating and looks easy to make. I would add some sausage though.
http://www.recipezaar.com/Rice-Cooker-Spanish-Rice-281424