The rice cooker can be found in almost all chinese kitchens.
There are a variety of rice cookers in the market right now. Some are simple no-frill with just cook and keep warm options, some have additional accessories such as a steaming tray. Others have small computer chips to help with the cooking. There is also the microwave rice cooker.
Electric rice cooker
The electric rice cooker is made up of a cooking chamber with a heating element at the bottom and a detachable power cord. A removable metal bowl sits snugly in the cooking chamber on top of the heating element. The rice is cooked inside this metal bowl. The cover may or may not have a glass panel to let you check on the rice.
These rice cookers usually only have the off, cook and warm buttons. You can cook rice and congee in it. It can also be used as a steamer. I remember with much fondness my paternal grandmother steaming a bowl of egg custard or fresh fish in it...
...right on top of the rice cooking inside.
This is how she did it. Rice takes about 20-30 minutes to cook while an egg custard or fish only needs 5-10 minutes. She would start cooking the rice first. When the rice is about done, she places the other dish on top of the rice to cook.
Talk about saving energy (^_^).
Fuzzy Logic rice cooker
As technology advances, so did this kitchen appliance.
The fuzzy logic rice cooker uses the microchip technology. It can cook a larger range of food. There are pre-set timing for different food including risotto and rice congee. There are also quick cook and slow cook functions.
I can cook rice in a simple electric cooker, but a fuzzy logic one is on my wishlist. I am dreaming of all the yummy stuff I can cook with it. Some brands even state that it can make breads.
My top 3 brands would be Zojirushi, Panasonic and Sanyo respectively. Yes, all Japanese brands because they are simply better.
Usage Tips
- Avoid scratching the metal rice pot with metal spoons. Use plastic or wooden rice paddles.
- I like washing the rice in the rice pot itself because I can measure the water needed directly in the sink over the tap. But this means wiping the undersides of the pot really dry before placing it in the cooking chamber.
- After use, remove the bowl and wash in hot, soapy water, then rinse and dry completely. It is not necessary to wash the outer chamber. Even with a boil over, you should only wipe it with a damp cloth.
- If rice has stuck to the bottom of the bowl, don't scrap it vigorously. Fill it with warm water and let stand for 10 minutes. The water will cause the rice grains to puff up and separate themselves from the surface of the bowl.
- Some cookers have a detachable lid for easy cleaning. Others have a spoon holder and a condensation cup that is attached to the side of the cooker. Remove both attachments, empty any liquid from the cup, then wash and dry them.
- Wipe any condensation on the lid with a dry, clean kitchen towel.
- To cook a nice pot of fluffy rice, use equal amount of water to rice.
Question: What do people use to cook rice before the electric rice cooker?
It seems unimaginable cooking rice without it.
A friend once proudly told me that she knows how to cook rice using a normal pot over the stove. It does seems like an achievement. I mean, there would not be any measuring marks on a normal pot to tell you how much water to use to cook fluffy rice. And there is the constant stirring and heat control to prevent burning the rice.
I wouldn't cook rice with a steel pot, the rice at the bottom burns too easily. I would use the claypot. Claypot is good as it conducts heat evenly and rice does not burn as easily. Of course, it will take longer than the 20 minutes.
Another non-electric method of cooking rice is steaming.
I personally think that it is easier to steam rice than to cook it over the stove top. Some people even think it is better than using the electric rice cooker. This is because some electric rice cooker cooks rice unevenly and tend to burn the rice at the bottom.
When rice is steamed, it is not cook directly by the heat source but by the steam. Steam is water, therefore the rice is constantly bathed in moisture preventing any burning or drying.
How do one steam rice?
Wash the rice of excess starch and place it in a bowl or small container with some water. Place it over a big wok or big pot of water and bring everything to a boil. Cook for about 30 minutes although this depends on the amount of rice being cooked. You can test by picking up some rice grains and check whether they are cooked.
You can use a steaming wire plate to prop up the bowl above the water or have it half-submerged in the water.
The ratio of rice to water should be 1:0.7. You don't need as much water because of the steam. In fact, too much water may result in soggy rice.
Microwave rice cooker
Last but not least, you can microwave your rice.
My first encounter with the microwave rice pot was when I was studying in Melbourne.
On a tight student budget, my room-mate and I just could not bring ourselves to buy an electric one. Since the microwave oven is a fixture in the apartment AND the microwave rice pot only a fraction of the cost, we decided to try making rice in the microwave oven.
Instead of a cooker, I think it is more appropriate to call it a pot. It consists of a large microwave-safe plastic bowl with a tight fitting lid. That is it. It is not intended for large quantities.
Boil-over is quite common-place and we find ourselves having to wipe the microwave oven after every rice cooking session. Finally, we decided to place a damp dish towel under the pot to soak up the boil over.
Regular microwave oven wiping aside, the microwave rice pot makes good rice.
Looking for one?
Try the Progressive microwaveable rice cooker sets. It is reasonably priced and looks quite nice. A basic set should come with a measuring cup and rice paddle.
Recipes
Finally, looking for some recipes to cook in your rice cooker. Check out my rice cooker recipes page.
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