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What settings do you use on the Zojirushi for steel cut oats?

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ExpatCanuck just asked this but it seemed buried in an old thread. I've never been able to figure it out- the oats start boiling over through the steam vent and make a big mess. I'm hoping there is a trick that someone will share. I've tried soaking overnight and setting the timer but still had the boiling over problem.

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  1. I tried the semi-brown rice setting once on my Zojirushi and it boiled over. I have seen recipes for steel cut oats that suggest using a double boiler. It appears that rice cookers will not simmer at a low enough temperature. Zojirushi needs to add a steel cut setting. We just need somebody like that guy that cracked the I-Phone to modify one for us.

    My crockpot boils too hard as well. They should add a safety setting for frozen food and start making crockpots like they used too.

    Some people apparently make steel cut oats in a crockpot overnight.
    http://busycooks.about.com/od/meatles...

    1. taste test -
      Thanks for bringing this to the fore. As I type, I've got a half-cup of steel oats in our 3-cup NS-KCC05 Zojirushi at the porridge setting. We'll see what happens.

      Romanmk -
      Depending on how the Zojirushi goes, perhaps the crockpot will be next. Ours has high & low settings -- but it's a relatively big sucker, so it may not be practical.

      - Richard

      1. Well, the porridge setting on my NS-KCC05 (the 3-cup model) seemed to work just fine.
        Took 50 min (about the same time as brown rice takes). No boiling over.

        My proportions were off, tho'. I put in half a measuring cup (80 ml) of steel-cut oats, and filled the water to the .5 level mark for porridge. When the machine beeped ready (about 50 min. later), I had about twice the liquid I needed. (I did add a small diced apple, but I don't think that it added quite so much moisture).

        After draining the contents through a fine mesh sieve and then adding about 3-4 tablespoons of the liquid back, I had a *very* nicely textured result. Just soft enough, but still a bit al dente. Totally unlike the oatmeal I've seen in the past whose smell and texture had me gagging immediately. This stuff was yummy good (especially after the nutmeg, cinnamon, a hint of brown sugar and drizzle of maple syrup).

        A new weapon in my fight against cholesterol (which I'm already winning)!!

        1 Reply
        1. re: expatCanuck

          Whoops, I don't know why I didn't try the porridge setting first. I guess I thought it wouldn't cook long enough.

        2. I made another batch via the timer. Went to bed at 1am, food was ready at 7am.
          The generally accepted 3:1 (water:oats) ratio worked fine. I added apple, cinnamon, nutmeg, 2 tbsps milled flax seed, 1 tsp canola oil, and 4 turns of sea salt. The apples had to be stirred into the mix when I got up. Not surprisingly, it wasn't quite as al dente as when made & eaten in one go, but still plenty good enough. (Again, as a comparison, every oatmeal I've ever encountered is too gloppy for me to even consider eating.)

          I added some raisin bran and a bit of milk before chowing down this a.m.