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Sep 14, 2007 07:40 PM

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

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.

    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.