HOME > Chowhound > Cookware >
Brewing beer, curing meat, or making cheese? Get great advice

Rice cookers... a revelation?

Idas Dec 30, 2013 10:54 AM

I have been researching getting a stainless ricecooker (to avoid aluminum and non-stick chemicals) and almost bought a Buffalo smart cooker.
Then I went to our Auntie's house for dinner and she made rice in her ancient Tatung indirect (double pan) rice cooker.
Then it hit me, her rice is light and perfectly cooked with no sticky bottom because it's STEAMED!!
Darn, I wish I had realized this difference 30 years ago, upgrading modern ricecooker one after another trying to find the best steamed rice. Modern rice cookers don't steam rice, they boil it until it evaporates, recycling moisture sort of steaming it.

Am I nuts to donate my fancy rice cookers for a simple stainless Tatung?
Sure, it's not a cool looking but the difference in rice texture was a revelation. It will take my chau fun to a new level.

I feel silly for not realizing this before.
Any thoughts?
yours truly, a fun fan,

  1. r
    rasputina Jan 29, 2014 11:34 AM

    I cooked mine in a steamer for years before getting a Zojirushi micom rice cooker. Personally I won't be going back to the steamer method. The rice isn't better from the steamer and the rice cooker keeps the rice warm for as long as I want so I never have to worry about timing it with the meal.

    22 Replies
    1. re: rasputina
      DuffyH Jan 29, 2014 04:50 PM

      <I never have to worry about timing it with the meal.>

      This is the only thing that would ever make me buy a rice cooker. We don't eat rice more than about once a week, maybe twice, so it's not a critical item for us as it is for many others. Also, i don't want to give up any more real estate, and I'd hate to store it in a cupboard. It's like once a week use is too often to store, not often enough to justify the counter space.

      But no more timing worries would be nice. How big (space-wise) are the smallest cookers? We only cook about 1-2 cups (finished volume) at a time. Are there any cookers that will work with only ½ cup of uncooked rice?

      1. re: DuffyH
        JayL Jan 29, 2014 04:57 PM

        We use ours about once a week and store it in the cupboard. It's not a hassle for us...just pick it up and plug it in. We aren't fans of appliances on the counter. But I completely understand "different strokes..."

        Since we rarely cook single serving meals, and nearly always have leftovers, we typically cook a minimum of 2 cups and up to 4 cups of rice. We don't mind reheating rice the next day...and it's nice to have some in the refrigerator in case we want to throw together some fried rice.

        1. re: JayL
          DuffyH Jan 30, 2014 12:37 PM

          Hi Jay,

          I like keeping things off the counter, too. My only exceptions are the things that are too bulky or heavy for me to lift without risk of injury to me or the appliance.

          A smallish rice cooker would be fine stored away.

        2. re: DuffyH
          rasputina Jan 29, 2014 05:23 PM

          This one http://www.amazon.com/Zojirushi-NS-VG...

          Works with as little as 1/2 cup of uncooked rice.

          It does have a keep warm but not a reheat feature. Mine has reheat also, which works really well. I have a 10 cup of a different model though. I don't think that model I linked has a brown rice mode either, if you need that.

          1. re: rasputina
            Chemicalkinetics Jan 29, 2014 05:45 PM

            It looks so adorable.

            1. re: Chemicalkinetics
              DuffyH Jan 29, 2014 06:07 PM

              It DOES look awfully cute. A bit like Marvin the Martian's cousin Zoji.

              1. re: DuffyH
                Chemicalkinetics Jan 29, 2014 11:17 PM

                <Marvin the Martian's>

                Oh you remember him. :) He was an important icon in our dorm floor.

                Anyway, this one will match the Mars better, also from Zojirushi


                1. re: Chemicalkinetics
                  DuffyH Jan 30, 2014 12:39 PM

                  LOL! That one reminds me of one of the green guys in Toy Story who worshipped The Claw. I love those guys. :)

            2. re: rasputina
              DuffyH Jan 29, 2014 06:06 PM

              Thanks! It looks like it will easily do anything we'd like it to.

              What's the deal with the 'pre-rinse' function? In the video, they measure dry rice into the cooker, rinse and then fill to the appropriate line. I don't understand pre-rinse.

              1. re: DuffyH
                rasputina Jan 29, 2014 06:56 PM

                There is rice sold that is called pre rinsed aka musenmai. It basically has the starchy outer layer removed so it doesn't require rinsing. It uses a different rice cooker cup to measure ( the Zo comes with both cups) and it requires a different proportion of water and has it's own cooking mode in the rice cooker, just like brown rice has it's own.

              2. re: rasputina
                DuffyH Jan 29, 2014 06:52 PM

                I just found this one, too. A lot less $ than the Zoji, and very well reviewed. No keep warm function, but that's not an issue for us. We only need it to stay warm for a few minutes, 10 max. usually. It lacks a mixed/brown rice setting, but reviews indicate it cooks brown rice just fine.

                I did note another, cheaper, Panasonic that doesn't really turn itself off when time's up, but has a beeper to remind you to unplug it. I don't think I want to go anywhere near a cooker like that.

                Mostly, we need it to not burn, ever, and to cook the rice consistently.

                Plus side - it's even smaller than the Zojirushi, but it does lack the cute factor, and some of those great functions on the Zoji.

                1. re: DuffyH
                  rasputina Jan 29, 2014 07:07 PM

                  Well no keep warm defeats the whole purpose of

                  "never having to worry about timing the rice with the meal"

                  Honestly keep warm is 90% of why I use a rice cooker. I can and have made great rice on the stove. But the rice cooker will keep it warm and ready to eat for 24 hours if I want.

                  1. re: rasputina
                    JayL Jan 29, 2014 07:11 PM

                    Keep the rice undisturbed and the lid closed and your rice will keep warm for quite some time.

                    Rice & potatoes seem to have a decent thermal capacity.

                    1. re: JayL
                      rasputina Jan 29, 2014 08:13 PM

                      I have a rice cooker with keep warm, don't need any tricks.

                      1. re: rasputina
                        JayL Jan 30, 2014 12:35 PM


                        It isn't a trick.

                        Our cooker keeps warm as well, but I rarely use that function since it stays hot by itself long enough on most occasions.

                        Enjoy your rice!

                2. re: rasputina
                  MamasCooking Feb 1, 2014 02:50 PM

                  It looks like a Star Wars character.

                3. re: DuffyH
                  Hobbert Jan 29, 2014 05:47 PM

                  I've got a 3 cup Zojirushi and regularly cook 1/2 cup of Calrose for breakfast. I'm the only one who eats rice in my house and use it several times a week. Best kitchen investment ever! The "keep warm" function is so convenient. Mine's got a little carry handle and the cord is retractable. It takes up very little room- I keep it on an awkward little bit of counter that's just wider than the cooker. My stand mixer is squirreled away in a closet, on the other hand...

                  1. re: Hobbert
                    rasputina Jan 29, 2014 05:49 PM

                    So the 1/2 cup is a 1/2 rice cooker cup then I'd guess.

                    1. re: rasputina
                      Hobbert Jan 29, 2014 05:52 PM

                      Yes, although a rice cooker 1/2 cup is just a little less than an actual 1/2 cup (for the OP- I'm sure you already know).

                      1. re: Hobbert
                        rasputina Jan 29, 2014 07:05 PM

                        Interesting. That is a really small quantity of rice at least for my house.

                        I have a love hate relationship with the rice cooker cups. When we moved somehow the cups didn't get put inside the rice cooker and it took me a couple weeks to finally find the box they were put in. In the meantime I was forced to measure the rice with a regular measuring cup. Except I don't have a 3/4 cup dry measure so I'm mentally trying to keep track of how many scoops with the 1/4 cup measure to for 3 cups of rice ( or however much I was making that day).

                    2. re: Hobbert
                      DuffyH Jan 29, 2014 06:27 PM

                      My stand mixer doesn't get used very often, mostly for kneading bread, but it's just too darned heavy to haul out when I need it. It would never, ever get used if I had to take it out of a cabinet. Same deal with my 11-cup food processor.

                      But something like this, OTOH. I'd kind of see it like my small slow cookers or my mini-prep food processor. Just not that big a deal, you know?

                      1. re: DuffyH
                        Hobbert Jan 29, 2014 07:21 PM

                        I hear ya. My rice cooker is so light, I'd have no problem keeping it tucked away. The stand mixer...that thing kills me. So heavy, but I just can't bear to get rid of it for certain tasks.

                4. i
                  Idas Jan 29, 2014 09:50 AM

                  I finally bought a Tatung old school style rice cooker.
                  From Newegg.com all stainless steel.
                  Turns out, in fact the "non-direct heating" is in fact the best way to cook rice.

                  It has water under the rice pan and inside as well.
                  It balances the heat so no waste stucky rice on the bottom.

                  It's a bit noisy but the results are amazing better than any super fancy super tech rice machine..

                  4 Replies
                  1. re: Idas
                    Chemicalkinetics Jan 29, 2014 10:29 AM

                    <It balances the heat so no waste stucky rice on the bottom.>

                    I am glad that your Tatung rice cooker is working out for you, but do you think a lot of people actually get stucky rice on the bottom of their rice cookers?

                    I am wondering how many of us here get wasted stucky rice at the bottom of their rice cookers. I don't.

                    1. re: Chemicalkinetics
                      rasputina Jan 29, 2014 11:38 AM

                      Never have.

                      1. re: Chemicalkinetics
                        MrsPatmore Jan 29, 2014 06:08 PM

                        Nothing sticky or gummy in our house. We have a 10 cup Zojirushi IH. It also cooks pasta perfectly.

                        1. re: Chemicalkinetics
                          autumm Jan 30, 2014 07:56 PM

                          only if I'm lazy and my measurements are off, like too little water. I always add a bit of oil so it turned into pre fried rice. Here's to multitasking!

                      2. i
                        Idas Dec 30, 2013 01:31 PM

                        I am rice obsessed but too busy a home cook for the amazing steamers that sit on top of a pot (to die for in flavour) so I need a rice cooker but truly the indirect contact rice cookers are indeed different.
                        Normal modern absorption rice cookers all have heat contact with the bottom element. Induction models might differ slightly in that the heat transfer is magnetic and might radiate better if the pot was a very good conductor of energy. ....otherwise mainly at the bottom boiling the rice much hotter in one area causing that rice to overcook. Some folks are cool with rice a bit sticky and that's cool. All the fuzzy logic in the world won't change that amount of direct heat overcooking the bottom grains.
                        The Tatung (and other original design rice cookers) have a significant amount of fluid poured outside the rice pan to buffer the heat and carry the heat up the sides and over the top.
                        Yes, part of the cooking is through absorption but a significant amount of cooking is from steaming above and the bain marie style bathing of the sides to even out the heat. This makes for a more even cooking imo.

                        I would love to hear from Chowhounders with family experiences in cooking rice for a generation or two who have used various rice cooking machines. On the plus sides, they look easier to clean (no valves or gaskets to wash nor replace.

                        2 Replies
                        1. re: Idas
                          Sirrith Dec 30, 2013 05:41 PM

                          We've been using rice cookers for as long as I can remember. Just the simple one with a heating element at the bottom, a pot where the rice and water goes in, and a cook or warm function. Nothing else. Costs $20 or less, works forever, makes perfect rice as long as you know how much water to add (don't blindly follow the markings on the pot, the machines vary a little).

                          1. re: Sirrith
                            davis_sq_pro Jan 29, 2014 05:28 PM

                            I blindly follow the markings on my machine's pot (Zojirushi NS-ZAC18) and results are quite good every time. The machine has for different modes -- Normal, Softer, Harder, and Quick -- and different rices react better depending on the mode. Once it's dialed in, cooking rice is a no-brainer (well unless you believe the hype that the machine includes some sort of fuzzy logic AI circuit :-))

                        2. r
                          RedTop Dec 30, 2013 12:30 PM

                          We've only had a Ricer for about six months. It's a very inexpensive Presto cooker. It allows another veg to be steamed (in an upper tray) while the rice is in process.

                          Both DW & me love this device. Just sayin'.

                          1. d
                            DebinIndiana Dec 30, 2013 12:27 PM

                            Steaming rice without special equipment shown here:


                            She uses a splatter screen and a bowl.

                            1. Chemicalkinetics Dec 30, 2013 11:35 AM

                              <Modern rice cookers don't steam rice, they boil it until it evaporates>

                              They all boil. The older rice cooker use the "double boiler" design because back then there wasn't a very good way to control the temperature. These old designs use a steady power, not a steady temperature. As such, it was very easy to burn the rice. The double boiler is a simple way to prevent burning the rice. Today rice cookers have much better temperature control and can prevent burning rice without resorting to the double boiler design.

                              If you are really talking about steaming rice, then it is something else. The old rice cookers cannot do it. You need this:



                              It is a very good method especially for glutinous rice. I use this to make my lotus leaf chicken warps:


                              <her rice is light and perfectly cooked>

                              That is because she perfected the rice-to-water ratio. Every rice cooker is different. The ratio will be slightly different as well. Of course, every rice brand is slight different as well. This is why some people get stuck with one brand of rice with one specific rice cooker.

                              1 Reply
                              1. re: Chemicalkinetics
                                seamunky Jan 29, 2014 11:43 PM

                                "The ratio will be slightly different as well. Of course, every rice brand is slight different as well."

                                I agree. Not to mention, even within the same brand, the age of the rice makes a difference too. I remember every time we opened a new 50 lb bag of rice, we had to re-adjust the water ratio because we were used to the amount needed for the second half of the bag. And not just age after you've brought it home but how long ago it was harvested and how long it sat on the store shelf too. And then there's "new crop" rice which can have a noticeably different behavior. It can take a whole lifetime of experience to make rice consistently.

                              2. j
                                jammy Dec 30, 2013 11:20 AM

                                Wish I could find the website to link you to because this is the best way to cook rice I've tried.

                                Measure out your dry rice into a bowl that will have enough room for the rice to expand as it absorbs water. This bowl should also fit into a steamer or pasta insert that's in a large, lidded pot.

                                Wash the rice until the water is clear, drain it and put it in the bowl.

                                Put water into the large pot with the steamer/pasta insert and bring to a boil. The water should be under the bottom level of the insert.

                                Now, bring another pot/kettle of water to a boil. Pour the boiling water from the pot/kettle over the rice to the depth of about one knuckle (3/4 inch). There's some leeway here. No need to be exact.

                                Put the bowl of boiling water covered rice into the steamer/pasta pot and cover with the lid.

                                Cook with the lid on for about 25 minutes. Remember to keep the water at a simmer under the rice. The nice thing about this method is that after the 35 minutes, you can just keep the water hot and hold the rice for an hour, easily, without burning it.

                                Remove the bowl of rice when you're ready to serve. Loosen it with a fork and you're done.

                                Show Hidden Posts