Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.

So, how do you do rice?

  • onepinksheep@kbin.social
    6·
    1 year ago

    Yes to the rice cooker. Also, there’s no need to get one of those expensive models. Someone did some blind tests with his elderly Japanese in-laws (so you know they’re serious about rice) and they found that the mid-range ones are the best for cost effectiveness. https://youtu.be/WXgFtZK_XxM

    • tiredofsametab@kbin.social
      6·
      1 year ago

      With the asterisk that they may have had better results from the high-end ones using the specific settings and such for exactly what they had. Personally my ~20k JPY zojirushi works fine.

    • redcalcium@c.calciumlabs.com
      1·
      1 year ago

      More expensive models usually have several useful features though. Might worth it depending on your personal needs.

      • timer: prepare your rice before going to bed, set the timer, then wake up to freshly cooked rice ready for breakfast
      • cooking brow rice (which requires soaking before you can cook it) is now a single step action instead of multi-step actions. You can use the timer to soak the rice before cooking it automatically.
      • some models can work as slow cooker, which can be useful from time to time.
      • cheap rice cookers use analog magnetic switches to turn off the heat at the right time. Sometimes those switches on the ultra cheap ones aren’t properly calibrated and might slightly undercook or overcook the rice. One time I even got one that would slightly burn the rice, leaving the bottom layer inedible.