I bought myself a rice cooker not too long ago, and I’m going nuts right now smelling the batch of brown rice that’s cooking in chicken broth.
Why, why, WHY isn’t it ready yet?
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Is it ready now?
Yes!
Brown rice cooked in chicken broth, served with pepper and butter.
MMMMMMMM.
I picked one up when I lived in Japan. Couldn’t live without it.
I’ve got me a Zojirushi fuzzy logic one.
Love it!
Mine’s a Tiger!
That sounds amazingly good Zuzu! Mmmm. I need a nice cooker, I think. I love rice cooked in chicken broth!
Some models do a good job of steamining veggies, too.
Our miniscule counter space will not allow for a rice cooker, sadly. I keep meaning to bake brown rice the way Alton Brown does it — maybe with a garlic clove or two tossed in — but right now that pan has brownies in it. Turns out the house brand of low-fat brownie mix from my grocery store is actually pretty good and gets a nice crispy top like “real” brownies.
Steamed okra is good if it’s done right. It’s tricky, though, because overcook it a little, and it turns to mush. One of my friends used to steam it over the rice while the rice cooked, and he could time it just right so the okra was perfect just when the rice was done. A tiny dribble of soy sauce, and mmm!
I’ve never tried that method, but it looks like a good one what with the radiant heat.
I’ve got the same manufacturer as zuzu and a fuzzy logic one at that. I got mine years ago and never used the timer feature until a couple of week’s ago. Silly me. I used the timer last night and came home from a movie (“Pan’s Labarynth” – simply amazing) with rice ready to eat. I also recommend this book for the rice maker:
http://tinyurl.com/ygjgr5
It’s not perfect (many of the recipes are not spicey enough for me), but it’s a good starting point for using your maker for one pot (or a pot and a skillet) type meals.
Hey, if you’ve got leftovers the next day, fry ‘em up with some onion, garlic, spam (seriously), soy sauce, green onions, an egg or two, and salt and pepper to taste — voila, fried rice :)
I haven’t thrilled to the alure of the rice cooker yet, largely I guess because I don’t understand them.
What does a rice cooker do that a pot of water doesn’t do? Is it only for making Japanese-style sticky rice? Can you cook rice “dishes” (i.e., rice plus other ingredients) in them, or just the rice itself? And what the hell has fuzzy logic got to do with cooking rice?
Well, if you already are satisfied with your ability to cook rice, a cooker wouldn’t have much allure. For me, I never seemed to get the hang–rice was always either cooking itself dry without cooking through, or came out gummy. The “fuzzy logic” manages to figure out the dryness of the rice and how long to cook it in a way that previously escaped me.
Yes, you can cook rice “plus” dishes in a rice cooker. And I guarantee that if you have a rice cooker and get to know how to use it, you’ll be eating a lot more rice.
I kneaded bread dough by hand for many years before I had any fancy equipment, and somehow the bread always got made. But as I’ve gotten older, lazier, and more spoiled, high-quality kitchen gadgets like the fuzzy logic rice cooker, a heavy-duty mixer, a Crock-Pot that I got in 1979, and a bread machine keep a lot of family food percolating without much fuss on my part.