Got a nice rice cooker, let's talk rice

[salemj]

What a great thread! Thanks for your specific reply above, joanjet.

I've had rice cooker rice many times (haven't we all?), and often it is not as good as what I make at home, but that by no means makes me skeptical—I know these are relied on around the world. Besides, my rice isn't always perfect, and so all of the points you make certainly ring true. As many above mention, a lot of it has to do with "knowing your rice"—every time a try a new brand I definitely have to tweak a bit of the cooking processes. Oddly enough, though, I find the process of making rice to be one of my favourite in the kitchen.

I've been eating lots of rice bowls this year. I hate to call them "poke" bowls, because I rarely use raw fish. But I do often combine cucumber, avocado, some matchstick carrots, green onion, and a dressing with fish, chicken, or steak in a bowl with seasoned rice (a mild sushi rice, usually) and some nori and sesame seeds. Deee-lish. I mention this because it is a great "leftover" dish, meaning once you make some sauce and have things on hand, it can be tossed together quickly with some rice, fresh or reheated. It always feels like a super "fresh" meal, even when it only takes 5-10 minutes to prep up. Give it a try! (There are so many variations...you can make even faster bowls using pickled and roasted ingredients with brown rice...)

[Jeff B]

I bought a Zojirushi rice cooker well over 20 years ago, and it's still going strong, when fried rice became a staple in our house.

[Miles]

As much as i hate single use kitchen appliances, the rice cooker is one that if you even occasionally eat rice- you gotta have it. The warm feature (after cooking) is key. I hear the argument for using the pan, it's not hard, and there's nuances if you want crunchie edge rice. I do love the consistency and brainlessness of it.

Medium grain/calrose is my mainstay, but i like the different variations that other folks do. Chicken bouillon or a stock is a nice add. Splitting sweet rice and calrose is tasty too. Brown Jasmine is a favorite with the deep flavors with thai food. I hear folks throw vegetables in their cookers too.

Don't forget the furikake (sprinkles)!

[joanjet]

Don't forget the furikake (sprinkles)!

Oh my, I need to get my hands on this stuff.

I wish it was available without the sesame seeds, can't find any varieties without them.

But I'll definitely be trying some of this very soon, might end up making my own to my liking

[ronnie_suburban]

I bought a Zojirushi rice cooker well over 20 years ago, and it's still going strong, when fried rice became a staple in our house.

I'm a green horn. I bought mine in 2005.

Don't forget the furikake (sprinkles)!

I wish it was available without the sesame seeds, can't find any varieties without them.

I think this recipe, minus the sesame seeds, would get you most of the way there . . .

https://www.justonecookbook.com/homemad ... seasoning/

[Miles]

*mind blown* The thought had never crossed my mind to make my own furikake.

[jbart65]

I would not be without a rice cooker. Zojirushi midl level model. Rice cookers are especially good with brown and sticky rice.

The only rice I don’t cook in them is Carolina Gold.

[stevem627]

I’m just revisiting this thread and I saw the discussion about furikake. I frequently make batches of stir fry sauce, and other sauces that use bonito flakes, kombu, and dried shitake. I read a great idea to just keep the leftover “used” solids once you filter them out and take them and dry them and add things to them to make furikake. It was a great idea. I add different types of sesame seeds, and shichimi , etc to make good furikake.

[ronnie_suburban]

In case anyone's interested, MTC Kitchen is currently running a 15% off special on Zojirushi products, including rice cookers . . .

15% off Zojirushi Sale