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water ratio is variable depending on the kind of rice - a rice cooker should also have a label inside of it so you know where to fill it to, but they're only guidelines as all rice is different; also, sometimes some kinds of rice (medium/short grain rice, like Kohuro rice, I think) turns out better if you soak it in the water for half an hour before you actually cook it
I dunno what you guys are doing liking wet rice
I don't think there's that much of a difference between cookers besides size if all you want to do is cook rice; sometimes these things come with all these extra features like also being a slow cooker or steamer, so it depends on what you want and how much money you're willing to spend
also, the average imported rice cooker is in the $100 range, not sure why that is (besides the massive 8-cups of cooking power), but there must be a reason why my parents buy imported cookers...
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boil 2 parts water, add 1 part rice, cover, turn to low (2), wait 20 mins, perfect rice.
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thanks for all the input guys
also, what are some good brands of rice?
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It kinda silly how most Asians eat white rice but brown rice is simply better. It taste better than white rice because white rice has no taste, lol. It's healthier too. If your starting to eat rice try brown rice. You might like it. And be healthier for it.
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On November 18 2009 16:52 gokai wrote:
It kinda silly how most Asians eat white rice but brown rice is simply better. It taste better than white rice because white rice has no taste, lol. It's healthier too. If your starting to eat rice try brown rice. You might like it. And be healthier for it.
Well the tastes better is kinda opinion-based...
Plus I just like the look better and it's much more traditional, so white rice for me!
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Thai's rice is probably the best, rice from Vietnam is good as well but its not processed. Several other countries also have good rice like India or Bangladesh. I dont really know what do they do with the processed one but beside being purified, extra ingredients added doesnt make rice more tasty imo
It depends on the personal taste as someone might prefer sticky over dry one, and brown over white one. If you wanna eat rice with the taste of rice being preserved then I dont recommend you cook with electronic rice cooker. If you cook it manually that would be really delicious and you could enjoy the burned rice at the bottom of the pot. The thing that the pot is made of is also very influential to the taste of cooked rice.
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get one of those Da Tung rice cookers from a chinese supermarket. that one has levels on the pot so you know how much water to add for X cups, im sure other brands have the markings too, but da tung seems pretty reliable to me.
i also second thai jasmine rice.
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If you're just getting started, I recommend that you buy a 5 pound bag of rice before trying a 10 or 15 pound bag. It can take months of eating rice every day for a single person to get through a 10-15 pound bag and you could get bugs or mold if you just have the bag sitting there for that long.
Imported cookers are usually more expensive because they use induction heating. You can read up on that if you're curious about the difference (http://en.wikipedia.org/wiki/Induction_cooker).
Also, if you want to eat it with nori, you should use sushi rice. The bag will say sushi rice on it, so just look for that. There's nothing wrong with the other kinds of rice, but if you're looking for that Japanese experience, you'll want sushi rice.
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Try Gim (korean version), instead of Noni.
Unlike Noni, just having rice and Gim tastes pretty good, because Gim is often already seasoned. (the ones that are seasoned tend to be already cut in smaller pieces for you).
That way, you don't have to get sushi rice, which imo don't go well with other types of foods besides.. sushi..
edit: super simple and very good breakfast recipe
-place fried egg on top of a bowl of rice (not fully cooked is best)
-put soy sauce and some sesame oil (if u have it) on it
-cut up seaweed into small pieces and sprinkle on top
-mix
surprisingly very delicious
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On November 18 2009 14:57 eMbrace wrote:Show nested quote +On November 18 2009 14:53 wok wrote:
You probably want sticky rice, and rice cooker is by far the easiest way. You can get it at any asian supermarket will do. do you just pour the rice in and add water or something?
Normally I do 2 cups of water for every cup of rice. Make sure you wash the rice beforehand. Don't worry lol, making rice is really easy
+ Show Spoiler +
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Because noone's mentioned it so far, the different size grains have a big impact on the texture of the rice.
Long - This is the "default" rice, and is used in the vast majority of rice dishes.
Short - This is the rice used to make sushi, and it also called sticky rice, because of it texture. You can mold it into different shapes because it tends to stick together. This is rice that would be used in your recipe.
Medium - As the name suggests, just a compromise of the two.
As for brands, I prefer Basmati rice when I buy long grain and Hikari rice when I make sushi. Cheers
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lol ppl dont even know how to cook rice nowadays, do you know how to make ANY food then? :D
You dont need no rice cooker never seen such thing, just a kettle, water, and the rice is enough... How hard can it be theres even instructions on the side of the rice package...
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T.O.P.
Hong Kong4685 Posts
On November 18 2009 15:10 Fixed wrote:
I was also wondering about this. Is there a difference between regular white rice and the sticky white rice? I want the stikcy stuff but dont really know what its called.
When you eat sticky white rice in Japanese restaurants, you're eating sushi rice. If you want that kind of taste, Kokuho Rose and Nishiki is pretty common in the USA. My korean market sells CJ rice. CJ that kind of sticky rice "Het Rice". Sushi rice tends to be shorter and fatter.
On November 18 2009 15:54 Spazer wrote:afaik, there's really not much difference between rice cookers. I mean, they all function in basically the same way, and it's not like there's moving parts or anything. I've never heard of anyone's rice cooker breaking either - the one I use at home has lasted for at least a decade.
The rice that $200 Japanese rice cookers cook really taste better. The bad part is that they take almost a whole hour to cook.
edit: Measuring the amount of water to rice is really easy if you have a rice cooker. The rice cooker usually comes with a cup. If you want to cook one cup of rice, fill the cup of rice and dump it into the pot. Then fill the pot with water until you reach the 1 cup line.
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On November 18 2009 18:39 JohannesH wrote:
lol ppl dont even know how to cook rice nowadays, do you know how to make ANY food then? :D
You dont need no rice cooker never seen such thing, just a kettle, water, and the rice is enough... How hard can it be theres even instructions on the side of the rice package...
If you're referring to people in general using rice cookers, they use it because it allows for good pressurized cooking, not because they don't know how to cook it using a kettle...
Rice is so good.
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HorizoN approves of this thread
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If you're buying the big strips of raw seaweed, make sure to roast it first too, just by turning on the stove flame and passing it over the heat a few times, both sides. Then you can sprinkle it with salt, brush with sesame oil, cut into strips, w/e. It's probably near impossible to find in an american grocery, even the prepacked kinds, but any asian supermarket will have them.
I prefer medium-grain rice myself, usually get Kokuho brand. As long as it's not the American Uncle Ben's instant rice it should be edible though. :U
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lol you can find everything you need to make onigiri in america pretty easily if you look around. just get some japanese rice (it's actually cheaper in the us than in japan sometimes) from a supermarket and buy nori. if you want "filling" you can use canned tuna to make tuna mayo onigiri pretty easily and cheaply.
edit:
The rice that $200 Japanese rice cookers cook really taste better. The bad part is that they take almost a whole hour to cook.
i still don't understand how all the functions of my rice cooker. i know it has modes for porridge, brown rice, a built in clock and timer and shit but i'm pretty sure it can do a lot more. and it doesn't take that long to cook rice...
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How can anyone not cook rice? Water, rice and salt.
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On November 18 2009 15:01 haxorz wrote:
I epic failed my first time cooking it (burnt rice sucks) ...
Burnt rice can taste awesome if you do it right.
Also, rice tastes good without salt =)
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On November 18 2009 18:41 T.O.P. wrote:Show nested quote +On November 18 2009 15:10 Fixed wrote:
I was also wondering about this. Is there a difference between regular white rice and the sticky white rice? I want the stikcy stuff but dont really know what its called. When you eat sticky white rice in Japanese restaurants, you're eating sushi rice. If you want that kind of taste, Kokuho Rose and Nishiki is pretty common in the USA. My korean market sells CJ rice. CJ that kind of sticky rice "Het Rice". Sushi rice tends to be shorter and fatter. Show nested quote +On November 18 2009 15:54 Spazer wrote:afaik, there's really not much difference between rice cookers. I mean, they all function in basically the same way, and it's not like there's moving parts or anything. I've never heard of anyone's rice cooker breaking either - the one I use at home has lasted for at least a decade. The rice that $200 Japanese rice cookers cook really taste better. The bad part is that they take almost a whole hour to cook. edit: Measuring the amount of water to rice is really easy if you have a rice cooker. The rice cooker usually comes with a cup. If you want to cook one cup of rice, fill the cup of rice and dump it into the pot. Then fill the pot with water until you reach the 1 cup line.
I use Kagayaki rice (/o_o)/
I'm not sure what "regular" is because I'm Japanese and the short, fat rice is the one I've always eaten, but the rice I usually see Europeans/Chinese use, that long, dry one, isn't used in Japanese cooking. Ever. So make sure you get the right kind ^^
Aside from quality differences some of the really expensive rice cookers are capable of making burnt rice (okoge, not sure what it's called in Korean but in Korean restaurants a lot of times they serve you rice, in a bowl, and you see rice stuck to the edges of said bowl. They also give you a pitcher of cold water, and so after you pour the rice into a rice bowl, you pour the water into the original bowl... which makes it so you can scrape off the burnt rice and eat.) which is itself a different delicacy/meal. I'm preeeeeeeeetty sure you can do without this functionality, though, so don't worry about it. It's definitely more a luxury than a need.
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EPT
