I am a college student looking to purchase a quality rice cooker for everyday use to prepare both delicious rice and other one-pot meals. Does anyone have any specific brands or models they would recommend? My absolute upper limit is $150, but a model under $100 would be great.
My rice cooker stopped working! It's an old very basic model, and I suspect it's easy to fix - but I never fixed anything before! [more inside]
I just returned (to the US) from a trip to Korea, where I was given a really nice gift: a fancy Cuckoo Induction Heating Korean rice cooker just like this one. That page is in Korean, but the technical details are universal: 220V/60Hz, 3.7A, 824W. What jiggery-pokery will I need to do to make awesome rice here in the States? [more inside]
We have a Cuckoo "pressure rice cooker" (model HD1054F) that my husband and I got for our wedding. It makes great rice! Now, I want to explore its actual "pressure cooking" side. But it doesn't seem to cook at as high a pressure as a standard pressure cooker. How do I determine the pressure (in psi) that it uses? [more inside]
Can I eat it filter: Started some polenta with chicken stock in the rice cooker this morning at 8am. It's timer feature will have it ready at 6:30pm. [more inside]
I'm looking for cook books that present easy to follow, one pot rice cooker recipes for complete cooking novices. Shopping and freezing guides would also be nice. [more inside]
I got a rice cooker, and was looking forward to cooking lots of interesting rice-based dishes in it. All the recipes I've found online, however, say things like "Cook for 40 minutes" or "Add chicken 15 minutes before the end of cooking". My rice cooker, however, manages to cook a serve of rice in about 10 minutes flat. How do I use this apparently turbo rice cooker to cook these sorts of recipes? The rice cooker has a "risotto" setting that obviously takes longer, but I'm worried that will ruin ordinary jasmine rice.
How do I cook my rice-based (with OJ and chicken broth) stuffing so the bottom doesn't burn? [more inside]
Help me pick out a rice cooker! [more inside]
How does this rice cooker work? [more inside]
My husband and I received a Vita Clay rice cooker as a gift. We'd like to start using it, but it the recipe/instruction booklet is missing. [more inside]
Know any freezable and/or crock-pot-able stews that also happen to be vegetarian (or pescatarian) and go well with rice? [more inside]
Is there such a thing as a decent rice cooker for $50-75? Where should I get it? Do cookers with "brown rice" settings work any better for brown rice? Anything else I should know? [more inside]
My Zojirushi rice cooker is contaminated with some kind of bacteria or mold. If I leave cooked rice in it for more than 24 hours, the rice goes mushy and stinky. This never happened with my $15 cooker. Help! [more inside]
What size is my rice cooker? [more inside]
I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
How can I make boiled peanuts using my rice cooker? And other unusual things not indicated in the operators' manual? [more inside]
What is this red mould in my rice cooker? [more inside]
How on earth does the "high speed white rice" setting on a rice cooker work? I know the basics of rice-cookery (thermostat attached to heating element checks for the presence of liquid water, as evidenced by temperature staying at the boiling point) but I have no idea how it manages to optionally cook short-grain white rice in half the time it usually takes.
Does my rice cooker self-clean? [more inside]
Should I try cooking pintos or lentils in my rice cooker? Are there hazards or pitfalls associated with doing so?