I am thinking about purchasing a rice cooker and have a few questions...

-What size to get? I will be using it to cook for 2 probably 99% of the time.

-What brand? I have noticed that many brands use teflon and I would like to avoid one that uses it.

-Any particular features to look for?

If anyone has any experience with them and can provide some input I would be very grateful.

 

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I'll have to get the brand I have. But mine makes anywhere from 1 cup of rice to a whole bunch I think upwards of 7 or 8 cups. One thing I can say is make sure it has a timer it is incredibly handy to be able to set it up and then have it turn on in an hour or two.

Can't really recommend... I have never achieved the same results from just good

old fashioned stovetop. Perfect and fluffy every time.

I have never understood the desire for a rice cooker. I cook perfect rice on the stove top.

 

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I don't know.... my parents got it for me a while a back and it is easier for me because I can make a croc pot meal and slam some rice together and have it ready right when I get home.

You can leave a rice cooker on all day and it keeps the rice warm, much as if you were cooking a roast in a slow cooker.

I love mine, personally. Always add just a little five spice powder to the water and let it go. Really adds a nice flavor.

Plus, when you make sushi or onigiri the quantity of rice you need is better achieved in the rice cooker imho.

 

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just convenience. it frees up a spot on the stove, keeps the rice warm and moist longer, and its a set it and forget it kinda thing. i also think rice from a rice cooker comes out slightly better than stovetop. rice gets cold and starts to dry out fairly quick and it tastes much better hot and fresh so using a rice cooker means hot fresh rice for seconds. you can keep it warm in a pot but its not quite as efficient. no risk of burning or over boiling, no need to watch it which is nice if your watching multiple other things.

its like a toaster. sure you can toast bread on a pan like they did before toasters but the toaster is a hell of alot more convenient

 

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I don't keep cooked rice sitting around like that. /shrug

 

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Cannot argue the convenience factor, but all the "it tastes better from a cooker" is certainly controlled by too many variables to be of any value. IF the rice is cooked on the stove top PROPERLY, then maybe you can make a comparison. Also, this nonsense about it drying out, getting cold, yadda etc on the stove top is just not proven.


If you burn rice on the stove top, you are doing something severely wrong, because it needs to cook on the absolute LOWEST simmer your stove can manage. Rice is not BOILED, it's COOKED, so lowest heat is essential to the outcome. Many people make the mistake of bringing water to a boil, adding the rice, then turning it down to a slow boil. This will end up sticky, dry, uncooked in the very middle, and won't last. The proper way to cook rice is to add the measured rice to the measured COLD water, pinch of salt optional. Place on med-high heat, and stir frequently while it comes to a boil (stirring keeps the uncooked rice grains from sticking to each other while they are first releasing starch in the water). Once the water hits a med boil (not just a few bubbles, and not a full rolling pasta boil), turn the heat all the way down to the lowest possible setting and stir one last time. At this point, cover the pan with a lid. DO NOT DISTURB while it cooks, period! Do not lift the lid, do not stir, do not perform voodoo. Let it cook on this lowest heat for 15 mins. Turn off burner at 15, but don't remove pan (we want the ambient heat from the burner). Let it sit an additional 5 mins. Remove lid and fluff with wooden spoon or whatever you intend to serve it with. I do mean fluff it WELL, making sure you bring rice from the bottom of the pan up to the top and fold it over. This release of the pent up cooking steam is what will allow the rice to dry out just enough to not end up sticky chunks. Replacing the lid after taking out your first portions will keep the rest warm and moist if you need seconds.


That's it folks. No pain, no strain. I guarantee you that a huge majority of the people who have a severe rice failure have simply done something wrong, and that usually means they tried to man-handle the cooking process. Rice is a hands-off job. Set it, and forget it.


If I ran a restaraunt where rice needed to go out to tables continuously all day and night, I'd buy a commercial cooker. For my guests in my home, they will get a properly cooked stove top version, because it just cannot be beat. Since it requires no maintenance or fuss after it reaches a boil and gets covered, I really don't know how much more convenient it can get...