I see even reasonably priced rice cookers with stainless steel pots now. I have no idea what cleaning those is like but the PFAS surface on my current rice cooker is no longer as non-stick as it used to be so I’m looking at stainless
My pressure cooker always makes rice too gluey. I’ve tried different timings and measures, nothing works. Though I do have a really decent sushi rice process for the pressure cooker.
I didn’t get a rice cooker for years after my zojirushi mysteriously broke and I couldn’t get it repaired. Didn’t want anything teflon. Finally got a tatung. Really happy.
Almost. My instant pot crisp has a stainless pot, and you can get stainless steel baskets to use instead of the teflon one it comes with. The only teflon bit left is the fan guard plate. It’s as mitigated as I could get it.
Instant Pot. I like it, but the original company went bankrupt and is now owned by private equity, and the new management tried to sell MAGA themed stuff. Suffice to say, I can’t vouch for the company after that. Maybe if you could find an older model second-hand? Or just don’t get an air fryer, most of them are rubbish.
Many rice cookers are a fairly small appliance. There’s plenty of room on the counter in even the smallest kitchens
My rice cooker is the reason I cook rice all the time. Before getting one, rice was rarely worth the effort, but now it is the easiest, most convenient starch
I don’t really get this. I mean maybe there are some that are smaller than I know of - mine is a bit smaller than a microwave.
But the methods of rice cooking I know (absorption is what I use and I also know the one where you use loads of water then drain it off, like pasta) are dead easy. As easy as pasta, and noone complains pasta is hard to cook.
I use a rice cooker because a Chinese ex gave it me and it makes better rice, not easier rice. It takes longer to cook, meaning that if anything it’s a tiny bit harder to plan for.
Cooking rice on a stove may be easy but you have to pay attention to it, and it’s easy to go wrong if you don’t have all the meal done at the same time.
Using a rice cooker is filling it up and pressing a button. It’ll be ready when you are and does a pretty good job of keeping rice on standby if it needs to wait for the rest of the meal
Not really? After it comes to the boil (<1m) you can turn it down to a simmer and leave it until the timer goes. Because it’s quick, if you err on the side of starting it late you won’t be far wrong, and if you do have it ready early, it’ll keep warm in the pan with the lid on for a decent length of time.
It’ll be ready when you are
this is no more true than it is for cooking it on the stove?
My experience has been very different. They take about the same amount of tone. While I’ve never had bad rice cooker results, I have screwed up several different ways on the stovetop. While I never pay attention to the rice cooker after I start it, I have had to watch it on the stove top to keep it from boiling over or drying out or burning
Rice cooks in 10-12 minutes on the stove but my rice cooker always takes 20 minutes at least.
I can imagine screwing rice up but… not regularly? I just don’t think that putting a pan on to simmer is difficult or requires much attention. I have never burnt rice nor boiled it over. I have dried it out occasionally, but the rice cooker also sometimes does that.
True, there is a huge variety of sizes of rice cooker, depending on how much they make and how fancy they are
The rice cooker I have is cheap, simple and small, makes enough for at least four people and is the size of a 1.5 qt pot, about 9” in diameter. It has one button and consistently cooks decent rice in 15-20 minutes
The airflow in a regular convection oven is not nearly as violent as in an air fryer. Even when preheated food will cook faster and become crisper in an air fryer than a convection oven at the same temperature
I’ve considtently cooked better rice on my stove than any rice cooker. It takes more practice to dial in but once you’ve got it, its better than a rice cooker.
ProTip you can just pick up the pot, hold the lid down and flip it to see if there’s too much or too little water left.
Limited space and a saucepan is just fine for rice. I generally avoid over specialised cooking tools and go for more generic equipment. Like I also don’t own a waffle iron or sandwich toaster.
It has been said about so many appliances and tools, and it’s hard to know what to believe some times, but air fryer is game changer!
Imagine your convection oven could heat up in two minutes or less. And no tray. No tray at all. Just toss it in then scoop it out. Game changer.
PS if you don’t own a rice cooker what the fuck are you doing
My oven already heats up in 2minutes? What is the problem with trays?
Not eating rice
It’s hard to find a good one that doesn’t have PFAS. And having one that has isn’t an option because it can easily kill my birds
I see even reasonably priced rice cookers with stainless steel pots now. I have no idea what cleaning those is like but the PFAS surface on my current rice cooker is no longer as non-stick as it used to be so I’m looking at stainless
That’s a problem with high heat and non-stick surfaces. Rice cookers are much, much lower heat.
I just won’t risk it with anything that heats up
im MAKING it on the STOVE like a CAVEMAN
Way to be. Fuk these machines.
I put rice in the pressure cooker. It’s faster and just as easy.
No man that’s got the chicken in it.
Bonus points to anyone with stickers of Queen and or David Bowie on your cooker
I eat vegetarian, but we have three pressure cookers at home
Put the rice in with the chicken. Problem solved.
My pressure cooker always makes rice too gluey. I’ve tried different timings and measures, nothing works. Though I do have a really decent sushi rice process for the pressure cooker.
I didn’t get a rice cooker for years after my zojirushi mysteriously broke and I couldn’t get it repaired. Didn’t want anything teflon. Finally got a tatung. Really happy.
Are there any teflon free air fryers? Every one I’ve seen has a nonstick basket
Almost. My instant pot crisp has a stainless pot, and you can get stainless steel baskets to use instead of the teflon one it comes with. The only teflon bit left is the fan guard plate. It’s as mitigated as I could get it.
Who makes it? Do you like it otherwise?
Instant Pot. I like it, but the original company went bankrupt and is now owned by private equity, and the new management tried to sell MAGA themed stuff. Suffice to say, I can’t vouch for the company after that. Maybe if you could find an older model second-hand? Or just don’t get an air fryer, most of them are rubbish.
I’ve got the kind of pressure cooker that has to be placed on the stove. Never had that kind of problem with it.
Good to know. The Instant Pot has weirdly intense heating tendencies, you can’t really finesse it much
buy a zojurushi a you’ll give up that shit
How much counter space do you have? My rice cooker is already on top of another appliance.
If you’re not cooking rice all the time it is just not worth it
I’ll give counterpoint
I don’t really get this. I mean maybe there are some that are smaller than I know of - mine is a bit smaller than a microwave.
But the methods of rice cooking I know (absorption is what I use and I also know the one where you use loads of water then drain it off, like pasta) are dead easy. As easy as pasta, and noone complains pasta is hard to cook.
I use a rice cooker because a Chinese ex gave it me and it makes better rice, not easier rice. It takes longer to cook, meaning that if anything it’s a tiny bit harder to plan for.
Cooking rice on a stove may be easy but you have to pay attention to it, and it’s easy to go wrong if you don’t have all the meal done at the same time.
Using a rice cooker is filling it up and pressing a button. It’ll be ready when you are and does a pretty good job of keeping rice on standby if it needs to wait for the rest of the meal
Not really? After it comes to the boil (<1m) you can turn it down to a simmer and leave it until the timer goes. Because it’s quick, if you err on the side of starting it late you won’t be far wrong, and if you do have it ready early, it’ll keep warm in the pan with the lid on for a decent length of time.
this is no more true than it is for cooking it on the stove?
My experience has been very different. They take about the same amount of tone. While I’ve never had bad rice cooker results, I have screwed up several different ways on the stovetop. While I never pay attention to the rice cooker after I start it, I have had to watch it on the stove top to keep it from boiling over or drying out or burning
Rice cooks in 10-12 minutes on the stove but my rice cooker always takes 20 minutes at least. I can imagine screwing rice up but… not regularly? I just don’t think that putting a pan on to simmer is difficult or requires much attention. I have never burnt rice nor boiled it over. I have dried it out occasionally, but the rice cooker also sometimes does that.
True, there is a huge variety of sizes of rice cooker, depending on how much they make and how fancy they are
The rice cooker I have is cheap, simple and small, makes enough for at least four people and is the size of a 1.5 qt pot, about 9” in diameter. It has one button and consistently cooks decent rice in 15-20 minutes
I guess microwave ovens are all sizes as well: mine has got to be 30” across by 15” deep. I might be able to fit four rice cookers in it.
They’re the same thing. A small oven heats up faster than a big oven. It’s only faster because it’s 1/10th the size.
The airflow in a regular convection oven is not nearly as violent as in an air fryer. Even when preheated food will cook faster and become crisper in an air fryer than a convection oven at the same temperature
I’ve considtently cooked better rice on my stove than any rice cooker. It takes more practice to dial in but once you’ve got it, its better than a rice cooker.
ProTip you can just pick up the pot, hold the lid down and flip it to see if there’s too much or too little water left.
I use a Tupperware rice cooker and it works really well.
Couldn’t you achieve the same thing using a ceramic bowl with a lid/plate?
You’d probably make a mess… But sure, I guess.
nah. you will not catch me using a plastic receptacle in anything that gets hot enough to boil water. not on a regular basis at least.
That’s fair. Will I die from microplastic exposure? Perchance.
Limited space and a saucepan is just fine for rice. I generally avoid over specialised cooking tools and go for more generic equipment. Like I also don’t own a waffle iron or sandwich toaster.