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Old 12-18-2006, 03:08 PM   #11
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Corey, here is the basic principle of how a rice cooker works. As for which brand works better than another, and which is more versitle than another ... well, you might want to read the box to see what it says as to it's operation (does it go to a keep warm mode or turn off when done?) for example. Some actually have setting for using differents kinds of rice, etc.

As for size ... again read the box. Most that I researched used the volume of dry rice ... so a 3-cup rice cooker would use 3-cups of dry rice and produce about 6-cups cooked long-grain white rice. A couple were based on the amount of cooked rice.

I would go for one with a non-stick lining.

Hope this helps ....
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Old 12-18-2006, 03:16 PM   #12
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Some of the Zojiroushi models have the inner containers with nonstick coatings.
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Old 12-18-2006, 03:23 PM   #13
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Looking at the links Michael provided, I see an enormous spread in prices! They range from $20 - $200.!!

If you are buying a rice cooker to cook and keep rice warm and the $20 model does the job, why would I spend ten times the price to do the same job?
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Old 12-18-2006, 07:21 PM   #14
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Quote:
Originally Posted by Corey123
Some of the Zoshiroushi models have the inner containers with nonstick coatings.

We have the Zojiruschi NhS 10 6 cup cooker which is a nice size for 2 to 4 people.

The el-cheapo White-Westinghouse we had before only lasted about 3 years.
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Old 12-18-2006, 07:58 PM   #15
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I have a $20 Black & Decker Walmart jobber with a non-stick bowl.

Nice n' simple operation with a single on/off switch. You really need to run a couple batches to really discover which rice/water ratios work best. Other factors introduce other variables as well, such as how long you let the rice soak ("bloom") in the water before switching it on, and how long you allow it to rest afterwords. For simple long-grain rice, I first wash it 5-6 times until clean. Then I use the ratio of 1-C to 1-C, plus 1/4-C water. Next, I allow it 20min or so to bloom. Then I run the cook cycle of the cooker, remove the bowl, and allow it to sit covered for 15min.

I use it at least once a week, sometimes more.
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Old 12-18-2006, 08:29 PM   #16
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I've just made my choice!!

I ordered the Zojiroushi model NSKCC05 Rice Cooker from Cooking.com. Should arrive by December 28.

I figured that this was the perfect size for me, since it's just me. It cost $129.95.

I saved $9.95 on the shipping charge by entering a special code number. So if you order one from that website, remember to do that.
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Old 12-18-2006, 08:35 PM   #17
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I have an excellent rice cooker...cost me more that I wanna think about....
However I don't think she would appreciate me saying "I own a rice cooker"
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Old 12-19-2006, 02:43 AM   #18
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Your girlfriend or wife.

To view the Zoshiroushi rice cooker that I selected, go to Zojirushi Micom Rice Cooker & Warmer - Cooking.com.
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Old 12-19-2006, 03:19 AM   #19
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Quote:
Originally Posted by boufa06
On getting burnt rice, perhaps you should take the pot out from the cooker the moment the rice is cooked and serve immediately rather than let it sit in it. That was how I did it when I was using non-stick rice cooker a long time ago. As to the rice being too sticky, is it possible that you put too much water? From what I know, for one cup of rice using the measuring cup provided, you add water up to the mark indicated in the pot. If you are using 'new' rice which makes the rice softer or a different type of short grain rice, you will need to reduce the water slightly. Recently DH bought some store brand short grain rice for me to try. The first few packets turned out very well, however the subsequent ones gave me very wet and soggy rice. I was rather puzzled about it and started reducing the water by 1/4 cup (the rice is cooked over the stove so the measurement is 1 cup rice to 1-1/2 cup water). That did the trick!

Yes, you're right!!

Short grain rice requires slightly less water than called for on the box. Aslo Basalmic and Jasmine rice as well.

These grains of rice tend to get a bit too soft, soggy, gummy and sticky. Also, it's a good idea to wash the rice first before cooking to get off the excess starch, which diabetics like myself can do without, and helps make the rice more fluffy, firm and separate.
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Old 12-19-2006, 03:34 AM   #20
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Quote:
Originally Posted by Corey123
Yes, you're right!!

Short grain rice requires slightly less water than called for on the box. Aslo Basalmic and Jasmine rice as well.

These grains of rice tend to get a bit too soft, soggy, gummy and sticky. Also, it's a good idea to wash the rice first before cooking to get off the excess starch, which diabetics like myself can do without, and helps make the rice more fluffy, firm and separate.
I always wash my rice first before boiling despite what my Greek mil says. Back home I used Thai fragrant rice which is by far the best and now that I am here, I have to contend with the differences in rice quality even though they are of the same type.

BTW Corey, I think the price for the rice cooker is exorbitant. In the Far East, it would cost much less.
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