"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-06-2018, 04:59 PM   #31
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,723
Send a message via Skype™ to taxlady
I only cook brown rice. I am very pleased with the results in an enamelled, cast iron Dutch oven. When I first started cooking rice, I used a stainless steel pot, but sometimes it scorched. I don't have that problem with the enamelled cast iron, unless I forget the rice and leave it on the heat for far too long.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-06-2018, 05:42 PM   #32
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,449
Quote:
Originally Posted by RPCookin View Post
I guess I must not be critical enough about rice. It's really a fairly uninteresting food until it's married with something to give it some flavor. I usually cook it in chicken or beef stock, often after sautéing some garlic and/or onion in butter, then adding the rice and liquid. That's really only practical in a stovetop pan.

I agree. It's rare that I cook a pot of plain rice.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 07-06-2018, 06:28 PM   #33
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,310
Macy’s has really good selection of small pots.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-07-2018, 04:05 AM   #34
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,437
Quote:
Originally Posted by RPCookin View Post
I guess I must not be critical enough about rice. It's really a fairly uninteresting food until it's married with something to give it some flavor. I usually cook it in chicken or beef stock, often after sautéing some garlic and/or onion in butter, then adding the rice and liquid. That's really only practical in a stovetop pan.
That's incorrect. One of Mrs. T's favorites is when I saute some diced bacon in the cooker, then add some mushrooms once some fat has rendered. Once the 'shrooms have shrunk a bit, I add wild rice blend and chicken stock, hit the start button, and ignore it. It automatically goes to keep warm when done, so there's no chance of scorching, and it can keep for hours. I've done coconut rice, lemony basmati rice, Spanish rice, and a few others.

The Zoji makes great risotto. I've never had real Nonna made risotto, so I can't compare. I've had risotto at a good Italian restaurant, and the Zoji version is just as good (in my opinion). The microprocessor controlled cookers also have a porridge function, which is a lower temperature boil, so you can make steel cut oats in whole milk.
tenspeed is online now   Reply With Quote
Old 07-07-2018, 08:35 AM   #35
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,093
I have a Krups 5 cup rice cooker/steamer/slow cooker/ oatmeal maker.They also make a 10 cup size, but I have never needed 10 cups of rice for one meal. I have always been extremey satisified with Krups appliances. It replaces 4 different pieces of equipment and takes no counter space because I keep it on the bottom shelf of my pantry. It's not in the way, but it's close when I need it.

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 07-07-2018, 10:09 PM   #36
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
I was thinking about getting a rice cooker but the Japanese brands are large and extremely pricey. If I could find a good quality rice cooker with a ceramic insert that isn’t too large, I’d consider it. I don’t need an 8 or 10 cup size.
kitchengoddess8 is offline   Reply With Quote
Old 07-07-2018, 11:08 PM   #37
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,237
Quote:
Originally Posted by tenspeed View Post
You can certainly make rice in a pot, but it not as good, consistent, or as convenient as in a rice cooker. You can make brown rice in a pot (and I did for years), but it's nearly impossible to duplicate the soak and steam cycles in a microprocessor controlled rice cooker on a stovetop. Rice cooked in a rice cooker comes out perfect every time, which I could never achieve on the stovetop (especially when I'm outside on the grill).

Frozen swordfish is nowhere near as good as fresh. Parmesan cheese in a green can is nowhere near as good as Italian Parmigiano Reggiano. Bottled lemon juice is nowhere near as good as fresh squeezed. Etc., etc. Not everyone is willing to pursue the best.
I am not a rice expert, but I have to challenge this idea that a rice cooker is better than a good saucepan for cooking rice.

I own both. My rice cooker is on the large size, so I rarely use it. My All-Clad sauce pan and lid cooks rice every bit as well as my rice cooker, just less at a time.

Rice is really not that hard to cook.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-07-2018, 11:23 PM   #38
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,237
kitchengoddess8, This thread has gotten much more complicated than it needs to be. That happens here a lot.

Rice cookers work. Pans work.

If you want to cook a small amount of rice, you are probably better off with a good, thick saucepan. You can also use it to cook other things... a multi-tasker.

Like I said before, I own both. I use my rice cooker to make enough rice for a big family meal. If I am cooking a meal for myself, I use my All-Clad 1.5 quart sauce pan and lid. It is the right tool for the job.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-07-2018, 11:28 PM   #39
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by caseydog View Post
kitchengoddess8, This thread has gotten much more complicated than it needs to be. That happens here a lot.



Rice cookers work. Pans work.



If you want to cook a small amount of rice, you are probably better off with a good, thick saucepan. You can also use it to cook other things... a multi-tasker.



Like I said before, I own both. I use my rice cooker to make enough rice for a big family meal. If I am cooking a meal for myself, I use my All-Clad 1.5 quart sauce pan and lid. It is the right tool for the job.



CD


CD, thanks for helping to simplify this! The All-Clad sauce pan you have sounds like a great multi-tasker.

I saw this Tranontina Tri-Ply 1.5 quart sauce pan on Bed Bath’s website. What do you think?

http://www.bedbathandbeyond.com/stor...ucepan/3262922
kitchengoddess8 is offline   Reply With Quote
Old 07-08-2018, 10:33 AM   #40
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,280
Quote:
Originally Posted by kitchengoddess8 View Post
CD, thanks for helping to simplify this! The All-Clad sauce pan you have sounds like a great multi-tasker.

I saw this Tranontina Tri-Ply 1.5 quart sauce pan on Bed Bath’s website. What do you think?

http://www.bedbathandbeyond.com/stor...ucepan/3262922
That would work too. Also, look at this: https://www.walmart.com/ip/Tramontin...h-Lid/23000705
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
cook, cooking, rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.