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What i dont get is how sushi and white rice is nearly identical.
My machine at home also does this. There is a minor difference in height indication but so narrow you can get the water to the top of one line and the bottom if the other line.
Rice vinegar needs somewhere to fit in the rice
Rice vinegar is only added after the rice is cooked. The indication is to what level water should be added to coock it with.
You have a rice setting for boiling water?
That must have been some very al dente rice. When cooked in a pan brown rice needs more than twice the cooking time than white.
It’s probably not as good as it possibly could be, but in a automatic rice cooker the timing isn’t manually set, it just cooks until all the water is absorbed / boiled off. So, cooking brown rice on the white rice setting would still take way longer and probably be fine.
I just chuck rice in the microwave. Comes out fine tbh
You just chug in the grains? Or inside a bowl water?
I dont see how either would work.
Rice in a big bowl Cover (plus a centimetre or so) with hot water Cook for like ten minutes ish 🍚, yum
More reliable than stovetop (doesn’t burn). Dont need to buy extra rice cooking device
I have no idea what is in that image but it looks nothing like the brown rice I have here in Vietnam.
I have no idea what all those buttons on a microwave are for. I just stick it in the box, and blast it in 30 second increments.
Looks like a neuro fuzzy. That thing will make decent rice even if you try to screw it up. Brown rice does take substantially longer to cook properly - your rice maker is likely figuring that out and picking up the slack.
The Zojirushi are pretty damn magic.
This may or may not work depending upon the grain size and processing of your brown rice as well as whether or not the rice cooker has some fuzzy logic built in that might detect it.
They have “soft bran” short-grain brown rice here (the hull is pre-cut, I think?) and it works fine on the white rice setting. My normal brown rice would not cook through, though, probably.
Brown rice is more nutritious than white rice.
Most of the brown rice you buy in grocery stores today is actually parboiled. Parboiled rice cooks with less water and in about the same amount of time as white rice. If you want real, genuine brown rice, you have to read the directions on the back. If it cooks in less than 30 minutes or 35 minutes, it’s not really brown rice. It’s parboiled. If the ratio of water to rice is less than two to one, then it’s also parboiled.
Btw is it just me or parboiled rice tastes much worse than regular rice? Granted I’ve been avoiding it like the plague in the last two decades, but I have some bad memories of how flavourless and weird-textured it was.
(And since I learned the trick of cooking rice in salty, olive-oily water that I wait to boil away/absorb, that’s all I do, the end result tastes amazing compared those sad plastic bags of rice we cooked in my childhood.)
Agreed. Parboiled brown rice does not taste like brown rice at all.
Parboiled brown rice is still “real, genuine brown rice”. It’s just been parboiled. It’s not fake rice somehow.
What person that likes rice actually wants parboiled rice?
Shit - me! I rarely eat rice so get the Trader Joe’s frozen stuff.
Frozen rice?
Yeah, I said it. Usually get the Jasmin rice but this gives you the idea:
https://www.traderjoes.com/home/products/pdp/organic-basmati-rice-082778
I was turned on to the Jasmin rice by a Chinese person.
edit- got the basmati by mistake one time. it was good.
Rice cookers use a thermocouple to detect when all the water has been absorbed, not a timer. That’s why it doesn’t really matter that much which setting you use.
It will not burn anything, but it just may be in a different consistence than you like
No they didn’t. Brown rice takes significantly longer.
Also, you making something edible doesn’t mean it can’t be better.
Well now I don’t know what to believe
If it’s a rice maker, it bases the cooking time on when the water all gets absorbed/evaporates, so as long aa you get the water ratio correct (or close enough), it will cook for as long as it takes for that water to absorb/boil off.
Better is al dente.
brown rice be leaving al dents in your teeth if you dont fully cook it
I eat nuts with the shell.
Deez shells
That’s nuts.
Yeah.
Preheating the oven
You should do so for pizza, as well as using a pizza stone.
I honestly meant this in regards to frozen pizza. I’d never do this with a fresh pizza. Also I’ve been meaning to get a pizza stone but haven’t lol.
This does not apply to bread.
If you’re just vibe-roasting some vegetables or a casserole or something, sure. But for bread and bread-based stuff like pizza, it does make a difference. Scientifically.
I’m thinking mostly of a frozen pizza lol. Pretty low stakes stuff. Love the username tho
Preheating your pizza for a frozen pizza
That looks like a higher end zujirushi rice cooker which is probably why it came oot fine even with the weong setting.
I need a better ricecooker.
I just have an Aroma one, and while it does a fantastic job of cooking white and brown rice, its a PITA to clean up to the point I hate even having rice now.
I have an aroma one and cleaning is so easy rice is all I want to eat now, I wonder why the disparity. Do you know something I don’t?
Someone correct me, but for rice alone, the cheapest rice cooker will do the job just as well as a Ninja or some shit like that, and may be easier to clean if it has just a lid compared to 5 different parts.
If you dont trust those, the Japanese style egg-shaped ones are still affordable and just work.I cook mine in a small Instant Pot pressure cooker. Doesn’t cook any faster - well it does but it uses up all time gained in building up pressure - but does a great job. It does, however, use one half as much water.
Best thing, it’s one less specialized appliance. That Instant Pot gets lots of use. Makes awesome yoghurt too.
