Best cooking utensil to make rice with?
- Thread starter Soft Cars
- Start date
Rice cooker with a steaming rack hanging on top, you can use the top rack to steam a side when the bottom is cooking rice or boiling water for steam. This is how a lot of single man cook everything in 15 mins.
https://www.amazon.com/Aroma-Housew...ocphy=9031935&hvtargid=pla-277858668412&psc=1
If you use a smart control with an older style boring rice cooker, you can even set timer to it or you can use an inkbird thermostat to control on/off and use the rice cooker as a sous vide device as well.
https://www.amazon.com/Inkbird-Itc-...-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
Restaurant quality rice is more about the rice (what grade, how polished, grain length, are they broken into bits, new or old grains, which farm is it from) than the cooking vessel. I know chefs who use all sorts of things to make rice including steaming oven, rice cooker, clay pot (yum), Corning, stainless steel, instant pot, non stick, carbon steel pan, etc. They all work if you know what you are doing (time and temperature control).
https://www.amazon.com/Aroma-Housew...ocphy=9031935&hvtargid=pla-277858668412&psc=1
If you use a smart control with an older style boring rice cooker, you can even set timer to it or you can use an inkbird thermostat to control on/off and use the rice cooker as a sous vide device as well.
https://www.amazon.com/Inkbird-Itc-...-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
Restaurant quality rice is more about the rice (what grade, how polished, grain length, are they broken into bits, new or old grains, which farm is it from) than the cooking vessel. I know chefs who use all sorts of things to make rice including steaming oven, rice cooker, clay pot (yum), Corning, stainless steel, instant pot, non stick, carbon steel pan, etc. They all work if you know what you are doing (time and temperature control).
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I use stainless steel pots and lids. I work in a rice mill and we eat a lot of rice. I put the rice in the pot add 2 cups of H2O per cup of rice add chicken base, salt, garlic and onion powder. Bring it to a boil covered cut heat to low and take it off when it absorbs the liquid. I started eating a lot of parboil rice after I went to work at the mill. It smells really good when they're boiling the rough at our parboil plant. My building is next to theirs. We also store the cooked rough for them and it smells really good when we run it back to them. We also eat brown(PB and regular clean) , jasmine, and basmati. I like brown rice grits as well.
Zojurushi little rice maker.
you can use cheap rice and it comes out great.
only steamed rice though.
helps keep me fed.
cheap food, and only 300 watts.
less electricity than stovetop.
you can use cheap rice and it comes out great.
only steamed rice though.
helps keep me fed.
cheap food, and only 300 watts.
less electricity than stovetop.
Can you make flavored rice with it or just straight white rice?
Yes you can use different types of broth with it. I do on. Rare occasions with chicken stock or coconut.
I use a microwave oven. I tend to cook only brown rice, thus the longer cooking times:
Put one cup of brown (whole) rice in a Corningware casserole dish.
Add one tsp. of salt, and stir it in.
Pour in 2-1/4 cups of boiling water. Stir to dissolve and distribute the salt.
Put the glass lid on the casserole dish, and microwave on HIGH for 5 minutes.
Microwave on a low setting (30% for our oven) for c. 30 to 35 minutes.
Comes out perfectly.
Put one cup of brown (whole) rice in a Corningware casserole dish.
Add one tsp. of salt, and stir it in.
Pour in 2-1/4 cups of boiling water. Stir to dissolve and distribute the salt.
Put the glass lid on the casserole dish, and microwave on HIGH for 5 minutes.
Microwave on a low setting (30% for our oven) for c. 30 to 35 minutes.
Comes out perfectly.
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