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Started By
Message
Need a new rice cooker.....What should I buy? Vintage Hitachi?
Posted on 4/2/17 at 1:25 pm
Posted on 4/2/17 at 1:25 pm
First of all, I just can't cook rice in a pot on the stove. I've tried numerous times and I give up. It sticks to the pot, it's mushy, just terrible results. I've added oil, butter, different flame settings, different water amounts, magnalite and stainless pots, everything, and it's always just barely edible. I'm apparently an idiot. So....with that being said, I need a new rice cooker. I have gone through 2 of the "new style" fancy machines that they sell at Sam's and Costco, with all the lights and buttons. They cook rice ok, but the cleanup on them is ridiculous with all the nooks and crannies on the lid and they spit out a mess out of the vent on the lid while they're cooking. I recently cracked my lid hinge trying to get it off to clean so I need a new one.
I've been looking hard at the old school Hitachi Chime-O-Matic's that can be found on Ebay. You know, the kind like our grandmother bought in the 70's & 80's and still uses today. They seem so simple to operate and easy to clean, granted the aluminum pot isn't non stick, but I don't care about that. What do y'all recommend, other than a pot on the stove?
I've been looking hard at the old school Hitachi Chime-O-Matic's that can be found on Ebay. You know, the kind like our grandmother bought in the 70's & 80's and still uses today. They seem so simple to operate and easy to clean, granted the aluminum pot isn't non stick, but I don't care about that. What do y'all recommend, other than a pot on the stove?
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Posted on 4/2/17 at 1:55 pm to Slim Chance
I just bough an Intant Pot and love it. You can cook great rice and it does a million other things.
Posted on 4/2/17 at 2:01 pm to Slim Chance
quote:You're going to catch hell and a lot of down votes for that comment. I'm with you though as I use a rice cooker all of the time. Simply get a cheap one from Amazon or your local Asian grocer.
First of all, I just can't cook rice in a pot on the stove. I've tried numerous times and I give up. It sticks to the pot, it's mushy, just terrible results.
Posted on 4/2/17 at 2:08 pm to Slim Chance
Go to Vinh Phat. Mama-son will have everything you need.
Posted on 4/2/17 at 2:22 pm to Slim Chance
95% of the time we make jasmine rice in that bad boy in the microwave.
https://www.pamperedchef.com/shop/Cookware/Microwave+Cookware/Rice+Cooker+Plus/2779
Down side is that it doesn't make much rice, we only make a dry cup at a time.
Posted on 4/2/17 at 2:30 pm to Degas
quote:
You're going to catch hell and a lot of down votes for that comment.
I'm not sure why anyone would downvote him for it. With that said, cooking rice is fairly straightforward
Posted on 4/2/17 at 2:35 pm to Joshjrn
History here has it that rice cookers are evil.
Posted on 4/2/17 at 2:38 pm to Gaston
Those things are great.
Posted on 4/2/17 at 2:57 pm to Slim Chance
The key to cooking stovetop rice (if you are at all still interested) is having a pot with a tight fitting lid.
I go 1.5 cups of water for every cup of rice - with a tiny bit of butter melted at the bottom of the pot and 2 bay leaves thrown in with the water. Stir it all together and bring the water to a boil. As soon as the water starts to boil, put the top on and reduce your heat to the lowest setting. Let it sit uninterrupted for 20 minutes. After 20 minutes, take off the top, cut the heat, and fluff the rice with a fork. Put the top back on (heat still off) and let sit for about 5 minutes and then it's ready to eat. Comes out perfect for me every time.
I go 1.5 cups of water for every cup of rice - with a tiny bit of butter melted at the bottom of the pot and 2 bay leaves thrown in with the water. Stir it all together and bring the water to a boil. As soon as the water starts to boil, put the top on and reduce your heat to the lowest setting. Let it sit uninterrupted for 20 minutes. After 20 minutes, take off the top, cut the heat, and fluff the rice with a fork. Put the top back on (heat still off) and let sit for about 5 minutes and then it's ready to eat. Comes out perfect for me every time.
Posted on 4/2/17 at 3:31 pm to Slim Chance
I planned on going with a vintage Hitachi last time I needed a new one. Instead, I cheaped out with a small one from Walmart (Aroma 3 cup), for regular use since I have my mother's old 10 cup Hitachi that we use when we need a bigger pot of rice.
I've seen discussions about a fuzzy logic one that costs $150ish, but never felt compelled.
I've seen discussions about a fuzzy logic one that costs $150ish, but never felt compelled.
Posted on 4/2/17 at 4:01 pm to Slim Chance
Have you tried the microwave?
Posted on 4/2/17 at 4:09 pm to Slim Chance
Rinse rice in cool water several times until water runs clear, fill big pot of cold water with rice in it, tablespoon or so of butter, good pinch of salt, bring to a boil and lower to good simmer/low boil . Strain in colander.
Like cooking pasta.
Like cooking pasta.
Posted on 4/2/17 at 5:23 pm to Martini
This is thread hijack, but my grandmother from Morganza taught me how to cook rice, and its really easy. This is how I do it:
Obtain any pot that has a well fitting lid. A thicker pot is preferable, but any will do.
Put twice as much water as rice in the pot... one coffee cup of rice, two coffee cups of water; One LSU stadium cup of rice, two LSU stadium cups of water... it doesn't matter, just stick to the 2:1 ratio, water to rice.
Add salt, boil the rice/water until almost all of the water is gone. There will only be little puffing volcanoes of water/steam coming out of the top of the rice.
Turn stove to lowest setting on smallest burner, slam lid on the pot, and let it ride for 17 minutes.
It will be perfect... EVERY TIME.
This is so easy I could do it blindfolded (I could do it by sound... well maybe not the timing thingy).
Obtain any pot that has a well fitting lid. A thicker pot is preferable, but any will do.
Put twice as much water as rice in the pot... one coffee cup of rice, two coffee cups of water; One LSU stadium cup of rice, two LSU stadium cups of water... it doesn't matter, just stick to the 2:1 ratio, water to rice.
Add salt, boil the rice/water until almost all of the water is gone. There will only be little puffing volcanoes of water/steam coming out of the top of the rice.
Turn stove to lowest setting on smallest burner, slam lid on the pot, and let it ride for 17 minutes.
It will be perfect... EVERY TIME.
This is so easy I could do it blindfolded (I could do it by sound... well maybe not the timing thingy).
Posted on 4/2/17 at 5:32 pm to GusMcRae
Yes, you'll have perfect rice, but with a rice cooker, your rice can be kept warm for a long time and sometimes you need that.
Posted on 4/2/17 at 5:46 pm to Darla Hood
I appreciate all of the rice cooking recipes, lol, but let's say I am never cooking rice on the stove again for the rest of my life.... are the vintage Hitachi's the way to go? The little microwave pot is just too small for my family.
Posted on 4/2/17 at 6:10 pm to Slim Chance
Don't feel bad about buying a rice cooker. After 20 years of cooking I just bought my first rice cooker. I just got tired of the mess from stove top rice.
Posted on 4/2/17 at 6:37 pm to Gaston
quote:
95% of the time we make jasmine rice in that bad boy in the microwave.
LINK
Down side is that it doesn't make much rice, we only make a dry cup at a time.
I use that one when my stove if full.
Rice
Double the amount of water as rice
Microwave on high for 18 minutes
Let it sit with the lid for 5 minutes
I also cook 2 cups at a time.
Posted on 4/2/17 at 7:54 pm to CHEDBALLZ
Judging by the reviews, that microwave pot may be the way to go. 2 dry cups is usually what I cook, 3 at most, and looks like it's big enough for that. And you'd be hard pressed to find something easier to clean. Is the Pampered Chef model the way to go, or are all microwave models pretty much the same?
Posted on 4/2/17 at 8:01 pm to Slim Chance
Cuckoo
For the low cost of $1,879.80, you can have plain rice. Anything cheaper and you're just an OT poor.
For the low cost of $1,879.80, you can have plain rice. Anything cheaper and you're just an OT poor.
Posted on 4/2/17 at 8:07 pm to Slim Chance
I own one--it's a damn handy way to cook rice for a big crowd & keep it warm. It is a very basic model--just one switch--up to turn off, down to turn on, hold down for warm....20 cup capacity, cost like $20 at Wallyworld. Probably a Rival or Black&Decker or similar cheapo brand. When you're feeding gumbo to 50, a rice cooker is a fine thing to have.
For regular cooking, I use a 2-quart All Clad w/a tight lid. Easy peasy.
For regular cooking, I use a 2-quart All Clad w/a tight lid. Easy peasy.
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