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Rice Cookers?
Posted on 7/29/16 at 10:44 am
Posted on 7/29/16 at 10:44 am
Does anyone have one of the Induction Heating Zojirushi models? Or one of the Cuckoos? Looking for opinions.
From what I have read in reviews, the Cuckoos are quicker and good for short grain, but maybe trend to the Korean preference for a mushier/wetter long grain rice.
I have also read that the induction models can hold rice for more than a day and not have the taste/texture degrade much.
Changing my diet up some where I am going to be eating more rice (basmatti, brown, and Koshikhari) and some steel cut oats, quinoa, rye...etc. I want to get a cooker where I can just set it to be ready at a certain time. Any advice appreciated.
From what I have read in reviews, the Cuckoos are quicker and good for short grain, but maybe trend to the Korean preference for a mushier/wetter long grain rice.
I have also read that the induction models can hold rice for more than a day and not have the taste/texture degrade much.
Changing my diet up some where I am going to be eating more rice (basmatti, brown, and Koshikhari) and some steel cut oats, quinoa, rye...etc. I want to get a cooker where I can just set it to be ready at a certain time. Any advice appreciated.
1
Posted on 7/29/16 at 10:56 am to NOFOX
IDK, but I could live on rice and these two seasonings.
Posted on 7/29/16 at 11:11 am to Gaston
Funny, I just ordered some of the stuff on the right last week. When I was looking into rice cookers, it kept popping up. Will have to get some of the other stuff now too.
This post was edited on 7/29/16 at 11:12 am
Posted on 7/29/16 at 12:34 pm to NOFOX
what rice do you buy?
Posted on 7/29/16 at 1:02 pm to CarRamrod
quote:
what rice do you buy?
I currently do not cook rice that often, but when I do it is Tamanishiki typically. I am going to buy some Tamaki Gold and see what I like better. The Tamaki is full koshihikari whereas I think the Tamanishiki is a blend.
Tilda for Basmati.
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