Cooking Rice | Steaming & Boiling Methods

We use a lot of rice in our house and, generally, use a rice cooker. One thing I have noticed with the rice cooker is that it automatically changes from the cooking selection to the holding position when all of the water has been absorbed. It does this by sensing the temperature of the cooking vessel. This being so, brown rice can be cooked perfectly in it since it adjusts the cooking time to the absorption rate of the particular rice.
I am definitely going to try putting cumin or cardamom in the rice.

I agree Paul...rice cookers are great. Last time I went to buy one I found a store that sells nothing but rice cookers.

Wow...who knew there were so many different models avaiable. Some of the rice cookers were like Lamborghini's...with large price tags to match. For now we have a fairly basic model but it still does the trick just fine.

You can pay a couple hundred dollars for one, but I think ours was less than $30. I have found you almost must rinse white rice (Basmati is the one I use) when using the cooker. Otherwise if cooking over 2 cups of rice it will foam up and make a mess.

Do the Neuro Fuzzy Rice Cookers offer any significant benefits over a traditional rice cooker? Or is my rice going to be any better by spending 4 to 5 times as much on a rice cooker?

Thanks!

There are many types of rice cookers to suit everyone's needs. The basic electric model (more conventional) is generally cheaper as it doesn't have many "bells and whistles" (features). It cooks rice well and for those that do not cook rice on a fairly regular basis, these models are usually enough.

Then there are the more deluxe models, like the Neuro Fuzzy® rice cookers that you are referring to. These rice cookers are built with a micro computer chip technology and are programmed to adjust the heat and cooking time to the type and style of rice being cooked. These models tend to have quite a few features, such as better hold or warm settings. These models are generally more suited to those that make rice on a fairly regular basis.

That being said, I only cook rice about once or twice a week and I would love one of the fancier rice cookers, but honestly I don't need one :-)

Here is a link to this second rice cooker that I am referring to...note the price tag...which is why I can wait for now.
http://www.amazon.com/Zojirushi-NS-ZCC10-Cooker-Warmer-Premium/dp/B00007J5U7

Hope this helps! Let me know if you get one.

Thanks Dawn. I had a basic model a number of years ago. The model that I had was a pain to clean, so I reverted back to cooking rice on the stove top. After your comments in the rice lesson, I am thinking about buying another one. I will let you know if I get a more deluxe model.

Hmm, if you wrap your lid in a dry towel like that, seems to me you're going to wind up with a wet towel, and less water in the rice? I suppose you could start with a wet towel...

Many years ago, in fact, back in the early eighties, before I had really learned to cook much more than things like frozen pizza, I purchased, on a whim, a rice cooker that was designed to go in the microwave. It was a little plastic thing with a vented lid, and looked very foreign in its cheerful red and white. I think it was about five dollars.

Much to my surprise, it worked perfectly, and suddenly I could cook rice. Of course, it eventually broke, and I never got around to replacing it. These days, I wish I could find another one. It would be nice to free up a burner when cooking large meals.

Kelly,

If you get an electric rice cooker that plugs into the wall, it will free up a burner and the microwave.

I often wrap the lid as I have a gas stove. I am not able to get the flame super low so sometimes stuff boils over. Yes, the lid does absorb some moisture but it doesn't seem to throw off the ratio of liquid to rice. So, I do not add any extra liquid and I seem to make pretty good rice :-)

Paul,

Well, that is certainly true. I like the idea of a cooker that changes from cooking to holding mode automatically, as well. But then, it would take up counter space... :)

Hello, everyone. Your assistance would be much appreciated to the following matter: as part of a detoxifying diet, I am to eat steamed rice and wheat. Does anyone know if the 2:1 liquid to rice ratio applies to liquid to rice+wheat? Also, I would be grateful for spice combo suggestions for as many flavors as possible. Many thanks.

For the rice, the ratio of liquid to rice will depend on the type of rice (as per the lesson) and for wheat or other grains, this will also depend on type of wheat and type of grain, as they are all different. I can say that the methods used to cook rice (pilaf method, pasta method etc.) are the same as for cooking grains.

As for spice combinations, the sky is the limit. The great things about grains is that they are super cheap, so go ahead and experiment to see what works for you.

A simple combination that I really like is Cardamon and Cumin. If you search "rice" on Rouxbe, there are many more recipes that might be of some inspiration to you. Cheers!

p.s. Whole Foods also has many grain recipes and information that you might want to check out.

Hello, I'm new here!
I have a question. Can I wash the rice and then store it? Or should I only wash the rice prior to using it?

Thank you.

You should only wash the rice just prior to cooking it for food safety reasons. Cheers!

If making rice using the boiling method, when are flavorings added?

You would add salt once the water comes to a boil and just before you add the rice. You could also try adding other spices, such as cumin seeds, at this point as well (if desired, but much like pasta this will not totally penetrate the rice).

For other flavorings, depending on what you are adding, those would most likely be added after you have drained the rice, like herbs and what not. Hope this helps!

Kelly, you are absolutly right.And you don´t even need a speciall cooker at all. I use any lided pot for microwave use, pyrex is grate. Belive me, rice cooks so well.

In the lesson, whenever steaming with a pot, the rice and water are brought to a boil together. Why not bring the water to a boil and then add the rice? Is the only reason to reduce the cooking time, or are there other advantages?

I'm a little worried about scorching the rice and I'd rather not have to worry about stirring while bringing the water to a boil.

You can add the rice to the boiling liquid as well. Just make sure that once it has been added to stir it and have it come back to a boil before turning the heat down and covering. Cheers!

i agree with paul...a rice cooker is an amazing addition to your kitchen...now if they would invent one that would make risoto

I have never been able to cook brown rice with flavor. I can't get it to be as flavorful as I'd like. What am I not doing? :-(

We do have quite a few lessons on Cooking Rice in the cooking school that you may want to check those out as this may provide you with some great insight. Let us know if you have still have questions. Cheers!

after reading all the comments, I think I'm sold on buying a rice cooker. Does wild rice cook well in a rice cooker? I seem to cook wild rice as much, if not more, than white rice.

Wild rice can be cooked in a rice. Is it better than on the stovetop, that I cannot say as I have not personally cooked wild rice using a rice cooker. Once you do it go ahead and post your results for the rest of the students to learn. Cheers!

It was always hard to cook rice perfectly, i always mad it too sticky or too hard. With this lesson it made it a lot easy for me to make a good pot of rice. I followed the steps exactly and my rice came out perfect "Thank you."

I learned several years ago that cooked grains store best covered outside refrigeration that is if they are cooked only in water with or without salt. I have found the same to be true. They will last several days at room temperature. The consistency of the rice is superb as compared to that of refrigerated rice which tends to dry out a bit. If however one uses any additional ingredients it should always be refrigerated. Any thoughts on my storage methods of plain steamed rice (& all other plain cooked grains)?

Yes some cultures do store their grains outside of the refrigerator. However, not all grains are safe to be store at room temp. Also, much depends how they were stored, how long they were in the danger zone, what kind of container was used, and how much temperature fluctuation the grains underwent between day and night. In other words, for food safety reasons, there are way too many variables here for us to advise anyone, in any way shape or form, that it is safe to store cooked grains anywhere besides in the refrigerator. Cheers!