Rice Steamer/Cooker recommendations...

[Epona]

Thinking of asking for a countertop rice steamer for my birthday, just after recommendations of good ones if anyone has one.

We eat quite a lot of rice and I've always done it on the hob, but the lid of the pan I use recently got borked when it was dropped, so I'm currently faffing around with tin foil to keep the steam in the pan when I'm doing rice. Also tend to be short on hob space (I'm down to 3 working hobs atm) when doing a multi-dish curry or Chinese cuisine extravaganza, so an electric countertop job for doing rice (and if possible doubling up as a veg/fish steamer) would be ace.

Requirements:
- 1.5 to 2 litre capacity
- easy to clean
- steamer rack for veg/fish
- 'keep warm' setting
- something in the £30-£40 range

Many thanks

 

[bi0boy]

I think they're all much the same really. For some reason they are one of the most-purchased products by Chinese visitors to Japan, although whether their perception of the superior quality of Japanese rice cookers over Chinese has any basis in fact is another matter.

 

[Mogden]

I've a Weking. It looks like something from a doll's house in terms of external decor but it works really well. I've got I think a 1 or 1.2l. Not 100% sure. Got it at the local Chinese supermarket rather than Argos cos I figured they're unlikely to get away with selling crappy ones in terms of their clientèle putting their foot down. Cost just under 30 quid. I put off buying one for years cos I wasn't convinced I'd use it enough but it's turned out to be my very best kitchen appliance purchase. I can do a whole meal in it in about 20 mins.

The only complaint would be there are no real instructions for it. A mix of YouTube videos and googling has lead me to perfect technique but if I had the money I might buy a Zoji-whatsit one which has full on fuzzy logic.

 

[Ms T]

I have a Zoji-whatsit and it's very good but very spendy.

I recently bought an Instant Pot, which is primarily a pressure cooker, but also a slow cooker, rice cooker and steamer. It's amazing. I got it for £80 off Amazon as a daily deal and really love it. If you eat a lot of pulses it's brilliant but it apparently also makes good rice and risotto!

 

[Yuwipi Woman]

I got a second-hand Zoji-whatsit and its very well earned its keep.

 

[Epona]

Thanks everyone! I just looked at Zojirushi prices and I can tell you that as fantastic as they sound, that is not happening for me, my wallet winced.

Mogden - how many servings of rice does your Weking do at a time? 1l sounded a bit small to me, but I'm poor at judging volumes so it's possible that I've overestimated the size I need (or also entirely possible that I'm a greedy git!) I'm normally doing 2 large portions at a time, so maybe 1l would be adequate?

 

[Mogden]

Half a mo, I'll go and do some measuring.

 

[Mogden]

Yes it is a 1l cooker. The measuring cup, which I use for one rice to two water for white rice, holds 175ml of water. A full cup of rice is probably quite piggy and that's one portion for me on a greedy day, three quarters more usual and that's plenty.

Here's a photo of the cup next to and on top of a standard food tin for scale.

 

[Epona]

That's awesome, many thanks for doing that Mogden

 

[Mogden]

No problem. I know visuals make more sense than words. I think I've maxxed out at 3 cups of rice and 6 of water when I'm making my rice salad. It does have a keep warm which it switches to automatically when done.

 

[Epona]

Cool, so I reckon a 1.5l would be about the right size for me, as I do occasionally have people round for dinner and cater for 4, and sometimes rice is like the main ingredient in whatever main dish I am doing so I'd use a bit more than if it was a side dish.

How do they cope with cooking rice in something other than water/stock? Just seeing your tin of coconut milk reminded me to ask

 

[ska invita]

rice cookers are brilliant things, im sure they all do the job perfectly well - the technology is simple...no need to buy anything but a cheaper model

 

[Mogden]

When I use stock or...oh I've just remembered when I absolutely stuffed it full. It was to make rice and peas. It cooked it okay but it was full to the brim.

Yeah when I cook chicken above it or use stock it does catch a little bit on the bottom of the pan but I rather like that as it's flavourful rather than buggered. Just takes a shove with the plastic paddle on that cook's perks browner spot of rice. There's always a starch residue on the pan when done that once dry peels away a little like that satisfying PVC glue on your hands peel but not as tough.

 

[Yuwipi Woman]

Thanks everyone! I just looked at Zojirushi prices and I can tell you that as fantastic as they sound, that is not happening for me, my wallet winced.

I feel very lucky that I picked mine up at a garage sale for $5.

 

[Mogden]

I feel very lucky that I picked mine up at a garage sale for $5.

 

[Ms T]

rice cookers are brilliant things, im sure they all do the job perfectly well - the technology is simple...no need to buy anything but a cheaper model

My Zoji-whatnot and Instant Pot are both much better than the previous version which used to burn the rice.

I used the Instant Pot to cook brown basmati tonight and had perfect rice in about 20 minutes.

 

[Epona]

rice cookers are brilliant things, im sure they all do the job perfectly well - the technology is simple...no need to buy anything but a cheaper model

I asked because there are a hell of a lot of bad reviews out there for various models - it seems that some brands consistently fail after a few weeks/months (maybe a bad batch of rice cookers from the factory), and others seem to be notorious for burning rice when they should have switched to a keep warm setting - so asking for recommendations is entirely relevant, as a quick browse through user reviews clearly demonstrates that not all rice cookers are equal - in fact it's a bit of a minefield, which is why I asked whether anyone here had one

 

[ATOMIC SUPLEX]

I think they're all much the same really. For some reason they are one of the most-purchased products by Chinese visitors to Japan, although whether their perception of the superior quality of Japanese rice cookers over Chinese has any basis in fact is another matter.

They seem to be different types. I prefer the Japanese ones to the Chinese ones I have seen for sale in the UK.
Everything I have seen for sale in the UK looks huge and weird. I can't be arsed, cooking rice with a nabe is just as easy. Mind you nabe appear to be super expensive in the UK for some reason.

 

[mwgdrwg]

I asked because there are a hell of a lot of bad reviews out there for various models - it seems that some brands consistently fail after a few weeks/months (maybe a bad batch of rice cookers from the factory), and others seem to be notorious for burning rice when they should have switched to a keep warm setting - so asking for recommendations is entirely relevant, as a quick browse through user reviews clearly demonstrates that not all rice cookers are equal - in fact it's a bit of a minefield, which is why I asked whether anyone here had one

Did you get one in the end?

I'm looking for one now and want some recommendations.

 

[Chz]

Well if you're made of money, I'd add one more very happy user of a Zoji-wotsit and an InstantPot.

 

[mwgdrwg]

Well if you're made of money, I'd add one more very happy user of a Zoji-wotsit and an InstantPot.

Thanks. That is the dream but I was thinking about cheap ones.

 

[Baronage-Phase]

Yes it is a 1l cooker. The measuring cup, which I use for one rice to two water for white rice, holds 175ml of water. A full cup of rice is probably quite piggy and that's one portion for me on a greedy day, three quarters more usual and that's plenty.

Here's a photo of the cup next to and on top of a standard food tin for scale.

I like your pouffe!

ETA.. sorry for tangent..

 

[Epona]

Did you get one in the end?

I'm looking for one now and want some recommendations.

I didn't get one, no... alas a few things came up that meant we had to keep a closer eye on the budget - fortunately I am very well practiced at the absorption method in a saucepan so no biggie - one of those things would just have been a convenience item. I'll revisit the idea at some point when/if finances recover

Good luck in your search for one

 

[Ming]

Just as this is a ricey thread. I've always wanted to know how to do this properly.

 

[UnderOpenSky]

Just as this is a ricey thread. I've always wanted to know how to do this properly.

Only trick is to make sure the rice is dry, so next day really. Or use one of those microwave packets, they fry really well.

 

[Epona]

I like to think I've got pretty good at egg fried rice - because of a peanut allergy I tend to avoid Chinese takeaway (there tend to be peanuts in the kitchen even if they don't use peanut oil) so learning to make my favourite dishes myself was kind of a cooking priority!

As UnderAnOpenSky rightly says, the rice has to be absolutely bone dry - I cook it using the absorption method, then spread it on a baking tray and fan it until it is completely cold and dry (similar to the way you might fan rice for sushi dishes, but without adding any dressing), then transfer to a bowl and put in the fridge to chill until needed.

 

[UnderOpenSky]

I like to think I've got pretty good at egg fried rice - because of a peanut allergy I tend to avoid Chinese takeaway (there tend to be peanuts in the kitchen even if they don't use peanut oil) so learning to make my favourite dishes myself was kind of a cooking priority!

As UnderAnOpenSky rightly says, the rice has to be absolutely bone dry - I cook it using the absorption method, then spread it on a baking tray and fan it until it is completely cold and dry (similar to the way you might fan rice for sushi dishes, but without adding any dressing), then transfer to a bowl and put in the fridge to chill until needed.

I love Chinese takeaway type food and even got an excellent cook book from some on here's suggestion.

Thing is quite a lot of it is deep fried. Which i love, but it's quite a messy process.

 

[mwgdrwg]

Got one for £15 from Tesco

 

[dessiato]

I love Chinese takeaway type food and even got an excellent cook book from some on here's suggestion.

Thing is quite a lot of it is deep fried. Which i love, but it's quite a messy process.

What book is it? I'd like to increase my range of Chinese cooking.

 

[mwgdrwg]

This £15 one is great, does the trick!