Rice Steamer/Cooker recommendations...

[ATOMIC SUPLEX]

I just got myself one of these...

Bonsai bento cooker from Yum asia (they've been importing some interesting rice cookers for a while). I'd been thinking about a small rice cooker (i.e one person, one meal) for a while... this one is really small - maximum of about 160g of rice (well you could probably stick some in the top tray). But obviously it also has the rather neat aspect of the steaming tray. £40, not too bad... It is a one-touch style thing though, yet to see how it handles long grain rice.

Cooked myself some Chinese rice, salmon, egg and mixed veg today. Veg a little overcooked, which I expected - need to work out if it's viable to pop things in during cooking. Rice seemed fine. Egg was... about right for a hard boiled egg (actually reasonably soft centre), but again need to work out if late addition is possible. The salmon was just low grade frozen stuff already defrosted in the microwave, so can't really comment on that. Cooked in about 15 minutes I think.

It does release steam and cooking smells, so not really appropriate for desk use - not an issue for me. It's not excessive, but probably needs a kitchen with an extract of some kind. I'd certainly choose to cook my normal way (which is excessive and wok-based), but it is really convenient and absolutely will come in handy for days when I just can't be arsed. Or haven't prepared something to take to work. I shall report back on other aspects at a later date.

And it's just quite cute.

That does look fairly interesting . I kind of wish I was still at work so I could justify putting my lunch in it and taking it to work to cook.
Still quite interested anyway as sometimes we just do dinner rice for my daughter as my wife and I are cutting down.

Got any pictures of your efforts?
Was the rice really done in 15 minutes? When I make it in a nabe it's 6 minutes on high, 8 minutes on low and 20 minutes off heat with the lid on to steam.

 

[Cid]

Technique today was to wait 4 minutes, take lid off and stick in top tray. Didn’t work that well, weirdly egg a little undercooked. Tuna cooked through. Rice seems fine... took 20 minutes this time I think. I shall try and be better at time recording...

Uncooked:




Cooked:

 

[Cid]

Egg update: poured a bit of boiling water in the bottom to speed up the process, put it on for 5 minutes more, done.

I’m not sure how much I’ll bother with the veg side... it’s good enough for me that it’ll cook meat, egg, sauce etc. Veg isn’t really a hassle in the workshop, got a hob etc, doesn’t make much mess. I mean you can’t really expect it to magically separate the cooking times of veg and other stuff. It will inevitably depend on how lazy I’m feeling.

Further on rice... it was certainly cooked through, nicely tender. I have eaten a fair bit of rice, and I’d say it holds up. It’s getting mixed in with other stuff though.

the trays and bits are actually pretty good quality... nice stainless steel with well fitting clear lids that have steam valves (though dunno why you’d have leftovers).

 

[ATOMIC SUPLEX]

So you put washed dry rice with the correct amount of water in the bottom and veg/meat on the top and just bang it on for 20 minutes? How are the eggs not cooking in 20 minutes but rice is?

 

[spanglechick]

I’ve wanted a rice cooker for a while. I usually opt for pasta dishes because pasta is so fast and idiot proof, but rice is better for you (lower GI). I tried the absorption method but it burned on the bottom. I later read stuff about having to have a tight fitting lid, and/or it working better with certain types of pan. Anyway, fuck that. And for all the protests of the absorption evangelists, the enormous ubiquity of rice cookers in east Asia, where rice is such a staple, tells me that they aren’t pointless.


But my problem is, I want a pretty one. In Japan and Korea they have cat and chick-shaped ones in pretty colours. So obviously, that’s what I want. I’m not giving up valuable space in my kitchen for something plain and dull if other people can have pretty things. But the Japanese imports don’t work on uk voltage. Recently I noticed some attractive options in the “portable cooker/lunchbox” style Cid posted above. But I don’t understand how they’re really rice cookers, whether they have timers or adjustable settings etc. Are they good enough?

I’ve never in my life gone as long between wanting to buy something and making a decision. It’s been best part of ten years.

 

[Cid]

So you put washed dry rice with the correct amount of water in the bottom and veg/meat on the top and just bang it on for 20 minutes? How are the eggs not cooking in 20 minutes but rice is?

I put the top tray in 5 minutes later, to see what would happen, so egg cooked for less time than my first attempt last night... but still a bit weird. You put a cup (well, an 80ml cup) in with a cup of rice, and a cup below (heating element). I think it just relies on detecting when there’s not enough water on the element bit, which - given that not all the water will be absorbed - should be roughly right in terms of ratio.

I’d like to have a decent fuzzy logic one of course, but the cheapest one yum Asia do is still £86. And I think even if I do upgrade, this will still be useful for lunches etc.

 

[Cid]

I’ve wanted a rice cooker for a while. I usually opt for pasta dishes because pasta is so fast and idiot proof, but rice is better for you (lower GI). I tried the absorption method but it burned on the bottom. I later read stuff about having to have a tight fitting lid, and/or it working better with certain types of pan. Anyway, fuck that. And for all the protests of the absorption evangelists, the enormous ubiquity of rice cookers in east Asia, where rice is such a staple, tells me that they aren’t pointless.


But my problem is, I want a pretty one. In Japan and Korea they have cat and chick-shaped ones in pretty colours. So obviously, that’s what I want. I’m not giving up valuable space in my kitchen for something plain and dull if other people can have pretty things. But the Japanese imports don’t work on uk voltage. Recently I noticed some attractive options in the “portable cooker/lunchbox” style Cid posted above. But I don’t understand how they’re really rice cookers, whether they have timers or adjustable settings etc. Are they good enough?

I’ve never in my life gone as long between wanting to buy something and making a decision. It’s been best part of ten years.

Yeah, so as above I think they just work by the element starting to get too hot (or possibly some moisture detection)... in terms of rice, that works pretty well as it shows that a sufficient amount of water has been absorbed.

The fuzzy logic ones basically just add a computer, and presumably some extra sensors. Obviously gives them a fair bit more control. The you have the new wave of induction heating cookers, which have far better heat control I think.

 

[ATOMIC SUPLEX]

I put the top tray in 5 minutes later, to see what would happen, so egg cooked for less time than my first attempt last night... but still a bit weird. You put a cup (well, an 80ml cup) in with a cup of rice, and a cup below (heating element). I think it just relies on detecting when there’s not enough water on the element bit, which - given that not all the water will be absorbed - should be roughly right in terms of ratio.

So not like the Japanese ones then? You put the exact amount of water in with the rice, same way you make rice in a nabe, except you don't have to check the heat after 6 minutes on high and 8 on low, and it keeps the rice at temperature for as long as you need.

 

[Cid]

So not like the Japanese ones then? You put the exact amount of water in with the rice, same way you make rice in a nabe, except you don't have to check the heat after 6 minutes on high and 8 on low, and it keeps the rice at temperature for as long as you need.

Yeah, I think so. The ultra basic one I had in China you just put everything in the bowl too. Presumably operation is roughly similar though - some means of detecting steam levels. It does have rudimentary keep warm function though... again presumably just reactivates the heating element, I suppose when the element temperature reaches a certain point. I think the only difference is that it doesn’t directly heat the tray, which makes sense if you’re going to have it multi-function.

 

[Cid]

Incidentally spanglechick I’ve always used absorption cooking (and essentially a rice cooker is an absorption cooker). Trick is to bring to boil, then transfer to a very low heat (use a different ring, or just leave it off the hob for a couple of minutes). Cook for ten minutes after the boil, stand for 5. Proportions 1 rice to 1.5 water (you can fiddle with that but it’s a sound starting point). I just use a pan with a plate that sits reasonably neatly on top.

 

[Cid]

Oh and soak then drain the rice first. 30 minutes is fine, but I’ve taken to doing an overnight soak as it helps remove mercury (apparently). Long soak doesn’t seem to negatively impact the quality.

 

[Cid]

Oh, I tell a lie - yum Asia have a £70 fuzzy logic one, but it’s quite big. And bit ugly.

 

[strung out]

We have a smallish one like this, easily does enough for two people with leftovers for making fried rice or just reheating the next day.

It doesn't do anything else apart from cook rice in 15 minutes. No programs or settings apart from pressing the 'cook' button, although we do occasionally chuck some minced pork patties in towards the end to steam. We just put two cups of rinsed rice in and measure the water using a knuckle. Perfect rice every time.

 

[Cid]

We have a smallish one like this, easily does enough for two people with leftovers for making fried rice or just reheating the next day.

It doesn't do anything else apart from cook rice in 15 minutes. No programs or settings apart from pressing the 'cook' button, although we do occasionally chuck some minced pork patties in towards the end to steam. We just put two cups of rinsed rice in and measure the water using a knuckle. Perfect rice every time.

View attachment 251782

Yes, that’s the normal super basic type. I think the only difference with mine is that, because it uses stacked trays, mine doesn't heat the bowl directly. Instead you pour some of the water onto a heating element in the base.

 

[Cid]

 

[Cid]

I hasten to add that that’s the workshop kitchen, my flat is less grim.

 

[ash]

I’ve just. got this one it was £80 it cooks small portions 1-4 people. Also steams fish, does porridge and other things - none of which I’ve tried. I’ve been meaning to get one for ages too. I love it. It’s not Kawai though.




Yum Asia Panda Mini Rice Cooker... https://www.amazon.co.uk/dp/B07PQRBT5N?ref=ppx_pop_mob_ap_share

 

[Cid]

I’ve just. got this one it was £80 it cooks small portions 1-4 people. Also steams fish, does porridge and other things - none of which I’ve tried. I’ve been meaning to get one for ages too. I love it. It’s not Kawai though.

View attachment 251858


Yum Asia Panda Mini Rice Cooker... https://www.amazon.co.uk/dp/B07PQRBT5N?ref=ppx_pop_mob_ap_share

Yeah, that was the other one I was looking at, and is probably a much better option for single location cooking. The long grain function is interesting.

 

[pinkmonkey]

I miss my rice cooker! I had to learn to steam rice instead because I don’t have the space nor do I have 240v all year. I can do it no bother now, but yeah, it was so convenient! I love your little rice and steaming kit. So cool.

 

[polly]

But my problem is, I want a pretty one. In Japan and Korea they have cat and chick-shaped ones in pretty colours. So obviously, that’s what I want. I’m not giving up valuable space in my kitchen for something plain and dull if other people can have pretty things.

This is exactly where I am with the rice cooker decision. And I really like the vintage patterns but can only find broken ones. That's my contribution, sorry - just a fist bump. I'll probably end up with a shit one just because I like the design.

 

[strung out]

Yes, that’s the normal super basic type. I think the only difference with mine is that, because it uses stacked trays, mine doesn't heat the bowl directly. Instead you pour some of the water onto a heating element in the base.

I'd love one that does congee, and we've had friends turn up with cakes that they've baked in theirs, but my wife is a traditionalist who has had this one for 10+ years and doesn't want to replace it, so I just end up making the congee by hand anytime she feels sick.

 

[Epona]

I’ve wanted a rice cooker for a while. I usually opt for pasta dishes because pasta is so fast and idiot proof, but rice is better for you (lower GI). I tried the absorption method but it burned on the bottom. I later read stuff about having to have a tight fitting lid, and/or it working better with certain types of pan. Anyway, fuck that. And for all the protests of the absorption evangelists, the enormous ubiquity of rice cookers in east Asia, where rice is such a staple, tells me that they aren’t pointless.


But my problem is, I want a pretty one. In Japan and Korea they have cat and chick-shaped ones in pretty colours. So obviously, that’s what I want. I’m not giving up valuable space in my kitchen for something plain and dull if other people can have pretty things. But the Japanese imports don’t work on uk voltage. Recently I noticed some attractive options in the “portable cooker/lunchbox” style Cid posted above. But I don’t understand how they’re really rice cookers, whether they have timers or adjustable settings etc. Are they good enough?

I’ve never in my life gone as long between wanting to buy something and making a decision. It’s been best part of ten years.

Exactly! I can and do cook rice by the absorption method all the time, it comes out perfect, but when I am short of hob space or I am using one of my most appropriate pans for another dish, a rice cooker wouldn't half come in handy!

But then I also have a counter space issue, which is one of the reasons it has taken me so long to decide (I started this thread and still haven't bought one, or decided whether to!)

 

[Cid]

Oh, one other advantage to the bonsai is that it's very, very easy to clean. As you can see in my picture there are basically no nooks and crannies (that heating element is sealed), just the little steam hole in the top, which can be removed. You can.... remove the hole. The valvey thing. So you can just rinse both the base unit (cautiously) and lid under the tap.

I am definitely still in the honeymoon period of owning this thing, so take with a pinch of salt.

 

[Cid]

I'd love one that does congee, and we've had friends turn up with cakes that they've baked in theirs, but my wife is a traditionalist who has had this one for 10+ years and doesn't want to replace it, so I just end up making the congee by hand anytime she feels sick.

Yeah I can't say congee has ever appealed to me. At all.

But every culture has its own weird illness-foods. Though soupiness is definitely a theme.

I got really ill (like some horror-flu) a few years back... reverted to mashed bananas in yoghurt and hot ribena.

 

[han]

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

Yes, the Instant Pot is a fantastic piece of kit, also about £80, and does perfect rice every time, of whatever kind - sushi rice, brown basmati, whatever. Being a pressure cooker, slow cooker and yogurt maker as well it's really versatile for the price.

And if space is a concern it has a 'sauté' function so you can fry in it. So I fry garlic, ginger, spices etc before adding lentils and water to make dal at high pressure.

But it's an absolutely brilliant rice cooker, I never cook rice any other way now.

 

[han]

It's a shame they don't do cute-looking versions of it though! I'd like a Totoró one...