CFu
December 29, 2021, 6:32pm
41
We have had the same National rice cooker for at least 15 years now. Still works perfectly, except for brown rice, which I never had good luck with in it, so I switched to the instant pot for brown rice though with the manual setting instead of the rice setting. I think I got that tip from CFu on here.
Manual setting is 100% the way to go for rice on the instantpot
for white rice we do 3 minutes on high - natural release for 10 min then vent out. ez ez.
I did get a Kamado-san for Christmas from a wine buddy and that’s been pretty life changing rice wise. Kamado-san – TOIRO
The rice is chewier and the grains are more individualized. It’s better than the instant pot and only takes 17 minutes of cooking (then letting it steam for 15-20minutes inside with flame off) - but few things beat the time/efficiency/consistency of the instant pot.
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CFu
December 29, 2021, 6:33pm
42
While on the topic, what are peoples’ pre-cooking rinse regimens?
I usually pour water over the rice, stir for a few seconds, drain, repeat until water is (mostly) clear.
really depends on the quality of the rice - for cheaper rice I’ll soak for awhile.
But typically - I put it into a sieve - run it under faucet for about 30 seconds then soak for 20 minutes before starting it up.
We have had the same National rice cooker for at least 15 years now. Still works perfectly, except for brown rice, which I never had good luck with in it, so I switched to the instant pot for brown rice though with the manual setting instead of the rice setting. I think I got that tip from CFu on here.
Manual setting is 100% the way to go for rice on the instantpot
for white rice we do 3 minutes on high - natural release for 10 min then vent out. ez ez.
I did get a Kamado-san for Christmas from a wine buddy and that’s been pretty life changing rice wise. Kamado-san – TOIRO
The rice is chewier and the grains are more individualized. It’s better than the instant pot and only takes 17 minutes of cooking (then letting it steam for 15-20minutes inside with flame off) - but few things beat the time/efficiency/consistency of the instant pot.
Do you add anything to it?
I like making my sushi rice style with the vinegar etc. My gf hates vinegar so we end up splitting the batch or I just go with plain white rice.
While on the topic, what are peoples’ pre-cooking rinse regimens?
I usually pour water over the rice, stir for a few seconds, drain, repeat until water is (mostly) clear.
really depends on the quality of the rice - for cheaper rice I’ll soak for awhile.
But typically - I put it into a sieve - run it under faucet for about 30 seconds then soak for 20 minutes before starting it up.
I’ve used the soaking method overnight for sticky rice.
CFu
December 29, 2021, 6:50pm
45
So on the kamado-san I’ve done a couple different rices. Your normal white rice. But I also did a mushroom rice.
2.5 cups of rice
IT WAS GLORIOUS.
So on the kamado-san I’ve done a couple different rices. Your normal white rice. But I also did a mushroom rice.
2.5 cups of rice
IT WAS GLORIOUS.
g damn that sounds awesome… I would even consider mixing in the mushroom umami seasoning
what sake do you use for rice? like just cheap stuff or ones from grocery store? I’m like… would a nice daiginjo perfume the rice nicely?
Got a new zojirushi for Christmas on the rec from my son. Works great. My wife has also used it for quinoa and steel cut oats. Perfect.
So on the kamado-san I’ve done a couple different rices. Your normal white rice. But I also did a mushroom rice.
2.5 cups of rice
IT WAS GLORIOUS.
I highly recommend giving crab rice a try: Crab Rice with Charred Green Onion, Tatsoi, and Sesame | TASTE
When we get the 1 lb tins of lump crap half typically goes in a pasta dish and the other half goes in crab rice.
So on the kamado-san I’ve done a couple different rices. Your normal white rice. But I also did a mushroom rice.
2.5 cups of rice
IT WAS GLORIOUS.
I highly recommend giving crab rice a try: Crab Rice with Charred Green Onion, Tatsoi, and Sesame | TASTE
When we get the 1 lb tins of lump crap half typically goes in a pasta dish and the other half goes in crab rice.
Chili crab rice?
Not cooked with the rice in recipe. Typically we add yuzu kosho, togarashi, or chili crisp when eating.
Why are you adding water?
So in our house it’s stock + sautéed shallots
Totally depends what you want to do with it.
Yea, we mostly do “plain” rice. It has its own aromatic quality I love.
“ Totally depends what you want to do with it.”
We eat it at our house. You little minx.
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You don’t use it as scented toilet paper?
There are times when one should ask the question “does anyone else find me funny?”
2 Likes
He uses it eventually to clear the plumbing. As almost everybody here does.
For those measuring by pinkie knuckles and such; how do you account for different rice amounts and hand sizes? I have to use measuring cups to get it right.
Surprisingly, those two factors do not effectively matter, based on billions of at-home and in-shop trials.
