I may be asking the impossible, but I’m looking for a rice cooker that does brown rice very well.
TIA.
Zojirushi. It has a brown rice setting. If you find the cooker still not cooking the kernels evenly enough, try soaking the rice for 1-5 hours first, then hitting the “cook” button on the Zojirushi.
Sorry for the thread drift.
What’s the fail safe ratio of water to rice for most rice cookers?
Don’t listen to anyone who tells you only one ratio for all brands/models. There isn’t any fail safe ratio because it also depends on the type of rice, amount of pre-cook soaking, and any pre-cook rinsing (though less dependent on this).
For Chinese-style white jasmine rice, rinsed, cooked on the stove in a pot (bring to boil on high, then lower heat to low for ~20 minutes), 1.75 cups to 1 cup water is pretty standard. 1.5 cups for firmer rice. 2 cups for slightly more mushy.
Zojirushi! I’ve got the 10 cup model that uses induction as its heating method. This allows the GABA brown rice technique. GABA brown rice is made by holding the rice at 104F for a couple of hours, which lets the rice germinate. Then it cooks it. I love it. I also cook classic Chinese white rice and Basmati rice. Both come out perfect. Every time! The unit can be set for the time when you want it to finish, so 3 hour GABA brown rice can be setup in the morning, and is ready to go at dinner. All in all, a great appliance… if you cook a lot of rice, as it is very expensive. Sue doesn’t eat starches, so I cook rice for myself. One rice cooker cup of rice is two servings for me. The Zojirushi goes into “keep warm” mode when it finishes cooking, and I just let the unused portion of the rice sit at temperature until the next night. It’s much nicer than re-warmed rice. The induction heating keeps the rice hot, but doesn’t dry it out. Maybe the most expensive small kitchen appliance I ever bought, but it’s great! If you prep rice a couple of times a week, you should take a look at it!
Best rice cooker ever (at least as far as I know). I love mine.
Correct.
Tiger Jag-B18u is also a good one.
I have an old Zojirushi (no settings) which I mainly use for Japanese rice, Koshihikari.
You get perfect Japanese rice by pre-washing (which means a soaking) and then a 1:1 ratio of water to rice.
I haven’t done brown rice in it – but I made a complete mess of Chinese rice in my rice cooker. I didn’t know the ratio to use in the cooker and ended up with pudding. Of course it was when I had a Chinese guest whom I was trying to impress. (She was impressed by everything except the pudding formerly known as “rice”). I just stick to stove-top for regular white rice. 2:1 or a little less as has been stated.
I use a pretty good method for brown rice on the stovetop that doesn’t require much supervision.
Large pot of water. Bring to a boil. Toss in whatever amount of brown rice and cook uncovered for 30 minutes. Drain all the water and the let rice sit in the pot for 10 minutes covered.
Rice comes out soft and tasty.
I do it somewhat similarly to Charlie but with measured amounts of rice and water in an all clad pot. comes out perfect every time.
I do it as a pilaf in the oven with coconut milk as part of the liquid. And yes I know this doesn’t the question. BUt I don’t have a rice cooker and do have an oven. I put the rice after I have sauted onion and toasted the rice in the hotel pan, with about a 1.6 to 1 ratio for the liquid, cover and cook at 325 for about 40 minutes. Uncover and fluff.
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i used to do something similar but this way just worked without the fuss of fearing it burning.