81 replies to this topic

[Seitch]

1. Carbon is not charcoal - not every form of charcoal is soft. Also, the carbon pot is 7.5mm thick - very solid.

Yeah, but even solid graphite will shatter if dropped or handled roughly. I've seen it used for high termperature molds for ceramic substrates and even that stuff, which is very hard, would come off on your fingers if you handled it a lot. I can't see using it as a rice pot. Maybe if it was a part of a composite structure.

[helenjp]

[QUOTE]part of a composite structure.[/QUOTE

It is, as Hiroyuki says.

I'm sure that rice cookers are not meant to be dropped or handled roughly.

The carbon "block" that is machined to produce the pot is carbon, not a composite material or grpahite - the Japanese word used is "hon-tanso", or "authentic carbon". The word "hon" is also used to mean the original form of something.

I don't know what the surface of the uncoated carbon pot is like, but I am guessing that different temperatures/amounts of pressure are used to solidify the carbon powder, according to the purpose, so I suppose the surface of the finished product may differ - I understand that you say carbon molds leave deposits (i.e. shed some surface material) when handled, but carbon bearings surely don't??

Here are some of the pictures in Hiroyuki's link, in an English site. It doesn't say so in English, but step 4 in the processing of the pot is "coating".

Mobile ojisan on the Mitsubishi rice cooker and tangentially related topics.

[Seitch]

[quote name='helenjp' date='Feb 8 2007, 08:17 PM']
[QUOTE]part of a composite structure.[/QUOTE

It is, as Hiroyuki says.

I'm sure that rice cookers are not meant to be dropped or handled roughly.

The carbon "block" that is machined to produce the pot is carbon, not a composite material or grpahite - the Japanese word used is "hon-tanso", or "authentic carbon". The word "hon" is also used to mean the original form of something.

I don't know what the surface of the uncoated carbon pot is like, but I am guessing that different temperatures/amounts of pressure are used to solidify the carbon powder, according to the purpose, so I suppose the surface of the finished product may differ - I understand that you say carbon molds leave deposits (i.e. shed some surface material) when handled, but carbon bearings surely don't??

Here are some of the pictures in Hiroyuki's link, in an English site. It doesn't say so in English, but step 4 in the processing of the pot is "coating".

Mobile ojisan on the Mitsubishi rice cooker and tangentially related topics.

[/quote]

Carbon bearings are used because when fit to a tightly machined part, the carbon wears a bit and dry lubes the interface. You can vary forming the powder but a carbon part will still wear. My guess is that it is expected that the user will never use a hard implement to scoop the rice. A more practical, lower cost material would be teflon coated steel. The carbon pot is very cool but gimmicky.

[helenjp]

Thanks Seitch - after posting, I was actually thinking to myself "wait a minute, slef-lubing surely means that some stuff DOES come off the bearings..." but I wasn't sure if that were really so.

It certainly is expected that nothing harder than a plastic or bamboo paddle will be used with modern rice cookers.

There's been interest here in Korean stone cookware, and also in cooking rice in earthenware "nabe", so I'm sure that most of the manufacturers are playing around with various materials, even if they haven't put them in their product line-up.

[pigeonpie]

It really irritates me when people pull the "People who use rice cookers are wasteful (of space, money), and I'm superior because I can cook rice on the stove" attitude.  It popped up at least once a year on the old rfc.

People have different needs, as Kirstin says.  Growing up, we ate rice at least twice a day during the week, three times a day on weekends.  Even now, when at my mother's home, we eat rice pretty much every day.  And she still doesn't feel a meal is complete without rice.

Don't just assume people who own rice cookers can't cook rice "without spending money on something that takes up loads of space and can't do anything else."

And I have to wonder, has anyone ever done a side-by-side comparison of rice cooked on the stovetop (not real steamed rice, but the bring-to-a-boil-in-a-pot kind) and rice cooked in a rice cooker?  I would think there would be some differences, no matter how subtle.

Back to rice cookers--I have an old-style cooker with no programs, just the on/off button.  It has the "stay hot" feature, but that's about it.  I'm thinking of springing for an IH model to use now, and bring back to Canada when I eventually move back.  Any suggestions?  The regular white rice function must be easy to use, since my mother can't read kanji, but I'd like to start playing around with brown rice and the other functions.

I do like that Mitsubishi model that Hiroyuki linked to.  I stare longingly at it every time I'm at Yodobashi Camera.  Now *that* would be a waste of my money.

Wow, I didn't realise I was going to hit a nerve, and I certainly didn't intend to irritate. I honestly don't for a moment think that I'm 'superior' because I cook rice on a stove rather than in a rice cooker. I can't see that it matters how you cook it, so long as the result is good. I do it on the stove simply because that's the way my mum taught me to do it, and the way I've done it ever since. Maybe a rice cooker would do it better, I couldn't say.

I only brought this up because I was genuinely curious about why people use rice cookers - I've noticed that a lot of people on eg seem to use them, and I couldn't figure out why. Kirstin's answer makes perfect sense to me, and I can see how it could be a very useful piece of kit, particularly when you eat rice every day, cook for a family, etc (neither of which apply to me).

I find my bread machine - space hogging, expensive machine though it is - very, very useful, and doubtless all the bread-makers around here think 'why on earth does anyone need one of those?'. What's useful to one is a puzzle to others, I guess.

Anyway, carry on ...

[Restorer]

And regarding the higher end models offering the "GABA Brown" cooking option, please take those health claims with a grain of Okinawan salt!  As far as I know, the claims have never been supported by any scientific research...

I'm not sure which claims you're pointing at. I was looking for information about this now that I have some brown rice. The claim that germinating rice greatly increases GABA levels has been tested, and the results published, a number of times (for example, this study). Though, that study tested a 72-hours soak, and the article referenced from Wikipedia gives a time of 8 hours to 24 hours at 40 Celsius.

The claim that these rice cookers can germinate rice in two hours is a bit dubious, though, and I haven't seen any peer-reviewed studies that really show what the effects of GABA are in the first place (but I haven't been searching long).

[Hiroyuki]

Sanyo did it again, releasing yet another high-end rice cooker. Manufacturer's recommended price: 130,000 yen. The inner pot is made of copper with a purity of 99.9%.
A story (Japanese only)
If only I had enough money...

[Pouncy]

I have a $15 Aroma 3-cup machine that I'm very happy with. It works pretty well for my husband and I, who like rice just fine, but are more inclined toward pasta as a daily starch. The steamer basket is quite nice, and I only wish it had a keep-warm function. Sometimes I need to soak the basket overnight, and a lot of times I also make couscous or soup in it, so the multipurpose nature of it is nice.

I bought it when I was a poor college student, and after 5 years it finally died, and I replaced it with another one. It's small, so it doesn't hog any more pantry room than my ice cream machine or fondue pot, and it simplifies things to the point that my ex-roomie, the woman who set rice-a-roni on fire and gave us all food poisoning from Kraft Mac and Cheese can use it. Dump 1 cup rice, fill to line, push button down. She's only screwed it up once!

[andiesenji]

I have had the Zo IH rice cooker for well over a year and I use it all the time.

Get the 10 cup, it is more versatile and reasonably price.

I like this vendor, have bought several appliances from them and like their service.
IH rice cooker at ebay express

I cook a lot of mixed rice, that is, browns, blacks, mahogany, wild, as well as white, along with other grains and seeds, even nuts.

The "endless" keep warm feature of these cookers is terrific for any kind of rice, grains, etc.

I cook a batch in the morning and leave it on the "keep warm" setting until evening.
It may sound weird, but it makes the rice flavor richer and the texture is just the way I like it.

I have served rice prepared this way to many people and everyone mentions that the flavor is exceptional, in fact, they ask where I got the rice and it is just the stuff available to anyone. I have been buying the rice "medley" sold in bulk at Winco but many stores now sell similar products.

I use rice in many applications, sometimes needing just a cup or less - making a larger batch of any type of rice, then vacuum sealing portion-sized bags for the freezer saves a great deal of time.
I like rice in salads (great for dieting) and having it on hand is ideal and it is a lot cheaper than the "instant" rice which has all kinds of additives I don't want in my food.

Over the years I have had many types of rice cookers, in fact I still have one of the first Panasonics that was sold in the US. They all work well but this one does it best. I had the "neuro" fuzzy logic cooker before I got this one and it worked almost as well - I gave it to my daughter who uses it almost daily.

Having the larger size allows me to cook other things, such as potatoes, other root vegetables, without taking up stovetop room and it holds them at a perfect temperature until I am ready to use them.

You might want to read this brief article about rice cookers

Edited by andiesenji, 29 September 2007 - 07:26 PM.

[Chris Amirault]

Has anyone ever made sweet/sticky rice with their Zojirushi machine before? I see the setting but haven't tried it yet; however, I'd be very happy to break out of the soak/steam pattern that I currently use.

[andiesenji]

I have cooked at least three different types of sticky and sweet rice in both my old Zo neuro fuzzy and in the newer IH cooker with excellent results.
I particularly like the texture and mouth feel of the black sticky rice (kao niow dahm) cooked in the Zo because sometimes the skin does not soften with conventional cooking - at least the way I had done it - leaving unpleasant papery husks which I did not like.

Instead of using just water, I use coconut milk for 1/3 to 1/2 the liquid and love the flavor.

[prasantrin]

andiesenji--are you using the Zoji IH or neuro fuzzy one? (I'e debating getting a Japanese model, but I can't read all the kanji on them, so I'm not sure it will be worth the hassle.)

[andiesenji]

andiesenji--are you using the Zoji IH or neuro fuzzy one?  (I'e debating getting a Japanese model, but I can't read all the kanji on them, so I'm not sure it will be worth the hassle.)

I use the IH now. I gave the neuro fuzzy one to my daughter.

I also have the 10 cup as I cook a full batch each time and freeze the extra in 1-cup portions so I can use it for "filler" in other dishes. The sweet rice makes a lovely quick single serving of rice "pudding" with an egg, milk and flavorings.

[Marlene]

Has anyone ever made sweet/sticky rice with their Zojirushi machine before? I see the setting but haven't tried it yet; however, I'd be very happy to break out of the soak/steam pattern that I currently use.

I have two Zojirushi cookers and I don't have a sweet\sticky rice setting on them. I use the regular setting for sticky rice.

[jmfangio]

Has anyone ever made sweet/sticky rice with their Zojirushi machine before? I see the setting but haven't tried it yet; however, I'd be very happy to break out of the soak/steam pattern that I currently use.

Works like a charm. A few months ago I splurged and bought the fancy pants induction heating Zojirushi , and just made a perfect batch of sticky rice. Just as good as the soak/steam method.

I don't know if this is common to other rice cookers (it wasn't in my last one), but I like how you set the timer for when you want the rice to be finished, rather than a start time.

Edit: Deleted a superfluous comma.

Edited by jmfangio, 31 May 2008 - 07:38 PM.

[helenjp]

If there is a setting for sticky rice in Japanese, it will say おこわ (okowa) in hiragana most likely.

Somewhere I read that with modern sticky rice, you might as well not soak it, especially if actually using a sticky rice setting on a modern rice cooker. I've been much happier with results since I started doing that - comes out soft, but not doughy.

[nickrey]

It's interesting that no-one has addressed the issue of the Tiger rice cooker that was raised in the initial post. Very expensive induction heating models aside, when I was doing my research in Australia for a good but not too expensive rice cooker, all the information I read said that the Tiger brand was the best.

I bought one without fuzzy logic, etc because I am using it for sous-vide cookery with a PID controller and would have to say that the rice it produces is among the best I have tasted (although this could partially be due to using Himalayan Basmati rice).

I haven't tried brown rice as yet (personal preference) but reviewing this on the Internet it seems, as Leviathan said above, that you just use more water.

So if you don't want to go the full induction heating route and want to get a top quality product without excessive expense, you don't need to go past the Tiger.

[helenjp]

I assumed that Tiger would be a cheaper choice than Zojirushi when I went to buy a 220/240V rice cooker for my sister...but in the end I sent her a Zojirushi fuzzy logic instead of a Tiger IH - and in the more limited range available for 220/240Vm the Tiger IH was more expensive than the Zojirushi.

IH cookers are indeed good, but they are definitely dedicated to the job of making rice, and pricey. If my sister's Zojirushi cooker breaks, I could send her a new one and still come in under the price of the latest model IH of either brand.

It's difficult to compare exact models from country to country - maybe easier to compare functions?

[jmolinari]

The one time i tried to make sticky rice in my Zo Neuro it came out a gloppy sticky mess....if i remember i had soaked it first...maybe i'll try without soaking it.

[baroness]

Has anyone ever made sweet/sticky rice with their Zojirushi machine before? I see the setting but haven't tried it yet; however, I'd be very happy to break out of the soak/steam pattern that I currently use.

Works like a charm. A few months ago I splurged and bought the fancy pants induction heating Zojirushi , and just made a perfect batch of sticky rice. Just as good as the soak/steam method.

I don't know if this is common to other rice cookers (it wasn't in my last one), but I like how you set the timer for when you want the rice to be finished, rather than a start time.

Edit: Deleted a superfluous comma.

Both of my Sanyo cookers use the same timer method, setting the done time. They make great sticky rice on the 'Sweet" setting.

[WiscoNole]

Forgive me if it's been discussed and I missed it, but what are the best options for a smaller rice cooker? I fly solo so to speak so I would only need to make a cup at a time at most. Are there good IH 3 (or so) cup cookers?

[baroness]

Sanyo has a number of 3.5 cup cookers, as well as 5, 5.5, and 10 cup models available in the U.S.
I don't know if their IH models are sold here, but the micom (fuzzy logic) are great!
I have both a 5 and a 10 cup, even though I frequently "fly solo".
As a general rule, if you wish to cook only one (180ml) cup, use a 5 cup or smaller cooker for best results. That being said, the micom models can slow cook soups/stews and steam eggs and vegetables; some even make soft tofu, dol sot bi bim bap, or bake bread...and there isn't much overall size increase from the 5 to the 10 cup machine.

[WiscoNole]

Great, thanks.

[Marlene]

Zojirushi makes a 3 cup one as well. Sorry, this is a Canadian site rice cooker but you can probably find it in the US. I have this one at home since I have a small family and don't need to make much rice at one time.

[Richard Kilgore]

Anything new in the way of rice cookers? I am inclined toward a Zoji and am open to suggestions as to which Zoji, as well as other brands. One that will do all types - white rice, brown rice, sushi rice - is important to me.

[baroness]

I Have TWO Sanyo micoms (fuzzy logics) and couldn't be happier with them.

The one Zo product I own, a breadmaker, has had several quality control issues in its first few months. I'm not at all sure it was worth paying for the brand name.

[Dave Weinstein]

We've been using Zojirushi for years, and love them.

We just replaced our aging 5 cup rice cooker with a 3 cup MICOM, because we normally make rice in smaller batches, and it does a better job at the one cup level. Very nice little cooker.

[Richard Kilgore]

Dave, is that a dry measuring cup or a smaller cup that comes with the cooker? If the latter, what's the dry measuring cup equivalent of the 3 cup MICOM?

[baroness]

I'm not Dave, but Sanyo cups are the 'standard' rice cooker cup of 180ml (.75 cup in US measurements). The 5-cup Sanyo Micom also does a beautiful job on as little as 1 (180ml) cup of rice.

[Richard Kilgore]

Thanks baroness. Looks like the Zoji - Sanyo battle is on!

Dave, can you clarify in what way the 3 cup rice maker does better with one cup of rice than the 5 cup machine does?