<p>I think it is worth it to be picky about sushi. You can definitely tell the quality difference and it’s probably true that the authentic Japanese restaurants take their fish very seriously.</p>
<p>Most of my life I ate rice without thinking much about it. It was just a supplement to the other dishes on the table and the rice itself didn’t have much of a taste. However, after eating rice from the pressure cooker, I have really come to appreciate how delicious it can be. I don’t need other things to give the rice flavor; it can stand alone and be very satisfying to my taste buds. Okay, can you tell how much I like my rice cooker?</p>
<p>I have also used a regular pressure cooker to make rice when the cooker was not available (most likely holding other foods in the warming setting) and it is just not the same. As IxnayBob mentioned, the rice cooker adjusts the cooking time based on different variables: water level/temperature, white/brown/purple/wild rice, etc., so I think the “fuzzy logic” plays a big part in getting the rice perfect. Also, the automatic setting allows you to set the rice and forget about it whereas you have to worry about burning the rice in the regular pressure cooker. I use my regular pressure cooker all the time and think that it is a great tool for delicious cooking; however, given how much we eat rice, I like having the separate cooker which gives me perfect rice every time.</p>
<p>Maybe the rice variety is what mad my homemade sushi just a bit harder to master. This is a neat thread.</p>
<p>My issue was, after time, no matter what I did or how I tweaked the formula, the rice crisped and stuck to the bottom of the cooker. Someone want to share their formula for which rice types? Or you think my cheap on/off bit the dust?</p>
<p>The fuzzy logic, aiui, has to do with the weight of the rice as it goes from raw to done. ?</p>
<p>Hi lookingforward, I never pay attention to the brand of rice. I mostly just buy short grain rice that is on sale. (Have also noticed that Costco now sells nutritious wild/purple/bean rice which I buy for a healthier option). Unlike cptofthehouse’s mom, I can’t tell the subtle differences between the brands. My cooker has a menu where you can choose what type of rice: glutinous, sushi, mixed/brown, porridge, chicken soup, etc…and the interior pot has markings which tell you what the water level needs to be depending on the type of rice you are making. I mostly use the glutinous and mixed, but have used the sushi option with great results. It is the perfect texture for making California and other rolls. </p>
<p>I do think that after awhile, the rice cookers do break down especially if you cook other things in them. I started to make porridge in my on/off cooker and it quickly became unusable. I am not sure about the science behind the fuzzy logic, but your theory makes sense.</p>
<p>"The cheapo small Japanese cooker with just the on/off setting does the best job, better than the top of the line gadget for small amounts of rice. "</p>
<p>What one is that?</p>
<p>I have a big one, but want a small one for just H and me.</p>
<p>I’m guessing that rinsing gets rid of some starch? So that would mean less sticky? right?</p>
<p>Hold the phone. I can make oatmeal in my Zojirushi? Are there instructions in the manual, and if not can you tell me!? I have never made anything but instant oatmeal in the microwave but have wanted to try making real oatmeal… if I could set my timer up on the Zojirushi and wake up to fresh real oatmeal… oh my…</p>
<p>I think the rice cooker is the problem. I have had many over the years. I have to say that the simpler the better. Once it starts to burn I just get a new one. However those thing are pretty well made. We use it daily. My kids love Asian rice but we are trying to cut on carbs lately so investing on a rice pressure cooker does not sound realistic at the moment. I will try the different rice varieties. Regarding oil, sal, etc. What do you guys recommend?</p>
<p>mom2ck, buy red elephant or regular jasmine rice but the key to stickiness is the ratio of water to rice…stickier rice use 3 cups water to 1 cup rice, less sticky 2 cup water to 1 cup rice…also do not rinse rice before cooking if u want sticky rice</p>
<p>@Emaheevul07, my Zojirushi makes oatmeal exceptionally well. DO NOT follow the markings on the cooker. I’m not sure if the different Z cookers all have the same menu/markings, but this is what works for me.</p>
<p>For McCanns steel cut, I use 1 part oatmeal to 2.5 parts water. My menu has a porridge setting, which works well. The more water, the creamier the oatmeal. 2.5:1 is a pretty good compromise between hard (my preference) and creamy (my kids preference). It will stay warm for quite a while.</p>
<p>I recommend stirring it when the timer expires, even if you’re not going to eat it right away (just as you would stir rice when it’s done cooking). Some creamy liquid is on the top, and the stirring mixes the consistency.</p>
<p>“buy red elephant or regular jasmine rice but the key to stickiness is the ratio of water to rice…stickier rice use 3 cups water to 1 cup rice, less sticky 2 cup water to 1 cup rice…also do not rinse rice before cooking if u want sticky rice”</p>
<p>Really? More water leads to stickier rice? I thought it would be the other way around. lol</p>
<p>A few years ago, we spent a month traveling around Ireland and Scotland, staying at Bed & Breakfasts. Put me off anything other than slow cooked steel cut oats. Why not try steel cut oatmeal one time? I think you won’t go back.</p>
<p>I assume that you’re cooking extruded oats in the microwave, since the microwave recipes for steel-cut seem to call for around 10 minutes in the microwave.</p>
<p>No, I think we need Chef Google or Alton Brown or America’s Test Kitchen- the sticky rice is something about that rice itself, how laden with the starches it is. (Somewhat similar to the potato thing.) More water can make softer rice, aiui. Not technically sticky rice. It’s some science thing.</p>
<p>“America’s Test Kitchen- the sticky rice is something about that rice itself, how laden with the starches it is. (Somewhat similar to the potato thing.) More water can make softer rice, aiui. Not technically sticky rice. It’s some science thing.”</p>
<p>Ok…but what’s the answer! lol </p>
<p>What rice is more laden with starch? To make the rice I want, it should spoon out in chucks. lol</p>
<p>My mother would not agree with the more water, more sticky rice advice. It’s one part water, one part rice and the texture of the rice which involves the type and shape of the rice as well as the presoaking and then letting it set that makes the difference. I’ve cheated a few times on her instructions and she immediately can tell–“how long did you let this sit before turning on the rice cooker?”, she’d ask me, or , “you didn’t let this set long enough” immediately upon the first touch of the rice paddle to the rice. </p>
<p>I just had perfect sticky rice for lunch, and I guess I’m learning because, yes, I could tell it was right on the mark, and my mother who looks for every fault at that restaurant begrudigngly agreed, though she made it clear that it danged well had better be able to make decent rice if the Japanese chef and owner didn’t want to be shamed. She didn’t give them a quarter for the perfection of this rice, took it as a given. Too much water will dilute the flavor and the rice will expand, be fatter, but less dense, and start getting into the mushy category. </p>
<p>I’m telling you , Mom2coll, the boil in bag is not so bad and couldn’t be easier or faster. </p>
<p>ATK’s recipe calls for long grain (they are always coming up with surprises) and seems to suggest it’s about method. This is for on the stove- seems an easy first try if you don’t have a cooker. I am no expert. I’ve never declared ATK some no-fail. I reserve that compliment for Ina. I really think our posters with the background know much more. I defer to them.
…</p>
<p>When developing the recipe for our Chinese-Style Rice, we found that rapidly boiling the rice for five minutes uncovered and then turning down the heat and covering the pot resulted in the sticky texture we desired. The stickiness is a result of the rapid boil, which agitates the grains and causes them to release excess starch into the cooking water. You know it’s time to cover the pot when small holes (marking the escape route of the steam) appear in the surface of the rice. [They also say rinsing is the same agitation.]</p>
<p>Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.</p>
<p>2 cups long grain white rice, 3 cups water. 1/2 teaspoon salt</p>
<ol>
<li><p>Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.</p></li>
<li><p>Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, [vigorous boil] until water level drops below surface of rice and small holes form, about 5 minutes.</p></li>
<li><p>Reduce heat to [very] low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.</p></li>
</ol>
<p>adding, from them: WHY THIS RECIPE WORKS: Chinese-style sticky rice should be just soft enough to soak up savory sauces in dishes General Tso’s Chicken and just sticky enough to be easily eaten with chopsticks. [Nice pix of the rice in the little bowl. ]</p>
<p>Thats what I do ( when I remember)
You wait until the mound in the center gets a depression ( holes) after it boils then you cover & dont lift the lid.
Water doesnt ever run completely clear though.</p>
<p>“My mother would not agree with the more water, more sticky rice advice. It’s one part water, one part rice and the texture of the rice which involves the type and shape of the rice as well as the presoaking and then letting it set that makes the difference. I’ve cheated a few times on her instructions and she immediately can tell–“how long did you let this sit before turning on the rice cooker?”, she’d ask me, or , “you didn’t let this set long enough” immediately upon the first touch of the rice paddle to the rice.”</p>
<p>Ok…so your momma says to use Japanese rice AND to soak. How long are we supposed to soak before turning the rice cooker on? I don’t mind soaking. :)</p>
<p>(I think Momma is the real CAPTAINofthehouse. )</p>
)</p>