OK, I have a National rice cooker, the full-auto kind, but no instructions. How much rice/water do I use? For example, 1 cup rice to how many cups water? Also, does the water go inside the non-stick part or outside it?
I already tried searching; unless someone knows National's home page, I'm SOL to find the instructions online. ;-;
My cooker has lines on the inside that show water level corresponding to cups of rice used. Might be hard to spot if yours has them.
I think it has something like that. I'll have to look. So then the water and rice both go in the non-stick thingy?
Yes. Putting your rice and water on the bare top of what's basically a hot plate would be a Bad Thing. I also like to add a crushed clove of garlic and a pinch of salt.
I checked; it only shows L and Cup. I'm assuming this is just for volume of rice and has nothing to do with water. Any general principles of rice/water ratio? :-/
Help, I miss carbs...
L = Litre?
Rice/water ratio is
rice:water=150g(180cc):216cc
Don't forget to rinse out the rice first. Rinse/Drain until the water is not milky white.
You should leave rinsed out rice for about 30 minutes.Then rices absorb water.So you can cook delicious boild rice.Similarly,you should leave boild rice about 10 minutes.
... so that's what? A quarter-cup? A half-cup? Standard measurements plz... ;-;
Metric is standard. ;) cc=mL, or milliliter.
IIRC, 2 cups is about 500mL.
Actually, the rice had directions which made it just perfect. But I'll remember that site for the future.
Many thanks, everyone! (BTW: Nishiki rice is on sale at your local Mitsuwa this week; 20 lbs for $16.99 and it's wash-free)
Has anyone figured out a way to keep their rice from burning to the bottom of the cooker? I'd like to make this a normal breakfast thing but scraping that stuff off the bottom and soaking it every day is a drag (not to metion the pot gets scraped up.)
A light film: Deal with it.
Charcoal: Your rice cooker is bad, get a new one. I've forgotten to put water in mine and it was fine, I just had to do another cycle with the water.
>>14
Sounds like you might need to adjust the water level or cooking time. Also fluff/mix the rice as soon as it's done so the stuff at the bottom isn't always directly on the heat.
I think my rice cooker sucks then, because the bottom's charcoal. Can anyone reccomend a better one?
I have a National rice cooker, it works quite well.
I have a small Novita. It's very nice.
Try adding some salt too.
Oh, a good trick is filling the water a finger-notch above rice-level. Y'know... the bendy-joint furthest away from your hand. That approximation works well with small family-sizes of rice.
thank you :)
Anyone ever used a rice cooker to cook basmati rice? Is there a secret to getting it all fluffy?
I always use one measure of rice plus two measures of water.
Yes, I've done it. I have no conscious knowledge of such a secret.
>>23 here again.
I tried cooking some basmati rice in my rice cooker. It's not bad, but it turns out like regular rice, just with that basmati rice aroma.
A Persian friend told me to wash the rice multiple times, then add salt to the water and soak the rice for half an hour before cooking. Apparently there's a lengthy process involving poking holes and covering with a paper towel when you cook basmati rice the normal way (in a regular pot) but I don't know if I want to invest that much time to make the rice turn out all fluffy.
Sure is good, though...
10 for rice, 11 for water ^^ that's the tip I learn from sensei.
If you don't have the Japanese rice, just mix 1/2 of Chinese rice (less sticky, easy to moisturized) + 1/2 Chinese sticky rice (very sticky)