Rice cookers (27)

1 Name: MJP 2005-08-03 03:36 ID:Heaven

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. ;-;

2 Name: Apprentice Chef 2005-08-03 14:11 ID:uiPzzm2v

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.

3 Name: MJP 2005-08-03 21:12 ID:FQ1lJnQA

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?

4 Name: Apprentice Chef 2005-08-03 23:59 ID:3+eWz6yF

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.

5 Name: MJP 2005-08-04 01:54 ID:Heaven

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...

6 Name: Apprentice Chef 2005-08-04 06:52 ID:NEmTwKLx

L = Litre?

7 Name: Apprentice Chef 2005-08-06 15:22 ID:Dae2ToBm

Rice/water ratio is


8 Name: Apprentice Chef 2005-08-06 16:16 ID:3+eWz6yF

Don't forget to rinse out the rice first. Rinse/Drain until the water is not milky white.

9 Name: Apprentice Chef 2005-08-06 17:19 ID:Dae2ToBm

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.

10 Name: MJP 2005-08-06 17:59 ID:Heaven

... so that's what? A quarter-cup? A half-cup? Standard measurements plz... ;-;

11 Name: Apprentice Chef 2005-08-06 21:56 ID:3+eWz6yF

Metric is standard. ;) cc=mL, or milliliter.

IIRC, 2 cups is about 500mL.

13 Name: MJP 2005-08-08 01:05 ID:Heaven

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)

14 Name: Apprentice Chef 2005-11-22 16:24 ID:WG2bqigc

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.)

15 Name: Apprentice Chef 2005-11-22 22:53 ID:Ft4lqrKH

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.

16 Name: Apprentice Chef 2005-11-22 22:54 ID:s7NjupZM

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.

17 Name: Apprentice Chef 2005-11-23 13:47 ID:WG2bqigc

I think my rice cooker sucks then, because the bottom's charcoal. Can anyone reccomend a better one?

18 Name: Apprentice Chef 2005-11-24 05:14 ID:s7NjupZM

I have a National rice cooker, it works quite well.

19 Name: Apprentice Chef 2005-11-24 21:01 ID:VJx04jqw

I have a small Novita. It's very nice.

20 Name: Apprentice Chef 2005-11-24 23:06 ID:n88xDAxw

Try adding some salt too.

21 Name: Apprentice Chef 2005-11-28 03:14 ID:Heaven

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.

22 Name: Apprentice Chef 2005-12-01 15:50 ID:WG2bqigc

thank you :)

23 Name: Apprentice Chef 2005-12-04 15:28 ID:bGWz1YO/

Anyone ever used a rice cooker to cook basmati rice? Is there a secret to getting it all fluffy?

24 Name: Apprentice Chef 2005-12-09 18:27 ID:7WULUNSL

I always use one measure of rice plus two measures of water.

25 Name: Apprentice Chef 2005-12-13 19:09 ID:+M828db/


Yes, I've done it. I have no conscious knowledge of such a secret.

26 Name: Apprentice Chef 2005-12-25 10:59 ID:2rfxplgV

>>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...

27 Name: Koi : 2006-03-14 13:03 ID:6WeJpVEH

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)

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