/ck/ - Food & Cooking

>>15517635
-1

Learn how to cook rice faggot.

>>15517635
Each model can do different amounts of time.

Older models and cheaper models will only do 2-4 hours.

Good older models could do 12 hours. Newer good models can do 24 hours, and the highest end ones I've seen claim they can do 40 hours.
But that's in a $700 rice cooker.

>>15517635
>how many days before it starts to go bad?
>Eating stale rice that has been reheating for hours

You're supposed to keep in on Warm for as little time as possible, hopefully less than 6 hours. I put it in the fridge as soon as its cooled enough and then just reheat.

>>15517874
but why

>>15517635
>how many days before it starts to go bad?
bro how many cups of rice are you cooking at a time
I cook enough rice for one or two meals, depending on if I'm eating rice once or twice that day, and finish it that same day.

>>15517895

You dump in your rice, water, whatever else, press the button and cook dinner, then when you're ready to eat you have still warm rice that you didn't have to worry about while cooking/getting distracted by your cat/hitting your kids etc. It's not a long term solution to keep rice warm and most models actually shut off that function automatically after a few hours to discourage people from trying to keep it warm indefinitely.

>>15517639
Idiot

>>15517635
My YA rice cooker can keep it good for like 24H.
Not sure about white rice but it can cook brown perfectly, then afterwards it will stay great for a long period of time.

If it gets stale then make fried rice lel.

>>15517895
From a food safety perspective, if it's allowed to cool (after the shutoff time), bacteria/fungus will grow.

From a culinary perspective, the longer it's held at keep-warm, the more it changes flavor (aromatic compounds dissipate) and dries out (changing texture).

Try not to hold it more than 90 minutes.
Higher quality cookers already integrate the initial rest period (about 15 minutes after a cheapie cooker clicks off) before they play their cheery "rice is ready" tune, which is necessary.

>>15517635
meh, I always make a big batch and eat it over 3 days. Every other day for almost 10 years.

>>15517664
what brand is affordable and good?

>>15517635
mine does 13 hours
no idea until it actually goes bad because I never let it go nearly that long

Assuming you aren’t b8ing,

I try not to cook more than I’ll use for one or two meals. Like making it for lunch and doing keep-warm until dinner.

If I’m making it at night and fall asleep because I was drunk or something, it’s perfectly good 8-10hrs later. Little noticeable difference.
Above 12 hours it’s noticeably a bit softer but not bad.
16hrs+ I’d honestly rather just make fresh rice.
For context, I use a Zoji IH/pressure model and koshihikari rice.

>>15519449
Can you quantify “affordable”?
You can spend $100 or $1000, and get what you pay for either way.
So it really comes down to “what’s the best machine for what I want to spend”

>>15519740
Theres still a floor to the quality. Anything without a locking lid and fuzzy logic is simply not worth buying and will cook rice worse than a pot on the stove.

>>15519740
$100 but if theres like $200 that you know off I might stretch my wallet a bit

>>15517895

Bacillus cereus is the most common reason. Aspergillosis is another.

>>15519769
If you’re in burgerland, this is $202 on Amazon.
https://www.amazon.com/dp/B004S9RR50
it’s the exact model I had before upgrading a couple years back (old pic related).
Overall quality is top, because Zoji, and has nearly every setting that’s worth having.
People like to shit on the meme-sounding ‘umami’ setting, but it does noticeably change the flavor profile.
Personally I think it’s the best available without going up to induction models, which are a significant price jump. That’s why I bought it for my first “nice” rice cooker.

>>15518059
Acutally good advice from a scrub prospective.


Unless you somehow got rice coated in bacteria/mold that will survive boiling, or if your air/hands/utensils are absolutly disgusting, your rice will probably stay safe to eat even past when it is palatable

>>15520068
thank you. watched a bunch of video about this rice cooker and im sold

https://www.costco.com/tiger-5.5-cup-micom-rice-cooker-and-warmer-.product.100410800.html

bretty good

>>15520210
Godspeed, anon. I swear you won’t be disappointed; you’ll kick yourself for not buying it years ago.

Just remember; it’s a Japanese rice maker, designed for Japan, with English button labels.
Which means:
-Use the included measuring cup. The cup-markings in the pot for water mean “Japanese rice cups”, not our filthy gaijin cups.
If you need to replace it, just search for “gou rice cup” or “Japanese rice cup”.
-The machine produces the best results with short-grain rice, as that’s the typical rice eaten in Japan.

Most importantly, buy yourself some high-quality short-grain rice, preferably ‘koshihikari’.
Our rice in the west is cultivated to be cheap. Good koshihikari is cultivated to be delicious, and you’re buying a machine designed for the sole purpose of cooking it to perfection, using tech designed by rice-obsessed autists (Japanese engineers).
Put some great rice in there, and what comes out will show you it was worth every penny.

This stuff really damn good
https://www.amazon.com/dp/B008H19NWA
And this is basically the best available in the US. It’s grown in CA by a Japanese company.
https://www.amazon.com/dp/B003HGKO78

>>15517635
>days
if you need to keep it for days then take it out, let it cool abit and then immediately put into the fridge

having rice too long on the 'keep warm' in rice cooker makes it dry out and the bottom gross and hard
real maximum like 24 hrs, i wouldnt advise longer than 12

t.asian

>>15520507
Not anon you are replying to but is calrose rice a short enough grain?

Am I missing something or does rice reheat just fine? A little time in the microwave on half power, stirring once in the middle and it's nearly as good as fresh to me. At first I thought it was dry but that was just because some of the moisture would condense on the top of the container, so I just add a similar amount back in and it's good to go. Hell, if it's a sealed container it's not like the water could have gone anywhere.

Yet for some reason everyone seems to freak out and imply that leftover rice is only good for fried rice. I mean, fried rice is good and all but it's definitely optional effort.

>>15520085
>Unless you somehow got rice coated in bacteria/mold that will survive boiling

Like Bacillus cereus?

>>15520531
Calrose is a medium-grain descendant of what was originally a short-grain japonica until some California agriculturalists decided to “improve” it.
Realistically it would be fine. Even long-grain can be. It’s just not what the machine is calibrated for by default, so you might need to adjust the water a tiny bit for best results.

I accidentally destroyed my electric rice cooker tonight.

I don't have enough counter space so it was sitting on top of the stove. I was cooking something to eat with the rice and accidentally turned on the wrong burner.

What a bummer.

>>15521382
That's why you need INDUCTION STOVE.

>>15520085
>your rice will probably stay safe to eat even past when it is palatable
- you can eat anything once
- spend the $0.36 and make a new batch of rice

>>15521382
same thing happend to me with my air~fryer...

>>15521871

It took about 30 to 45 minutes to clean the burnt rubber off of the stovetop. It really sucks to do that.

It's not my worst kitchen experience, though. Years ago in an apartment, I caught the kitchen on fire when oil bubbled over onto the stovetop and caught fire. I was about three seconds from calling 911 when I finally got it out. There was smoke everywhere.

I never did tell the landlord, though. By the time I moved out, it was hard to tell anything happened unless you really inspected it closely.