/ck/ - Food & Cooking

>>19010491
Its 2:1, tard

>>19010491
Rice to water ratio is 1:1.2 to 1:2 depending on rice variety

>>19010491
1:1 rice to water ratio only works in sous vide. it's should be at least 1.5 - 2 parts water to 1 part rice.

>>19010506
Oh that makes sense, I'll give it another go.

I was thinking of getting one of those expensive zojirushi rice cookers but they didn't seem worth it

>>19010491
Ratio is bad. Depends on rice, cooking method, vessel, quantity, and heat. Using the same water ratio on a double quantity of rice everything else being the same makes soggy rice.

If using a rice cooker, follow the markings on the bowl or instructions in the manual. If pot cooking, use finger method: water up to first knuckle.

>>19010602
They are very much worth it. Any smart rice cooker is. The one on the pic is a glorified pot with a heating element on a timer, it will never supply properly cooked rice.

A cheap alternative to a zojirushi is xiaomi's smart rice cooker for example. It's only like $40 more than the piece of shit on the pic u linked.

Smart rice cookers steam the rice, this shit boils it.

Also as other anons said, water ratio is off. For the $30 garbage on the pic, a 1:1.2 rice:water ratio should do the trick but turn it off after 20 mins and let it steam, otherwise it overcooks.

I went from a shit tier picrel to a smart rice cooker and it has been my best home appliance upgrade/purchase so far.

>>19010491
yes, use more water. it's probably not the rice that is burnt, just the starch that sinks to the bottom. did you wash and soak your rice like a good boi? alternatively you can stirr it a few minutes in. the crisp is pretty nice imo, assuming the rice isnt also hard

>>19010675
What's the difference between a regular rice cooker and a more expensive rice cooker in the way they each cook the rice? Don't they all just have a heating element with a timer?

>worth it
that's not what worth it means. you think worth it only means "better."

Why would you make rice? That is the stuff that comes in small containers with every Chinese food you order, and then just throw them away

>>19010525
There are rice cookers designed for roughly 1:1, you just have to unplug and let the rice sit for twenty minutes to finish up.
>Source
I work in a Japanese restaurant and we use one to make our kitchen rice, since the Sushi rice before it's been mixed with vinegar and thoroughly paddled has the wrong texture.

>>19010736
High end rice cookers have logic chips that adjust temperature and cook time based on factors it can measure. Not only can they have separate settings for different kinds of rice, they can actively control temperature, and keep rice warm without drying it out for many hours. They'll have multiple presets for different varieties of rice, and for North American markets will generally have an oats setting as well that usually works perfectly.

On the other hand, cheap rice cookers are simply a heating element that turns off when a thermostat reaches a certain temperature. They don't even have a timer, they just automatically shut off when they reach a certain temperature, which they can't do until after there's no free liquid water to boil the heat away. The person you responded to doesn't even know how the rice cookers he's talking up or down work lol.

The cheap rice cookers work quite well for your basic parboiled long grain white rice(or whatever the default rice is in your market, assuming you are buying one that is aimed at your market), but will fail to produce a great product when cooking other varieties of rice like Basmati or Sticky Rice.

>>19010775
>High end rice cookers have logic chips that adjust temperature and cook time
can you go into detail about this please? This sounds really vague? Like why would the temperature need to be adjusted outside of the one needed to boil the water with the rice in it?
>based on factors it can measure.
what factors? and how does it measure them?

>>19010491
did you rinse the rise in water? if you don't the starch goes to the bottom and burns

>>19010525
>>19010516
I made excellent short grain rice using a 1:.95 rice to water ratio last night in a donabe.

Look at it.

>>19011686
rice is made of starch anon. it's all starch.

>>19010491
>I used a 1:1 ratio like it said
That's not what it said, re-read your manual.

>>19010506
No it's not wtf are you talking about, are you trying to make rice or porridge? Every rice cooker I have ever bought recommends 1:1.1 ratio and it's always come out perfect never burnt.

>>19011612
Sure. Depending on the model, they can generally measure the size of the batch, pressure, temperature, and cook time.

The way the use these is through what's called fuzzy logic, which boils down to the rice cooker having the ability to use more states than yes/no in it's decision making tree. The logic chips can understand that the rice is almost done vs done, for example, and so have significantly more precision and can somewhat emulate a human doing the same task.

The rice cooker will have presets for different varieties of rice, and will use those presets as a basis for its decision-making, adjusting as necessary using its programmed logic.

For example, on a very hot day or very cold day, or when the water used is warmer or colder than the average tap water, your cooking results will vary, as the rice will spend more or less time soaking in water before the cooker gets to a boil. On a standard rice cooker this results in mushy or hard rice unless accounted for. A fuzzy logic rice cooker can detect that the rice came to a boil earlier on a hot day and adjust the temperature to prevent the rice from ending up too dry.