Rice cooker troubleshooting
Feb 21, 2017 | 7:38 am
#16
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You were halfway to congee.
As you say it should be foolproof, but while you're getting to grips with a new type of rice you can always add too little water and then open the cooker every 5 minutes or so to see what it looks like (or get a rice cooker with a glass top), adding more water if necessary.
As you say it should be foolproof, but while you're getting to grips with a new type of rice you can always add too little water and then open the cooker every 5 minutes or so to see what it looks like (or get a rice cooker with a glass top), adding more water if necessary.
Feb 21, 2017 | 9:19 am
#17
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You were halfway to congee.
As you say it should be foolproof, but while you're getting to grips with a new type of rice you can always add too little water and then open the cooker every 5 minutes or so to see what it looks like (or get a rice cooker with a glass top), adding more water if necessary.
As you say it should be foolproof, but while you're getting to grips with a new type of rice you can always add too little water and then open the cooker every 5 minutes or so to see what it looks like (or get a rice cooker with a glass top), adding more water if necessary.
You never, ever open the cooker when making rice with them (they need to build up steam, losing it is disastrous for the cooking process). Japanese rice cookers also have a set of layers beneath the lids - cookers from other parts of the world often have glass tops, but these same cookers are more prone to over-bubbling and scorching rice.
Feb 21, 2017 | 7:52 pm
#18
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Feb 21, 2017 | 8:40 pm
#19
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You clearly don't have a Japanese (or Korean) rice cooker.
You never, ever open the cooker when making rice with them (they need to build up steam, losing it is disastrous for the cooking process). Japanese rice cookers also have a set of layers beneath the lids - cookers from other parts of the world often have glass tops, but these same cookers are more prone to over-bubbling and scorching rice.
You never, ever open the cooker when making rice with them (they need to build up steam, losing it is disastrous for the cooking process). Japanese rice cookers also have a set of layers beneath the lids - cookers from other parts of the world often have glass tops, but these same cookers are more prone to over-bubbling and scorching rice.
Never had a problem as the control mechanism was simple: Heat to ~100C and turn itself off as the temp sensor went over (indicating water was all boiled off).
Feb 22, 2017 | 12:48 am
#20
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You probably don't remember (or possibly were alive to) but the National (Panasonic/Mashushita) rice cookers from the '70s were like you described. Just a simple aluminium lid with a glass insert sometimes.
Never had a problem as the control mechanism was simple: Heat to ~100C and turn itself off as the temp sensor went over (indicating water was all boiled off).
Never had a problem as the control mechanism was simple: Heat to ~100C and turn itself off as the temp sensor went over (indicating water was all boiled off).
Clearly you don't have a MODERN Japanese or Korean rice cooker.
Nowadays, people don't need a block of ice for their refrigerators to work either
The old style rice cookers are still being made in many parts of the world (I certainly still see them for sale in the UK) and : D! seems to be referring to something similar.
The Asians queuing up to spend big money on rice cookers in Japan are clearly fed up with their old style rice cookers (just as I once was)
Feb 22, 2017 | 7:30 am
#21
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Sounds like too much water to me too. It is probably because you made so little rice. The pot is not completely flat at the bottom so when you mostly only fill up a small section at the bottom of the pot... you messed up the measurement mark on the side of the pot. You don't have to use the mark, just fill up the cup with about 3/4 of water and pull it in. I usually put a little more than the same amount of water in there.. as I like the rice a little more softer. But 50/50 should work.
Also white rice don't need to be cooked for over 1 hour. If you pot has the Quick Cook function you should use that.. should make it in about 35 to 40 min.
Also white rice don't need to be cooked for over 1 hour. If you pot has the Quick Cook function you should use that.. should make it in about 35 to 40 min.
Feb 22, 2017 | 10:35 am
#22
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Feb 26, 2017 | 7:04 pm
#24
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Having repatriated back to HK as a sea turtle [he best was digging out the family's old rice steamer, made by TaTung of Taiwan from the early 70's. Still working.
It steams the rice. Rice goes into an insert/pan and the bottom of the cooker one put water where it is heated to create steam.
It steams the rice. Rice goes into an insert/pan and the bottom of the cooker one put water where it is heated to create steam.