Steaming Delights: Rice Cooker Magic Beyond Rice

Rice cookers are a popular countertop appliance, especially in Asian households. They are used to cook rice to perfection, but can also be used for steaming food. The major difference between boiling and steaming rice is the amount of water used during cooking. Boiled rice remains fully submerged in liquid for the cooking time, whereas steamed rice relies on the heat of trapped vapours to soften the grains. Steaming rice is a gentler process, resulting in firmer, more separate grains. Boiled rice is generally softer and stickier. A rice cooker can be used to steam vegetables and meat, enhancing the nutrients and flavour of the rice.

Steaming rice in a rice cooker is faster than on a stovetop

Convenience

Rice cookers are incredibly convenient. All you need to do is pour in the desired amount of rice and water, close the lid, and press start. Many modern rice cookers also have delayed start timers and keep-warm functions, allowing you to prepare meals ahead of time without constantly monitoring timers, adjusting temperatures, or lifting lids. This level of convenience is hard to match when cooking rice on a stovetop, which requires more attention and manual adjustments.

Consistency

Rice cookers produce fluffy, perfectly cooked rice every time. Even if you add too much water or forget to rinse your rice, professional rice cookers can automatically adjust the temperature and cooking time to ensure optimal results. Most modern appliances also have smart settings for different types of grains, such as brown rice, quinoa, long-grain white rice, or short-grain sushi rice. This level of consistency can be challenging to achieve with a stovetop, where minor variations in temperature or timing can significantly impact the final product.

Portability

While stovetop cooking may be more convenient for storage, rice cookers excel in portability. Whether you're cooking at a party or preparing a meal in advance, rice cookers with keep-warm functions can be easily transported and plugged in wherever you go. This makes them ideal for potlucks, picnics, or any situation where you want to serve freshly cooked rice away from your kitchen.

Bulk Cooking

If you're cooking for a large family, hosting a party, or preparing meals in bulk, rice cookers are a more efficient option. Commercial rice cookers can hold up to 60 cups of cooked rice, making them perfect for feeding a crowd. While stovetops can also cook large quantities, the process may be more time-consuming and require multiple batches.

Multitasking

Rice cookers are versatile appliances that can do much more than just cook rice. Many modern rice cookers are true multicookers, offering innovative cooking modes that allow you to sauté, simmer, steam, braise, and slow cook. With the right recipes, you can even use your rice cooker to make porridge, pudding, or cake! This multitasking capability sets rice cookers apart from stovetop cooking, where you're typically limited to cooking rice and simple steamed dishes.

Rinsing rice before cooking removes excess starch

Rinsing rice before cooking is an important step to ensure that your rice is free of dirt, dust, debris, chemicals, bugs, and excess starch. While it is customary to wash fruits and vegetables before cooking, many people are unsure if they should do the same for rice. However, rinsing rice is crucial if you want to achieve the perfect pot of rice with fluffy, separate grains.

Rice, during its journey from the paddy to the grocery store shelf, accumulates starch on the outside of each grain due to the granules rubbing against each other. This excess starch can cause the rice grains to clump together and give the cooked rice a gummy texture. Rinsing the rice helps remove this excess starch, resulting in rice with a fluffy texture and separate grains.

To rinse rice effectively, place the desired amount of rice in a mesh sieve or a large bowl and cover it with cold water. If using a sieve, run the rice under cold water for about 30 seconds while gently shaking it. If using a bowl, gently swirl the rice with your hand until the water becomes cloudy. Then, pour out the cloudy water, making sure the rice remains in the bowl, and repeat the process until the water is clear. This usually takes about three to four rinses. Alternatively, you can put the rice in a strainer and rinse it under a running faucet until the water goes from murky to clear.

It is worth noting that rinsing rice is not always necessary. If you are making creamy dishes like rice porridge, risotto, or rice pudding that benefit from the sticky nature of starch, you can skip the rinse. Additionally, some people prefer not to rinse their rice to retain the water-soluble B vitamins that are lost during the rinsing process.

In conclusion, rinsing rice before cooking removes excess starch and improves the texture of the cooked rice. It is a simple step that can make a significant difference in the final product. However, the decision to rinse or not to rinse ultimately depends on the desired outcome and personal preferences.

Boiled rice is better for long-grain varieties

Long-grain rice is best cooked with a ratio of about 1.5:1 water to rice. Some people like to add a bit of salt to the water before cooking, but that’s a personal preference.

If you are cooking long-grain rice, it is better to wash the rice first. This will result in fluffier grains that are less sticky.

If you are looking for a rice cooker, the Hamilton Beach Programmable Rice Cooker is a good option. It is affordable and performed just as well as, if not better than, more expensive machines. It is simple to use and puts well-cooked rice on the table in about 30 minutes.

Steamed rice is stickier and better for sushi or dishes eaten with chopsticks

Steamed rice is perfect for sushi or dishes eaten with chopsticks, as the steaming process helps to create sticky rice. Steamed rice is ideal for use in sushi because it is sticky without being gluey or gummy. This is achieved by using Japanese short-grain rice, which has a high ratio of amylopectin to amylose, giving it a sticky texture. Steamed rice is also well-suited for dishes eaten with chopsticks, as the stickier variety of rice is easier to manage with chopsticks because the clumps don't fall apart easily.

When making steamed rice for sushi, it is important to use the right type of rice and to properly wash and cook the rice to achieve the desired texture. Japanese short-grain rice, known as uruchimai, is the best type of rice for sushi. Before cooking, the rice should be washed and soaked in cold water to allow it to absorb the water gradually and evenly, resulting in perfectly cooked rice with a consistent texture.

The cooking method for steamed rice used in sushi involves either a rice cooker or a stove-top method. If using a rice cooker, the washed rice and water are added to the cooker bowl, with the water just under the 2-cup line. This is then soaked for 30 minutes before turning on the rice cooker. The stove-top method involves adding the washed rice and water to a heavy-bottomed non-stick pot with a lid, soaking for 30 minutes, bringing the pot to a boil, reducing the heat to low, and cooking until there is no water left in the pan.

For dishes eaten with chopsticks, steamed rice is again a good option due to its sticky texture. In Asian countries, rice is typically eaten with chopsticks, and short-grain rice is commonly used as it is easier to manage with chopsticks. The clumps of short-grain rice stay together and can be picked up with chopsticks without falling apart. When eating rice with chopsticks, it is common to use the shovel method, where the bowl of rice is lifted close to the mouth, and chopsticks are used to push and shovel the rice.

Overall, steamed rice is well-suited for sushi and dishes eaten with chopsticks due to its sticky texture. The stickiness of the rice allows it to hold its shape in sushi and makes it easier to pick up with chopsticks. By using the appropriate rice variety and cooking methods, such as steaming, the desired sticky texture can be achieved, making it perfect for these types of dishes.

You can steam meat in a rice cooker

Yes, you can cook meat in a rice cooker! It's a convenient kitchen appliance that can help you cook meat faster and more evenly. Here are some tips and guidelines to help you get started:

Types of Meat Suitable for Rice Cookers

The best types of meat to cook in a rice cooker are soft, thin meats such as chicken and fish. Beef and thicker meats can also be cooked but may require a certain amount of water or a water-based liquid like broth or stock for braising.

Methods for Cooking Meat in a Rice Cooker

There are several ways to cook meat in a rice cooker, and the method you choose may depend on the type of meat, whether you're also cooking rice, and how much time you have. Here are three common methods:

• Cook Meat and Rice Together: This method uses less dishes and pans as you simply add the rice, the correct amount of water, and your seasoned meat to the rice cooker. The pressure and steam created should cook both the meat and rice thoroughly. Just ensure that the piece of meat isn't too thick or big; cut it into thinner slices if needed.
• Steam Fish or Meat: For this method, you'll need a steam rack that can be slotted into the basin of the rice cooker. Pour in the recommended amount of water—2 cups (500ml) for fish and 2½ cups (625ml) for chicken, pork, or beef. Then, place your seasoned meat onto the steam rack and turn on the rice cooker. Remember to monitor the temperature of your meat with a meat thermometer to ensure it reaches a safe cooking temperature.
• Braised Meat or Meat Stews: You can also use your rice cooker as an alternative to a slow cooker for braised meats and stews. Simply turn on the cooker to the 'cook' function and sauté any vegetables or meat. Then, add in the liquid and cover with the lid to let the dish cook thoroughly. You may need to adjust the amount of liquid or find recipes specifically suitable for rice cookers.

Tips for Cooking Meat in a Rice Cooker

• When cooking meat in a rice cooker, it's important to ensure it is thoroughly cooked. Check that the middle of the meat is not pink and use a meat thermometer to verify the safe cooking temperature.
• If your meat is not fully cooked, cut it into smaller pieces and place it back in the rice cooker.
• Start with smaller portions of meat until you get a sense of how much your rice cooker can handle.
• You can use chicken broth instead of water in your rice cooker to add more flavor to your meat and rice dishes.

Frequently asked questions