expired Posted by offbeat • Aug 22, 2023
Aug 22, 2023 4:12 AM
Item 1 of 1
expired Posted by offbeat • Aug 22, 2023
Aug 22, 2023 4:12 AM
Costco Members: Tiger 5.5-Cup Micom Rice Cooker & Warmer
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But the biggest difference I've noticed in rice is the quality of rice. High end vs low end. I get a better rice taste, texture, consistency with a premium rice in a cheap $10 automatic rice cooker, than cheap rice in a high end rice cooker.
How you wash the rice, prep the rice, and cook the rice is a bigger difference than the cooker.
Just to add on a note: I use different types of rice, from short grain, to medium grain, cal rose, jasmine, and my favorite koshihikari rice.
I recommend trying different types of rice and seeing what tastes the best and what works for you. try different cooking methods. Good luck.
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its make you bored,
10 years still not broken yet.
I wash the rice 4 to 6 times until it rinses clear. Most of the time, I don't let it sit in clean water for 30 minutes as I'm short of time, but when I prep earlier, I let it sit for 30 minutes before cooking. Then depending was what mood I'm in 😆 I'll either use the instant pot (high pressure, 3 minutes cook time 15 to 20 minutes rest, unplug, open up to vent off for a couple minutes, cut and fluff the rice, let it vent off excess moisture then serve.)
Cooking in a pressure cooker, you need to use less water as it has less evaporation. So you will have to try again and again until you find the right amount.
Other times, I'll just use a cheap rice cooker. Same wash and prep, but then just use the only setting it has to cook. But as soon as it's done, I'll unplug it and let it rest 10 minutes before cutting and fluffing the rice.
These methods are for Momiji, Tamanishiki, botan, cal rose rice.
For Jasmine rice I just use a cheap rice cooker. Or if I'm making Spanish rice I use stove top in a pot or wide pan.
If I'm making rice for friends I'll use my Donabe as I feel it gives a different experience. it also keeps the rice warm without burning the bottom.
If I'm making a really large batch I'll use a pressure cooker.
Hope that helps.
There was an induction model but not highly rated a few months back for around this price-point, but typically they run around $200 plus.
Instant Pot is considerably faster at cooking the rice, in my experience, which is a plus, especially for types of rice that usually take a long time like brown rice. And the IP is useful for other things. I use my IP more often for cooking dried beans.
I always wash the rice in another bowl to prolong the non stick interior. IMHO, any non stick will deteriorate at some point. And I always soak my bowl for a while before hand washing it, that way I don't have to scrub harder, so the non stick will last longer. My mom managed to get close to 20 years out of her Zojirushi rice cooker before she had to replace it.
Yes, the lid collects moisture from cooking, so I have to wipe it with paper towels afterwards. And it can't be removed, a bit of inconvenience 😕 I also don't like there's no attached spatula holder.
I got this cause it's made in Japan. The rice always come out fluffy and soft. Suggested method to cook rice is the Plain method. Using this method, it will take about 45-50 minutes to cook 5.5 cups. I usually wait a few minutes before opening, then I mix it. Tried the Quick method (25-30 minutes for 5.5 cups) several times when I was in a rush and the results were pretty much the same. If I want to cook fried rice, I use less water to get firmer texture.
I tried the Porridge, Brown, Multi grain methods and they're perfect. With these, yes it will be a little bit messy, but less than the regular rice cooker.
Overall this is a solid rice cooker and with the right maintenance, it will last for a long time.
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Making perfect rice depends on the cooking technique (eg: pre-soaking, stove top method with removing starch midway etc.), the type of rice, the amount of water you need to use and the type of recipe you are cooking for.
InstantPot is easy to clean, convenient to use and energy efficient. But it sucks at making perfect basmati rice directly unless you use inner containers, cook the rice to 70% separately and finish it in InstantPot using inner containers. But I otherwise use InstantPot for other rice recipes.
So there's no silver bullet appliance for making rice. It depends on the type of rice and the recipe you are aiming for. Convenience is also a factor. I'd go with InstantPot as it can be used for boiling lentis, making yogurt, slow cooking etc.
Unless it's somehow fully sealed I don't see how it won't dry out either.
Every Google result says you can on keep it warm for a few hours or refrigerate. The cooker is either keeping the rice above 140F or it's in the danger zone. At 140F I don't see how it's not drying the rice out. Maybe it's fully sealed like a pressure cooker?
I always wash the rice in another bowl to prolong the non stick interior. IMHO, any non stick will deteriorate at some point. And I always soak my bowl for a while before hand washing it, that way I don't have to scrub harder, so the non stick will last longer. My mom managed to get close to 20 years out of her Zojirushi rice cooker before she had to replace it.
Yes, the lid collects moisture from cooking, so I have to wipe it with paper towels afterwards. And it can't be removed, a bit of inconvenience 😕 I also don't like there's no attached spatula holder.
I got this cause it's made in Japan. The rice always come out fluffy and soft. Suggested method to cook rice is the Plain method. Using this method, it will take about 45-50 minutes to cook 5.5 cups. I usually wait a few minutes before opening, then I mix it. Tried the Quick method (25-30 minutes for 5.5 cups) several times when I was in a rush and the results were pretty much the same. If I want to cook fried rice, I use less water to get firmer texture.
I tried the Porridge, Brown, Multi grain methods and they're perfect. With these, yes it will be a little bit messy, but less than the regular rice cooker.
Overall this is a solid rice cooker and with the right maintenance, it will last for a long time.
Only Speed Queen TC, Whirlpool Classic, Vitamix last that long.
Every Google result says you can on keep it warm for a few hours or refrigerate. The cooker is either keeping the rice above 140F or it's in the danger zone. At 140F I don't see how it's not drying the rice out. Maybe it's fully sealed like a pressure cooker?
For my rather fancy unit, there is no noticable drop in quality or moisture from lunch to dinner at all. 24 hours the rice fragrance starts to degrade. And yes, the fancy unit somehow cooks rice a little better than just a regular fuzzy logic. This is with koshihikari or similar.
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Every Google result says you can on keep it warm for a few hours or refrigerate. The cooker is either keeping the rice above 140F or it's in the danger zone. At 140F I don't see how it's not drying the rice out. Maybe it's fully sealed like a pressure cooker?
I'm about to sell mine lol.