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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5132549 No.5132549 [Reply] [Original]

Hello /ck/, I'm not much of a chef so I don't usually browse this board.

I'm thinking about getting my own rice cooker though after discovering this Japanese sushi restaurant that's pretty close by. I just loved the rice and it just seemed so different than the normal rice I've tried before.

So, that made me want to get my own but I don't know much about rice cookers or cooking rice for that matter.

TLDR: What are some good rice cookers for someone who is a terrible cook.

>> No.5132634

It's usually not so much the way it's cooked, but the rice itself. Nishiki has a really good flavor so I'd recommend that.

As far as cooking it goes, I've always done well with a small saucepan and a lid.

>> No.5132638
File: 651 KB, 2482x1589, rice_sushi-vinegar.jpg [View same] [iqdb] [saucenao] [google]
5132638

1) cook some short grain rice
2) stir in a dash of rice vinegar

voilà, sushi rice.

you don't even need a rice cooker, a pot with the lid lightly offset to let steam out will do.

>> No.5132651

>>5132638
>>5132634

But I'm too lazy to use a pot/pan and lid. Also, I'm a terrible cook and have burned rice every time I've tried to cook it.

I know it's probably hard to understand but I'm at the lower end of the spectrum when it comes to cooking. Thanks for the info though.

>> No.5132654

>>5132651
just turn the heat down you ding dong.
you get it to simmer gently and then you leave it the fuck alone for several minutes, second easiest thing to cook in the universe.

>> No.5132672

Buy one with a locking lid.
If you eat rice many times per week, it's worth a purchase because it does taste better and has virtually no risk of burning, which sucks.
Enjoy your god tier rice.
Also, use mirin and sugar to get that nice flavor

>> No.5132673

>>5132654
what is the easiest? omelette?

>> No.5132678

>>5132673
eggs in general, yes.

>> No.5132692

>>5132654

Ok, one time I tried to boil water and ended up burning my foot really badly. There are some people who are just naturally good at cooking and others who are on the opposite end of the spectrum.

>>5132672
Thanks, I try to get one with a locking lid and yeah I'm mirin your god tier rice. Think I'll just try using soy sauce on it though.

>> No.5132698

>>5132692
that just means you filled the pot to the brim, or sloshed it around for god knows why.

all you need to do is not do that.

>> No.5132706
File: 54 KB, 800x600, kagayaki-reis-2kg.jpg [View same] [iqdb] [saucenao] [google]
5132706

>>5132634
Nishiki is overpriced crap.
Unless you go to an asian food store you pay out the ass for short grain rice, shit's from California too. I buy Kagayaki brand. It's about $17 for 15lbs.

Most important thing about short grain rice is use 1.5 water to 1 rather than 2 to 1.

Also try getting a rice cooker that has the locking lid or else you've just been scammed into buying a fancy steamer.

>> No.5132707

Buy an electric pressure cooker. Makes the best rice. Better than fuzzy logic Zoji, even.

Without a rice cooker, the easiest ways are:
steamed sticky rice (you need a special kind of rice for this)
boiled rice (popular in Sicily and North Africa; learned it's also popular in eastern Iran)

Don't listen to people who tell you "two cups water per cup of rice." Even some packaged rice will have this erroneous suggestion. My rice comes out best two cups rice per cup of water. What I'm saying is that it depends on the variety and quality of rice you're cooking how much water is required. This is why the boiled method is best because they're no measuring guesswork involved. Just boil some water, toss in the rice, cook it to just under done, drain, wash it until the water runs clear and, finally, shake a bit of the excess water out.
This parcooks the rice. To finish it, put the still-wet rice back into the still-hot pot and set to high heat with a lid on. Keep your hand on the lid; when it's too hot to leave there comfortably, off the heat and let the rice steam itself done. No matter the amount of rice you're cooking or the variety of rice you happen to have, this method is 100% fool proof.

>> No.5132710

>>5132706
what the fuck happened to my image?

>> No.5132718

>>5132706
>Also try getting a rice cooker that has the locking lid or else you've just been scammed into buying a fancy steamer.


What's so good about a locking lid and what's wrong with a steamer?

>> No.5132720

>>5132710
4chan has an image swap bug. If someone on another board is posting an image at the exact same time as you, the two may get swapped for one another.

>> No.5132721

>>5132710

Bug. If you post at the EXACT same time as someone else then your images can get swapped. I hear it's been around forever. Try posting the image you wanted to and find it's duplicate.

>> No.5132727

>>5132721
>try posting the image again to find its duplicate
Duplicate file protections don't apply from one board to the next. I can post the same picture of an invisible pink unicorn on every board on 4chan and never receive a duplicate file error.

>> No.5132728

>>5132692
>There are some people who are just naturally good at cooking and others who are on the opposite end of the spectrum.

not really. either you learned to cook or you didn't. but boiling water is really a common sense type thing. just because you have had one accident doesn't mean you're "naturally" bad at cooking.

anyway, i recommend a rice cooker for sheer convenience (using mine now, it's nice to not have to keep checking the stove and stirring). really any old one you can find at walmart will do. you should look for one with a steamer attached so you can learn how to use it to steam veggies and make delicious rice-based meals.

>> No.5132733

>>5132718

I'm not the guy you're replying to but I've owned several rice cookers over the years and my experience agrees. The ones with the hinged locking lid simply work better. They're faster, the rice tastes better and cooks more evenly.

>> No.5132735

>>5132728
>>5132707

I'm extremely lazy. Do I need to do much to prepare the rice before dumping it into the rice cooker? Like washing it and precooking? I thought the rice cooker was supposed to do everything.

>> No.5132743

>>5132692
He said use mirin and sugar, mirin is a condiment (sauce).

>> No.5132754

>>5132735
You need to rinse each grain 2 or 3 times. I like to use a small brush to clean each grain before I put it in the pot.

>> No.5132759

>>5132735

You do need to rinse the rice, no need to precook it.

>> No.5132767

>>5132735
Without a rice cooker, you could just do the boiled method I detailed: >>5132707
With a rice cooker, all you have to do is wash the rice, measure the water and put them both into the rice cooker. Depending on the variety of rice, you may need to soak the rice a 30 or longer before turning the rice cooker on. Sushi-rice and sticky rice, for example, both need to be soaked. "Regular" rice doesn't.
Again, I wouldn't buy a rice cooker unless you, like I, eat a lot of rice (I go through several kg each month and I'm a single person) but if you do, an electric pressure cooker with a rice setting is your best bet. Those locking lid rice cookers everyone is talking about is low-pressure pressure cooker. They make good rice. But a proper electric pressure cooker, one that can handle higher pressure than the lock-lid rice cookers can, makes even better rice. It's what I use now. I gifted my Zoji after buying it.

>> No.5132774

>>5132743
... mirin is a condiment the same way Merlot is... idiot.

>> No.5132782

>>5132754
The residual water messes with my rice to water ratio, so I also like to gently towel dry each grain.

>> No.5132785

>>5132767
Wait, are you telling me not to get a fancy rice cooker but to just get an electric pressure cooker?

Does this pressure cooker have a setting for rice? I feel like if it doesn't then I will be having a horrible day with it.

>> No.5132804

>>5132785
Mine does. It's the best rice cooker I've ever had. And because it's so large, it's great for many other things, too. And because it's high pressure v other lock lid style rice cookers, it cooks even faster and more evenly. It's the best.

>> No.5132811

>>5132782
I find it's more efficient to use a blow dryer set to cold, or ideally a food dehydrator.

>> No.5132816
File: 137 KB, 464x314, Mirin Idiot.png [View same] [iqdb] [saucenao] [google]
5132816

>>5132774

>> No.5132827
File: 15 KB, 390x375, zoji.jpg [View same] [iqdb] [saucenao] [google]
5132827

Just get a Zojirushi rice cooker.
They're the best on the market and you definitely want one made in Japan. Expensive though, but better than restaurant quality rice. Restaurants cook in large commercial rice cookers, so you can actually make better rice in smaller batches. You can get one off of Amazon. They're incredibly simple for lazy people and come with a sushi rice setting too.
And make sure you get some good shortgrain rice. There are many Japanese companies in America that sell Japanese-style American rice, as America actually exports rice to Japan. The kanji for the US is actually "Rice Land" in Japanese.

And if you get a sack of American rice, you won't need to wash it. Washing rice is an uneducated hipster thing that jumped from Asia to the US. In Asia, you usually have to wash your rice to clean it. But if you get American rice, you won't need to wash it, as it comes already polished. The white stuff on the rice is actually added nutrients, as enrichment of white rice with B1, B3, and iron is required by law in the United States. You are actually washing off good stuff. The sack of rice will even say on it that you don't need to wash it, but morons do it anyway. Certain recipes may ask you to wash it, like prepared sushi rice, but you usually don't need to. If you eat rice daily, washing it will be a pain in the ass.

>> No.5132828

>>5132816
>#told
>#burn

>> No.5132831

>>5132811
Its too artificial. You may as well microwave it. I fill a large pan, and throw the rice up in the air outdoors until properly and naturally dry.

>> No.5132833

>>5132811
>>5132782
>>5132754

I thought you were being sarcastic at first but now that I've seen some videos on it, it just seems so tedious.

http://www.youtube.com/watch?v=vWKVyRMZxDo

http://www.youtube.com/watch?v=LJZ5RQaaw9M

I don't understand why in this video they need to wash the rice so many times but in this last video the girl doesn't even bother to wash the rice even once.
http://www.youtube.com/watch?v=QDfeB3Iu5ow

Also, what happens if I don't wash the rice? Will the rice cooker explode or make the rice burn or anything?

>> No.5132838

>>5132827
that pic is the exact model that I have, can confirm that it makes 10/10 rice. expensive but worth, if you're a daily rice eater.

>> No.5132841

>>5132831
>not putting each grain on a clothesline and letting the wind dry it for you
It's like you enjoy wasting time.

>> No.5132844

Is there any way to cook rice without a lid in a pot? I just have one used for soups/ramen.

What about cooking rice in a microwave?

>> No.5132849

>>5132838
>>5132827
>>5132767

Which model do you use for cooking your rice?

>> No.5132852

>>5132833
The rice cooker will explode.

>> No.5132855

>>5132827
>The white stuff on the rice is actually added nutrients, as enrichment of white rice with B1, B3, and iron is required by law in the United States. You are actually washing off good stuff. The sack of rice will even say on it that you don't need to wash it, but morons do it anyway. Certain recipes may ask you to wash it, like prepared sushi rice, but you usually don't need to. If you eat rice daily, washing it will be a pain in the ass.

Are you being serious right now? What brand of rice do you use?

>> No.5132861
File: 47 KB, 500x500, 0001115203470_500X500.jpg [View same] [iqdb] [saucenao] [google]
5132861

Apparently you can make sushi rice with pic related. Anybody try it?

>> No.5132876 [DELETED] 

>>5132861
Is that medium grain rice? I've been curious about it.

>> No.5132878

>>5132827
I have cheap as shit walmart brand rice and if I don't wash it, it will boil over without fail.

>> No.5132880

>>5132861
yeah its pretty delicious

>> No.5132882

>>5132861
calrose is great for sushi, i like kohuko rose as well. make sure to wash, rinse, and measure water carefully for best results.

>> No.5132904

>>5132849
Same one in pic, Zojirushi NP-GBC05. Expensive, but I use it everyday and it does everything for you, so I wanted a quality cooker. You can get a cheaper cooker by the same company and it probably won't be too different. I just want 10/10 rice like the other guy.
The 5 cup model is nearly the same price, but I like the smaller one as it will cook smaller quantities of rice better. I usually only cook like one cup at a time, so the smallest size is better for me.

>>5132833
>Also, what happens if I don't wash the rice?
If it's good rice? Nothing. And there will be no rice cooker damage either. You can try both with washing and without if you want to try anyway. There will be some extra starch build-up on parts of the rice cooker, but that's easy to wipe off. If you have a good rice cooker, the surfaces will be non-stick. Everyday washing is ridiculous.

>>5132855
I usually use Tamaki Gold, Tamanishiki, or Kokuho Rose
You can even check if you don't believe me
http://en.wikipedia.org/wiki/White_rice

>> No.5132909

OP if you're still around, what do you eat on a typical day?

>> No.5132934

>>5132878
>I have cheap as shit walmart brand rice
Found your problem
You don't need to wash quality domestic rice
http://www.washingtonpost.com/wp-dyn/content/article/2008/10/21/AR2008102102172.html

>>5132861
>Apparently you can make sushi rice with pic related.
Of course you can. Why couldn't you?

>> No.5132996

>>5132706
The rice is from California because Japan doesn't export their rice. The rice taste the same though

>> No.5133165

>>5132909

Deli sandwiches
Fast food
peanut butter and Jelly
Random Chinese, Japaneses, Indian restaurants.
Beefaroni.

>> No.5133172

>>5132904
>Same one in pic, Zojirushi NP-GBC05.

Thanks, I'm leaning towards getting that one but it seems incredibly expensive. Is there any reason why it's so much more costly than other rice makers? What about it makes it so much better to justify the price?

>> No.5133214

Does anyone know if the http://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_3?ie=UTF8&qid=1390607991&sr=8-3&keywords=zojirushi

is any good?

>> No.5133226
File: 198 KB, 1865x1834, 2014-01-24 18.11.17.jpg [View same] [iqdb] [saucenao] [google]
5133226

>>5133172
just get a basic aroma rice cooker. shit works perfectly every time and is cheap as shit. pic related making a batch right now.

>> No.5133228

>>5132934
even with being cleaned before packaging, the grains rub against each other when being packaged, during transportation, etc
even nicely cleaned rice benefits from a couple rinses
just do it until you don't get a milky cloud, it's not hard, nor very time consuming

>> No.5133237

>>5133214
If it's Zojirushi, it's good.

The more expensive Zojirushi cookers are more for restaurants than consumers. You don't need the upper tier ones. A low tier Zojirushi is still amazing.

>> No.5133244

>>5133226
Does that even have fuzzy logic technology?

Someone please tell me what that is why it's good?

>> No.5133245

>>5132849
I use a cheap-o Aldi electric pressure cooker. I bought it around Thanksgiving. I have loved it so much. I gave my Zoji away to a friend because this machine is just... better. Great rice, every time.

>> No.5133251

>>5133228
Doesn't that get rid of all the vitamins and minerals though?

>> No.5133267

>>5133244
it does actually but it seems the same as other ones ive used that didnt have it

>> No.5133282

>>5132996
>Japan doesn't export their rice

That's not exactly true, you can buy bags of actual Japanese rice from Japan if you go to the right stores.

You are right that it tastes the same, and it costs a lot more. America grows a lot of rice and we are good at it.

>> No.5133288

>>5133237
I'm just wondering what the difference between that one is with the other one. I don't understand why one is so much more expensive even though it cooks less rice.

>> No.5133297

>>5133251
I'm going to assume you are thinking about the outer layer of rice, as in brown rice
if it's brown rice, it will have more vitamins, minerals, fiber, and protein due to that, and you won't rinse all that away
if it's white rice, that layer has already been removed, and, again, rinsing won't make much of a difference

>> No.5133324
File: 75 KB, 1632x918, 20140124_183742.jpg [View same] [iqdb] [saucenao] [google]
5133324

>>5133226
muthafuckin delicious

>> No.5133344

>>5133172
>>5133214
>>5133288
If it's your first rice cooker, then I'd just say get the cheaper Zojirushi one. You probably wouldn't notice the difference.
More expensive ones have more cooking settings, better parts /material, more advanced cooking methods, cooks more kinds of rice, more even cooking, etc. The lid and cooking bowl seem different too. Don't know if the cheaper one is nonstick.
I specifically bought the smaller one also because I'm just one person and don't need that much rice capacity. Cooker smaller amounts of rice in larger cookers can make the rice turn out not so good.

But all Zojirushi cookers do basically the same thing and will always cook good rice.
Just read the reviews, there's hundreds of them. I gave you a push in the right direction, I'm not going to do the whole buying process for you.

>> No.5133349

For fellow Europoors, the best rice you get in Europe is grown in Italy. They just have the perfect rice growing conditions and great soil.

For sushi rice, I use Clearspring Organic. It's perfect.

>> No.5133369

>>5133344

All Zojis except the cheapest of the cheap are nonstick.

They basically come in three levels and within each levels they're more or less interchangeable except cosmetic treatment and size

Super cheap tier (<$40): Lid top, lightweight bare metal bowl, coil heating, thermocouple control, two modes: cook and keep warm

Cheap tier ($40-60): Same as above but nonstick bowl

Mid tier ($90-250): Semi-pressurized hinge top, heavyweight nonstick bowl, coil heating, micom fuzzy logic control, modes for Quick Cook, White Rice, Brown Rice, and Porridge, along with timer (you set the finish time)

High tier ($350+ but occasionally on sale for around $200): Same as above, but induction heating and setting for GABA rice

>> No.5133413

>>5133369
>>5133344

Ahh, thanks. So basically that more expensive one just has induction heating over the cheaper model.

I don't even know what induction heating really is. I mean I understand how it works but I don't really get if that makes things really taste better or not.

>> No.5133442

>>5133413

It's got a magnetic coil that uses electromagic to make the bowl itself heat using magic science waves, instead of a heating coil that transfers heat conductively.

I don't know if it's induction per se, or just the fact that they put more engineering into it, but the higher end models can control the temperature better which is important for holding it at the the precise range where the brown rice germinates, releasing important placebo chemicals that hypochondriacs are obsessed with. For just cooking (no germination), the temperature control is less critical and the micom rice cookers will produce rice every bit as good as the induction units.

The cheaper ones don't have as good control as the micom ones. They can still make good white rice but you lose out on the brown rice cycle. You can work around this by soaking the brown rice in advance for a few hours, or I guess by trying to emulate the brown rice program on a stove, by heating up the water to (I presume based on observation) a bit below boiling point, holding it there for an hour or so, then cooking as normal.

Basically mid tier is as much as any reasonable person needs, and the others make good rice but are less sophisticated.

>> No.5134594 [DELETED] 
File: 46 KB, 534x356, Oatmeal-07.jpg [View same] [iqdb] [saucenao] [google]
5134594

I make oatmeal in the Zojirushi rice cooker.

>> No.5134600
File: 46 KB, 534x356, Oatmeal-07.jpg [View same] [iqdb] [saucenao] [google]
5134600

I make steel-cut oatmeal in the Zojirushi rice cooker.

>> No.5134626

>>5132638
Lil bit of dissolved sugar and/or mirin is also necessary.

>> No.5134757

>>5134626
>>5132638

I thought certain types of rice vinegar already have the sugar and salt in them?

>> No.5135714

>>5133369
What's GABA rice?

>> No.5136540
File: 200 KB, 1167x875, 20140125_085930.jpg [View same] [iqdb] [saucenao] [google]
5136540

Parents have a Zoji but I just moved out into the dorms and got myself a $30 Aroma (http://amzn.com/B007WQ9YNO).). I have used it daily, multiple times per day, for 4 months now and it hasn't died on me yet. I make rice, pasta, and steel cut oats with it. Can't justify spending all that extra money on a Zoji. Plus, I can let my roommates borrow it without being paranoid that they'll damage it.

>> No.5136663

>>5136540
>any year
>letting roommates borrow anything

>> No.5136682

Chinese dude here. I've eaten rice for almost every single dinner meal of my life. The cooker doesn't matter so much, it's the rice and the amount of water you put in which is more important. We use a shitty little tiny rice cooker for 3 people which probably cost about £50. If you fuck up the rice by adding too little/too much water, it doesn't matter if you have a fancy rice cooker, it's still gonna be fucked.

The only thing a nice rice cooker is good for is keeping the rice warm long after it's cooked.

>> No.5136715

>>5136540
>roommates
>not fucking up everything ever

Also, thanks for the link to the rice cooker. I've been looking for a good one for a while.

>> No.5136761

>>5136540
Since some zojis have the sushi rice setting, can you cook sushi rice with the Aroma? I imagine preparation is the same right?

>> No.5136898

>>5136761
>>5136540

What does the suchi rice setting do on a zoji?

I mean could a cheap walmart brand rice cooker do the same thing? I don't really get it.

Also, can a rice cooker make rice and beans?

>> No.5136914

>>5136898

1. It's a shorter cycle and you use less water.

2. I'm not familiar with walmart brand rice cookers so I can't answer that.

3. Yes.

>> No.5136983

I honestly haven't read what most people said here since I'm posting here as anon and just throwing in my two cents. After the years I put in with cooking, I've found going a 1:1 ratio of water to rice works.

TLDR: 1 Cup of water, to 1 Cup of Rice. Cook til no visible water pools are left on bottom of pan/cooker

>> No.5136999

>>5136715
I'm so fucking tired of living with people

>> No.5137014

>>5136983
Brown rice requires 1:2 ratio though.

>> No.5137029

>>5136715
>>5136540

That model doesn't seem to have a sushi rice setting.

>> No.5137047

>>5137014
I think you mean 2:1. You need more water.

>> No.5137712

>>5136540
Is Taiwanese rice cooker good?

>> No.5137736

Zojirushi > Aroma

>> No.5137763

>>5137736
i think the price doesn't justify that

>> No.5137789
File: 241 KB, 1336x768, sheonlylovesyouwhenshesdrunk.jpg [View same] [iqdb] [saucenao] [google]
5137789

>>5137763
Y'know, I'm not a weeb or a spoonface, but we have Zojirushi air pots for coffee at work that are fucking indestructible and keep coffee hot for 8+ hours.

So, i'd be really surprised if the rest of what they made wasn't worth it.

>> No.5137792

>>5137789
$150 vs $30

>> No.5137795

>>5137792
Lunch break vs. afternoon. What kinda job you got, son?

>> No.5137797

>>5137795
the kind you get when you're in college

>> No.5137804

>>5137797
If you can't do basic math, then you aren't even selling drugs. Your parents failed, brother.

Go to those math labs for undergrads.

>> No.5137807

>>5137804
what the fuck are you even talking about

>> No.5137810

>>5137807
Cost vs. reward

>> No.5137813

>>5137810
no don't even pretend that what you just said made any sense nigger
keep your overpriced pressure cooker to yourself

>> No.5137828
File: 191 KB, 1280x960, 41014.jpg [View same] [iqdb] [saucenao] [google]
5137828

>> No.5137832

my parents always make spanish rice
then i make the rice the same way at my house using a huge fucking bag of rice my roommate bought

that rice taste like sticky asian food. gross. my parents said its probably the same rice but it def isnt

jasmin rice or something

>> No.5137836
File: 551 KB, 1024x768, 1558141_m.jpg [View same] [iqdb] [saucenao] [google]
5137836

Buy Japanese rice cooker.

>> No.5137841

>>5132706
>Most important thing about short grain rice is use 1.5 water to 1 rather than 2 to 1.
ive always done a lil over 2 to 1 this must be why my rice is always soggy

>> No.5137920

A good rice cooker, like the one in your picture, will make enough rice for days worth of eating, even if you use rice in nearly every meal like I do, and it'll hold it perfectly for days. Get a Zojirushi.

However, a pressure cooker will make better rice than a rice cooker. It doesn't take nearly as long, but then you have to make new rice for every meal, and to me that is not worth the time commitment. If I owned more than one pressure cooker, maybe...but as it is, I'm using mine for at least one ingredient (usually legumes) every meal.

>> No.5137924

>>5137813
Fuck off, pressure cookers are an essential part of the modern kitchen. Don't buy electric ones, though - they're shitty.

Before you respond, buy a pressure cooker and make caramelized carrot soup. Until you do this, you will not understand.

>> No.5138163

>>5137789
That was their original line of business, before rice cookers were big.

>> No.5138358

>>5136983
That varies depending on what kind of rice you're making.

>> No.5138472

My rice cooker has a slow cooker function. I'm a student so i'm tight on cash. Can i use it to make pulled meats?

>> No.5138769
File: 12 KB, 457x83, 1390762582232.png [View same] [iqdb] [saucenao] [google]
5138769

>>5136540

>> No.5138902

/fit/ here

I'm starting to eat a lot of rice as part of my cutting diet, what do you guys put it on it to get some more flavor?

>> No.5138909

>>5138902

Rice is a side, not a complete meal you homo. Would you eat plain bread and wonder why it doesn't have flavor?

Make brown rice if you want the actual rice to have more flavor. Make food that doesn't suck if you don't want to wonder why your meals are so bland.

>> No.5138911

>>5138902
go to an asian market and get some furikake
http://en.wikipedia.org/wiki/Furikake

>> No.5138916

>>5138909
Bread has a lot of taste if it's not American toast.

>> No.5138918

>>5138916

So does rice if it's not Uncle Ben's and you haven't burned your palate eating funyuns all day. That still doesn't make it a complete meal.

>> No.5138940

>>5138909
>brown rice has more flavour
Absolutely. It's not good flavour, but it certainly has more flavour.

Fun fact: brown rice, "whole wheat" and oat groats all taste bad to most people and few legitimately like them.

>> No.5138947

>>5138940

Good white rice is more appealing than good brown rice, but I'd still rather eat good quality brown rice than uncle ben's white rice or anything remotely similar.

People who complain about brown rice having bad flavor or texture are either eating rancid stuff (it goes bad much quicker), or they don't know how to cook it properly.

>> No.5138962

>>5138909
I meant it as a side, you moron. When did I say I was going to be eating it as as complete meal?

>> No.5138969

>>5138962

You said you're from /fit/, you people aren't known around these parts for having any common sense.

At best, you're making some /fit/ abomination like unsalted boiled boneless skinless walmart brand chicken breast and serving it next to a soggy mess of boiled rice. If your meals were properly thought out, you wouldn't be asking why a grain known for its relatively neutral flavor isn't contributing more flavor to your bland protein source.

>> No.5138979
File: 41 KB, 495x660, ຫວດ ເຂົ້າໜຽວ.jpg [View same] [iqdb] [saucenao] [google]
5138979

>>5138947
Nope. I know how to cook it. It's just legitimately awful. I have never had Uncle Ben's, ever, either. I don't think UB's makes sticky rice, do they? That's my everyday rice: Three Rings Brand sticky/sweet rice. Brown rice is only good roasted and brewed like tea. "Wild" rice (that American rice; you know the stuff) is legitimately good, though. Don't know if it has any of the purported health benefits attributed to brown rice, but it's tasty.

>> No.5138980

>>5138969
I'm baking chicken breast (from Costco, lel) in olive oil and then cooking rice in a rice cooker to go with it. Sometimes I'll add veggies. Everything tastes great (to me) but I was just looking for some advice on adding more flavor to rice. I don't understand what the fuck your problem is, but I can see that you're a complete fucking ass and I'll try my best to not generalize all of /ck/ from my experience with you, ha

>> No.5139008

>>5132549
The guy said he can't cook and all of you have now suggested a bunch of screwball shit for him. Dude is clearly not a daily rice eater and doesn't care much beyond simply making rice.
OP listen, just go but a rice cooker and some rice and some rice wine vinegar and experiment. With a cooker you can't fuck it up that bad.

>> No.5139015

>>5138980
Bro just use chicken stock instead of water...low sodium preferably.

>> No.5139017

>>5139008

Anyone can learn how to cook. It's just a matter of wanting to become a chef or not. If someone really wants to take the time and learn how to cook properly then it's absolutely possible.

>> No.5139025

>>5139017
I done dispute that but reading through the thread the guy doesn't seem to want to learn how to cook...he asked about rice cookers. I'm just saying the guy wants a rice cooker he should buy one and try it out, not ask us cuz all we'll do is confuse him.

>> No.5139031

>>5133226
I have an Aroma rice cooker similar to that one with a few more features that I bought for $30. It's actually fantastic.

>> No.5139032

>>5139025
>extremely basic information will confuse people
>people shouldn't try things

Stop projecting

>> No.5139040

>>5139032
Clearly you didn't read what OP was asking.

>> No.5139062

>>5139040

Clearly you read a little too much into it.

>> No.5139264

>>5138940
wtf, I love all those things.

>> No.5139310

>>5139040
clearly you aren't answering the question in op's post

OP don't be a fag and buy a rice cooker, just buy rice and cook it in water close to the suggestions till you can get it good

>> No.5139326

>>5139310
I'm amazed it took this long for one of you to show up.

>> No.5139805

>>5139310
>>5139326

I don't want to learn how to cook. I just want to learn how to easily make delicious rice for myself. I'd rather just spend then money compared to wasting the time to learn a new skill.

>> No.5139812

>>5139805

but learning how to cook is the easiest way to make delicious rice for yourself.

>> No.5139819

>>5132721
>>5132727
Find what board it's on first, the whole reason for the glitch is that the filename's the same so just go through all the board names with the same filename.

>> No.5139828

>>5132816
So it's a wine. That you use for cooking. Just like you use, you know, _wine_ wine for cooking.

>> No.5139831

>>5132827
> "Rice Land"

That's because it's the kanji that they phonetically used for "me" back when they actually assigned kanji to words like "amerika". Chinese for America is "Beauty land" for the same reason.

>> No.5141656

>>5139812
Yes but it takes time to learn that and I don't want to invest that time.

>> No.5141688

>>5132861
Their brown rice is pretty decent.

>> No.5141708

>>5137014
This is correct. Few people seem to cook it properly still though.

When I cook my brown rice I stick with a rice cooker and just avoid the pot now.

Seasoning it is a bitch but I finally got it down.

>> No.5141734

>>5138979
I disagree, well partially. If the brown rice is by itself then it does taste horrible. However if flavoured with the right ingredients it surpasses white rice any day IMO.

Per cup:
>1 tablespoon butter
>3/4 teaspoon salt
>1 tablespoon table grind black pepper
>3 chopped garlic cloves
>1 heaping tablespoon basil

Rice is always washed properly. I used 2 cups water per cup of brown rice. Sometimes to kick up the flavor( but requires more attention) I used 1 1/2 cups water and 1/2 cup coconut milk.

>> No.5141855

>>5141734
>it's good
>if you add a bunch of stuff to it
A hobo's arsehole will taste delicious if you add delicious things to it, too. Sticky rice tastes good just as-is.

>> No.5141997

>>5141656
buy rice from a chinese place