I was wondering if you could recommend a rice cooker. It will be used
in a two person household and I was thinking of getting the 5-6 cup
size. I understand that both Zojirushi and National/Panasonic are good
brands. Is that the case? I was all set to get a National SR-MM10NW 5
Cup model but when I went to order it, I couldn't find anyplace that had
it in stock. Would the National SR-LA10N 5.5 Cup be a good selection or
would it be better to go with a Zojirushi NS-MYC10. The reason that I
wasn't leaning Zojirushi is because the National one claime to steam as
well and with the Zojirushi it seems like you get fuzzy logic or steam
and not both.

Thanks for your input!
--
jmk in NC

"Just Another Alias" wrote in message
...
jmk wrote:

I was wondering if you could recommend a rice cooker. It will be used
in a two person household and I was thinking of getting the 5-6 cup
size. I understand that both Zojirushi and National/Panasonic are good
brands. Is that the case? I was all set to get a National SR-MM10NW 5
Cup model but when I went to order it, I couldn't find anyplace that had
it in stock. Would the National SR-LA10N 5.5 Cup be a good selection or
would it be better to go with a Zojirushi NS-MYC10. The reason that I
wasn't leaning Zojirushi is because the National one claime to steam as
well and with the Zojirushi it seems like you get fuzzy logic or steam
and not both.

I'd buy the cheapest one at Target that has a non-stick interior and a
chime.

A microwave also makes a decent rice cooker.

Vox Humana wrote:

A microwave also makes a decent rice cooker.

When my rice cooker died I didn't bother to replace it, because my
microwave did rice just as well, without taking up any extra space.

Sheila

On Wed, 04 Feb 2004 21:29:56 GMT, Just Another Alias
wrote:

I'd buy the cheapest one at Target that has a non-stick interior and a
chime.

What's so great about a combination rice cooker and doorbell?

-- Larry

A 1-quart saucepan. Works great.

"jmk" wrote in message
...
I was wondering if you could recommend a rice cooker. It will be used
in a two person household and I was thinking of getting the 5-6 cup
size. I understand that both Zojirushi and National/Panasonic are good
brands. Is that the case? I was all set to get a National SR-MM10NW 5
Cup model but when I went to order it, I couldn't find anyplace that had
it in stock. Would the National SR-LA10N 5.5 Cup be a good selection or
would it be better to go with a Zojirushi NS-MYC10. The reason that I
wasn't leaning Zojirushi is because the National one claime to steam as
well and with the Zojirushi it seems like you get fuzzy logic or steam
and not both.

Thanks for your input!
--
jmk in NC

"sterge" wrote in message
...
A 1-quart saucepan. Works great.


Agreed. However, you can cook rice in a microwave without any supervision.
If you forget about it, it won't burn. I make rice using both methods.

"Vox Humana" wrote in
:



A microwave also makes a decent rice cooker.


You know - I have heard many people say they make good rice in a
microwave. I've tried, but not had good luck. Can you share your method?

Thanks

Dave wrote:

"Vox Humana" wrote in
m:



A microwave also makes a decent rice cooker.


You know - I have heard many people say they make good rice in a
microwave. I've tried, but not had good luck. Can you share your method?

Thanks

You'll need a suitable bowl with a lid - I use an old Tupperware Stack
Cooker. Zap a tablespoon of oil on high for a minute. Add a cup of
rice, stir to coat, and zap for another minute. Add two cups of cold
water and stir it up a bit.

If it's white rice, cook covered for 5 minutes on high, and 15 minutes
on 40%. If it's brown, 5 minutes on high, and 40 minutes on 40%.
When it's done, fluff it up with a fork, and let it stand, covered for
a few minutes before serving.

I've done long grain rice (usually basmati or jasmine) like this for
years, and it always turns out just right. I've had to adjust cooking
times very slightly and water quantities (again, very slightly) to
cope with different microwaves, but you'll soon figure that out. You
can omit the oil stage and just go straight to rice and water also.

Cheers,
David
------------------------------------------------------
David Eastwood -

David Eastwood wrote:

You'll need a suitable bowl with a lid - I use an old Tupperware Stack
Cooker. Zap a tablespoon of oil on high for a minute. Add a cup of
rice, stir to coat, and zap for another minute. Add two cups of cold
water and stir it up a bit.

If it's white rice, cook covered for 5 minutes on high, and 15 minutes
on 40%. If it's brown, 5 minutes on high, and 40 minutes on 40%.
When it's done, fluff it up with a fork, and let it stand, covered for
a few minutes before serving.

That's how I do it, too - except I add a lump of butter (rather than oil)
and a pinch of salt.
It works perfectly!
I usually use a 2 litre CorningWare casserole.

Sheila

On 2/5/2004 12:53 AM, wrote:
On Wed, 04 Feb 2004 16:07:45 -0500, jmk wrote:


I was wondering if you could recommend a rice cooker. It will be used
in a two person household and I was thinking of getting the 5-6 cup
size. I understand that both Zojirushi and National/Panasonic are good
brands. Is that the case? I was all set to get a National SR-MM10NW 5
Cup model but when I went to order it, I couldn't find anyplace that had
it in stock. Would the National SR-LA10N 5.5 Cup be a good selection or
would it be better to go with a Zojirushi NS-MYC10. The reason that I
wasn't leaning Zojirushi is because the National one claime to steam as
well and with the Zojirushi it seems like you get fuzzy logic or steam
and not both.

Thanks for your input!


America's Test Kitchen recommends the National SR-W10NA. As to those
who tell you that this, that, or something else is as good or better,
remember that you aren't them. They can be free to still scoff at fire
and eat raw meat if they want, but I'll cook my steak.

Thanks! I was actually looking for a model with fuzzy logic. Can
anyone recommend one?

--
jmk in NC

"Dave" wrote in message
...
"Vox Humana" wrote in
:



A microwave also makes a decent rice cooker.


You know - I have heard many people say they make good rice in a
microwave. I've tried, but not had good luck. Can you share your method?

Thanks


I use the same general method that others have outlined. I put the rice,
liquid, seasonings, and fat in what ever microwave-safe container I grab
first. I cover it with some plastic wrap or the lid from the container. I
set the microwave for 10 minutes at high and 10 minutes at 50%. When I'm
ready for the rice, I remove the cover and rake it with a fork to fluff it.
It works perfectly every time. Since microwaves vary widely in power, you
might have to adjust the times a bit. My oven is 850 watts.

Brown rice takes much longer but can be cooked the same way. Again, you
just have to experiment. I usually count on 40 minutes for brown rice.

"jmk" wrote in message
...
I was wondering if you could recommend a rice cooker. It will be used
in a two person household and I was thinking of getting the 5-6 cup
size. I understand that both Zojirushi and National/Panasonic are good
brands. Is that the case? I was all set to get a National SR-MM10NW 5
Cup model but when I went to order it, I couldn't find anyplace that had
it in stock. Would the National SR-LA10N 5.5 Cup be a good selection or
would it be better to go with a Zojirushi NS-MYC10. The reason that I
wasn't leaning Zojirushi is because the National one claime to steam as
well and with the Zojirushi it seems like you get fuzzy logic or steam
and not both.

Thanks for your input!
--
jmk in NC

I, too, am getting ready to purchase ANOTHER rice cooker. I have not bought
expensive ones, but I have liked the medium sized (probably the size you
want) standard looking Panasonic. The problem with the aluminum pans (vs.
non-stick) is that the aluminum wears thin and they have little black
pin-holes in the lining. This doesn't make me feel particuarly good about
eating food cooked in them.

I do have a very large, Yan-Can-Cook rice maker. It's so large that I make
it outside (even in freezing weather). It has non-stick lining, which I
don't like either. When I cook in these non-stick coating pots, I always
wonder just how much of it injest. The same goes with aluminum pans, I
might add.

I bought the "correct" PLASTIC container for cooking rice in the microwave,
but too much stirring- watching for me, do this at 2 minutes, that at 5
minutes, and so on; and if your microwave is up-high, look out! Plus you
are tying up your microwave during this period of time.

I have been using the electric burner for cooking 1 to 1-1/2 cups of
uncooked rice, lately, but since my pans are too expensive for me to replace
easily, I don't like to take a chance on an unwatched pot, so as I've used
rice cookers for 30 years, I will purchase another one.

I have a very small 1 to 1-1/2 cup rice maker, but it is a cheap one and
it's lining is thin, too.

I will probably buy whatever they have in my nearest wanted size at Costco.
If I were Asian and cooked rice DAILY or had a big family and made it often,
I would buy a more expensive model, but I make it once a week.

Let me know what you do buy. I'd be interested.
Just the two of us,
Dee

"Dee Randall" deedoveyatshenteldotnet wrote in message
...

I bought the "correct" PLASTIC container for cooking rice in the
microwave,
but too much stirring- watching for me, do this at 2 minutes, that at 5
minutes, and so on; and if your microwave is up-high, look out! Plus you
are tying up your microwave during this period of time.


I think you are making this way too complex. As far as I know, there is no
"correct" container for cooking rice in the microwave. I use anything that
is microwave safe from earthenware and glass, to Rubbermaid containers. I
don't watch or stir. You should be able to program at least a two step
cooking program on most microwave ovens. It becomes a "set it and forget
it" operation.

Dee Randall deedoveyatshenteldotnet wrote:

I, too, am getting ready to purchase ANOTHER rice cooker. I have not bought

I'm glad you like yours, and I'm not going to try to
convince you to change.

I have been using the electric burner for cooking 1 to 1-1/2 cups of
uncooked rice, lately, but since my pans are too expensive for me to replace
easily, I don't like to take a chance on an unwatched pot, so as I've used
rice cookers for 30 years, I will purchase another one.

This is the part I can't quite understand. I cook rice in
a 1 quart saucepan, and there is no dange of it burning.
Here is my procedure. I measure out a "cup" of rice and
1.5 to 1.75 "cups" of water into the pot. Stir it together
to get all the rice wet. I turn the burner on high till
the water starts to bubble slightly (i.e. just bring it up
to simmer temp) and reduce the heat to simmer and put
the lid on the pot. After 13 minutes I turn heat off
completely but leave the pot on the burner for another 12
minutes. Then it's done. Fluff it up and eat it up.

Now, I suppose if I totally forgot to turn off the
burner that eventually, at the simmer level, it would
burn the rice, but that would mean I left the house
or something. It would be really hard to ruin a pan
this way. You can leave the burner on simmmer for
the whole 25 minutes or half hour and the rice is
still fine, so as long as you don't tend to totally
forget things on the stove for hours it seems safe
enough.

Note the "cup" might be larger or smaller than an
actual measuring cup, but it's the proportion that
counts.

Bill Ranck
Blacksburg, Va.

David Eastwood wrote in
:


You'll need a suitable bowl with a lid - I use an old Tupperware Stack
Cooker. Zap a tablespoon of oil on high for a minute. Add a cup of
rice, stir to coat, and zap for another minute. Add two cups of cold
water and stir it up a bit......

Thanks very much, I'll give it a try soon.