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I don't think the high pressure asian rice cookers qualify as 'your regular everyday rice cooker' :) But I'm also sceptical. The regular rice cookers cook for

• njarboe 9y ago
  I'm not really sure, but I thought that rice cookers turned off when all the water was gone (absorbed and boiled off) and the temp got above 100C. Then, with lots of liquid to boil off, the cooker could heat for a long time and turn off when the fluid is gone.
  • dagw 9y ago
    My old rice cooker at least a had hold cycle that would keep the rice warm 'indefinitely' after it was done. I'm guessing this is what is being used to cook the ribs.
    • njarboe 9y ago
      Mine has that feature also and I think you are right that this is what is slow cooking the ribs.
• bane 9y ago
  No it's not a pressure cooker. You can open it mid-cycle and there's not pressure or any sort blasting out. Asian-style rice cookers vary incredibly in quality, but if you get one made by a decent manufacturer (we like Zojirushi), you don't even need to get one with lots of features -- just a "cook/warm" button. I believe they use a thermostat to "time" the cooking. When you heat water it will stabilize at its boiling point (100C) and when enough of the water boils off the temperature will start to increase. When this happens the cooker will turn off. When I cook ribs or chicken or whatever in the cooker, I'll put in some beer or other liquids as a marinade and that works like water does when cooking rice. Only the cooker will naturally run much longer.