4 ms·

I don't know any cooker with a brown rice setting, but this setting should probably first turn the heat on, then turn it down and let the rice sit below boiling

I don't know any cooker with a brown rice setting, but this setting should probably first turn the heat on, then turn it down and let the rice sit below boiling point for a while, then turn the heat back on (though not as much as with white rice). It could still wait for the heat to suddenly rise in order to know when to stop.

masklinn 8y ago
> I don't know any cooker with a brown rice setting Zojirushi's, depending on the model. Mine has settings for white rice, brown rice, sushi rice, porridge and quick cooking.
marak830 8y ago
For standard long grain white rice, 1 part rice to 1.2 parts water. (Rinse rice until mostly clear water comes out), put on the heat(no lid/cover) until it just starts simmering(and I actually mean the preboil simmering). Heat to extremely low and lid/cover on. Timer for 10 minutes. After the timer goes off, heat off and timer for 12 minutes. Don't open the lid/cover at any stage. That's how your rice cooker makes absorption style rice, and how you do it in a pot. (Also a ton better than boiled) Source: 18 year experience chef ;-)
- JasonFruit 8y ago
  What about shaking the pot from time to time to keep the rice from adhering? I've read that frequently but not seem it do anything in practice.
  - marak830 8y ago
    Don't need to, if you follow what I said, it will come out perfectly fluffy. Also note I have made a mixture of multiple types of rice, same way, with no issue. Honestly I only actually learnt the Asian method about 5 years ago and was kicking myself for not researching it earlier. It's so much better and insanely reliable across different types of rice. Edit: after it is done I tend to take the lid off, stir it and let sit for a bit to let it air out. That helps a lot.
    - wrycoder 8y ago
      My method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the rice and steam pockets (“rice eyes”) appear. Then reduce heat to lowest and cover for 20 min. I’m going to try your fluffing method.
      - marak830 8y ago
        Do, I'll give yours a go as well. Always looking to learn new methods!
repsilat 8y ago
> below boiling point Could also be "at boiling point but at a lower power setting". When at boiling point, each ml of evaporated water takes some amount of energy, it is not just a matter of time. Power at boiling point is basically "boiling rate".
- seszett 8y ago
  Yes, but brown rice needs to sit in warm water for a while before being cooked. If the water is at boiling point during this time, it will have boiled away before the rice is finished cooking. The reduced power setting during boiling (relative to white rice) is for the second phase of cooking.

masklinn 8y ago

> I don't know any cooker with a brown rice setting Zojirushi's, depending on the model. Mine has settings for white rice, brown rice, sushi rice, porridge and quick cooking.

marak830 8y ago

For standard long grain white rice, 1 part rice to 1.2 parts water. (Rinse rice until mostly clear water comes out), put on the heat(no lid/cover) until it just starts simmering(and I actually mean the preboil simmering). Heat to extremely low and lid/cover on. Timer for 10 minutes. After the timer goes off, heat off and timer for 12 minutes. Don't open the lid/cover at any stage. That's how your rice cooker makes absorption style rice, and how you do it in a pot. (Also a ton better than boiled) Source: 18 year experience chef ;-)

JasonFruit 8y ago
What about shaking the pot from time to time to keep the rice from adhering? I've read that frequently but not seem it do anything in practice.
- marak830 8y ago
  Don't need to, if you follow what I said, it will come out perfectly fluffy. Also note I have made a mixture of multiple types of rice, same way, with no issue. Honestly I only actually learnt the Asian method about 5 years ago and was kicking myself for not researching it earlier. It's so much better and insanely reliable across different types of rice. Edit: after it is done I tend to take the lid off, stir it and let sit for a bit to let it air out. That helps a lot.
  - wrycoder 8y ago
    My method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the rice and steam pockets (“rice eyes”) appear. Then reduce heat to lowest and cover for 20 min. I’m going to try your fluffing method.
    - marak830 8y ago
      Do, I'll give yours a go as well. Always looking to learn new methods!

repsilat 8y ago

> below boiling point Could also be "at boiling point but at a lower power setting". When at boiling point, each ml of evaporated water takes some amount of energy, it is not just a matter of time. Power at boiling point is basically "boiling rate".

seszett 8y ago
Yes, but brown rice needs to sit in warm water for a while before being cooked. If the water is at boiling point during this time, it will have boiled away before the rice is finished cooking. The reduced power setting during boiling (relative to white rice) is for the second phase of cooking.