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The article makes general statements about cooking rice, but it is really about cooking rice Japanese style. In some rice eating countries, automatic rice cook
by eternalban 6y ago
The article makes general statements about cooking rice, but it is really about cooking rice Japanese style.
In some rice eating countries, automatic rice cookers never really took off because of the 'quality' of the product is obviously East Asia centric, which is considered 'mushy' rice in West Asia.
With some rice cooking approaches, the amount of water makes no difference as whatever is left is drained after a fixed period of time, and then it's simmer time.
"Burning" of the bottom is also locale dependent. In Persian Cuisine for example, the art of making 'Tah-Deeg' (lit. bottom of the pot) is one of the stepping stones of becoming a serious cook, and generally this is the bit of the rice that family fights over at the table.
Bottom line, OP is correct, imho.
- cangencer 6y ago+1, in countries like Turkey, Persia, India, Pakistan rice cookers are pretty uncommon. In my home country of Turkey where rice is eaten very commonly, I've never heard of a single person use it. Further, rice is typically first washed several times, fried with a bit of oil and perhaps some spices before being simmered. I don't know if it's possible to do this with a Japanese style rice-cooker.
- deleted 6y ago[deleted]
- robotmay 6y agoI use a Japanese-style rice cooker and mine will do this I believe, and even has a specific tahdig setting, though as I have nothing to compare it to, I can't attest to its authenticity :) https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-rice-cooker https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-r... The more basic models don't have features like that, however.
- deleted 6y ago[deleted]