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Then the article is wrong, wildly, overwhelmingly, brain-dead wrong. For the "hours" story, that must be wrong. Cooking rice is EASY, over any heat source wit

Then the article is wrong, wildly, overwhelmingly, brain-dead wrong. For the "hours" story, that must be wrong. Cooking rice is EASY, over any heat source with just a covered pot, iron, stainless steel, aluminum -- just a pot. Your quote shows that the article is wrong. I did NOTHING at all wrong. Instead I just explained how darned easy it is to cook rice. For anyone taken in by the article that there is a challenge to cooking rice, I did a good service. What wrote is just what I got off the back of a plastic bag of rice decades ago. It was a good recipe then. It's a good recipe now. There is NOTHING wrong with what I wrote. I will delete my post and let others struggle with the severe "challenge" of cooking rice. The article was absurd -- cooking rice is EASY. Enjoy your struggle of hours cooking rice. Bye bye.

robotmay 6y ago
Good lord this is one of the saltiest posts I've ever seen on here, which is an accomplishment. The simple lesson here is: what is easy for you is not necessarily easy for everyone else, and you should not get pissy if you state your opinion so miserably and everybody fights back. Also, yes it's fairly easy to cook rice in a pan. I cook rice probably 4 days a week, and I now use a rice cooker. My rice cooker: - Can be set up ahead of time - Has different cooking profiles for different varieties of rice - Can keep the rice warm, safely, for many hours after it's cooked - Cooks the rice very well. It even has a special mode for cooking the rice longer in a specific way, which results in extremely nice-tasting rice It means that I have rice ready and waiting when I finish cooking the rest of the meal, which no longer has to be timed alongside the rice, which means I can focus on cooking the interesting food and not the bloody rice. Your experience is different from many others. Fix your attitude.
- StavrosK 6y ago
  What is the special mode you mention? I'm thinking of getting a rice cooker, is this mode standard in most models or is it specific to yours?
  - claudeganon 6y ago
    Just get the Zoujirushi or Cuckoo described here and you can’t go wrong. Both have a good amount of settings and are excellent at making rice: https://www.nytimes.com/wirecutter/reviews/the-best-rice-cooker/ https://www.nytimes.com/wirecutter/reviews/the-best-rice-coo...
    - StavrosK 6y ago
      Thank you! Unfortunately, I'm in the EU, where these are hard to find, and also they cost an absolutely preposterous amount of money for something that cooks rice, which is a little odd given that their claim to fame is how simple they are. I think I'm going to start with a $20 one and see.
      - robotmay 6y ago
        I think that's a good approach. If you end up using it a lot and want something more, then you can always upgrade later on :) YumAsia ship to most of Europe and have some cheaper models, if that's useful to you.
        StavrosK 6y ago
        Yep, my reasoning exactly. I will look at YumAsia's models, thank you!
  - robotmay 6y ago
    I'm not too sure what others models will do it, but this is the one I have and they call it "Yumami": https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-rice-cooker https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-r... I originally went for it because there honestly aren't that many options in the UK, and this was the only Induction Heating model on the market here when I bought it, as most of the Japanese brands aren't CE marked I think? I imagine the technology exists in other rice cookers under different names, as I would think it's pretty rare for there to be anything truly unique in this market. I do highly rate that model though. I've had it about 1.5 years and use it at least 4 times a week. There is a notable difference in taste between its "Yumami" and "Short-grain" settings. Not that the standard mode tastes bad; it's just that the Yumami setting does have something a bit different about it that I really like.
UncleMeat 6y ago
The thing you did wrong was come across like a jerk in your writing. You can be correct and still look like an asshole. That’s a pretty common cause of downvotes since rude comments just hinder conversation.

robotmay 6y ago

Good lord this is one of the saltiest posts I've ever seen on here, which is an accomplishment. The simple lesson here is: what is easy for you is not necessarily easy for everyone else, and you should not get pissy if you state your opinion so miserably and everybody fights back. Also, yes it's fairly easy to cook rice in a pan. I cook rice probably 4 days a week, and I now use a rice cooker. My rice cooker: - Can be set up ahead of time - Has different cooking profiles for different varieties of rice - Can keep the rice warm, safely, for many hours after it's cooked - Cooks the rice very well. It even has a special mode for cooking the rice longer in a specific way, which results in extremely nice-tasting rice It means that I have rice ready and waiting when I finish cooking the rest of the meal, which no longer has to be timed alongside the rice, which means I can focus on cooking the interesting food and not the bloody rice. Your experience is different from many others. Fix your attitude.

StavrosK 6y ago
What is the special mode you mention? I'm thinking of getting a rice cooker, is this mode standard in most models or is it specific to yours?
- claudeganon 6y ago
  Just get the Zoujirushi or Cuckoo described here and you can’t go wrong. Both have a good amount of settings and are excellent at making rice: https://www.nytimes.com/wirecutter/reviews/the-best-rice-cooker/ https://www.nytimes.com/wirecutter/reviews/the-best-rice-coo...
  - StavrosK 6y ago
    Thank you! Unfortunately, I'm in the EU, where these are hard to find, and also they cost an absolutely preposterous amount of money for something that cooks rice, which is a little odd given that their claim to fame is how simple they are. I think I'm going to start with a $20 one and see.
    - robotmay 6y ago
      I think that's a good approach. If you end up using it a lot and want something more, then you can always upgrade later on :) YumAsia ship to most of Europe and have some cheaper models, if that's useful to you.
      - StavrosK 6y ago
        Yep, my reasoning exactly. I will look at YumAsia's models, thank you!
- robotmay 6y ago
  I'm not too sure what others models will do it, but this is the one I have and they call it "Yumami": https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-rice-cooker https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-r... I originally went for it because there honestly aren't that many options in the UK, and this was the only Induction Heating model on the market here when I bought it, as most of the Japanese brands aren't CE marked I think? I imagine the technology exists in other rice cookers under different names, as I would think it's pretty rare for there to be anything truly unique in this market. I do highly rate that model though. I've had it about 1.5 years and use it at least 4 times a week. There is a notable difference in taste between its "Yumami" and "Short-grain" settings. Not that the standard mode tastes bad; it's just that the Yumami setting does have something a bit different about it that I really like.

UncleMeat 6y ago

The thing you did wrong was come across like a jerk in your writing. You can be correct and still look like an asshole. That’s a pretty common cause of downvotes since rude comments just hinder conversation.