Because plastic checks these boxes and is lightweight and cheap, most rice cookers are made with this less-than-desirable material. I’ve been pretty good (in my own opinion, anyway, haha) at cooking rice for many years, although I would on occasion end up with too much water or burnt grains on the bottom of the pot when I wasn’t paying attention or bothering to draw on my previous knowledge, LOL. Cheap – but also good value – small and straightforward to use, this is ideal for single- or two-person households, students and holiday homes.

This holds the food when cooking, but the central stalk doesn’t heat up during the microwaving process, so it’s easy to remove once finished. The diameter keeps increasing the closer one gets to the top of the bowl and the same volume of water occupies lesser and lesser thickness the closer one gets to the top of the bowl. However, depend on the type of rice, it may require soaking at least 30 minutes to overnight to improve water absorption when cooking. I was cooking pasta dinner (tonight) for the fam, every burner in use on the stove but I wanted rice!Beyond Burnt Cookies: How to Cook Rice | Erica Leaps - […] by submerging your finger in the water, touching the rice, and seeing where the water level hits. This tastes great with just soy sauce and sesame seed oil to taste and a beaten egg or 2 for a delisious quick protien packed bowl of goodness! The kit also includes a handy pasta strainer that attaches to the top of the base and a steamer insert. It also helps to maintain the vibrant color and crisp texture of the vegetables, making them appealing and appetizing.

Allow the rice cooker to stay closed in the warm microwave for an additional 10 minutes so the carryover heat can continue steaming the rice. Rinse the rice in a sieve under cold running water until the water runs clear (unless otherwise stated on the packaging). Rice cookers are designed to consistently produce fluffy rice with very little intervention, except a good rinse of the rice before you start. The clever thing is, because rice and water settles evenly due to gravity, the displacement of the rice in the bowl will always be the same.

I learned the finger method from a friend of mine that was a chef at an Indian restaurant in NYC’s Little India about 30 years ago. Allow the container to rest for a few minutes at room temperature or run under warm water before opening or microwaving. It's one of the most expensive cookers on our test, but is an investment in its quality and versatility – it will replace several machines in the kitchen, making cooking and time far more efficient. Cooking times and water levels are approximate and should be adjusted according to grain type and microwave power setting.

It is a good idea to wear the best pot holders or the best oven mitts, as this rice cooker for microwave can get rather hot. The more spread out the container of a liquid, the more surface area it has, and the faster it comes to a boil.However your very convenient method ( the inch method) of measuring how much water to use must surely depend on the diameter of the cooking vessel and you do not give the diameter and possibly the shape of the cooking vessel.

Hardly ever use a microwave, normally cook rice in a pressure cooker but sometimes it’s just too big. It also provides for a cleaner, chemical-free cooking process to protect the flavor of the rice and your health.

When filled to the brim, this cooker can make 4 cups of perfectly cooked rice, quinoa, barley, and even oatmeal.