Many rice cookers are a fairly small appliance. There’s plenty of room on the counter in even the smallest kitchens
My rice cooker is the reason I cook rice all the time. Before getting one, rice was rarely worth the effort, but now it is the easiest, most convenient starch
I don’t really get this. I mean maybe there are some that are smaller than I know of - mine is a bit smaller than a microwave.
But the methods of rice cooking I know (absorption is what I use and I also know the one where you use loads of water then drain it off, like pasta) are dead easy. As easy as pasta, and noone complains pasta is hard to cook.
I use a rice cooker because a Chinese ex gave it me and it makes better rice, not easier rice. It takes longer to cook, meaning that if anything it’s a tiny bit harder to plan for.
Cooking rice on a stove may be easy but you have to pay attention to it, and it’s easy to go wrong if you don’t have all the meal done at the same time.
Using a rice cooker is filling it up and pressing a button. It’ll be ready when you are and does a pretty good job of keeping rice on standby if it needs to wait for the rest of the meal
Not really? After it comes to the boil (<1m) you can turn it down to a simmer and leave it until the timer goes. Because it’s quick, if you err on the side of starting it late you won’t be far wrong, and if you do have it ready early, it’ll keep warm in the pan with the lid on for a decent length of time.
It’ll be ready when you are
this is no more true than it is for cooking it on the stove?
My experience has been very different. They take about the same amount of tone. While I’ve never had bad rice cooker results, I have screwed up several different ways on the stovetop. While I never pay attention to the rice cooker after I start it, I have had to watch it on the stove top to keep it from boiling over or drying out or burning
Rice cooks in 10-12 minutes on the stove but my rice cooker always takes 20 minutes at least.
I can imagine screwing rice up but… not regularly? I just don’t think that putting a pan on to simmer is difficult or requires much attention. I have never burnt rice nor boiled it over. I have dried it out occasionally, but the rice cooker also sometimes does that.
True, there is a huge variety of sizes of rice cooker, depending on how much they make and how fancy they are
The rice cooker I have is cheap, simple and small, makes enough for at least four people and is the size of a 1.5 qt pot, about 9” in diameter. It has one button and consistently cooks decent rice in 15-20 minutes
I’ll give counterpoint
I don’t really get this. I mean maybe there are some that are smaller than I know of - mine is a bit smaller than a microwave.
But the methods of rice cooking I know (absorption is what I use and I also know the one where you use loads of water then drain it off, like pasta) are dead easy. As easy as pasta, and noone complains pasta is hard to cook.
I use a rice cooker because a Chinese ex gave it me and it makes better rice, not easier rice. It takes longer to cook, meaning that if anything it’s a tiny bit harder to plan for.
Cooking rice on a stove may be easy but you have to pay attention to it, and it’s easy to go wrong if you don’t have all the meal done at the same time.
Using a rice cooker is filling it up and pressing a button. It’ll be ready when you are and does a pretty good job of keeping rice on standby if it needs to wait for the rest of the meal
Not really? After it comes to the boil (<1m) you can turn it down to a simmer and leave it until the timer goes. Because it’s quick, if you err on the side of starting it late you won’t be far wrong, and if you do have it ready early, it’ll keep warm in the pan with the lid on for a decent length of time.
this is no more true than it is for cooking it on the stove?
My experience has been very different. They take about the same amount of tone. While I’ve never had bad rice cooker results, I have screwed up several different ways on the stovetop. While I never pay attention to the rice cooker after I start it, I have had to watch it on the stove top to keep it from boiling over or drying out or burning
Rice cooks in 10-12 minutes on the stove but my rice cooker always takes 20 minutes at least. I can imagine screwing rice up but… not regularly? I just don’t think that putting a pan on to simmer is difficult or requires much attention. I have never burnt rice nor boiled it over. I have dried it out occasionally, but the rice cooker also sometimes does that.
True, there is a huge variety of sizes of rice cooker, depending on how much they make and how fancy they are
The rice cooker I have is cheap, simple and small, makes enough for at least four people and is the size of a 1.5 qt pot, about 9” in diameter. It has one button and consistently cooks decent rice in 15-20 minutes
I guess microwave ovens are all sizes as well: mine has got to be 30” across by 15” deep. I might be able to fit four rice cookers in it.