Rice Cookers: Simple or High Tech?

[Bobonli]

I'm looking at getting a rice cooker. It seems there are two pathways: simple on/off switch or "Micom"/fuzzy logic programmable. The gear head in me is curious about the programmability but I don't want to pay for features that don't contribute to the final quality of the rice or the usability of the device. I read through the other rice threads and didn't see any mention of these particular features.

What say ye: high tech or low tech for a rice cooker?

BTW: I know how to cook rice in a pan. Got that covered (pun intended). Looking at a cooker for bigger batches and to free my attention for other things. Also interested in using it to cook things other than rice.

[Matthew Strongin]

low tech and they're great for large batches of steel cut oatmeal.

[adamdoesit]

High-tech. Why?
- Built-in timer sets for time of rice completion. Dump the water and the rice in the cooker. Set the timer. Leave for work. Come home. Kill the duck, drain its blood, pluck and butcher it. Harvest the greens, wash, dry, and dress them. Sear the duck breast, slice it plate it. Or, just scrap all of that and scramble some eggs. Doesn't matter. Your rice is done at the time you specified, and it's perfect.
- You don't have to keep meaning to buy a pressure cooker for beans anymore. A programmable steaming rice cooker works great.
- You will discover a great new way to hard-boil eggs, and who doesn't like that?

[jitahs]

The new ones break, regardless of price.

If it ain't a 40 year old heirloom Tatung it's worthless.

[vertical_doug]

The new ones break, regardless of price.

If it ain't a 40 year old heirloom Tatung it's worthless.

My wife is Japanese. She bought a Toshiba IH RC-10VSB. It is high tech. It makes good rice.
The new model is RC-10VRF. If you have a big family, get the RC-18VRF. You can make like 10 cups of rice in the thing.

The theory is the vacum seal keeps the cooked rice tastier longer.

If you want to remain a heathen, go low tech.

[jitahs]

My wife is Japanese. She bought a Toshiba IH RC-10VSB. It is high tech. It makes good rice.
The new model is RC-10VRF. If you have a big family, get the RC-18VRF. You can make like 10 cups of rice in the thing.

The theory is the vacum seal keeps the cooked rice tastier longer.

If you want to remain a heathen, go low tech.

That's me, proud owner of my second Sylvania Walgreen's $12.99 workman-like disposable!

The Japanese just have a higher standard of goods than just about anyone.

Indeed steam leakage means faster cooling means possibly more uneven kernel penetration (spell check did not want me write that word. She must have thought I was Peter Sagan), particularly in the middle of the thermal mass.

For taste I'm sure there is a bit of difference, but let's face it rice is just a foil in non-Japanese food. The texture must be nice though.

I need to figure out a good Spanish/Mexican rice method that doesn't leave a scum on top. Garro you know?

[vertical_doug]

That's me, proud owner of my second Sylvania Walgreen's $12.99 workman-like disposable!

The Japanese just have a higher standard of goods than just about anyone.

Indeed steam leakage means faster cooling means possibly more uneven kernel penetration (spell check did not want me write that word. She must have thought I was Peter Sagan), particularly in the middle of the thermal mass.

For taste I'm sure there is a bit of difference, but let's face it rice is just a foil in non-Japanese food. The texture must be nice though.

I need to figure out a good Spanish/Mexican rice method that doesn't leave a scum on top. Garro you know?

rinse the rice until all the rice dust doesn't leave the water a milky color before cooking.

[Bobonli]

Maybe I should've been more specific as to low tech. The lowest of the low tech Zojirushi cookers doesn't even have a timer, just a cook or warm switch.

A question about timer use. Could I dump the rice in in the morning, set timer for it to be done when I get home? By that I mean: Can the rice sit in the water all day and not break down and get nasty?

A timer, then, seems practical. Not sure I need all the other programming modes that some of these models have.

[vertical_doug]

Maybe I should've been more specific as to low tech. The lowest of the low tech Zojirushi cookers doesn't even have a timer, just a cook or warm switch.

A question about timer use. Could I dump the rice in in the morning, set timer for it to be done when I get home? By that I mean: Can the rice sit in the water all day and not break down and get nasty?

A timer, then, seems practical. Not sure I need all the other programming modes that some of these models have.

Yes. The Japanese will tell you it tastes better if you let it sit in the water for a while before cooking. Models with timers usually have a HAYADAKI (fast cook) mode too if you are in a hurry, SUSHI mode for a wetter rice and a porridge mode too.