Will an expensive rice cooker make rice tastier?
HTML-код
- Опубликовано: 28 сен 2024
- A simple test of a few rice cookers and a couple types of rice to see if price makes a difference.
Just a short note. We didn't do any extensive testing. We could have tried many more rice cookers, different qualities of rice, and had chefs cook and test the rice. This was simply a little experiment with our family and friends. We hope it gives you a basic insight into Japanese rice and rice cookers.
Main channel: / lifewhereimfrom
Video Gear I Use
📷 Camera: amzn.to/2C1Ufsw
📷 Drone: amzn.to/2GAURv8
📷 Wide Lens: amzn.to/2BcJCGJ
📷 Prime Lens: amzn.to/2C2LEpt
🎤 Microphone: amzn.to/2BJi114
📺 Monitor: amzn.to/2E8XzUI
📷 All the rest: kit.com/lifewh...
Connect
🗲Patreon: / lifewhereimfrom
🗲Website: www.lifewhereim...
🗲Facebook: / lifewhereimfrom
🗲Instagram: / lifewhereimfrom
🗲Twitter: / lifewhereimfrom
Lol I like that all the elders were enthusiastic about running some random test on rice
They actually had a lot of fun. They were asking to do some more testing on other things!
I’ll watch! Doesn’t have to be food, either!
@@LifeWhereImFromX I would totally watch a group of elders try out other things like food from other cultures and watch their reaction
Yea have them try’s poutine and maybe a cheese steak!
@@LifeWhereImFromX I support this decision! this is the first vid on the channel i have watched!
Just a short note. We didn't do any extensive testing. We could have tried many more rice cookers, different qualities of rice, and had chefs cook and test the rice. This was simply a little experiment with our family and friends. We hope it gives you a basic insight into Japanese rice and rice cookers.
By the way, I think this is the updated model of Akko's rice cooker (not an affiliate link) amzn.asia/d/cTwknAw
Love the video, but as a scientist, you're having the readers influence each other, which creates a confounding variable. Obviously, if you didn't, the video would be much more boring, so I forgive you. :)
@@XGDragon Yeah, I agree! Not really any kind of scientific test. I also did my own testing (but didn't include it in the results) and Akko's rice cooker with the more expensive rice was the winner for me. In the end, it was enough to convince me that it'd be a worthwhile upgrade to at least a mid-range rice cooker.
I see no reason why it would be boring. It was engaging as well as informational. The results gave you the mid-range price though I'd believe that the quality of rice would give a bigger percentage of best results, immaterial of the rice cooker. The high end just cooks prestige for the rich.
This was a fun video.
IMHO the US the best Japanese/E Asian rice is kokuho rice grown in California - but when it comes to rice cooker we have lots of Korean, Chinese, Taiwanese, Japanese & US domestic rice cookers that vary widely. Would be fun to replicate here.
I enjoyed the banter between everyone. It kept it light and fun! :) thank you for sharing all this info on rice and rice cookers! I live near a Japanese market in California and I have no clue when I walk down the tiny rice aisle. Some of the rice is just so expensive! It’s quite intimidating trying to decide what one to go for. So I have picked one brand and am sticking with it for better or worse. But now I realize I might need to read a bit more of the packaging…
Well, this provides some context! I thought my $160 10-year-old Zojirushi was in the "high end" price range, but it's actually closer to "low end".
Same here!
I've never used rice cookers, so I had no idea they cost so much!
Yes, to me a "low end" rice cooker has one button and is simpler than a toaster! This low end model has a display and 10 different settings!
My Zojirushi is 25 years old 😅
my first ricecooker was like 15 dollars ;)
We bought that expensive black Zojirushi first day moving to Tokyo and I have zero regrets. Been using mid range cookers in SEA my whole life and didn’t know rice could taste this good. Niigata rice + もちもち setting on the cooker is already incredible and I haven’t even fine-tuned it yet!
Love it! More tests like this one! :D
Oh, I bet whatever you want that the cheapest low quality rice in Japan still taste miles away better than even the expensive "Japanese-type" rice we get here... which is still way better than the local rice.
Our local rice, it'd be just considered inedible by Japanese people. xD
And I'm talking about the good quality stuff. It's not only the industrial aspect of it, it's that our rice is made to be hard, non-sticky and way too bland... it just doesn't fit Japanese tastes.
It's very rare for me to find rice in restaurants, or made by local rice cookers, that I'd say is good enough to be eaten by itself. It's made to be mixed with other stuff here, beans in particular.
And up until I went to Japan, this kinda sounded a bit like an exaggeration to me.
But then I tasted the rice served there, and it's really true. I did taste rice in some places that I'd be plenty satisfied eating it without anything else.
Plain white rice with side dishes, stuff like ochazuke, onigiri with just a single umeboshi in the middle, it all makes far more sense when you have good quality rice like that.
Yes. My instant pot makes rice too gooey often. Or porridge too dry. My rice cooker (my dad’s $300 one) makes both perfect. Any amount of rice, any type of rice.
My guess is that the Instant Pot doesn't have the software and sensors to detect too much water to adjust the cooking like the $300 rice cooker to release more steam to get the right level of water for the rice.
I love these type of videos and Akko's natural and happy mood is always great to see in your videos. She always end up doing silly bits that crack me up. ahah
Then you'll like the next one she's made! She's nearly done the edit.
@@LifeWhereImFromXoh..so she's your editor? 😮
@@FarayukiDiro The dance video on the main channel and this rice video, she started the edit, and I finished it. So probably 50/50. But for the karaage one coming out, it's more like she did 98% of the video and I'm helping to clean up some stuff (audio, images, text). So it's pretty much her edit and it'll be the first one that's she's wholly done herself, from story, to filming, to editing.
As a daily rice consumer myself, I’ve invested in a decent Zojirushi rice cooker from Amazon and it was worth every penny in my opinion. Couldn’t be happier!
I paid about US$200 for my Zojirushi cooker about 15 years ago. It does an excellent, consistent job. And I use it to cook steel-cut oats (also perfect), as well as my mixed grains. Also a good option: the timer! I can preset at night, then have rice ready to go for breakfast. VERY HAPPY customer! 👍
Awesome video! The interaction of everyone is heartwarming. For us... I keep THINKING about getting a new rice cooker... and a sparkly full-of-bells-and-whistles one to replace the ultra-low-tech one I bought when I was stationed in Iwakuni back in the 1980s. BUT... it works well & is the right size, sooo... We have an Instant Pot, but we mainly use that to make Purple Rice or Japgokbap. My Bae lived in South Korea for 16 years and Japan for 3, so we eat rice like an Asian family. I use my rice cooker for always having rice on-hand for snacks, quick meals, etc. (For the same reason we have our Samovar going 24/7 - for tea and that quick bowl of Miso LOL). For meal-meals, I tend to make it in a special rice-only pan I have. I'm so used to making Korean/Japanese short-grained rices that when I go to make other kinds (Basmati, Jasmine, Jeerakasala, etc.) It really is better for me to use the rice cooker... which is also why I'm thinking of getting a cooker - just having to press a button instead of remembering LOL
I still remember first time I went to Japan for vacation. The quality of rice is so good, I can eat it by itself. The best rice is Tamaki gold, it is still good for next day rice cooker.
Im noving there soon, now THIS is the real question that needed answering 😂
I buy Japanese rice from a vendor in NY. I've definitely learned to taste the difference! But I only have a low range rice cooker (about $150 - 3 cups). When I have a family, I'll get a mid-range. Thanks for the video.
But I didn't know there was a name for the age of crops and how they can be used differently. Thank you.
This is a great premise for a video and an amazing demonstration of A-B comparisons...thanks for sharing your work!
My rice cooker/steamer was 40$ and that felt like mid-range to me. truly a different world :D
That's about how much I assumed such things would cost. This was eye opening for sure! I guess it depends on your cooking skill level and the dishes you want to make. I'm kitchen-challenged, so I just want my rice cooked so I don't break my teeth and make my stomach sick. Low goals, LOL!
My family has only ever owned those low tech single on/off button ones, just having non-stick was high enough tech for us lol. These are literally rice computers in comparison.
Although it may have been out of your budget, I think this test would've benefited to have included rice cooked in a rice cooker costing more than 50,000 yen. The quality when you cook rice in an expensive rice cooker is absolutely insane. I was fortunate to eat locally grown rice cooked using a 110,000 yen rice cooker. To this day, I still think that tasted better than any of the rice I had in restaurants, including high-class restaurants, while living in Japan, which was six years.
Do you happen to know the name and make of this amazing rice cooker?
@@gajet6568 The best rice is always cooked in a cast iron pot. The vermicular rice cooker is the only one with a cast iron pot. It only works in North America, Japan and Taiwan because it's only available in 100v to 110v. For other countries in 220v to 240v, just cook your rice in cast iron pan with a portable induction hob.
Here I thought Puerto Ricans eat a lot of rice! :)
Now I am curious about Japanese rice. I wonder if tastes or is different in texture than what I am used to. When I eat Asian dishes, I don't prefer rice that's sticky/clumped together. I'll eat it when mixed with everything else. It's just not a favorite. The best rice I've had is from an Indian restaurant I recently found. It's fluffy, not sticky. But it's a side dish so I'm not even sure what it's called. Ha ha, it never occurred to me that rice could be so complicated. Thank God for a food that is so prevalent and versatile, that so many people around the world use to survive day by day!
Japanese and Koreans prefer a medium length fat rice grain.
Indian rice was probably basmati rice. Very long grained Muy delicioso 😋
Japanese, Koreans and Taiwanese eat short gain rice, Indians eat Basmati rice which is a long gain rice. South East Asians and Hong Kongers usually eat Jasmine rice. They are very different in characteristics.
Zojirushi rice cooker is the best, you need to experiment with the settings and selecting the setting you are using the rice for. You also need to play with the water a bit imo. Increase the water for older rice etc. Stick with one type of rice and try all the settings and different water ratio. Also the water you use also make a difference, using good water makes a HUGE difference.
I'm convinced all the settings on the high-end rice cookers are so you feel like you're to blame for not being able to make a $200 better bowl of rice.
SE Asian here, imo the cheap old rice cookers with cook/warm settings only are the best. Specifically the National brand. They got one at the Smithsonian Museum.
Absolutely loved this. Thank you for doing this! I've compared a cheap rice cooker to (careful) stovetop rice and it's a night and day difference. This does make me want a Japanese rice cooker!
I've tried these in Japan and also those from Korea. They do make the rice yummier but I've always been a fan of Tatung rice cookers. Simple and gets the job done
Love to hear the wisdom of the older generation(s). Really insightful!
The review and test were great. Even better was getting to spend time with your beautiful family.
Big thanks!
I was thinking about it for a long time. Now I know that investing in better rice pays off.
As a person who lived in the US for almost 8 years and live in Indonesia. In the US, seems like even the cheap rice cookers can even do well. But in Indonesia, stores generally import rice cookers that are just bad quality that no stores in Japan or US will ever think about importing it ever. That is why rice cookers in Japan and US, are still usable rice cookers. In Indonesia, cheap rice cookers are practically rice cookers that has risk of burning the rice at the bottom. And "cheap" rice cookers that's from other developed countries are seen as "Medium Range" in Indonesia.
I saved up for 3 months for my $300 dollar zojirushi rice cooker (non pressure IH) model and it is the best money I've ever spent. Every type of rice I make in it is outstanding and tastes delicious. My favorite is the GABA brown rice omg I could literally eat it straight out of the bowl. Takes forever to make but the machine keeps it warm for days so I have always have rice!
Fascinating. I had no idea that the range of variations of rice was so vast.
Expensive rice cooker doesn't mean it last longer. Don't waste money on very expensive rice cooker. I had a Japan Tiger IH rice cooker (S$800+). The inner pot coating came out after 2+ years of usage. My old Toshiba rice cooker ($200+) the coating is still very good after 11+ years except the LCD display is faded.
All I want is a moderately priced Zojirushi MICOM that goes "DING" when the rice is done.
I have a very old Panasonic rice cooker (1960s) and it still makes amazing rice. one button to start and that's it 😊
I got a 200 dollar Zojirushi back in 2009. That was considered expensive back then. Its still working. My household is all Asian rice eaters, we're using it all day every day. Made in Japan model. The same time exactly, we bought a Panasonic water boiler, that is still also working perfectly. Pay for quality and you will save money in the long run.
I love the sincere discussion regarding rice
Thanks for sharing. In Thailand, we also use Japanese rice cooker to cook Thai rice. I gather Thai and Japanese rice are a bit difference in terms of taste, texture, smell and price. The price of Japanese rice is normally higher the ours. However, we enjoy eating both of them.
I was gonna say I haven't seen Sanyo in a long time, but the fact it is still working shows even cheaper rice cookers can last. I own a Zojirushi rice cooker I bought in 2006. I dropped it on the cement stairs outside when moving, it has a huge crack on the side, but it still works well.
Interesting test! For the high-end rice cookers, fine-tuning to the tastes of the family members rather than the rice's properties may make them shine even more.
But even in a family, everyone has a different taste so you usually stick with something in the middle ground. You dont start to make 3 different rice in 2 different ways when you have a dinner or lunch, right?
And here i sit with my 2€/1kg rice and a 20€ ricecookern and it still tastes good 😀
Oh, it has exactly 2 buttons, one for turning on/off and another one to initiate the cooking process. It easy cleaning and you can vary the texture of your rice by adding more or less water.
Btw, reaction of the elders when showing them the 2 rice bags pretty much is proof of them not really being able to tell that big of a difference after all. It wasnt even ranked that much lower. Which in the end makes just another case for more expensive basic food not being that much better (i can, but most often its just not).
This was very educational and I thoroughly enjoyed it. I’m still looking for the best rice maker with English introductions. 🙏🤗
I've got a Aroma Housewares $30 3-Cup (cooked) rice cooker and the rice tastes great to me XD
From Hawai'i, all we got was kokomai. (Cheaper?) Didn't know the difference until I lived in Japan. Even using the finger method it was waaaay better!!
I live in Acadiana, where it's pretty much expected that everyone owns a rice cooker. However, few people here own expensive Japanese models, even "low end" models. The people here typically go out and buy a cheap $60ish Taiwanese model with only one setting. The reason most people would probably give is "it's good enough". Lately however I have been going to more houses where people have upgraded to more expensive Japanese models because "hey we eat a lot of rice, why not splurge on a rice cooker"
Very interesting video! thanks Greg. but I think the testers may influenced each other's opinion since they were together talking and discussing which rice is better. think it would be better if they tested it in isolation!
My family moved and used that as an excuse to get a new rice cooker. Problem was we got a cheap one, arguably worse than the old one but just "new". Then when I moved on my own I got a zojirushi. They visited and immediately taste the difference thinking it's rice quality. But for as long as we remember, we've been using the same grade of rice. And in reverse I also notice it's more the texture and water level rather than the rice quality.
"same grade of rice" is an illusion..!!! As every harvest is different due to weather conditions! 😉
Wanted to get Zojirushi rice cooker but the asking price is a bit too high, settled on a mid level Panasonic for almost twice less the cost of the Zojirushi. Am very happy.
Your videos always express warm human feelings. Thank you!
I appreciate these short videos.
"Invest" in good rice cooker is important for daily rice eater. Induction rice cooker gave a perfect tasty cooked rice, but now it is stored in the garage after a friend gave me Tuppeware microwave rice cooker, quick and quality as close as induction cooker
I have 2 different Zojirushi rice cookers and it is true. They both make great rice, but it definitely takes practice and playing with the controls to get the rice just how you want it.
For most of my life I've never really thought to buy rice cookers more than 40usd. The best cooked rice I've tested were the newly harvested/processed one.
I use a second hand rice cooker I got for 2000 yen and it tastes fine to me lol
Just three buttons, Cook, Fast and Keep Warm
I find that just adjusting the ratio of water to rice and adding some sake or not can change the flavor and texture quite a bit
I got a cooker at RM70 ($18)
2yrs warranty and international brand
It's big and also works perfect!
Japan is also the largest importer of California rice, that is grown in the Sacramento valley.
It’s true about ppl who live in harsh life, would appreciate everything and don’t see much difference in the low end and high end stuff when it comes to food lol. I love food, and growing up eating literally the same thing every day, I have learned to find the one thing yummy about what I’m eating and appreciate it to keep eating lawl 😅
I've had the $200 Zojirushi NS-ZCC10 since 2014 and have to say it does a much better job than an instant pot or other cheap rice cookers. It is also very consistent.
Made in Japan rice cooker is such super duper high quality that the National brand my sister has got back in 1976 is still working flawlessly in 2023.
Thank you very interesting. I love rice and Asian food, so always wondered if I should invest in a expensive rice cooker. It seems that I can save my money. Also I never knew what new crop meant. I understand better now.
I had a cheap (~$20) rice cooker and it lasted for nearly a decade (until I spilled oil in it, RIP in peace rice cooker, you were too good for me), had one setting, ON, was easy to clean(as long as you didn't spill oil in the electronics) and did a fine job. And I had a fancy rice cooker and it was a worse/finicky product to use or clean and died in a few months.
Love this video! It's fun and informative. I love the interaction too. Would love to see more videos like this in the future! :D
I find it kinda hilarious how even your "cheap" rice cooker is wildly expensive by American standards.
I have 3 different zojirushi models (in 3 different sizes), and they all cook amazing rice IMO.
But all 3 models I have would be considered a part of the "cheap" category in this video as none are high pressure IH models. Yet I've had many people be shocked when I tell them I have even 1 "expensive" $100+ rice cooker. Most people will say that's insane to spend that much because their "$10 rice cooker works great!" Or they "don't see the point, it's super easy to just use a pan on the stove!" And they'll call me crazy for having such a pricy rice machine, but I just say it's worth it!
Maybe one day I'll get one of the "mid-range" or "expensive" rice cookers, but for now at least my "cheap" ones work really well.
Funny that by Japanese standards I'm using cheap equipment and rice, but by American standards I'm eating like a King! 😂 It's all relative anyway. Thanks for the video! I agree with Grandpa at the end, we all nitpick about things that are really all very good compared to what was available in the past. What a great and terrible world we live in today.
From my experience, It makes cooking every grain of rice consistent. Regular rice cookers tend to burn and dry out the rice that are on the edges and bottom of the aluminum pot so it's a lot more work soaking in water and cleaning.
These rice cookers can also do more than just cook rice as it's very programmable.
I’m grateful for rice the price doubled in last 4 years and hard to come by for 3 months early 2020.
This is a great video! As a Filipino guy, I generally believe that I would be able to tell the difference so this was an interesting watch! Also a bit of a sidenote, but those categories helped me learn some new Kanji! なまら便利でありがとう！
China xiaomi rice cooker has smartphone app that can scan qr code/barcode on the rice packaging to auto adjust the cooking algorithm for different types of rice variety and altitude. Some of the high end japanese rice cookers has similar feature but user manually select the brand of rice on the smartphone app.
Daamn, the best review I have ever seen. I literally trust them
When you buy the more expensive rice cookers, you're really paying for things like timed start, being able to cook other things, etc. The actual rice cooking doesn't change in my opinion, or at least, my palate is not able to detect the difference.
I won't lie. I would love to get one of those with the mochi making and kneading built in, but my elderly mother has dementia, and that would be dangerous to feed her.
What I really miss are those old fashioned cheap rice cookers with one mechanical button. Those were a staple of my childhood.
If you do a sequel it should be the mid range and Expensive Rice cooker on Foreign Rice (Tom Hai Mali Jasmine, Indian Basmati, Australian Calrose [used in sushi] and a couple of other classics) to see if it's worth importing
I think I'm going to buy one mid ranged rice cooker in Japan next year.
I don't know if more expensive rice cooker will make rice tastes better, but I know that my $300 made-in-Japan (this is key) Zojirushi yields more consistent results, regardless of being used by whom, compared to cheaper ones.
Always thought it was a marketing gimmick as I used to have a cheap $30 rice cooker for the longest time, then when I started earning more I splurged on a $250 zojirushi and my god it comes out like restaurants. Really worth it.
Very cool, haven't finished the video.
Wanted to add a little something.
If your lettering plates you want to avoid bious in the group
And avoid short categories
A, B, C, D. 4 CATEGORIES is not good
INSTEAD do this
TESTER #1
C, G, Y, K
TESTER #2
H, P, G, I.
TESTER #3
L, Q, E, A.
TESTER #4
O, N, J, U.
That way they can't get bious from talking to each other while eating.
Though they can probably tell the different rice gentenitics, so maybe I little papper curtain between tester's...
I'll stick with my 20 year old $20 us dollar magnetic cooker that has a cook and warm switch, because honestly; I'm not that picky about rice. Yes, I keep different types of rice on hand depending on what I'm making; but after 20 years, I know how much liquid and how long each type of rice needs to get a good result with my cheap-o Martin Yan Signature Aroma 6 cup cooker.
I'd like to know how you feel about rice cooked in a microwave? I put my rice in a souffle dish with a little salt and enough water to cover the rice by about an inch and then microwave it for 14 minutes and then let it stand for another five minutes. Rice and oatmeal are the only things I cook in a microwave, I never use it for something that isn't a cereal. As an American rice is just a side dish to us, very few would bother owning a rice cooker. I'm curious to know if Asians would find rice cooked my way to be awful or if they would find it acceptable.
I've always been firmly in the mid-grace rice cooker with good quality rice camp. As much as I would love a Zojirushi, I just can't justify the price when my $100 rice cooker already does a bang up job!
Now if only I could find a decent one here in Brazil with its menus in either english or portuguese...
Grandad’s conclusion makes me think of the saying , something like; ‘someone in the middle class today, lives a better life than a king hundreds years ago ‘
This is like the blind taste test for wines.
This result is on par 😂
I tried to buy the mid range rice cooker but the voltage didn’t work state side. I was able to get the fuzzy logic one with the romanized settings
My man just did a TRIPLE blind study just to find the best rice cooker.
My mom will stock up on the new crop jasmine without fail every year when it shows up at Costco
recently got a mid-range Zojirushi rice cooker recommended by my cousins japanese wife. it is a step on all forms expect taste. can't really do much with taste when all you add is rice and water.
For what I notice the cooker not just for texture but also how long it last..
i started cooking rice in a pan after a construction crew doing renovation in my apartmeny dropped and broke my rice cooker. I was disgusted with myself for having to use a pan to cook rice, which seemed so primitive & ghetto, but it actually tasted better than using a rice cooker, so i've been using a pan ever since, from 2020.
Kinda funny how everyone just told this guy he should buy nice rice only if he's not gonna buy the medium price cooker
I bought a small cheap ($25) rice cooker. Compared to cooking using a pot, I really like the little device. It never burns the rice, and not being a rice aficionado I am very happy with my $25 purchase. It is also good for oatmeal.
i'm learning so much from this video! interesting!!! Thank you for the awesome content.
I just picked up one of the new zojirushi rice cookers as our previous (super cheap generic brand) died in the last month or so. I would classify the NW-QAC10 as a mid-high range? on purpose did not get the pressure variant mostly i didn't see the point, and i wanted the flexibility being able to open without dealing with pressure? not sure why i want that yet but i imagine i thought i might add some random ingredient at the late stage (probably not in practise). super happy with the new rice cooker, comparing to the old $30 (canadian) generic, its way better (for $450 it better be...) and we don't lose any rice on the bottom end with the new one... happyyyyyyyyyyy... i'm rather surprised i never considered rice age before seeing this video, i never paid attention to that in store.. its just "rice" (jasmine, sushi, white.. etc) until now, now i have a new thing to watch out for, shin-mai / ko-mai / koko-mai.. after i learn the symbols for it
Oh yeah, I grew up on some much lower standard rice growing up. As an adult, I still hold nostalgia for that type of “cheap” rice for certain dishes. But even “cheap” rice imported from Japan is at a much higher quality than some short grains grown here (north america) - except calrose, that’s delicious. But in the end. All rice, is good rice.
Very interesting study, in India the older premium rice is more expensive and even smells good and nutrient dense. Also old rice is easier to digest, but we mostly use mid to long grained rice, small rice is only for dessert like recipients and richer in starch
This was top tier. This rivals multibillion dollar companies doing a focus group. Excellent video thank you 🙏🙏
Meanwhile, I am still cooking rice in a pot over the oven, like a caveman.
The big difference between buying a quality ($230 USD zojirushi) rice cooker and the cheap ($40-50) rice cooker outside of Japan, (one touch/button cooker) is the cheap ones break down after a few years of daily use. I would normally buy a new rice cooker every 2-3 years because either the plug from the rice cooker would fail or the cooking pot section would be a bit warped from cooking and reheating. Another failure point is the heating element at the bottom of the rice cooker for the cheap ones. So far I've had my zojirushi for more than 3 years and it still looks new with parts showing very minimal signs of wear. In the end they both cook rice but the zojirushi will last you much, much longer.
Loved the ending XD
One of the considerations is that the more expensive rice cookers can keep rice for longer. The high end ones can keep rice in a safe temperature for up to 5 days.
Love seeing videos like this
what a great crowd, an entertaining video!
Maybe I should consider upgrading from my $15 rice cooker... But I'd have to be able to tell the difference first
This is a good video on rice. I think old rice would taste better than new rice as the flavor intensifies due to reduced moisture in it. Here in Tamil Nadu, where rice is staple, we use old, parboiled rice which is supposed to taste better and more nutritious than new rice. So your father in law just might have a keener taste.
I have probably the cheapest rice cooker available. Removable pot, put in the rice after washing, add water and then hit the only button. It cost me $22. Most tell me that my cooker went out of style in the early 80s at least. Its still much better than the $50 instant pot rice cooker which is awful and my white bf bought it for me.
I add more or less water to accirding to type of rice, be it white, brown or wild. I'm happy with the simple and cheap cookers. At 55 years of age, I've more or less cooked rice daily since I was 7 years old. It became my job after my mother died and at 7, I was the youngest one but also the only one who didn't screw up rice.
Absolutely it does, I still remember I’d a high end rice cooker my family had in my teen years that made the best rice I ever had
Sadly I forgot the name and it’s no longer made
I feel like 20,000 yen is the sweet spot for rice cooker. Its just expensive enough to have IH and pressure but not too overboard with they settings. because honestly i am not going to mess around with it to configure the rice cooker to the rice.
I have a cute little $40 3 cup zojirushi who does one thing. cook and turn off. cooks perfect rice every time