Stainless Steel Rice Cooker

[Nebbermind]

er…I thought after the rice is cooked, you switch off the power and let it cool for maybe 20 mins or so…and the rice will not stick to the pot.


It works even when I was having the old alu type cooker.

[Sweet Joy]

Thank you so much for your responses. I have decided try out this Buffalo stainless steel rice cooker after your comments. I share the same concerns about the non-stick coating peeling off too.


By the way, has anyone tried Song Cho stainless steel rice cooker?

[Kiasucy]

bought the Buffalo stainless steel rice cooker from OG but within a year spoil.

[mommylow]

I stop using Teflon coated rice cookers years ago as the non-stick coating is cancer causing when used in the long run. Switching to buffalo brand stainless steel inner pot is a good alternative but the pots are rather expensive. It’s an investment though.


I cook my rice using my stainless steel saucepan over the gas stove. It works just as beautifully. No rice crust too if timing is perfect. But you need to watch the fire so the rice doesn’t get burnt. Once you master the technique it will be a breeze. My friend swears cooking rice in a clay pot is the best option as it doesn’t leave behind a layer of rice crust.

[lim72]

Another alternative and your rice won’t get burnt is to steam it over a stainless steel bowl.You just need to make sure the steaming water in the wok won’t dry up. It takes about 25-30mins to steam the rice.

[mommylow]

lim72:

Another alternative and your rice won't get burnt is to steam it over a stainless steel bowl.You just need to make sure the steaming water in the wok won't dry up. It takes about 25-30mins to steam the rice.

If I am not wrong, steaming rice uses more gas as you have to keep the water boiling throughout the 30 mins or so. Cooking rice over the gas stove using very small flame till rice is cooked is more energy saving.

[Sweet Joy]

Kiasucy:

bought the Buffalo stainless steel rice cooker from OG but within a year spoil.

The pot is spoilt? Or is it electrical issues?

[mdmlow]

the price range?

[lim72]

mommylow:

lim72:

Another alternative and your rice won't get burnt is to steam it over a stainless steel bowl.You just need to make sure the steaming water in the wok won't dry up. It takes about 25-30mins to steam the rice.

If I am not wrong, steaming rice uses more gas as you have to keep the water boiling throughout the 30 mins or so. Cooking rice over the gas stove using very small flame till rice is cooked is more energy saving.

That is true. But I can't get it right. How long does it take to cook the rice? I only use saucepan to cook porridge.

[mommylow]

lim72:

mommylow:

[quote=\"lim72\"]Another alternative and your rice won't get burnt is to steam it over a stainless steel bowl.You just need to make sure the steaming water in the wok won't dry up. It takes about 25-30mins to steam the rice.

If I am not wrong, steaming rice uses more gas as you have to keep the water boiling throughout the 30 mins or so. Cooking rice over the gas stove using very small flame till rice is cooked is more energy saving.

That is true. But I can't get it right. How long does it take to cook the rice? I only use saucepan to cook porridge.[/quote]Start cooking the rice with moderate heat. Stir the rice at the start of the cooking and then every 2 to 3 mins, ensuring the bottom of the pot is scraped with your spoon. This is crucial to ensure rice does not stick to bottom of pot. Stir about 4 to 5 times in all.

When the water has been reduced to half and rice has kinda opened up, you can stop stirring, maybe about 15 mins later. Once you see water has reduced significantly and rice has expanded to the top, you will see holes on the rice surface. That's when you reduce fire to the minimum and cover the pot with lid. Make sure the heat is really low. Slowly cook rice till it is done, about 10-15 mins. All in all it should take about 25 to 30 mins. You can test the rice grains to see if rice is soft at the end.