What is the best way to cook rice?

Rice cookers have a lot going for them. They're easy to use, efficient, and consistently produce excellent rice. You simply measure out your rice, rinse it, add water, and press a button. Voila! Perfectly cooked rice every time. On the flip side, the taste and texture of the rice that rice cookers produce may not be quite as exceptional as when cooked in other methods. There's a certain richness that can only be achieved by slower, more traditional cooking methods.

Versatility of Rice Cookers

While rice cookers were primarily designed for making perfect rice, they're far from being a one-trick pony. Many modern rice cookers come with a multitude of settings, allowing you to cook a wide range of dishes besides rice.

• Slow Cooking: Some of our rice cookers come equipped with a slow cooking function. You can easily whip up stews, soups, and even roasts!
• Baking: Surprisingly, some rice cookers can even bake cakes. There are many recipes available online for "rice cooker cakes" that require minimal effort.

Japanese claypots, or donabe, are more than just cooking vessels – they're a way of life. The porous nature of the clay imparts a unique flavor to the rice, and the slow, even heating results in perfectly cooked grains every time. And then there's the 'okoge', the crispy rice layer at the bottom of the pot, a delicacy in many cultures. While claypots offer many benefits, one must remember that they require careful handling as they are bit more fragile than the other rice-cooking vessels.

Versatility of Donabe

Japanese claypots are not just for rice. Their porous nature and the unique flavor they impart make them perfect for a variety of dishes.

• Hotpot Dishes: Donabes are often used in Japan for "nabe" dishes, which are hotpot style meals. Ingredients like meat, vegetables, and tofu are cooked together in a flavorful broth right at the table.
• Oden: A popular winter dish in Japan, oden is a type of stew where ingredients like boiled eggs, daikon radish, and various types of fish cakes are simmered in a soy-based broth. The donabe is perfect for slow-cooking this dish.
• Steam Cooking: Some of our claypots come with a steam plate that allows for healthful steam-cooking of vegetables, fish, and chicken.

Cast iron pots are incredibly durable and versatile. They can go from the stove to the oven without missing a beat. The high heat retention ensures that your rice cooks evenly every time, and the heavy lid keeps steam sealed in for perfectly fluffy rice. The main drawback to cast iron is its weight. These pots are heavy, and must also be properly maintained to keep their non-stick properties!

Versatility of Cast Iron

Cast iron pots are renowned for their versatility, with their ability to handle a wide variety of cooking styles.

• Oven Safe: Because of their material, cast iron pots can easily go from the stovetop straight into the oven, making them perfect for dishes that require both searing and roasting.
• Deep Frying: The excellent heat retention property of cast iron makes it ideal for deep frying. The pot will maintain a stable temperature, ensuring your food is evenly cooked.

Cooking Rice in a Rice Cooker

Experience: Cooking rice in a rice cooker is primarily about convenience and consistency. Once you've measured the rice and water, the machine takes over. It's a set-and-forget process, perfect for busy people.

Final Product: The rice from a rice cooker comes out fluffy and evenly cooked every time. The appliance keeps the rice warm without drying it out, so it's just as good hours later. The cooker can also be used for different types of rice (brown, white, jasmine, etc.), each with its unique texture and flavor.

Cooking Rice in a Japanese Claypot (Donabe)

Experience: Cooking rice in a donabe is a traditional process that many find enjoyable and meditative. The pot needs to be heated gradually, and the cooking process can't be rushed. It's an exercise in patience and attentiveness.

Final Product: Donabe-cooked rice is known for its superior flavor. The porous nature of the pot allows it to absorb the steam, which is then slowly released back into the rice, leading to a texture that's perfectly fluffy yet retains a slight bite. The pot also imparts a slightly earthy flavor to the rice. A beloved feature of donabe cooking is the crispy bottom layer of rice (known as 'okoge'), which offers a delightful crunch.

Cooking Rice in a Cast Iron Pot

Experience: Cooking rice in a cast iron pot is a more hands-on experience, requiring attention and a bit of skill. The heat must be managed carefully - too hot and the rice may burn, too cool and it could end up undercooked.

Final Product: The rice from a cast iron pot often has a toasted flavor that's absent in rice cooker rice. It can also form a crust on the bottom that adds a nice textural contrast. The heat retention properties of the cast iron result in evenly cooked grains.

So, you've decided on your preferred rice cooking method and you're ready to dive into the world of perfect rice. But wait! Like any culinary endeavor, the right tools can turn a good experience into a great one. With rice cooking, a few extra accessories - like rice washers, scoops, and rice storage containers - can significantly improve the process, and lead to even better results.

While at first they might seem like simple tools, these accessories can revolutionise your rice cooking experience. Whether you're using a Tiger rice cooker, a cast iron pot, or a Japanese claypot, they will help you get the most out of your chosen method.

The Unsung Hero: Rice Washers

Some may argue that a rice washer sounds like an extravagance. But anyone who's ever tried to rinse rice in a regular sieve or bowl knows the struggle. Rice grains escaping through large holes, water splashing everywhere – it's a mess!

A dedicated rice washer simplifies this process. These tools are designed with small perforations, perfect for allowing water to flow through without losing any grains. The result? Your rice is thoroughly rinsed, removing excess starch and impurities. This step is crucial for achieving non-sticky, individual grains in your final product.

More than just a scoop: Rice paddles

Next up, we have the rice scoop or rice paddle. Sure, you could use any old spoon to serve your rice, but once you try a rice paddle, there's no going back. The flat surface and broad shape of these scoops allow you to fluff your rice gently, preserving the integrity of each grain. Some even come with non-stick surfaces to prevent rice from clinging, making serving that much easier.