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The art of cooking rice, a staple food for more than half the world's population, dates back thousands of years. But what's the best way to cook rice? Is it through the modern convenience of rice cookers, the traditional sturdiness of cast iron pots, or the subtle, authentic flavours of donabe (Japanese claypots)? In our pursuit of the perfect pot of rice, we'll uncover the wonders of each method!
Modern technology has simplified many aspects of our lives, and cooking rice is no exception. Enter the digital rice cooker. These high-tech gadgets are a staple in many households and boast a variety of features designed to cook your rice to perfection every time.
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.
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.
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Selecting a rice cooker can be a daunting task given the variance in price, quality, and features. Many might wonder why not simply use a regular pot! The answer is simple, conveniently being able to enhance the cooking process to make each grain of rice perfectly tender and flavourful.
Simple Models: These rice cookers, like the nostalgic Tiger JNP Rice Cooker, feature a single switch operation. While they may lack modern features, they are incredibly user-friendly.
Advanced Micro-computer Models: Featuring fuzzy logic, these cookers adjust cooking time and temperature to ensure optimal results. They are ideal for various rice types and dishes like brown rice, slow-cooked meals, and congee. Notably, models like the Zojirushi NL-GAQ even include settings for quinoa.
Material and Coating: Higher-end models use premium materials for the inner pots. Non-stick coatings are common for ease of cleaning, although it's crucial to follow care instructions closely to maintain safety. The higher end Tiger Rice Cookers such as the Tiger Pressure IH Rice Cooker JPK-G and Tiger IH Rice Cooker JPW-G include inner pots that are ceramic coated instead of the common non-stick coatings.
Induction and FIR Technology: Unlike traditional cookers, induction models like the Zojirushi NW-QAQ IH and Tiger IH Rice Cooker JPW-G distribute heat more evenly, preventing common issues like mushy or crispy rice. FIR (Far Infrared Rays) technology ensures even cooking, preserving nutrients and enhancing flavour.
Pressure Cooking: Models like the Tiger Pressure IH Rice Cooker JPK-G use pressure to elevate the cooking temperature, improving the rice's texture and taste. This method mimics the traditional claypot cooking by sealing the steam within the cooker.
Japanese rice cookers use the traditional "go" measurement, equivalent to approximately 180 millilitres or 150 grams of uncooked rice. This makes it easy to select the right size cooker for your needs, from small units for individuals to larger models suitable for families.
As a general rule, the number of cups of rice you cook is equivalent to the number of people you're cooking for. In this case, a 5.5 cup rice cooker should be enough to serve just over 5 people.
All our rice cookers are tested and comply with Australian safety standards, featuring an Australian plug. While Japanese models are appealing, they require a transformer due to the different voltage standards, which could affect warranties and insurances.
We are collaborating with Zojirushi Australia to expand our selection of rice cookers, with several exciting models expected to arrive soon.
Whether you prefer the simplicity of traditional donabes or the sophistication of modern rice cookers, each method has its unique benefits. Here’s a quick rundown of our top picks:
Making rice delicious is something that both Tiger and Zojirushi take seriously. During a recent meeting with a Zojirushi representative, we learned that their delay in entering the market was due to extensive testing to ensure their cookers produce perfectly cooked, delicious local rice.
No matter which rice cooker you choose, it's something that you'll be continuing to use for years to come.
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When it comes to the best way to cook rice, many purists would argue that nothing beats a donabe, or Japanese claypot. This centuries-old method imparts a subtle, earthy flavor to the rice that can't be replicated by modern appliances.
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.
Japanese claypots are not just for rice. Their porous nature and the unique flavor they impart make them perfect for a variety of dishes.
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Crafted from high-quality clay, these pots offer superior heat retention, evenly distributing heat for a perfect cook every time. Each pot has a unique design, a testament to the exceptional craftsmanship and Japanese aesthetics. They are not just cooking pots; they are a journey through Japanese culinary tradition, bringing an element of the ancient culture to your modern kitchen. Perfect for slow-cooking dishes like stews, soups, or traditional Japanese hot pots (nabemono), our Japanese Claypots collection will transform your meals into gourmet experiences.
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Cast iron pots have stood the test of time. Their high heat retention and even heat distribution make them an excellent choice for cooking rice.
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!
Cast iron pots are renowned for their versatility, with their ability to handle a wide variety of cooking styles.
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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.
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.
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.
In summary, while all three methods can produce delicious rice, the choice between a rice cooker, a cast iron pot, and a Japanese claypot depends on your lifestyle, culinary preferences, and the importance you place on convenience versus tradition.
Each of these cooking options offers a wide range of culinary possibilities beyond just cooking rice, making them valuable additions to any kitchen.
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.
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.
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.
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Finally, let's talk about rice storage. If you're serious about your rice, you're probably buying it in larger quantities. But where to store all those grains? That's where rice storage containers come into play.
These containers are airtight, keeping your rice safe from humidity and pests, and they often include a handy dispenser. This means your rice stays fresh for longer, and you can conveniently measure out what you need, when you need it.
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Rinsing rice before cooking removes any dust or impurities and also eliminates excess starch, which can make the cooked rice stickier than desired.
Typically, you'll need slightly more water when cooking rice in a claypot than in a rice cooker or cast iron pot. This is due to the clay's porous nature which absorbs some of the water.
Yes, you can cook other grains such as quinoa, bulgur, and couscous in a Japanese claypot. The cooking times and water ratios may vary, so be sure to adjust accordingly.
Japanese claypots should be cleaned gently with warm water and a soft brush. Avoid using soap as it can seep into the pores of the clay and affect the taste of your rice.
Short-grain white rice is traditionally used for claypot cooking. However, you can experiment with different types of rice for varied textures and flavors.
Yes, Japanese claypots can be used on gas stoves unless specifically specified otherwise.
Products like the Kinto Kakomi Donabe Clay Pot range or some Ginpo models can be used on induction cooktops