We are all used to our fancy (or not too fancy) electric rice cookers in our kitchens, which work not too dissimilar to an instant pot, using a tight seal, and steam to cook rice (or anything else you like to cook) in a pressurised environment. Cooking with pressure can help to speed up the cooking process and usually yields excellent results. However, many worldwide – especially in the East, refuse to use pressurised rice cookers and instead opt to use traditional rice cookers, which don’t look too dissimilar to pressurised rice cookers but work very differently.
When using traditional rice cookers, you should first wash rice. Soaking is optional. Fill the rice cooker with a 1:1 ratio of water to rice, and set to cook. Once the rice is done, you should turn the rice out into a bowl and use a spoon to separate and declump the rice. Rice should be immediately consumed or refrigerated.
The process from a user – sounds very similar to using a modern rice cooker—however, the method of how the appliances work is entirely different. Let’s look at both and find out which gives you the best rice!
Traditional rice cookers, sometimes referred to as Japanese rice cookers, use a method of heating water and using steam for cooking rice. The beauty of traditional rice cookers VS modern rice cookers is the Simplicity of sporting only an on switch (yes, usually a switch, not unlike a light switch). The traditional rice cooker can either be on – or off. Making it an ideal choice for those who get a little overwhelmed by the variety of options on a modern rice cooker.
Another benefit of a traditional rice cooker – is something I miss from a modern rice cooker. Are the lids. Since modern rice cookers work on pressure, the lids must be airtight and well sealed. In turn, modern rice cooker lids are never see-through.
Having a clear lid to monitor your food cooking feels like a common sense fad – which should have stayed with us. Nothing is more satisfying than having a glance to see how everything is coming along. It can help timing when you are cooking meals with different ingredients.
Sunbeam 16 cup traditional rice cooker
Using a traditional rice cooker calls for a methodology pretty much the same as a modern rice cooker. All official sources and documentation always say rice and water should be put in the pan at a 1:1 ratio. However
Bonus tip – You can measure by ensuring the water covers the rice by about 1/2 CM.
Eyeballing helps if you need an amount of rice that falls between a “cup”
If you are new to rice cooking, get used to eyeballing with rice and water. It saves so much time, and you can play around slightly to get a consistency that you like. Some people prefer rice to be a little more wet and sticky, others prefer a little drier.
Once the rice is cooked, the switch will flip off and set the unit onto “keep warm” – You should, however, check that your unit has a keep warm feature.
If your rice cooker doesn’t,t Rice is only good at room temperature for 90 mins, so you should either cook and eat – or refrigerate as soon as possible.
Modern rice cookers use a slightly more advanced version of a traditional rice cooker.
Modern rice cookers work in a sealed unit rather than having an open lid. This helps keep as much steam, heat, and pressure inside the unit as possible. Lids have a “seal” similar to an instant pot, which can be replaced if and when they wear out. Lids also have a loose plate at the top to aid pressure and steam circulation.
Xiaomi MiJia Rice Cooker
Modern Rice cookers often do much much more than cook rice. As a primary factor, traditional rice cookers have naturally phased out to modern units.
Most rice cookers have settings to keep food warm and cook different grains than rice. Asian rice cookers usually come with soup and congee options as a bonus.
Due to their
Electric rice cookers will take a 1:1 ratio of rice and water, Or use my finger method.
The units will then fire a heating element at the bottom of the pan to rapidly heat the water and evaporate it into steam. It then uses a series of thermostats to regulate the heat inside the rice cooker.
You will hear the rice cooker “click” on and off multiple times. This is the thermostat controlling the heating element to maintain optimum steam and heat inside the unit to cook rice to a perfect consistency quickly.
Once a modern rice cooker is finished, they (usually) go straight to a keep warm function, meaning you can often “set and forget”. When your meal is ready, you can pull the pan out and have fresh rice ready when you are! Ideal for big families or people who find timing multi-ingredient meals a little challenging
Rice enthusiasts will tell you traditional rice cookers cook better rice. High-end sushi restaurants also use traditional rice cookers, meaning traditional rice cookers MUST cook better rice, right?
To the “regular” rice eaters – there isn’t a difference. I own both a traditional and a modern rice cooker, and (sadly) I pull the modern rice cooker out every time I cook rice (at least twice a week)
Modern rice cookers win the “every day” prize due to their set and forget functioning and the option to use your rice cooker for other means.
The downfall with modern rice cookers – as we all know. The more something can do, the more chance of failure it has, with many more moving parts and electronics. There is a lot more that can go wrong with a modern rice cooker, many of which cause units to be uneconomical to repair.
Conversley, many families here in China have had their traditional rice cookers for decades (no joking). Most kitchens have an old battered traditional rice cooker in the corner, and guess what – They still work perfectly after 20 years!
