The Ultimate Rice Cooker (8 page)
BROWN RICES
Brown rice is the earthy sibling of white rice. It is the same grain as white rice, but is simply left unhulled, so it looks tan. Brown rice always takes at least twice the amount of time to cook as white rice and a bit more water since the grains needs to absorb more to soften. The thick bran layer is coated with a waxy layer that is very difficult for moisture to penetrate; requirements for cooking and soaking times are dramatically increased, though the boiling/steaming cooking process remains the same. Because of these bran layers, brown rice has more fiber, which makes it chewy, with a great, distinctive flavor. Because of its retention of natural vitamins and minerals, this is the rice called for in special high-fiber and vegetarian diets. Since any pesticides and fungicides that are used during the growing remain as residue in the bran layer, many cooks seek out organic brands.
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Natural brown rice comes in long,medium-, and short-grain varieties, as well as a number of specialty and heirloom varieties. We found most aromatic varieties, like Wild Pecan rice and imported brown basmati, taste quite similar, while the California-grown brown rices are less complex but nuttier, although every bit as satisfying.
Short-grain brown rices include Lundberg’s California-grown Natural Short-Grain Brown Rice, Kokuho Rose Brown Rice, Calrose, and Hinode Brown Rice. Long-grain brown rices include imported brown basmati, domestic brown jasmine (from Lowell Farms), Lundberg Long-Grain Brown Rice, and brown Della and Texmati rices. Pacific International (formerly Homai) markets both California-grown grades. While the Japanese traditionally eat only white rice (given rations of brown rice, “poor people’s rice,” after World War II, locals polished the rice with their home milling equipment rather than eat brown rice), this is changing.
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Short- and medium-grain brown rices are good for casseroles, salads, dinner rice, stuffings, unorthodox sushi, and stir-fries. Long-grain brown rices are good in casseroles, fried rice, salads, soups, waffles and pancakes, side dishes, and pilafs.
Red Rice
There are dozens of red rices grown around the world, but they are relatively new to the American gourmet rice eater. Though technically a brown rice, instead of a brown hull, red rices have a pink to red to mahogany hull. Red rices cook in a manner similar to that of other brown or medium-grain rices, have a distinct nutty, almost popcorn-like aroma, and a distinct nutty flavor.
Wehani (an Indian red rice hybrid developed by Lundberg) is a plump long-grain red rice that has been improved to cook up less sticky than regular brown rices. Wehani and a rice called Richvale Red are mixed to make Lundberg’s Christmas Blend. Lotus Foods imports a red rice from Bhutan and in some specialty markets you can find Thai red rice, South Indian red rice (
rosematta
), Vietnamese (cargo) red rice, and Himalayan red rice.
French red rice has a gourmet following and is often served in three-star restaurants. Planted in 1942 by the Chinese and Madagascarean military troops fighting in France, the marshy lands on the Mediterranean have been desalinated and developed into an artisan rice colony, with both medium-grain red and organic brown rices grown; at this writing, these rices are rarely imported. If you are traveling in Provence, France, you may encounter a red rice grown in the Rhône delta of the Camargue,
riz rouge de Camargue
.
Black and purple-black rices are considered brown rices because they are unhulled (under neath the hull they are white when polished), leaving the colored hull layers intact. While this color rice is highly unusual in America, there are hundreds of varieties of black rice in Asia. They are common in southern China, the highlands of Southeast Asia, Bali, and parts of Indonesia. Black rice is a
japonica
, so it cooks up sticky and is eaten with the fingers. It is also a familiar temple and festival offering for special religious holidays. Domestic Black Japonica (from Lundberg) was the first recognizable black rice in America; it has an assertive flavor, like that of wild rice. For that reason, Lundberg mixes it into blends such as Wild Blend and Gourmet Blend of 7 Brown Rices; they are not only delicious, but work beautifully in the rice cooker. Thai black rice, which is not really sticky, is not often seen in the United States; it is mixed with white rice and dyes the whole pot purple-black. Thai black rice is especially good for desserts. The newest black rice to be marketed in the U.S. is Forbidden Rice (China black), grown in Zhezhiang in northern China and imported by Lotus Foods. It has become popular as an alternative to regular white rice in California-style cuisine and restaurants. It is not a sticky rice, which makes this rice unique. It is a rice bowl rice and used to make congee, the beloved Chinese savory breakfast porridge.
A RECIPE FORMULA FOR EVERY RICE
The rice cooker is, in most cases, used exclusively for making plain white rices cooked in water. While experienced cooks can dump some rice into a pot and estimate the amount of water by eye or “knuckle deep” feel (½ inch above the rice by “eye”), some of us need a bit more help, such as a proportion chart and measuring cup. Every home cook, as well as professional cooks, agrees that getting the proportions right is often a challenge (sometimes even the proportions on the bag are not quite right). We have provided them here, for every type of rice, for your convenience.
Each of the three charts on the following pages has amounts suitable for all three sizes of machines: 3- to 4-cup (known as “small”), 5- to 6-cup (known as “medium”), and 8- to 10-cup (known as “large”). While there are rice cookers that are downright gigantic and used in restaurants, we have focused on the sizes available to the home cook. There is a chart for each category of rice: (
long
), (
medium
), and (
brown rice
).
CLICK TO SEE JUST ADD WATER ?
We recommend that when you first make rice in your rice cooker, you use the amounts and guidelines stated in the manual accompanying your machine. If you are not happy with the results, then refer to our charts. We were astonished to find that
every
rice cooker cooked rice just a little bit differently, and each cook likes his or her rice just so, so plan on a bit of experimentation to get your rice just as you like it.
How much to make and in what size machine? If you live alone, a small rice cooker is perfect. For 2 to 6 people, use a 5to 6-cup model (it cooks even 1 rice cooker cup of raw rice perfectly), and if you have a larger family or make rice for company and large salads, get a large 10-cup cooker. The 10-cup model does not make 1 cup of raw rice efficiently; you must make 2 cups minimum or it will cook up too dry. Some rice cooker aficionados own two sizes.
A basic guide when deciding how much rice to make is to remember that rice doubles or triples in volume after cooking, so 1 cup of raw rice cooks up into 2 to 3 cups of cooked rice. How much you need will be determined by how you will be eating. Will it be a side dish, part of the main dish with a topping, or the main dish itself ? Is it for a salad and do you want leftovers?
How to Use the Rice Charts
The most common use of the rice cooker is to cook plain rice, and most people, most of the time, will be cooking long-grain white rice, medium-grain white rice, or brown rice. Each of these types takes different amounts of water, and the amounts can vary based on the size of the rice cooker since rice cooks differently in every type of cooking vessel (depth and width of the pot, weight of the material the pot is made out of, and how tight the cover is are all factors). That’s why we put together these charts—to help you make perfect rice, whatever your favorite variety and whatever the size of your rice cooker.
In every case, we recommend starting out with the amounts of water and rice suggested by the manufacturer of your rice cooker. If you are dissatisfied, try the measurements here. In our testing, we found that those handy calibrations on the rice cooker bowls are not always correct, or at least they didn’t always correspond to the way we liked the rice cooked. If the rice is still not to your liking, continue to tinker, adding or reducing the water about ¼ cup at a time until your cooker is turning out rice that is perfectly suited to your tastes, jotting down the results. If your rice is too chewy, increase the amount of water; if it’s too mushy or soggy, decrease the water. Some do like it chewier, some like it softer. And in the end, your preferences are the ones that matter.
Also, please be aware that increasing and decreasing rice proportions is downright tricky. Short- and medium-grain rices always need less water than long-grain. And as the amount of rice increases, the proportion of necessary water or cooking liquid decreases. You will be able to use our charts to help determine correct proportions for the recipes in this book.
Looking at the chart, first determine how many servings of rice you want to make. The amounts of rice in the charts are listed first in rice cooker cups, with the equivalent measurement in U.S. cups shown in the next column, so you can measure either way. Then read across the chart to find the amount of water to add under the size of your machine. The water is measured in U.S. cups (8 fluid ounces = 1 cup). Please measure the water carefully, at eye level, in a liquid measuring cup (the kind with a handle and pouring spout and calibrations on the side, usually made of Pyrex rather than metal).
Notice that the amount of water differs based on the size of the rice cooker, because of the amount of surface evaporation, with the larger cooker obviously having the most surface area. Cooking small amounts of rice in the large machine is not advised; it will end up too dry and tough. Add the water to the rice in the rice cooker. Then close the rice cooker and turn it on. When the machine finishes cooking, be sure to let the rice steam for 10 to 15 minutes on the Keep Warm cycle (or in the closed rice cooker, if you have the on/off type) before opening the cooker, stirring the rice with the rice paddle, and serving. (In fuzzy logic rice cookers, the steaming period is built in, but a short rest on Keep Warm is still recommended.)
American Long-Grain White Rice
The Japanese-made rice cooker was developed specifically to cook the rices most often cooked in their cuisine: medium- and short-grain white rices. So long-grain white rice is sometimes a bit of a challenge to get just right in the rice cooker. Long-grain rice is preferred in Chinese diets, as well as most of the other rice-oriented cuisines, such as in the Philippines, India, and South America. American cooks also prefer long-grain rices.
American Long-Grain White Rice
american long-grain white rice
This recipe is for regular domestic long-grain white rice, brands like Mahatma and Pacific International, and the non-aromatic Indian extra-long-grain white rice (look for the finest grade, called
Patna
, for the region in which it is grown). The rice will indicate it is grown in Texas, Arkansas, or California, our main regions for growing the offshoots of our original Carolina gold strain of rice. Domestic long-grain white rice does not have to be washed or soaked before cooking, but the extra-long-grain Indian rice should have one rinse. (Note: This recipe is
not
for imported aromatic rices like basmati or jasmine.)
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 3 to 4
1 cup long-grain white rice
1½ cups water
¼ teaspoon salt
1 to 2 tablespoons unsalted butter, margarine, olive oil, or nut oil (optional)
1. Place the rice in the rice cooker bowl. Add the water and salt; swirl to combine. Close the cover and set for the regular cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for hours.
3. Before serving, stir in the butter or oil, if using. Serve hot.
Ancient Chinese cooks were given the same social rank as esteemed painters and poets, and one especially important dish they had to make was
fan
, or Chinese white rice, to be served alongside multiple savory dishes. Besides long-grain white rice, Chinese recipes can call for long-grain brown rice (as an alternative to white rice in stir-fries and as an everyday rice), glutinous sticky rice (for stuffings and dumplings), or short-grain white rice, for everyday eating and the savory breakfast porridge, congee. Beth loves this plain rice, for its consistency on the tongue and barely clumping in the bowl, perfect for fried rice of any sort. (Julie thought it had a bit too much bite at the core of the kernel for her palate.) It is always made without salt to properly complement the soy sauce and other complex flavoring condiments in the food. Please note that the rice is not finished cooking until after sitting for 15 minutes on the Keep Warm cycle.
