Hey guys! I can easily make soft fluffy rice at home. Does the Tiger 10 cup uinduction rice cooker do anything special that justifies the $545 price tag?? Does the rice come out tasting better or looks better??
Rice experts – can you make rice at home that's just as good as the Tiger induction ones?
Homemade Rice VS Tiger 10 Cup Induction Rice Cooker
[Deactivated] on 27/07/2020 - 10:49
Last edited 27/07/2020 - 14:25 by 1 other user
Last edited 27/07/2020 - 14:25 by 1 other user
Comments
Really? What can it cook?
Is it a steamer, pressure cooker or slow cooker?
Push button set and forget, dont have to watch it. Keep warm function after finished, and settings for sushi rice, brown rice, porridge (congee style, adjust mix for western oatmeal style porridge), a timer function so ready, for example, at 6am or 6pm.
don't forget pancakes and cakes (although I've never tried either)
youtube is your friend
If you can make it manually at home just perfect then obviously don't need a rice cooker.
It's more for those of us that are simply unable to make rice properly (yes, we've tried and tried..) or want something for convenience/stay warm feature etc. It's also handy to have some veggies on the steaming tray some have to cook same time.
You can also get similar sized ones for much much less. Around $50 even.
https://www.amazon.com.au/Breville-Rice-Cooker-White-LRC210W…
https://www.amazon.com.au/Breville-LRC480WHT-Smart-Cooker-Wh…
Treat rice like Pasta.
3/4 Full-Pot Water and 1-2 cups rice, depending on how much you want to make. Your water to Rice ratio needs to be higher.
Trick to get it fluffy is after your drain the water, add it back into the pot with the lid, the steam will naturally fluff the rice up. (5mins)
Not sure why you're getting downvoted (wasn't me) but see, this is far too complicated to get right vs stick in 2 cups rice, 2 cups water, click button and wait for the beep.
true, Rice Cooker is easier, but if you ever without, above has never failed me.
I didn't downvote you but every Asian in this forum just died a little inside reading those instructions.
Just like uncle Roger
got that from an Indian's Friend's mother. Works perfectly every time for Basmati.
Just don’t rinse it with a colander and your rice will be fine.
Uncle Roger??
So satisfying! Better than sex :)
I just use a saucepan and it is great.
2 things.
Need to know when the take it off the stove.
Need to know what size of pan to use, if too much rice/water the steam will just splatter water everywhere.
if your happy with what you got then the $545 is never going to be justified.
a rice cooker can do lots of different things. i've made chicken and rice dishes, steamed cakes,
not all rice cookers are the same and not all rice is the same either. different dishes require different rice and certain rice required to be cooked a certain way.
We just use one of these: https://www.woolworths.com.au/shop/productdetails/309391?cmp…
My wife uses it to make rice for sushi and rice for curries etc and it always tastes good.
We have a similar one but it never fails to spit rice water all over the microwave
It has a lid?
Yes, with vent holes like yours.
We, like others here, just make rice in a saucepan, but we would never make a quantity more than 2 cups.
I imagine something like that works better for larger quantities.My method of cooking rice:
Wash it in a bowl with a few rinses of water
Soak the rice for 2 hours
Steam the rice in a stainless steel steamer insert over a pot with enough water for an hourThe rice turns out great every time. Slightly firm, never mushy.
It does take a long time however and doesn't keep your rice warm for delayed eating. But everything goes into the dishwasher in the end, everyone already has a suitable pot, and the steamer inserts are $8 at IKEA.
wrong… you need a rice cooker
So what if you want to have rice but haven't start preparing?
You process took 3 hours
nothing wrong with his process.. except you don't need to soak rice.
the only time you need to presoak rice is if you intend make lots of rice in small batches and cooking on high heat.. much like a hawker place in asia that cook individual rice portions over hot coals. for a single meal at home application, pre-soaking is not required.
the other time for pre-soaking is for glutenous rice, or sticky rice. this requires a different way of cooking
some large Chinese restaurants steam the rice in large batches in commercial steam ovens, and when cooked transfer into smaller rice cookers to keep warm.
Depends how often you cook rice. Even then, if you don't already set your mind to a tiger rice cooker, you probably don't need one.
We cook rice almost everyday. So it is one less thing to look after when cooking a meal. It is really set and forget. It will keep warm after it's cooked.
A cheap one from k mart will do the job.
I have an almost $600 rice cooker from Tiger. I cook rice pretty often. It does cook rice well, but if I'm being honest, it's not SIGNIFICANTLY better than a Panasonic rice cooker - only marginally. Having said this, I am very attentive to detail, taste and texture when it comes to these things. So I'm not just making a sweeping comment like most who aren't acutely aware of differences and simply dismiss this rice cooker under the carpet solely because it's pricey.
It can cook a meal at the same time (like meat and veggies) in a container right above the rice. Rest assured, your rice will not taste or smell like the food cooking above. It's handy and makes things easier. Would I buy a cheaper alternative if I could turn back time? Probably, but I'm still happy with it. I hope this has helped you, or confused you a bit more :)
Yes! I worry about that lol. That someione that doesn't care or has no idea will be like "Tiger sucks" or "Tiger is great" hahaa
If you're generally cooking 1-2 serves at a time stick with the stovetop or get a cheaper, smaller rice cooker.
Regardless of price the advantage of a good rice cooker is being able to easily cook and store larger batches, like if you eat rice every day and want to have it ready or regularly cook for say 4+ people. Having the presets for different types of rice or for things like congee is nice to have but in my experience we haven't used them all that often.
Don't get the Tiger one or the Cuckoo. They are nice, but only come second to the Zojirushi.
Japanese quality at its best. I had your standard rice cooker, then upgraded to pressure cooker and now I've got the Zoji and its a world of difference. Especially if you are making rice several times a week(like us, for breakfast with Natto or dinner with grilled fish). We got ours from Amazon japan as you can't seem to find them here in Australia so I bought it there and shipped to Perth with a company called Tenso. (this was an extra of $120).
If you are getting it from Amazon, make sure you get the 220volt one, or as they are called in japan - tourist model.
I've got this one https://www.amazon.co.jp/gp/product/B002OL3YBK/ref=ppx_yo_dt…
and its amazing!The other part is that you have to invest in a high quality rice. That sunrise shit just doesn't cut it.
The Koshikari is a good one(made in Japan - not california one).Can the Zojirushi pressure rice cookers (for example, the latest model NP-NWC10/18) pressure meat etc (like can you make casseroles or curries) or does it just pressure the rice?
Im actually not sure. Been only using it for rice. I’ve got the Russel Hobbs pressure cooker that was on sale here recently and it’s been used for the curry/ casseroles
Just make sure you don't sloppy boil the rice. Uncle Roger would not approve.
Coming from an Asian family, I have used a rice cooker all my life to cook rice. Recently our Tiger rice cooker died so have resorted to using a saucepan over a stove. It does take a tiny bit more work like manually turning off the stove once done instead of being "set and forget" but other than that, the rice comes out exactly the same as a dedicated rice cooker. I actually prefer to cook rice in a saucepan now because it's 1 less appliance on the kitchen benchtop.
Definitely makes a difference. You can make it at the stovetop with a pot, but can you also get it to finish within a few minutes of your other mains, and keep warm for later? Rice cookers are great to prep ahead as well, since you can do a big pot of rice and eat it for lunch and dinner with the 'Keep Warm' functions.
Based on what I've read and eating rice in Japan and Korea vs in Australia, it's about how much you care about rice texture and even cooking. I've had a Tefal that just died after 7 years. It was decent, but never matched the quality of rice I ate in East Asia, and specially Japan. If you're not fussed, then a $100-200 one will be versatile and useful.
From YT videos and reviews, Tiger cookers seem to be more useful if you plan on cooking diverse foods, while Zojirushi seems to be really optimised for Japanese rice.
it can cook other stuff besides rice, but no, it won't taste any better