Rice Cooker

So, I am writing my first cookbook this summer and it’s proving to be a fun process. My attitude towards the process has changed dramatically over the years.  I started my first book over 10 years ago and it has become a behemoth of recipes and anecdotes that would likely only interest me and some of my family. It’s shear size disqualifies it as a useful marketing tool for good food so, I needed a change.

That came for me in the form of a person. A lovely and determined friend who finally took one of my classes and realized she wanted in to my world of catering/teaching cooking. Without any food knowledge of her own, she recognized what she could bring to the mix was marketing and so, I am now writing my first book, as per her instructions. She was and is my catalyst for change and I am forever grateful for her.

So, why tell you this? Because as I am in the writing process, I am beginning to see the things in my kitchen life that are non-negotiable. One of those being a rice cooker!

In my travels around the world and my living in other countries, the rice cooker is the most universally used small appliance. The fact that we do not use them here in North America is a true shame. I like to take a cue from the masters of rice and make it the way they do.

So, why buy and use one? Because it is the most consistent way to make rice, perfect every time. It uses very little energy, is fool proof and versatile. Most cookers on the market are flexible in that they can prepare all sorts of foods as well as rice and the types of rice they can cook are endless.

It’s as simple as measuring rice, adding water and flicking a switch. Even better, it will automatically shut off when it’s done and keep the rice warm and ready to eat. No more buying instant or parboiled Uncle So and So’s ‘crappy’ processed grains. Just pure, unadulterated rice in all it’s forms.

So, run, don’t walk, to your local small appliance salesperson and buy one. It’ll change the way you eat this amazing grain!

Here are just a few of the popular varieties and their links to wiki for more info.:

Ambemohar • Arborio • Aromatic rice • Basmati • Bhutanese red rice • Black rice • Bora saul • Brown rice • Calrose rice • Camargue red rice • Carnaroli • Champa • Dubraj • Flattened rice • Glutinous rice • Golden rice • Hatsuga genmai • Hybrid rice • Instant rice • Japanese rice • Jasmati • Jasmine • Koshihikari • Molakolukulu • Nàng Th?m Ch? ?ào • Navara • New Rice for Africa • Nishiki rice • Parboiled rice • Patna rice • Perennial rice • Pokkali • Ponni Rice • Pusa 1121 Rice • Red Cargo • Rosematta rice • Samba • Sasanishiki • Semi-dwarf IR36 • Sona Masuri • Weedy rice • Wehani • White rice • Yamada Nishiki

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