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An electric rice cooker is an automated kitchen appliance for cooking rice. It consists of a heating element, a cooking bowl, and a thermostat to control the temperature. More advanced models have additional sensors and functions. Rice cookers automate the rice cooking process by controlling heat and timing, allowing rice to be cooked with little user involvement beyond preparing the rice and water. They are useful for consistently producing properly cooked rice without constant supervision.

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220 views3 pages

Brochure

An electric rice cooker is an automated kitchen appliance for cooking rice. It consists of a heating element, a cooking bowl, and a thermostat to control the temperature. More advanced models have additional sensors and functions. Rice cookers automate the rice cooking process by controlling heat and timing, allowing rice to be cooked with little user involvement beyond preparing the rice and water. They are useful for consistently producing properly cooked rice without constant supervision.

Uploaded by

LadyNareth Mierdo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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A 

rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice.


It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the
temperature of the cooking bowl and controls the heat. Complex rice cookers may have many
more sensors and other components, and may be multipurpose.
NamingEdit
The term rice cooker or Charleston Rice Steamer formerly applied to non-automated
dedicated rice-cooking utensils, which have an ancient history (a ceramic rice steamer dated
to 1250 BC is on display in the British Museum). These utensils are constructed similar to a
large double boiler with holes near the top of the insert to allow transmission of steam from the
water bath to the insert. It now applies mostly to automated cookers. Electric rice cookers were
developed in Japan, where they are known as suihanki (炊飯器).
Principle of operationEdit
A basic rice cooker has a main body (pot), an inner cooking container which the rice is in contact
with, an electric heating element, and a thermostat.
The bowl is filled with rice and water and heated at full power; the water reaches and stays
at boiling point (100 °C, 212 °F).[1] When the water has all been absorbed, the temperature can
rise above boiling point, which trips the thermostat. Some cookers switch to low-power
"warming" mode, keeping the rice at a safe temperature of approximately 65 °C (150 °F);
simpler models switch off; the rice has entered the resting phase.
More advanced cookers may use fuzzy logic for more detailed temperature
control, induction rather than resistive heating, a steaming tray for other foods, and even the
ability to rinse the rice.[1]
Purpose Edit

Cooking rice has traditionally required constant attention to ensure the rice was cooked properly,
and not burnt. Electric rice cookers automate the process by mechanically or electronically
controlling heat and timing, thus freeing up a heating element on the cooking range that had to be
otherwise occupied for rice cooking. Although the rice cooker does not necessarily speed up the
cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to
simply measuring the rice, preparing the rice properly and using the correct amount of water.
Once the rice cooker is set to cook, the rice will be cooked with no further attention.

Some types of rice dishes require special ways of preparation and are not suited to the mode of
cooking used by electric/gas rice cookers. These recipes include, e.g., risotto, paella, and stuffed
peppers (capsicums). They must be cooked by hand. A rice cooker can be used to cook many
grain foods usually boiled or steamed, such as pot barley, bulgur wheat, and dried split pulses.
Provided the ingredients have similar cooking times, a rice cooker can cook mixtures such
as khichdi. Some rice cookers can be used as automated couscoussiers, cooking couscous and a
stew simultaneously. However, many rice dishes, including risotto, paella, and rice-stuffed
vegetables, cannot be prepared in a rice cooker.
Inexpensive electric rice cooker containing cooked rice

MethodEdit
The rice is measured and added to the inner bowl or washed in a separate bowl in order to
remove loosened starch and residual bran. It is not recommended to wash rice in the inner bowl
itself so as to preserve the non-stick surface. Strainers are often used in the washing and draining
process. For better texture and taste, some types of rice, e.g., Japanese rice or Calrose rice which
is suited for absorption method, require pre-cooking water absorption. The water absorption step
typically involves letting the rice stand for at least 5 min after draining water from the washing
step and soaking the rice in the measured water for at least 15 min (or some claim[who?] it to be 1
hour) before cooking. The water draining step is colloquially believed to make the water
measurement more accurate, if the water is measured and added after the initial water absorption
that takes place in the washing step. Some people prefer to achieve the water absorption by
simply leaving the rice soaking in the rice cooker overnight before starting cooking in the
morning. Some other types of rice, e.g., long-grain rice or scented rice such as jasmine rice, do
not require washing or the water absorption step. The water for cooking is added to the inner
bowl by using measuring cups or simply filling up to the appropriate graduated mark in the inner
bowl. Although cold water is normally added, boiling water is used for cooking sushi rice.
Different kinds of rice require different amounts of water. Usually, there are graduated marks for
the right amount of water only for white rice, but sometimes there are separate scales for brown
rice (as more water is required) or for cooking other food in the appliance.
Once the lid is closed and the cooking cycle has been activated, the rice cooker does the rest.
Most models give a countdown in minutes to the "ready time," or beep when done. After cooking
cycle is completed, it is recommended that the rice is to "rest" for 5 minute for post-absorption
and then to be stirred to prevent the grains from clinging to each other too hard. Some rice, e.g.,
long-grain or scented rice, do not seem to require this post-absorption step.

Some higher-end models automatically time the soaking (pre-cooking water absorption) and the
resting periods, therefore, there is no need to manually manage the water absorption or time
these steps.
Time

Depending on quantity, it takes about 20 minutes to 1 hour for most electric rice cookers to
complete cooking. Some advanced models can back-calculate the cooking start time from given
finish time. The time required for cooking rice depends on the amount of rice, the power of the
heating elements, and atmospheric pressure, thus it is not constant. Pressure-cooker models are
not influenced by atmospheric pressure. The special features distinguish high-end models from
lower-cost, simpler models.

Appliance type

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