Cook a Pot of Rice

Rice Cookers Through Time

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Before Electricity was Used
The first rice cooker was very elementary, and was in fact, cooked over an open flame fire in an eathern pot.

The Early Days
As technology progressed, it became more convenient as rice cookers sported a timer function.

Convenience and Ease
Then rice cookers also carried the ‘keep warm’ function, which also helped to keep bacteria at bay.

Rice is nice!

There are quite a number of different types of rice that you can enjoy. Here are some of the more common varieties easily available in your supermarket.

Long-grain rice
This is the type of rice you typically find in Chinese restaurants and is easily available at all supermarkets. This type of rice has a dry, fluffy texture with distinctive grains.

Brown long-grain rice
Similar to the long-grain this is the ‘healthier’ version as both the bran and germ are left on the rice grain. This gives the rice a slightly nuttier flavour but will also need a longer time to cook.

Basmati rice
Predominantly found in Indian and Pakistani cuisine, this grain is extra-long and quite fragrant.

Jasmine rice
This Thai variant is long and translucent and has a soft, clingy texture.

Japanese rice
What’s used for sushi because of its firm but sticky texture.

Bomba
The rice of choice for making paella. These grains absorb twice as much liquid as long-grain rice without getting too sticky, like the short-grained varieties.

Arborio
Widely used for making risotto, these have plump grains that become sticky when cooked.

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