{"id":7801,"date":"2024-01-06T09:00:36","date_gmt":"2024-01-06T17:00:36","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=7801"},"modified":"2024-01-23T05:54:11","modified_gmt":"2024-01-23T13:54:11","slug":"i-cooked-every-rice-type-on-the-menu","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/i-cooked-every-rice-type-on-the-menu\/","title":{"rendered":"I cooked every rice type on the menu!"},"content":{"rendered":"

\"rice<\/a><\/p>\n

Hello fellow rice fans and Happy New Year! This month I thought about how many menu settings there are on my rice cooker and how I never use anything but \u201cwhite rice\u201d. What if I made all the rice types available, just to see how they work? Do you think it would really make a difference? I put my rice cooker to the test!<\/p>\n

Jasmine<\/h2>\n

We don\u2019t eat much Jasmine rice at our house\u2014we almost always make Japanese short grain so I\u2019ve never experimented beyond \u201cRegular\u201d or \u201cQuick\u201d. I can tell you for a fact that \u201cQuick\u201d only takes about 35 minutes but there is a difference. You sacrifice a subtle, overall fluffiness that you get from soaking the grain in water for that extra time and it does affect the texture. I\u2019m embarrassed to admit I use that setting a lot, especially if I\u2019m having curry rice. If I\u2019m topping my rice with curry, I\u2019m just not all that fussy about my rice, you know what I mean?<\/p>\n

But we had Thai food for dinner, and I wanted authentic Jasmine rice to go with it. So we decided to cook our own instead of eating the takeout one from the restaurant. \"thai<\/a>Zojirushi warns in their manual that it may cook firmer than normal depending on the brand of the rice, but ours turned out perfectly. It was loose and not sticky, like Jasmine is supposed to be, and the fragrance of the rice really comes through when it\u2019s fresh.<\/p>\n

Porridge<\/h2>\n

This setting is used to make the watery rice gruel called \u201cokayu\u201d<\/em> (pronounced oh-kah-yoo) that we eat when we\u2019re not feeling well and have no appetite. It\u2019s warm, comforting and easily digestible. The cooker did its job and left the rice in this soupy texture. Normally regular short grain is used for okayu.<\/em>\"porridge<\/a><\/p>\n

Personally, I like to have mine with the rice sprinkles that you can get at the Asian markets. It adds a great flavor to the rice, and if you have it with a pickled plum it\u2019s healthy for you too. If you have this setting on your rice cooker, try this; I promise you\u2019ll find it amazing. You don\u2019t even have to be sick.\"rice<\/a><\/p>\n

Oatmeal<\/h2>\n

Even though our cooker doesn\u2019t have an Oatmeal setting, you can use the Porridge menu to make oatmeal. We made a slight adjustment by adding twice the amount of oatmeal so that it wouldn\u2019t come out too watery like the rice gruel. For more detailed information go to this page<\/a><\/strong> in Zojirushi and it will tell you exactly how to cook oatmeal and other types of rice.\"oatmeal<\/a><\/p>\n

The advantage to using the rice cooker vs. in a pot on a stove? You don\u2019t have to keep stirring it and watching it. We made it for breakfast and had a self-serve Oatmeal Bar.\"oatmeal<\/a><\/p>\n

Sweet<\/h2>\n

The Sweet setting is used for mochi-gome<\/em> (mochi rice). You can make a lot of Japanese style traditional desserts using this extra-glutinous rice, but all you need is a stand mixer to make real mochi.<\/em> After it cooks, transfer the hot mochi<\/em> rice to your mixing bowl. The Sweet setting does everything, so as long as you\u2019ve measured correctly, you\u2019ll get the super sticky texture you want. We didn\u2019t have a dough hook for the mixer (recommended), so we used the flat beater attachment and it still worked fine. Just knead the mochi<\/em> rice until you get real mochi.<\/em>\"making<\/a><\/p>\n

Make sure you use a lot of corn starch to make the mochi<\/em> easier to handle. WARNING: Sticky! If you can get red bean paste at your store, you can fill your mochi<\/em> patties and form them into homemade Daifuku,<\/em> a traditional dessert. \"making<\/a>My impressions of homemade mochi:<\/em> if you have a chance to do this, do it!<\/em> The freshness and natural sweetness of the rice gets enhanced, and the flavor is unbeatable. Store bought mochi<\/em> doesn\u2019t even come close. But the caveat is that clean-up might be a turn off to some\u2014it really is hard to get off of everything. If anyone has any ideas about this let me know.<\/p>\n

Mixed<\/h2>\n

The Mixed setting is used to make Takikomi Gohan,<\/em> type of Japanese rice dish that you can make right in the pot from a kit that you can buy at the market. All the ingredients are in the box, so all you have to do is set it and forget it.<\/p>\n

The extra cooking time allows the dashi<\/em> flavored soup stock to infuse better into the rice so you get an umami<\/em> flavored rice dish that goes perfectly with broiled fish or any light entree.<\/p>\n

Here are two kinds of Takikomi Gohan<\/em> that we made with the \u201cMixed\u201d setting. Both were complete kits. This one is a mixed mushroom dish with bits of salmon.\"Japanese<\/a><\/p>\n

If you buy one that is more expensive, you can get one with chestnuts.\"Japanese<\/a>Just FYI, both of these Takikomi Gohan<\/em> dishes are kits that come with everything you see, right out of the box. So easy!<\/p>\n

Stay tuned for another post where I try the other menu settings on my rice cooker. Hopefully I\u2019ve inspired you to explore your own rice settings\u2014there\u2019s so much you can do with it!<\/p>\n

Products used in this post: Rice Cooker NP-HCC10<\/a><\/strong><\/em><\/span><\/p>\n

Please note that these recipes were not tested by Zojirushi America. <\/em><\/span><\/p>\n

All images by Bert Tanimoto \u00a92024<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hello fellow rice fans and Happy New Year! This month I thought about how many menu settings there are on my rice cooker and how I never use anything but \u201cwhite rice\u201d. What if I made all the rice types available, just to see how they work? Do you think it would really make a […]<\/p>\n","protected":false},"author":3,"featured_media":7813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[1019,1021,1018,147,1023,237,415,60,809,1022,1020],"class_list":["post-7801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san","tag-chestnut-rice","tag-cooking-setting","tag-kurigohan","tag-mochi","tag-okayu","tag-porridge","tag-recipes","tag-rice","tag-rice-cooker","tag-rice-porridge","tag-steel-cut-oatmeal"],"yoast_head":"\nI cooked every rice type on the menu! - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"description\" content=\"Join Bert-san's culinary adventure and unlock your rice cooker's full potential! 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