- Oct 18, 2022
- Indianapolis, IN
I'm also in the Instant Pot camp.
This sounds delicious, definitely something I want to try to do. What type of rice do you usually use for this?
it's not far off to say Zojirushi is the Genelec of rice cooker.
I will add one thing though: the situation is very different if you want to make rice for Indian/Persian cooking. There, you want the crust and drier rice.
We have 2 Instant Pots - 6 quart and 3 quart. Both have been used to make perfect rice. We do not use the rice setting. Instead, use either high or low pressure and change the time based on the pressure used and type of rice. A handy chart describes the variations. Very handy devices as you can cook almost anything in them. Originally purchased to make bone broth from chicken wing bones.You do not NEED a fancy rice cooker that I described in my post above. I am East Asian myself, rice is my staple, and I eat rice every day. I also sometimes cook for large dinner parties. So investing in a good rice cooker for me was a no-brainer. Your situation might be different.
You CAN of course cook rice the traditional way - wash your rice in cloth, place it on muslin cloth and set it atop a bamboo steamer, and steam it. I have tried wrapping rice in lotus leaves and steaming it and I can tell you that the results are to die for. NOT having the rice soaked in water as it cooks and infused with lotus leaf aroma produces really, really good rice. But it is also troublesome and I only do it on special occasions, like Chinese New Year. Incidentally, my CNY guests do not ask me for any of my traditional CNY dishes, all they want to know is whether I will be preparing steamed lotus rice This year I prepared an excess of rice, anticipating making fried rice with the leftovers. It was all polished off.
I recommend against an Instant Pot for cooking rice. In fact I recommend against buying an Instant Pot, or any electric pressure cooker in general for any type of cooking (the exception is a rice pressure cooker). Instant Pots are general cookers. While it does have a "rice" mode, it is not versatile and you are unable to input what type of rice you are using or the result that you want. Newer models might have rectified this, I don't know.
Why do I not recommend Instant Pots for general pressure cooking? Because conventional stovetop pressure cookers are so much better for two important reasons. (1) they reach higher pressure, and (2) you can cool them down in a sink to lower the pressure quickly without having to vent steam. They are also more compact for the same capacity making it easier to store, have fewer points of failure (important feature in a pressure cooker!), you can adjust the heat to your liking, and you can use the pressure cooking pot for other things, like deep frying. My Silit pressure cooker is narrow and tall which is ideal for deep fries because you get a higher oil level for the same volume of oil, and the higher sides prevent kitchen splatter. The downside is that stovetop pressure cookers are manual, meaning you have to lower the heat when it reaches full pressure, and then set a timer to turn it off when you are done. But these pressure cookers are simple and I do not like those automatic pre-programmed modes on electric pressure cookers. It's a bit like a microwave that gives you buttons for chicken, eggs, rice, defrost, but does not give you buttons to control time or power. Well, electric pressure cookers are like that. All I want is to control time, pressure, and heat ... and none of them let me do that.
Tahchin is a great dish and one of our favorites. We cook it in a non-stick pot on the stove. It requires skill to know when the crust is brown versus not, or burnt. Unfortunately you will only know when you turn it over a plate in front of guests no less! My mom used to be able to sniff the scent and know if it is right. And my (American) wife has learned how to do it the same way more or less.I think Persians cook the best rice in the world! A Persian friend cooked me a Tahchin. If I recall, he soaked his rice in salt water overnight then mixed eggs, yoghurt, saffron, and some meat and vegetables. He said it must be cooked in a saucepan on a stovetop first and then finished in the oven to get the crispy texture. I loved it, each grain was whole and al dente, and the crust was golden brown and amazing. You cook yours in a rice cooker?
This is ASR... evidence required.plain white rice for normal meals. I just add soup, broth, sauce from other dish. Will add belacan spice solely for plain white rice if available.
I have had the Zojirushi NS-LAC05XT since 2015 and use it every other day. I am single household, but 3 "cups" (note Zojirushi uses some proprietary rice measure) is a ridiculous amount of rice even for two or three people. The twinkle-twinkle-little-star gets old but hey. Fantastic little machine. I'd get the pressure function if they made it smaller than 5 cups (I gave away my 5 cup rice cooker from married days - too big... for myself I make half a "cup" and it's plenty, and you can't measure that reliably with the bigger ones). I use Tamanishiki rice and wash it before cooking. My Asian GF says the rice is amazing, so there... :-DAnother vote for Zojirushi from me
This is ASR... evidence required.