[xxxrsxxx]

With all this rice cooker talk, what's your go to rice? Rooster? Ox? Jasmine gold? CNY is coming up so I'm starting to see deals on rice.

[unit]

i just buy the cheapest i can find at the korean supermarket lol. usually it's just whatever medium grain rice is nearest the door on a big pallet is the everyday rice koreans eat.

[bcrdukes]

Trader Joe's Jasmine Rice :accepted:

[Bender Unit]

Golden Phoenix Thai Jasmine Rice is my #1 choice

[radeonboy]

Uncle Ben's :drunk:

[Traum]

I just get whichever rice cooker that is simplest and cheapest, but even that has gotten expensive. I think I paid over $50 for the most recent one that I bought? and it was the cheapest no thrills model. Some of the fancy ones were $300+ dolllars. Seriously WTF?! I remember paying only $25+ for a 2 - 3 person rice cooker back in my university days.

As far as rice is concern, my current benchmark good deal price is anywhere close to $1/lb. T&T would occasionally sell their own T&T branded Thai jasmine rice for less, but I frickin hate buying rice from T&T because half the time I go there to buy rice, they don't have the advertised on-sale rice in stock -- even if I had gone on the first day of the sale.

[pastarocket]

Diamond G brown rice. -healthier than white rice. More nutrients, fiber than white rice.

-definitely not cheaper than the white stuff though.

[CivicBlues]

Basmati.

It's healthier and goes with more foods. e.g. shorter grain rice tastes like crap with curry but basmati is fine with most East-Asian dishes

[SkinnyPupp]

Thai short grain (Japonica), there's 1 or 2 brands I usually get. Whichever is cheaper

[Great68]

Depends on the dish/accompaniments, I have all of these on hand in the cupboard:

- Basmati
- Jasmine
- Wild Mix
- Uncle Ben's parboiled
- Arborio

[unit]

Basmati.

It's healthier and goes with more foods. e.g. shorter grain rice tastes like crap with curry but basmati is fine with most East-Asian dishes

with most east asian dishes? beg to differ.. basmati is good with southeast and south asian but i couldnt imagine using it to eat any type of korean food or japanese food. has no sticking power, that rice is meant to eat with a spoon and fork not chopsticks. like great68 said, we keep at least 3 kinds of rice at home always. the type for korean/japanese dishes, jasmine for chinese dishes, and basmati.

[CivicBlues]

eh different brains, different grains

[TOS'd]

Basmati doesn't hit the same like white rice with mapo tofu or any other saucy dish I find.

I've recently switched to a mix of black and brown rice.

[TypeRNammer]

The current rice I'm using is Sungiven Sushi Rice, usually pairs up with most of the sides I eat it with.

Prior to this Sekka sushi rice was my go to until prices went to the moon, MG1 mentioned it has gotten cheaper though

EDIT: I use a Zojirushi rice cooker that's almost hitting a decade old and it hasn't skipped a beat

[hotjoint]

I used to buy the rooster rice but Costco in the states has good jasmine rice so I just buy that now

[danned]

grow your own rice

[Hehe]

I just get whichever rice cooker that is simplest and cheapest, but even that has gotten expensive. I think I paid over $50 for the most recent one that I bought? and it was the cheapest no thrills model. Some of the fancy ones were $300+ dolllars. Seriously WTF?! I remember paying only $25+ for a 2 - 3 person rice cooker back in my university days.

As far as rice is concern, my current benchmark good deal price is anywhere close to $1/lb. T&T would occasionally sell their own T&T branded Thai jasmine rice for less, but I frickin hate buying rice from T&T because half the time I go there to buy rice, they don't have the advertised on-sale rice in stock -- even if I had gone on the first day of the sale.

See if you can find people with one, but I highly recommend getting one that has pressure induction heating (IH). The rice cooks a lot more evenly and you don't end up with dry top and soggy bottoms.
But if you want to get one, try getting one from Amazon JP. All pressure IH models here are 300+ tax in except maybe some small ass one.

As for rice, my usual go-to are the yellow Homai from US Costco. It's got the best taste/price ratio. It's not by any means the best rice out there. But for 18USD for a bag of 25lbs, it's the one that fits my taste and budget.

For the best rice out there, there are a few Japanese and Taiwanese rice that are so good that you can taste the difference. The first time I brought these premium rice from Taiwan, cooked it and my wife just said "did you add anything to the rice? it's so good today." And coming from an Asian whose main carb is rice, it's a statement. But they are usually expensive or rarely available.

[MG1]

I posted this somewhere else, but Kim’s Mart has Sekka and other Calrose rice for less than $1.00 / lb.

[winson604]

I had for years bought the rooster brand but about a year ago stopped buying it because of the places I regularly shop Superstore is the only place that sells it which at the end of the day isn't a big deal but my trips to Superstore are only like once a month now and so i started buying Pagoda Jasmine Rice from TnT. I go 2-3 times a week so it just became easier. My mother in law seems to think the Pagoda brand is way better than the rooster like the texture is better but I honestly haven't noticed a difference. The only thing I have noticed is I need to put slightly less than a 1:1 ratio with Pagoda or else it's too wet.

[Eff-1]

According to the New York Times, this is how you cook perfect rice on the stovetop. The key parts are from around 3min to 8min in the video. It seems like.... a lot of work.

https://youtu.be/Uj44r_ygJJo?feature=shared&t=187

[bcrdukes]

Attention: Uncle Roger

[roastpuff]

According to the New York Times, this is how you cook perfect rice on the stovetop. The key parts are from around 3min to 8min in the video. It seems like.... a lot of work.

https://youtu.be/Uj44r_ygJJo?feature=shared&t=187

Hence, the rice cooker was created.

[SpuGen]

Sekka or Rhee Chun in our house

Because sale.
But also good.

[snowball]

Kokuho Rose! In a stainless steel Buffalo rice cooker.

Anyone else???

[MG1]

Costco has Cuckoo rice cooker on sale for $89.99. $30.00 off. I believe sale started today. Sales always start on Mondays.

[Badhobz]

i gotta get a new one. my old one isnt holding up so good.

[MG1]

Costco Bellingham had the Tiger 5.5 cup rice cooker for $89.99 USD.

No sale sign, so regular price?

Not bad for Made in Japan rice cooker.


It's the rice cooker I use on a daily basis.

[Liquid_o2]

Never used a rice cooker in my life before. My mother-in-law gave me a Salton the other day as she couldn't watch my white ass cook rice on the stove anymore. Judging on this comment thread, I thought it was going to suck since it is a cheap rice cooker. Used it for the first time last night, and not bad! Cooked so fast, and didn't have the drain the pot afterwards haha. I'll use this one for a while an then upgrade to a fancier model.

[MG1]

About 35 bags of Koshihikari rice left at Brighton Avenue Costco this afternoon at around 3:00 pm.

[TypeRNammer]

About 35 bags of Koshihikari rice left at Brighton Avenue Costco this afternoon at around 3:00 pm.

One full skid at Still Creek as of today

Also in the flyer for Assi Korean market, 15lb Sekka rice for $16.99, deal is good until the 15th

https://assimarket.ca/pages/assi-market-burnaby?fbclid=IwAR2i10ynYxKN-6yBV6ixXofA57fcbfXdDEU9MF-MYpN6l9MHk3uact-0j2s_aem_Ae80sQNoM_bjj-8s3mxrw3RiCMqx3ImxqRj35KX4w0FdR2cC_kQIHjJ4wpxpQiRP Gx1m_yo3SjO3ZXpd95x0-fuo

[MG1]

40 lbs of Sekka for $36.00 at Kims Mart. Same amount of Asamai Calrose for $32.00

Been that way for a few weeks.

[snowball]

Never used a rice cooker in my life before. My mother-in-law gave me a Salton the other day as she couldn't watch my white ass cook rice on the stove anymore. Judging on this comment thread, I thought it was going to suck since it is a cheap rice cooker. Used it for the first time last night, and not bad! Cooked so fast, and didn't have the drain the pot afterwards haha. I'll use this one for a while an then upgrade to a fancier model.

Even the shittiest dedicated rice cooker > cooking rice in a pot

[MG1]

I beg to differ. You just gotta know what you're doing. Cooking rice in a pot over fire is a long lost art. Nobody nowadays would bother to learn. Automatic rice cookers do a good job and takes the guesswork out of the process. But, it will never replace rice cooked over fire by a person who knows what they are doing.

As mentioned before, my mom's friend made the most amazing rice. My mother showed me how it is done.............. I'm like no thanks, I ain't got the time or the patience.

[unit]

agree, so many people in so many cultures make rice in a pot and its way better than its even possible to make in a rice cooker.

[6793026]

https://www.seriouseats.com/thmb/DWy-hlEMk3b0pmlsdLwfRMojh_s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20230601-SEA-Claypot-AmandaSuarez-Step7-33e274b305eb499fa7561bbce4f7b4fa.jpg

This can not be done on rice cooker and is the only thing I'm proud of LOL when I do it for wife and I.

[winson604]

https://www.seriouseats.com/thmb/DWy-hlEMk3b0pmlsdLwfRMojh_s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20230601-SEA-Claypot-AmandaSuarez-Step7-33e274b305eb499fa7561bbce4f7b4fa.jpg

This can not be done on rice cooker and is the only thing I'm proud of LOL when I do it for wife and I.

Slowly trying to master making claypot rice, definitely hits different.

For me the argument of rice cooker over pot has never been about the rice being better it's simply around the ease and convenience. Yes, making rice in a pot isn't hard but I've got to watch it and then when it's done it only stays hot for a certain amount of time. I'm trying to cook 3 or 4 dishes at the same time so just having the rice cooker going with a single push of a button is critical. We're also not necessarily eating rice the minute it's done so having it sit in there and knowing it's still nice and hot whenever we're ready is also key.

[6793026]

I compare it to coffee. Nespresso will always win as it's fast and easy.
I do pour overs but who has time for that right? Gotta choose your battles.
1 button rice will always win.

The 5-10 min mark is when u have to constantly stir the bottom to ensure it doesn't stick is key, after that it's on cruise control. Add in the chinese sausage and soya sauce on the rim and it's good.

[Hehe]

While on the topic of rice... anyone know if we can get some fancy Japanese rice here?

I've always heard this premium rice from Hokkaido that's out of this world called yumepirika. But I've not seen it at any local shop.

[MG1]

You can try Darumaya in Richmond

I was just there today (Tuesday) and they had some rice I've never seen before. Expensive as all hell.


There's another place somewhere in Richmond that imports stuff directly from Japan. Fresh seafood and produce. Very expensive. Out of my league. For the life of me, I can't find it anymore.

[MG1]

yumepirika

Yume = dream

Pirika = beautiful, sparkle or shine

My Japanese isn't that great anymore. Haven't spoken it in decades. I did take Japanese language courses at UBC, lol.


Pirika is a word in Ainu (indigenous people of Northern Japan)

[MG1]

Was at T&T yesterday. Saw this sushi rice from Taiwan. Pretty cheap. $12.88 for 15 lbs. Brand was Sunsui.

I mean, how bad can it be?

[bcrdukes]

Was at T&T yesterday. Saw this sushi rice from Taiwan. Pretty cheap. $12.88 for 15 lbs. Brand was Sunsui.

I mean, how bad can it be?

Looking forward to a follow up on your opinion on this rice. I don't see it here in Toronto stores yet.

[TypeRNammer]

Was at T&T yesterday. Saw this sushi rice from Taiwan. Pretty cheap. $12.88 for 15 lbs. Brand was Sunsui.

I mean, how bad can it be?

I bought a cheapie bag of sushi rice from TnT before, I think it might be the same brand.

Cooked it with my Zojirushi rice cooker and came out tasting like shit each time. Once I switched back to Sungiven Sushi rice, it was back to regular business.

[MG1]

I wAnder if I can return it. Not sure what T&T return policy is like.

thanks for the heads up.

[bcrdukes]

You have 30 days to return unopened items at T&T.

I would liken that rice from Taiwan should not be bad as they have similar growing climates and methods to Japan. I find their produce is generally pretty good quality.

[MG1]

I’m a peasant, so maybe good enough. What’s that idiom? Beggars can’t be choosers.

[MG1]

As long as it’s not like Kokuho Yellow. That’s the worst rice ever. Homai from US Costco not much better. Cook it to death and it’s still hard.

Speaking of hard. A good man is hard to find, but a hard man is……….. that’s what she said. Women cooler talk. Don’t tell me they don’t talk like that.

[Hehe]

As long as it’s not like Kokuho Yellow. That’s the worst rice ever. Homai from US Costco not much better. Cook it to death and it’s still hard.

Speaking of hard. A good man is hard to find, but a hard man is……….. that’s what she said. Women cooler talk. Don’t tell me they don’t talk like that.

With my rice cooker, I find Homai Yellow to be decent. So much so that I can't really find a clear preference in blind tasting comparing to Kokuho Red. That's when I decided to not get the red any more.

It might have something to do with the fact that I always mix with other grains, but even then those grains come out pretty decent when mixed with rice from my rice cooker.

[MG1]

Might be decent, but can't make sushi with it. The rice on whole is okay, but the tips are a little crunchy. When adding sushi vinegar to the rice and you fan it, the rice doesn't develop that shine.

Anyway, I can't remember the last time I had the Kokuho red in the house. For the price, you might as well spend a bit more and purchase Tamaki Gold.

[MG1]

Tiger Micom 5.5 cup rice cooker is back at Costco. $139.99

Willingdon location entryway. Sometimes that means it might be going on sale. US costco regular is $89.00, so not a bad price.

https://www.costco.ca/tiger-micom-5.5-cup-rice-cooker-and-warmer.product.4000035660.html

[blkgsr]

this one pretty good?

[MG1]

Yes, it's simple to use. It's Made in Japan to boot.

[MG1]

https://www.globalkitchenjapan.com/blogs/articles/for-the-very-best-rice-you-need-an-ohitsu?omnisendContactID=5f80b29e4572ea6c9630d097&utm_campaign=campaign%3A+Blognewsletter_20240313+% 2865eed6757753c74bca47de23%29&utm_medium=email&utm_source=omnisend

the proper way....................... serving rice from the pot it was cooked in, is so barbaric, gulolol.

[6793026]

^ did not know it cost 119 CAD for a 24cm Yamacoh Ohitsu Sawara Wooden Rice Container

Parents would slap me "why you take it out from cooker, now it get cold" LOL

[MG1]

Rice in Ohitsu with sukiyaki cooked on an Iwatani portable butane stove, along with raw egg dip.............. heaven. Rice never got cold or sweaty/mushy like it often does in a rice cooker. Whenever family comes over, that's what we do. Flat iron shaved beef from Kim's Mart, fresh green onions from the backyard, shirataki noodles, enoki mushrooms, nappa, ninji, fu, etc. Secret ingredient...... mirin imported from Japan. https://www.justonecookbook.com/mirin/


I remember my mom talking about nebuka. She put it in the sukiyaki/shabu shabu. Didn't know where to get them. Butt.............

https://www.ufseeds.com/product/nebuka-evergreen-bunching-onion-seeds/ONNEB.html#:~:text=This%20variety%20is%20a%20split ting,%2C%20or%20in%20stir%2Dfries.



EDIT: Just realized most of you probably cook long grain rice, in which case, an Ohitsu is not needed. Wong rice............

[MG1]

Asamai Short Grain US No 1 Sushi Rice is $27.99 for 40 lb bag a Kim's Mart.

Sekka Premium is $33.99 for a 40 lb bag.

Sekka Premium 15 lb bag is $15.99, while the Sekka Select is $13.99.

[blkgsr]

my wife picked up the rice cooker at costco and used some new thai rice......so much better than the shit we were eating before.

[highfive]

Rice in Ohitsu with sukiyaki cooked on an Iwatani portable butane stove, along with raw egg dip.............. heaven. Rice never got cold or sweaty/mushy like it often does in a rice cooker. Whenever family comes over, that's what we do. Flat iron shaved beef from Kim's Mart, fresh green onions from the backyard, shirataki noodles, enoki mushrooms, nappa, ninji, fu, etc. Secret ingredient...... mirin imported from Japan. https://www.justonecookbook.com/mirin/


I remember my mom talking about nebuka. She put it in the sukiyaki/shabu shabu. Didn't know where to get them. Butt.............

https://www.ufseeds.com/product/nebuka-evergreen-bunching-onion-seeds/ONNEB.html#:~:text=This%20variety%20is%20a%20split ting,%2C%20or%20in%20stir%2Dfries.



EDIT: Just realized most of you probably cook long grain rice, in which case, an Ohitsu is not needed. Wong rice............

how were you able to get imported japanese mirin? beenlooking everywhere for it

[BIC_BAWS]

Time to read this thread. My 22 year old Tiger rice cooker just broke lol. Been eating congee for the past few days.

[radeonboy]

Time to read this thread. My 22 year old Tiger rice cooker just broke lol. Been eating congee for the past few days.

https://www.costco.ca/tiger-micom-5.5-cup-rice-cooker-and-warmer.product.4000035660.html

[MG1]

how were you able to get imported japanese mirin? beenlooking everywhere for it

Relatives (wife's side) live in LA.

[MG1]

I told you guys about my Zojirushi rice cooker that is now used as a spare for times I need to make more than one pot of rice. The only reason for this is the inner pot looks like shit. Didn't really take good care of it. My Tiger gets special attention. Best thing I've changed is washing the inner pot with J-CLoth. After transferring the rice to an ohitsu, I immediately soak the inner pot for a while then wipe with the J-Cloth. Almost half a year and not a single scratch or mark.

The non stick is so good that I don't even use a rice paddle to take the rice out. Drop the inner pot upside down into the ohitsu and the rice just comes out in one piece. Simple.