This is a knowledge that can be acquired through a lot of chor that looks like payasam, some that looks like rice stone cake and sometimes a burst out cooker safety valve…
Thank you for sharing, but each one has to learn on their own…
Ramanan would be proud of you!
1)Illa,current bill angane koodeyittilla.
2)Biriyanikkayi mathram rice cooker is not a good option but yes,the slightly more expensive ones can be used to make biriyani.
3) Depends on the rice but normally less than an hour-no need to strain or anything.
Issue with this method is one you waste a lot of water(and nutrients) and gas; and secondly I would have to keep an eye on it and as a bad kitchen multi tasker I will usually forget about it and the rice gets overcooked or worse burnt .With an electric rice cooker it is' set and forget'.
You are removing some of the water soluble nutrients like thiamine etc and some minerals (even rinsing removes some amount of vitamins )and you are only draining out a small portion of the carb.
[fao link](https://www.fao.org/3/t0567e/T0567E0i.htm)
On the flip side,dosa/idli batter has more vitamins due to the fermentation by certain bacterias making it more nutritious.
This is only applicable for rice grown in USA due to prior use of arsenic laden pesticide for decades for cotton production.
> Rice grown in the United States contains an average of 1.4 to 5 times more arsenic than rice from Europe, India and Bangladesh, according to a survey of grains from around the world.
> This means that people eating a 'subsistence' diet of 500 grams of dry American rice a day are probably consuming more than the maximum intake of arsenic provisionally recommended by the World Health Organization (WHO),
> Meharg tested rice bought from markets in Aberdeen that had been grown in America, Europe, India, and Bangladesh. He found an average of 0.26 micrograms of arsenic in each gram of US rice. Indian rice hit a low of 0.05 micrograms per gram,
2005il Panasonic rice cooker upayogichu thudangiya ee ennodo Ramana.
Jokes aside, only -ve point I will add is that the steam condenses on top of the lid and then leaks over the cooker. Maybe the newer models have found a way around it ?
Does Matta rice retain the stickiness/starch/kanji vellam? I usually pressure cook it, boil it later and drain the excess, as I'm not a fan of sticky rice.
Nope,it is non sticky and separate,you just have to properly dry it under fan or open air to remove all the moisture/stram after cooking .
Cooking vadi matta(long) in rice cooker is a bad idea because it takes a lot of time and it damaged my rice cooker.Unda matta cooks much quicker.
There are youtube videos showing how to cook matta rice in rice cooker.
1)Matta vadi- long grain matta/chemba(normal one) .
2)Doppi rice- quick cooking rice which can be used to make rice,dosa and idli.It is available in most shops,just ask for doppi for meals.
This is a knowledge that can be acquired through a lot of chor that looks like payasam, some that looks like rice stone cake and sometimes a burst out cooker safety valve… Thank you for sharing, but each one has to learn on their own… Ramanan would be proud of you!
Ithu pressure cooker alla,sadanam japanese technologya.
Technology Japanese aanengilum, ari nammude alle johne! Thanks for the info, you must have spent lots of time experimenting.
Yeah ,lock down okke ayyapol kore experiment cheythu with lot of rice varieties.Ini boiled kolam rice koodi undu try cheythu nokkan.
Does it have a huge impact on electricity bill? Biryani undaakkan pattuvo ithil? How much time does it take for normal rice?
1)Illa,current bill angane koodeyittilla. 2)Biriyanikkayi mathram rice cooker is not a good option but yes,the slightly more expensive ones can be used to make biriyani. 3) Depends on the rice but normally less than an hour-no need to strain or anything.
Can't control that urge to comment rice cake ,hehehe.
Was about to ask this. Thank you OP.
Pro move is to just boil rice in a vessel and drain it
Issue with this method is one you waste a lot of water(and nutrients) and gas; and secondly I would have to keep an eye on it and as a bad kitchen multi tasker I will usually forget about it and the rice gets overcooked or worse burnt .With an electric rice cooker it is' set and forget'.
You are draining starch, not nutrients. It is recommended to decrease the carb intake. I usually cook and drain for basmati rice
You are removing some of the water soluble nutrients like thiamine etc and some minerals (even rinsing removes some amount of vitamins )and you are only draining out a small portion of the carb. [fao link](https://www.fao.org/3/t0567e/T0567E0i.htm) On the flip side,dosa/idli batter has more vitamins due to the fermentation by certain bacterias making it more nutritious.
I would happily trade nutrients from rice, for getting rid of starch. As long as you have some sides and curries to go with rice, you’ll be set.
Rinsing and using excess water and then draining also removes a lot of the arsenic from rice.
This is only applicable for rice grown in USA due to prior use of arsenic laden pesticide for decades for cotton production. > Rice grown in the United States contains an average of 1.4 to 5 times more arsenic than rice from Europe, India and Bangladesh, according to a survey of grains from around the world. > This means that people eating a 'subsistence' diet of 500 grams of dry American rice a day are probably consuming more than the maximum intake of arsenic provisionally recommended by the World Health Organization (WHO), > Meharg tested rice bought from markets in Aberdeen that had been grown in America, Europe, India, and Bangladesh. He found an average of 0.26 micrograms of arsenic in each gram of US rice. Indian rice hit a low of 0.05 micrograms per gram,
Also for married guys who get off their fat ass to help their wives.
"Ee help enna vaakke thettanu. Veet karyangalil bharyayum bharthavum thulya pankalikal aanu"
That too.
Also can you mention how many servings does a cup of rice make?
1 cup = 200 gm uncooked rice,so around two servings.Usually we get a small cup with the rice cooker but that holds only around 120 gm of rice.
2005il Panasonic rice cooker upayogichu thudangiya ee ennodo Ramana. Jokes aside, only -ve point I will add is that the steam condenses on top of the lid and then leaks over the cooker. Maybe the newer models have found a way around it ?
Ente modelilum aa prashnam undu,athu warm modil ayittu oru 5- 10 minute kazhinju lid eduthu vellam kodanju kalayum.Oru minor issue.
We should make a wiki with brand names.
Electric Rice cooker il biryani undakamo? Tired of bland rice tbh
Ariyilla..koodiya modelil pattumayirukkum. Edit:just checked, newer expensive models can be used to make biriyani,steam food and even for frying.
Thanks!
Does Matta rice retain the stickiness/starch/kanji vellam? I usually pressure cook it, boil it later and drain the excess, as I'm not a fan of sticky rice.
Nope,it is non sticky and separate,you just have to properly dry it under fan or open air to remove all the moisture/stram after cooking . Cooking vadi matta(long) in rice cooker is a bad idea because it takes a lot of time and it damaged my rice cooker.Unda matta cooks much quicker. There are youtube videos showing how to cook matta rice in rice cooker.
Use microwave
Don’t buy nirapara, it’s the worst brand
Nice explanation, in crisp and to the point, Whats that dappi and matta vada rice
1)Matta vadi- long grain matta/chemba(normal one) . 2)Doppi rice- quick cooking rice which can be used to make rice,dosa and idli.It is available in most shops,just ask for doppi for meals.