Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi PHotos: Rice Cooker Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.

Rice Cooker Recipes Biography.

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Rice cookers may be divided into rice cooking sauce pans or pots (risotto pan, paella pan, porridge pot), rice steamers (e.g., 蒸籠 (zhēng lóng)), ceramic or plastic containers for microwave ovens, and gas and electrical appliances. Most dedicated home rice cookers are of the electric type. In commercial or industrial use, there are many varieties, such as large gas or electric rice cookers, a large-scale rice cooker that is called a "rice boiler", and fully automatic versions which handle the whole process of rice cooking from washing rice to the end of the cooking cycle. Dedicated rice cookers date from long ago in human history. A ceramic rice steamer dated to 1250 BC is on display in the British Museum.

Cooking rice has traditionally required constant attention to ensure the rice was cooked properly. Electric rice cookers automate the process by mechanically or electronically controlling heat and timing, thus freeing up a heating element on the cooking range that had to be otherwise occupied for rice cooking. Although the rice cooker does not necessarily speed up the cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water. Once the rice cooker is set to cook, the rice will be cooked with no further attention. Many modern cookers have a heat-insulating casing and a warming mechanism. When the rice is determined to be fully cooked, the unit will automatically switch to the "keep warm" cycle, thus preventing the rice from being overcooked and keeping the rice warm until it is ready to be served. The degree of insulation provided by the casing can also be used to keep cold solids cold.

It takes about 30 minutes to 1 hour for most electric rice cookers to complete cooking. Some advanced models can back-calculate the cooking start time from given finish time. The time required for cooking rice depends on the amount of rice, the power of the heating elements, and atmospheric pressure, thus it is not constant. Pressure-cooker models are not influenced by atmospheric pressure. The special features distinguish high-end models from lower-cost, simpler models.

Some types of rice dishes require special ways of preparation and are not suited to the mode of cooking used by electric/gas rice cookers. These recipes include, e.g., risotto, paella, and stuffed peppers (capsicums).

In the early days of electric home rice cookers in Japan, the products were manufactured, marketed and purchased only within Japan.[citation needed] With the trend of Japanese cuisine spreading abroad, they were exported to Western countries. They were also exported to rice-consuming Asian countries, following decades of rapid economic growth and rising family incomes. Many products are now manufactured in China, South Korea, Malaysia and the Philippines. Even some rice cookers intended only for the Japanese domestic market are now manufactured outside Japan.[citation needed]

Most modern rice cookers use aluminum as its container for cooking rice; there are some models that use stainless steel instead of aluminum.

Traditional rice cooking methods and utensils[edit]

Rice cooker of the Edo period (Fukagawa Edo Museum)

Rice is cooked by heating in boiling water or steam, or a combination (boiling until water evaporates, then continuing in steam generated by continued heating). It absorbs a great deal of water in the process, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice.[1] The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes and up, depending upon the type and freshness of rice, method, and desired result (from separate grains to disintegrated porridge).

boiling: long grain rice, e.g., basmati rice, Thai jasmine rice: boiling pan

steaming: long grain rice, ibid: steamer, e.g., Mushiki (zhēng lóng)

absorption method with boiling: Japanese rice, e.g., Calrose rice: Asian traditional rice cooker on hearth, i.e., 釜

absorption method with oven: e.g., Paella, pilaf: paella pan

absorption method with stirring: e.g., Risotto: risotto pan

slow cooking: e.g., porridge: porridge pot

Electric rice cookers[edit]

Features and specifications[edit]

For the modern home rice cookers, the smallest single-person model cooks 1 rice cup (180 ml), whereas large models can cook 10 cups. Commercial models can cook 20 or more cups. As a possible source of confusion, model specifications and names may list either cooked or uncooked capacity. Rice roughly doubles in size during cooking; therefore, a 10 cup (uncooked) rice cooker can produce up to 20 cups of cooked rice. The prices vary greatly, depending on the capacity, features, materials used, and the country of origin.

These inventions include, e.g., microprocessor-controlled cooking cycles, employing pressure cooking, utilizing induction heating (IH) that can generate heat directly within the inner cooking bowl itself (all the IH-type models are microprocessor-controlled), employing a varying pressure control mechanism (named the "dual-pressure" method) that creates repeated pressure/release cycles during the cooking, using various materials (e.g., copper, pure carbon, ceramic, diamond powder coating) for the inner cooking bowl because of their higher heat conductivity, utilizing more than one induction heating element, or employing a mechanism to collect and return the boiled over liquid to the inner rice bowl. The rice cookers which are very large to store tons of rice are used in places like Guruvayur.[clarification needed]

The pressure-cooking models can raise the water's boiling point higher, e.g., from 100 °C at 1.0 atm up to about 110 °C at 1.4 atm, which speeds cooking. They are also suitable for cooking brown rice (which contains oils and bran fiber that cook differently from pure white rice starch). The pressure-cooking models can also be used in high altitude areas.

Additional features[edit]

The majority of modern electric rice cookers are equipped with a stay-warm or keep-warm feature, which keeps the rice at an optimal temperature for serving without over-cooking it. Some gas cookers also have electric stay-warm mechanism.

Many models feature an ability to cook sticky rice or porridge as an added value. Most can be used as steamers. Some can be used as slow cooking pots. Some other models can bake bread or in some cases have an added function to maintain temperatures suitable for fermentation of bread dough or yogurt. Likewise, depending on the model, these days it is common to see many added functions other than cooking rice.

In Japan, it is popular to cook soups, stews or sponge cakes in electric rice cookers. Books have been published for these recipes.

If the rice cooker is not suited for such uses, there is a chance that it will damage the appliance.[citation needed] In particular, it is quite possible that the Teflon coating becomes scarred by the rough bottom of ceramic wares placed inside the inner cooking bowl. In some cases, apparently there were troubles of causing rice to burn and stick to the bowl, damaging the packing parts, odors becoming persistent and tainting the rice cooked afterward.[citation needed] If such cooking was outside indicated usage of the appliance, it typically violates the warranty. In some countries, electric rice cookers, including Japanese models, are regarded as automated universal electric cooking pots, and their use in the preparation of a variety of foods is rather standard.

History[edit]

In 1937 the Japanese Imperial Army sanctioned an Type97 automobile-kitchen (九七式炊事自動車) equipped with a primitive rice cooker. The rice cooker was a rectangular wooden box with two electrodes attached to opposite ends. To cook the rice, the box was filled with washed rice and water, and then a current was applied. This caused the water to boil. When the rice was cooked, the reduction of the water caused an increase in resistance and reduced the heat, then it automatically became a stay-warm state. This method, however, was not suitable for different water qualities or degrees of rice washing and as such varied the amount of heat produced and the end results. It also presented a high risk of electrocution, thus it was not suitable for home cooking.

In 1945, the Japanese Mitsubishi Electric Corporation was the first company to produce an electric commercial rice cooker. The Mitsubishi product was an aluminum pot with a heating coil inside. It had no automatic turn-off facility, and it required constant monitoring during cooking.

In the early development phase, electric home rice cookers used the simple concept of simply heating the rice to cook and turning off the heater when the temperature rose to a certain point. This method, however, is influenced too greatly with seasonal changes in room temperature and often produced under-cooked rice. Many makers continued to experience failures in their ongoing trial-and-error approaches. At this stage, there was even a trial model which embedded the heating element in a traditional wooden rice container.

The first practical electric rice cooker was invented by Yoshitada Minami,[2][3] who had an association with Toshiba Electric Corporation. It became possible to cook rice practically by employing the triple-chamber rice cooker (that provided heat insulation by air layers).

In December 1956, the Toshiba Corporation placed the first commercially successful automated electric rice cookers on the market.[4] It used a double-chamber indirect rice cooking method. Rice was placed into the rice pot, and water into a surrounding container. When the water in the outer pot boiled off, the temperature of the pot rose rapidly. A bimetallic thermostat then activated, and automatically turned off the cooker to prevent burning of the cooked rice. Soon, Toshiba was producing 200,000 rice cookers per month for the Japanese market. Four years later, rice cookers could be found in half of Japanese homes.

The double-chamber indirect cooking model took more time to complete cooking and also consumed more electricity. This model was gradually phased out in the 1960s, but there are some companies, such as Tatung, that still manufacture them. Today, electric rice cookers utilize an insulated outer container and an inner removable bowl, often coated with a non-stick surface, and stamped with water-level graduations marked in cups of rice used. The rice cup measure is normally based on the traditional Japanese measurement system 1 gō (合?), which has its origin in China (gě合). One gō (合?) is 180 ml, or approximately 25% smaller than the American measuring cup of 8 (US) fluid ounces/240 ml, and is regarded as producing enough cooked rice for a single meal for one person.

Initial models did not have a keep-warm feature and the cooked rice cooled down too quickly, thus it was often necessary to move the cooked rice to heat-insulated serving containers. In 1965, Zojirushi Thermos company started selling electric rice cookers with a stay-warm function, using a semi-conductor heat regulator. The product sold 2,000,000 units per year. Other makers soon followed suit. The stay-warm function can typically keep rice warm for up to 24 hours at a temperature high enough to suppress growth of Bacillus cereus, a cause of food poisoning. Another notable improvement was the use of electric timers.

In simple models, a mechanical thermostat is used to turn off the cooker when the rice is ready. Since the 1980s, higher-end electric rice cookers have used microprocessors to control the cooking process, often incorporating a memory and electronic timer that can be used to set the desired "ready time". Since the 1990s, many models allow users to select desired cooking results for rice (e.g., soft, medium, firm, etc.), different types of rice, or ingredients other than rice. Some models can be used as steamers.

Electric Rice Cooker made by Philips in Indian appliance Showroom

In the late 1980s, some higher-end electric rice cookers started using induction heating. This type aims to produce tastier cooked rice by controlling the heating process more precisely. Some other pressure-cooking models use 1.2 atm to 1.7 atm (not over 1.4 atm for home appliances) to raise the cooking temperature over 100 °C. Expensive models often provide a steam-heating function.

In the 1990s, China started-mass-producing economical electrical rice cookers with limited functions and exporting them to many countries. Japanese makers have been attempting to compete by seeking a niche in models with added values by increasing the number of features of their products.

In the 2000s, more deluxe models appeared on the market and attracted much attention. These models are characterized by non-metallic materials for inner cooking bowls to employ thermal far-infrared radiation in order to improve the taste of cooked rice. In 2006 Japanese Mitsubishi Electric corporation produced an expensive cooker which used an inner cooking bowl called honsumigama 本炭釜 made of hand-carved pure carbon, with a better heat-generating profile with induction cooking. Despite the high price (¥115,500, about US$1,400 at the time), it sold 10,000 units within six months after it was introduced.[citation needed] It was a huge success and it set the trend of extremely high-end models in the market. There is also a product which uses pottery, e.g., Arita-yaki, for the inner cooking bowl. There have been pottery-based electric cooking appliances in China since the 1980s, and in recent years rice cookers have been also produced. Some other materials used for luxurious rice bowls are pure copper, ceramic-iron layers, and diamond coating. These rice cooker makers research what the best cooked rice means (in taste and texture) and attempt to realize "the best cooked rice" in electric rice cookers by using various inventions. Most regard rice cooked either in a traditional rice cooker used in hearth or in a gas pressure cooker as references, and attempt to achieve or exceed the same.

Restaurants that serve a lot of rice, particularly those specializing in Asian cuisine, often use industrial-sized rice cookers (often they are gas pressure cookers, but there are electric models) that quickly and cheaply produce large quantities of cooked rice. A rice cooker is a standard appliance in kitchens in many Asian countries and households.

Rice Cooker Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.