Skip buying a rice cooker and save the time necessary for watching a pot on the stove by cooking your rice in your Crock-Pot, or slow cooker, as they are commonly called. Although some types of rice hold up better than others to the long, slow-cooking method, using your slow cooker lets you set it and forget it, making it simple to cook a delicious side dish or even a luxurious risotto. Things You'll NeedButter or oil Herbs and/or aromatic vegetables (optional) Add rice and cooking liquid to the slow cooker. The cooking liquid can be water, broth or a combination of the two. Although the ratio of rice to liquid can vary depending on the type of rice you’re making, the general rule is to use 2 cups of liquid for every 1 cup of uncooked rice. Optionally, add in minced herbs or aromatics, such as scallions, shallots or garlic, to infuse the rice with additional flavor while it cooks. Stir approximately 1 to 3 teaspoons of butter or oil into the mixture. Adding a small amount of fat helps lubricate the grains of rice and prevents the grains from becoming overly sticky or gummy.

Cover the slow cooker and cook the rice on high for approximately 2 hours, or on low for 4 to 5 hours. You’ll know that it’s fully cooked once the rice absorbs all of the liquid and is tender. Pour cooking liquid such as broth, water, wine or a combination of liquids into a pot. Place the pot over medium heat to warm the contents. Use approximately 3 or 3 1/2 times as much liquid as the amount of rice you will be cooking. Melt butter or oil in a large pan set over medium heat. Saute aromatics, such as chopped green onions, shallots and/or garlic. Cook the vegetables until they are soft. Add a starchy rice such as arborio rice to the pan. Stir the mixture to coat it in butter and mix the herbs and vegetables, approximately 1 to 2 minutes. Pour the rice and vegetable mixture into the slow cooker, along with the warmed cooking liquid. Cover the slow cooker and cook it on high for 2 to 2 1/2 hours, or until the liquid is completely absorbed. Stir in a couple of tablespoons of butter and some chopped fresh herbs, such as basil, parsley or oregano.

Other optional add-ins include toasted nuts, cooked meats, cooked fish or wilted greens like spinach or kale. Add some grated cheese such as Parmesan or Romano. Stir the mixture and serve it while it’s hot. Sign up or log in to customize your list. I have successfully made sushi rice or ketupat cakes with long grain basmati using the slow cooker. I see the advantage that I could use fragrant or any usual household rice rather than sticky rice. It takes about 3 hours to get sticky basmati sushi rice, and about 4 hours to get ketupat rice. jogos online de sushi magicoI have even made biryani ketupat embedded with shiitake slices.fish roe for sushi The ketupat rice would need to stand for a couple of hours to fuse into a rice cake. sushi quality fish houston

Right now, I need to use a knife to cut up the single big block of ketupat rice cake. I am racking my brains what type of dividers, and how, I could put in to produce small blocks of ketupat. Because cutting and digging out the rice cake causes it to break apart. I have been scouring the WWW to find if there are people of similar adventure to mine in using the slow cooker and non-sticky rice to make sushi rice or ketupat rice. They must be so extremely rare that I am unable to find them to learn from their experiences.jiro dreams of sushi sons restaurant The incidence of burning the rice is very low since the slow cooker cooks very slowly. sushi making kit nycIt did get burnt once when I had forgotten all about the pot for 24 hours.ama sushi online menu

As far as I could judge, the basmatic rice is just as sticky. In fact more sticky, while still retaining its individual rice granule shape. I am asking these questions because I am concerned that the rarity of the practice might be due to the resultant quality. Are there disadvantages in quality of resulting rice when using the slow cooker versus using a rice cooker, that I need to know? Otherwise, why aren't people using the slow cooker for this wonderful purpose?sushi chao order online Besides training myself for the right amount of water and avoiding burning of rice, what are the pitfalls I would need to avoid in my continuing this route. Would slow-cooking destroy taste or scent quality of the rice. Traditional sushi rice ("meshi") is defined by both the stickiness of its rice but also its lack of gumminess. Each grain of rice is supposed to remain distinct. The final component of sushi-meshi is of course the application of vinegar, which is supposed to evenly coat the outside of every grain.

Proper application of vinegar is not possible unless the grains remain distinct. Therefore, if the rice is overcooked or cooked too slowly, water will have more time to penetrate and the starches will have too much time to swell, causing it will turn into a sticky mess with indistinct rice grains. Furthermore, basmati rice can't be used for traditional sushi-meshi because it doesn't have enough amylopectin (the starch in rice that makes it sticky/"glutinous"). Glutinous rice (which has 100% amylopectin and virtually no amylose) is used for ketupat but isn't used for sushi-meshi, since it is too sticky. There is nothing culinarily wrong with using a slow cooker to make rice; if it tastes good, eat it! In fact, a quick web search reveals many recipes. Here is also an answer to a relevant question. But I don't see a way of making sushi (for which there are relatively strict traditions and definitions) using a slow cooker. Edit: To answer your specific question… Would slow-cooking destroy taste or scent quality of the rice?

The distinct aromatic scent of basmati rice comes from 2-Acetyl-1-pyrroline, which is also formed from the Maillard reactions. Since the Maillard reactions happen at a much higher temperature than that at which your rice cooks, I would guess that those flavor compounds would not be harmed by using a slow cooker. Edit #2: According to this study, 2-Acetyl-1-pyrroline is highly volatile and absorption in rice can be hindered by excess water and/or long cooking times. This suggests that using a slow cooker to prepare basmati may produce less aromatic rice than using a quicker, dryer method like steaming. As an interesting side note, the study also suggests that this aroma can be intensified by adding pandan leaves while cooking the rice. A rice cooker uses higher heat and much more quickly....it uses high pressure as well, so steams AND boils at the same time. You DO know that the proper rice is a VERY short grained rice grown especially for sushi, right? having said that, I recently learned that it can be best to soak rice a half hour or so before cooking.