I've come to the conclusion that I'd quite like a rice cooker however I know very little about them. Can anyone recommend one for 20-30 quid? Can stretch toward 40 if it's really worth it. I had a look on Reddit and they all seem to recommend ones that are over 100 quid on there, that's rather out of the question!
I want something that'll cook rice and steam stuff, porridge cooking would be a bonus!
Thanks in advance!
A saucepan.
^ the Delia technique has never failed me.
Our Tefal one is a few years old and still going strong.
Micro, water about an inch over the rice, 8 mins, stir, 8 mins. Stir, leave to breathe
Having said that, i've used a National one for the last 25 years
This one
My mother in law is Malaysian therefore eats an inordinate amount of rice and uses a tefal rice cooker, never heard if them before meeting the mrs bloody brilliant things IMO !
1 cup of rice 2 cups of water bring to boil then simmer till all the water is absorbed.
With a rice cooker you just go about preparing your food without having to spend 20 mins of your life stirring the saucepan etc ...
Most Japanese brands rice cooker should be fine.
Never mind all this water absorbing p1sh.
A cupfull of basmati rice for 4 people.
Fill the kettle. put boiled water in pan, add salt and bring to boil. Add cup full of basmati, and boil for 10 minutes.
strain and serve.
it's only rice ffs.
Never mind all this water absorbing p1sh.
Well, sorry I don't like soggy rice.
What Rice Cooker?
The bloke at the local Chinese is pretty good.
We used up some vouchers buying a tefal rice cooker, yesterday. Used it for porridge, a sponge cake & went to make a rissotto for dinner & it's died 
Bugger... Will be getting it replaced though, as it means we can dump our very tired steamer (plastic gone brittle) & our slow cooker
Well, sorry I don't like soggy rice.
stirring the saucepan etc
UR DOIN IT RONG!
1pt Rice to 2pts water by volume.
Bring to boil, place tight lid on pan, turn hob down to lowest setting.
LEAVE IT!
DONT LIFT LID!
20 mins later, bosh*, there you go. Fluff with a fork and serve.
*fattonguedmockneyism mandatory.
Rice won't be soggy, unless your a spaz.
Lakeland microwave rice steamer. 2oz per person, cover with boiling water, nuke for 10 mins (assuming white rice), check halfway through if it needs more water.
Drain and serve - always perfect.
Oh ya ... don't buy those that come with non-stick bowl as they are lethal.
do what stoner said.
Stoner is bang on.
For spot on basmati toast the dry rice in the pan with a little oil for a few minutes first then add the water.
A cupfull of basmati rice for 4 people.
CharlieMungus - MemberNever take rice ooking advice from someone who feeds people withnone cup of rice!
You gotta talk to a proper fan tong!
LOL!
Could be a pint cup, no?
Rice won't be soggy, unless your a spaz.
Oh, the irony.
not tried to do that myself joolsburger, will do next time!
care to elaorate, Walloper?.
care to elaorate, Walloper
yur, ur, you're, your, yoor, yaur etc etc
sorry, I was just being a div about your grammar - no offence intended.
Sorry, I thought this was an internet forum, excuse my grammar and punctuation 
You either cook rice using a pan/pot etc or you use rice cooker.
Using pan/pot will take 20 mins of your life away and there is a chance that you might simply burn your rice if you have forgotten about it. This method is only for occasional rice cooking only. e.g. camping or you have the tendency to hang around your kitchen for more than an hour while cooking or preparing etc. I only used this method when my rice cooker was broken.
Rice cooker on the other hand will free you off that so to concentrate on something more important like watching tv or have a quickie ...
You either cook rice using a pan/pot etc or you use rice cooker.
Or the micro!
My wife is Thai, her and all her mates have rice cookers from various manufacturers and of differing prices, and they're all used at least once a day. Ours is an Asda own brand cheapie, Silvercrest or something, you can't really go wrong with any of them IMHO. Perfect results every time, rice cooks then they automatically switch to "keep warm" mode without you having to worry about anything.
Stoner has it
But 1.5 water to 1 rice is enough. Wash very well first. When there is about 1mm of water left let it stand with the lid on for a couple of mins.
I know lots of people who swear by them, some are even Chinese, but really, whats the point? The rice is no better, and if you can't remember to turn off rice at the right time you might as well stick to bloody pot noodle. Its just yet more crap to buy. Spend the money or a really good saucepan instead then you can at least use it for something else apart from sterilizing baby bottles.
Arrrrg sorry Charlie Brooker is on and its just too negative.
From the above I've got a list of all those I'd choose never to round to for a rice based meal.
A rice cooker (or a decent steamer) has a one great advantage - one the rice is cooked - it never overcooks.
So you time the rice to be cooked early (it sits hot and happy for ages) as you continue cooking the curry or whatever.
IME almost everyone in asia uses one (or a steamer) - using saucepans is for gypsies.
I cant recommend one particular model though. All the popular ones have unpronouncable names. A veg steamer does a proper good job though.
I think this is supposed to be the best http://www.amazon.com/Zojirushi-NS-ZCC10-Cooker-Warmer-Premium/dp/B00007J5U7 although my Korean friends have a Sanyo brand cooker.
it never overcooks.
And if you're in the habit of overcooking your food because you dont have a handle on timing in your kitchen I might not come round your house for dinner either 
I like to keep thing simple so prefer to use a rice cooker that has on/off switch only. 
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