For centuries rice has been a main staple of many diets. While rice can be prepared in a pot, rice cookers offer a convenient alternative to the traditional method. Not only are rice cookers easy to use, but they avoid the risks associated with human error. Take this quiz and find out what you know about this wonderful modern invention.
When rice has been cooked with too much water the result is a gooey paste that looks more like spackle than rice.
In many parts of Southeast Asia rice is consumed daily. It also carries cultural significance.
Toshiba, a Japanese company, introduced the first rice cooker in 1955.
Rice is cooked with steam, which requires both water and heat.
When you cook rice it goes through four stages: soaking, boiling, steaming, and resting.
A rice cooker has four primary parts: a main body, a cooking pan, a heating plate, and a sensing device.
The sensing device, which is often found at the bottom of the main body of a rice cooker, is a thermometer that gauges the temperature of the cooker's contents.
Water boils at 212 degrees Fahrenheit, and does not get any hotter as it turns into steam.
Fuzzy logic, a concept in mathematical Set Theory, has helped in the design of computer chips that can adjust the cooking methods of a rice cooker.
While fuzzy logic rice cookers are technologically advanced, they are not as advanced as rice cookers that use the intricate method known as induction heating.
An alternating electric current passes through coils and creates a magnetic field. The cooking pan is inserted into this field, which creates an internal current that heats the contents of the pan.
Hysteresis is the name of a phenomenon in which magnetic fields are manipulated with fast-paced changes. Magnetic materials resist these changes, which cause friction and in turn cause heat.
Induction heaters are sensitive to temperature and can precisely control it. Even when you have made a slight error in measurement, these cookers can adjust the temperature and cook the rice correctly.
A multi-million dollar study by a 10-country panel found that rice has the least number of genes of the major plants in the cereal family.
Golden rice, which has been genetically modified, has a greater nutrient content than regular rice.
The primary difference between with and brown rice is the amount of polishing white rice goes through. To produce brown rice you polish away the chaff, but for white rice you also polish away the bran layer.
The rice you purchase sometimes has talc and excess starch on it.
If you cook rice that has excess starch it will likely come out too sticky.
Some rice cookers come with a steaming tray that you can use to prepare vegetables. You set the tray with vegetables above the water level, and when the water boils the steam that rises steams the vegetables in the tray.
A steam vent helps prevent the rice cooker from boiling over by not allowing the pressure inside the cooker to get too high.