My brother in law uses the National SR-SH10RN. It appears to be a 5
cup cooker and sells for around 90$US. We used it when I was in
Victoria and it keeps rice warm and perfectly edible after cooking for
up to three days. Cooking time depends on the type of rice but it is
always perfectly cooked without a timer of any sort. Also, it appears
that the locking lid is a necessity.

However, a word of warning, the rice is sticky. This is not a problem
for me, but might be for some others. I am going to see if I can get
an 8 cup maker. 5 cups seems a bit stingy :-)

--

Please note that this post contains no overt anti-USAian statements of
any sort, nor is it designed to excite the political passions of the
morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

: My brother in law uses the National SR-SH10RN. It appears to be a 5
: cup cooker and sells for around 90$US. We used it when I was in
: Victoria and it keeps rice warm and perfectly edible after cooking for
: up to three days. Cooking time depends on the type of rice but it is
: always perfectly cooked without a timer of any sort. Also, it appears
: that the locking lid is a necessity.

: However, a word of warning, the rice is sticky. This is not a problem
: for me, but might be for some others. I am going to see if I can get
: an 8 cup maker. 5 cups seems a bit stingy :-)

You keep heated rice around for three days? After that, I'll bet it's
the same way coming out as it did coming in - all dried up!!!

: My brother in law uses the National SR-SH10RN. It appears to be a 5
: cup cooker and sells for around 90$US. We used it when I was in
: Victoria and it keeps rice warm and perfectly edible after cooking for
: up to three days. Cooking time depends on the type of rice but it is
: always perfectly cooked without a timer of any sort. Also, it appears
: that the locking lid is a necessity.

: However, a word of warning, the rice is sticky. This is not a problem
: for me, but might be for some others. I am going to see if I can get
: an 8 cup maker. 5 cups seems a bit stingy :-)

You keep heated rice around for three days? After that, I'll bet it's
the same way coming out as it did coming in - all dried up!!!

: My brother in law uses the National SR-SH10RN. It appears to be a 5
: cup cooker and sells for around 90$US. We used it when I was in
: Victoria and it keeps rice warm and perfectly edible after cooking for
: up to three days. Cooking time depends on the type of rice but it is
: always perfectly cooked without a timer of any sort. Also, it appears
: that the locking lid is a necessity.

: However, a word of warning, the rice is sticky. This is not a problem
: for me, but might be for some others. I am going to see if I can get
: an 8 cup maker. 5 cups seems a bit stingy :-)

You keep heated rice around for three days? After that, I'll bet it's
the same way coming out as it did coming in - all dried up!!!

wrote in
:

> You keep heated rice around for three days? After that, I'll bet
> it's the same way coming out as it did coming in - all dried up!!!

Not! It's almost as fresh as when it was made. That is one of the
advantages of a rice cooker. Of course, they do warn that there is a
certain mass required. If you go below that, and I have yet to
establish what that amount is, it will become dry.

It says: "Be sure the amount of rice to be kept warm is not too small",
which could mean two tablespoons for all I know.

So far, I have had cooked rice in my cooker for two days and no problem
with as little as a cup left.

--

Please note that this post contains no overt anti-USAian statements of
any sort, nor is it designed to excite the political passions of the
morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

wrote in
:

> You keep heated rice around for three days? After that, I'll bet
> it's the same way coming out as it did coming in - all dried up!!!

Not! It's almost as fresh as when it was made. That is one of the
advantages of a rice cooker. Of course, they do warn that there is a
certain mass required. If you go below that, and I have yet to
establish what that amount is, it will become dry.

It says: "Be sure the amount of rice to be kept warm is not too small",
which could mean two tablespoons for all I know.

So far, I have had cooked rice in my cooker for two days and no problem
with as little as a cup left.

--

Please note that this post contains no overt anti-USAian statements of
any sort, nor is it designed to excite the political passions of the
morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

On 7/29/2004 5:02 PM, Michel Boucher wrote:
> wrote in
> :
>
>
>>You keep heated rice around for three days? After that, I'll bet
>>it's the same way coming out as it did coming in - all dried up!!!
>
>
> Not! It's almost as fresh as when it was made. That is one of the
> advantages of a rice cooker. Of course, they do warn that there is a
> certain mass required. If you go below that, and I have yet to
> establish what that amount is, it will become dry.
>
> It says: "Be sure the amount of rice to be kept warm is not too small",
> which could mean two tablespoons for all I know.
>
> So far, I have had cooked rice in my cooker for two days and no problem
> with as little as a cup left.
>

What I like about the "warming" function is that I can start a batch of
rice when I get home, make dinner at my leisure and know that the rice
will be done when I am ready for it. I don't generally leave it on warm
for more than 30-45 minutes.
--
jmk in NC

On 7/29/2004 5:02 PM, Michel Boucher wrote:
> wrote in
> :
>
>
>>You keep heated rice around for three days? After that, I'll bet
>>it's the same way coming out as it did coming in - all dried up!!!
>
>
> Not! It's almost as fresh as when it was made. That is one of the
> advantages of a rice cooker. Of course, they do warn that there is a
> certain mass required. If you go below that, and I have yet to
> establish what that amount is, it will become dry.
>
> It says: "Be sure the amount of rice to be kept warm is not too small",
> which could mean two tablespoons for all I know.
>
> So far, I have had cooked rice in my cooker for two days and no problem
> with as little as a cup left.
>

What I like about the "warming" function is that I can start a batch of
rice when I get home, make dinner at my leisure and know that the rice
will be done when I am ready for it. I don't generally leave it on warm
for more than 30-45 minutes.
--
jmk in NC

On 7/29/2004 5:02 PM, Michel Boucher wrote:
> wrote in
> :
>
>
>>You keep heated rice around for three days? After that, I'll bet
>>it's the same way coming out as it did coming in - all dried up!!!
>
>
> Not! It's almost as fresh as when it was made. That is one of the
> advantages of a rice cooker. Of course, they do warn that there is a
> certain mass required. If you go below that, and I have yet to
> establish what that amount is, it will become dry.
>
> It says: "Be sure the amount of rice to be kept warm is not too small",
> which could mean two tablespoons for all I know.
>
> So far, I have had cooked rice in my cooker for two days and no problem
> with as little as a cup left.
>

What I like about the "warming" function is that I can start a batch of
rice when I get home, make dinner at my leisure and know that the rice
will be done when I am ready for it. I don't generally leave it on warm
for more than 30-45 minutes.
--
jmk in NC

jmk > wrote in
:

>> So far, I have had cooked rice in my cooker for two days and no
>> problem with as little as a cup left.
>
> What I like about the "warming" function is that I can start a
> batch of rice when I get home, make dinner at my leisure and know
> that the rice will be done when I am ready for it. I don't
> generally leave it on warm for more than 30-45 minutes.

Why not? The manual of my Tiger brand says 12 hours. Practical
usage indicates that two days are fine and my brother-in-law says he
keeps it fresh three days. Of course, you have to get a cooker that
has a lid that shuts tight with a snap and seals everything inside,
either National or Tiger brand would be fine. The manual warns that
after 12 hours there may be some discoloration of the rice and a
change in odour, but it has not been my experience that it is so even
after 48 hours.

As I write this, I'm having a bowl of hot rice I cooked yesterday
afternoon (I used some in rice pudding) with a touch of tarragon
vinegar and good olive oil.

I have cooked brown basmati, white basmati and a medium grain white
(Calrose) and they have all turned out beautifully and stayed that
way for more than a day.

--

Please note that this post contains no overt anti-USAian statements
of any sort, nor is it designed to excite the political passions of
the morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

jmk > wrote in
:

>> So far, I have had cooked rice in my cooker for two days and no
>> problem with as little as a cup left.
>
> What I like about the "warming" function is that I can start a
> batch of rice when I get home, make dinner at my leisure and know
> that the rice will be done when I am ready for it. I don't
> generally leave it on warm for more than 30-45 minutes.

Why not? The manual of my Tiger brand says 12 hours. Practical
usage indicates that two days are fine and my brother-in-law says he
keeps it fresh three days. Of course, you have to get a cooker that
has a lid that shuts tight with a snap and seals everything inside,
either National or Tiger brand would be fine. The manual warns that
after 12 hours there may be some discoloration of the rice and a
change in odour, but it has not been my experience that it is so even
after 48 hours.

As I write this, I'm having a bowl of hot rice I cooked yesterday
afternoon (I used some in rice pudding) with a touch of tarragon
vinegar and good olive oil.

I have cooked brown basmati, white basmati and a medium grain white
(Calrose) and they have all turned out beautifully and stayed that
way for more than a day.

--

Please note that this post contains no overt anti-USAian statements
of any sort, nor is it designed to excite the political passions of
the morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

jmk > wrote in
:

>> So far, I have had cooked rice in my cooker for two days and no
>> problem with as little as a cup left.
>
> What I like about the "warming" function is that I can start a
> batch of rice when I get home, make dinner at my leisure and know
> that the rice will be done when I am ready for it. I don't
> generally leave it on warm for more than 30-45 minutes.

Why not? The manual of my Tiger brand says 12 hours. Practical
usage indicates that two days are fine and my brother-in-law says he
keeps it fresh three days. Of course, you have to get a cooker that
has a lid that shuts tight with a snap and seals everything inside,
either National or Tiger brand would be fine. The manual warns that
after 12 hours there may be some discoloration of the rice and a
change in odour, but it has not been my experience that it is so even
after 48 hours.

As I write this, I'm having a bowl of hot rice I cooked yesterday
afternoon (I used some in rice pudding) with a touch of tarragon
vinegar and good olive oil.

I have cooked brown basmati, white basmati and a medium grain white
(Calrose) and they have all turned out beautifully and stayed that
way for more than a day.

--

Please note that this post contains no overt anti-USAian statements
of any sort, nor is it designed to excite the political passions of
the morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

On 7/30/2004 10:28 AM, Michel Boucher wrote:
> jmk > wrote in
> :
>
>
>>>So far, I have had cooked rice in my cooker for two days and no
>>>problem with as little as a cup left.
>>
>>What I like about the "warming" function is that I can start a
>>batch of rice when I get home, make dinner at my leisure and know
>>that the rice will be done when I am ready for it. I don't
>>generally leave it on warm for more than 30-45 minutes.
>
>
> Why not?

Well, first of all, there is no need. I cook what I need. Secondly, I
feel that there is the potential for a food safety issue. I don't care
to provide a nice cozy home for bacteria, thanks.


--
jmk in NC

On 7/30/2004 10:28 AM, Michel Boucher wrote:
> jmk > wrote in
> :
>
>
>>>So far, I have had cooked rice in my cooker for two days and no
>>>problem with as little as a cup left.
>>
>>What I like about the "warming" function is that I can start a
>>batch of rice when I get home, make dinner at my leisure and know
>>that the rice will be done when I am ready for it. I don't
>>generally leave it on warm for more than 30-45 minutes.
>
>
> Why not?

Well, first of all, there is no need. I cook what I need. Secondly, I
feel that there is the potential for a food safety issue. I don't care
to provide a nice cozy home for bacteria, thanks.


--
jmk in NC

jmk > wrote in
:

> Secondly, I feel that there is the potential for a food safety
> issue. I don't care to provide a nice cozy home for bacteria,
> thanks.

Again, that would depend on your rice cooker. The premium brands keep
the rice in a hot enough environment to avoid the issue of bacteria
growth, hot enough that you have to be careful when opening it in case
the steam would burn you.

--

Please note that this post contains no overt anti-USAian statements of
any sort, nor is it designed to excite the political passions of the
morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

jmk > wrote in
:

> Secondly, I feel that there is the potential for a food safety
> issue. I don't care to provide a nice cozy home for bacteria,
> thanks.

Again, that would depend on your rice cooker. The premium brands keep
the rice in a hot enough environment to avoid the issue of bacteria
growth, hot enough that you have to be careful when opening it in case
the steam would burn you.

--

Please note that this post contains no overt anti-USAian statements of
any sort, nor is it designed to excite the political passions of the
morally bankrupt right-wing supporters of the emerging fascist
states...unfortunately :-)

On 7/30/2004 11:16 AM, Michel Boucher wrote:
> jmk > wrote in
> :
>
>
>>Secondly, I feel that there is the potential for a food safety
>>issue. I don't care to provide a nice cozy home for bacteria,
>>thanks.
>
>
> Again, that would depend on your rice cooker. The premium brands keep
> the rice in a hot enough environment to avoid the issue of bacteria
> growth, hot enough that you have to be careful when opening it in case
> the steam would burn you.
>
but let's go back to the first reason, there is no need anyway.

--
jmk in NC

On 7/30/2004 11:16 AM, Michel Boucher wrote:
> jmk > wrote in
> :
>
>
>>Secondly, I feel that there is the potential for a food safety
>>issue. I don't care to provide a nice cozy home for bacteria,
>>thanks.
>
>
> Again, that would depend on your rice cooker. The premium brands keep
> the rice in a hot enough environment to avoid the issue of bacteria
> growth, hot enough that you have to be careful when opening it in case
> the steam would burn you.
>
but let's go back to the first reason, there is no need anyway.

--
jmk in NC