Thanks. This reminds me, I need to get a new cast iron pan. I have some limitations in my current kitchen but maybe I can find a nice smaller sized one.
I like to keep it easy and just grill them. I’ll do a curry powder and yogurt marinade over night and then toss them on the grill for a few minutes on each side. Or I’ll keep it basic with just salt and pepper, but make some kind of sauce. I typically make a yogurt based sauce or a really herby one like a chimichuri or herb butter.
You want to skin and cube before blending. Don’t freeze already blended as thousands will break down the sugars further when using again. Also that way the juice will be frozen within the fruit preserving the flavor better than puréing and freezing.
Zojirushi and Tiger make great rice cookers, I’ve had a few.
That said I’ve replaced my zojirushi with an instant pot. And you can do a whole bunch of other things with an instant pot. The instant pots rice program is just as good as a dedicated rice cooker.
My instant pot always takes sooo long to pressurize! It feels like the rice cooks forever by the time the pressure is ready. Did you have this issue at all when starting?
Total cooking time for rice in the instant pot isn’t much different from my zojirushi. You can speed up the instant pot though by pressing down on the lid when steam is coming out to force it to seal early. This little pressure increase will cause that pressure nub to pop up and seal so pressure will more quickly increase.
The other key tip for instant pot rice is to let the pressure release naturally. The rice needs time to absorb all that water after the cooking cycle completes.
Zojirushi is the universal answer, just like kitchen aid for stand mixers, but I will say I quite like my Joseph Joseph microwave rice cooker, since I dont have to take a thing out and plug it in, and I can just stick the whole thing in the fridge once I make rice. Zojirushi is almost undoubtedly much nicer though, especially if you want a traditional rice maker
We have a ninja foodie. It does rice, until recently our household did the instant rice. We will never go back, though the thing we have isn’t optimal. First I’ve heard of a Zojirushi, gonna look into that for sure.
Thanks for the responses. The zojirushi looks amazing except for the price tag. Lol. I’ll keep looking around for sales. I have an instant pot also, always saw the rice cooker setting just never tried it.
Try the instant pot first before you spend any money. use 1:1.1 rice to water ratio (adjust water up or down to your taste), push down on the lid to force it to seal early, and use the 12 minute program. When it’s done let pressure release naturally. We make instant pot rice multiple times a week, mostly Japanese rice but also jasmine and plain rice. All cooked the same way.
Another vote for trying the instant pot first. I use the pot in pot method with mine, I think the indirect heat is possibly better since there’s no way for it to burn on the bottom. You can also cook in the outer pot while making rice, if the timing works out. For that you just need a pressure proof container that fits inside. I have a tiny cake pan that works great, as well as a 3qt insert that fits inside my 6qt pot. The rice+water goes inside that, and the outer pot has water and a trivet/rack to hold up the inner pot. I cook rice for 5 minutes of pressure then 10 minutes of natural release. Lots of things can be cooked with the pot in pot method, I’ve done rice, beans, and chicken all at the same time.
I have a Zojirushi, it’s fantastic. But I’m betting at this point, just look for any rice cooker with Fuzzy Logic/Micom and decent reviews.
If you live in the US, Costco has pretty solid deals on quality rice cookers which are solid. Also prime day is coming up and I got my zojirushi a while ago for under $100
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