An Aroma rice cooker are easy to get started with. The inner pot is waiting for your food; open up the lid to view its shiny non-stick inside. Cleanup will be easy once dinner’s done. No complex set-up here, just pop it open and go.
A cup of rice, you measure, a cup of white rice. For a crowd you could go up from there but a cup will do just fine to test the machine. The grains trickle down into waiting pot.
The Cooking Process
Before touching water, raw rice is light and dry between your fingers.
The key step: After measuring out your rice, you’ll want to wash it (thoroughly). Run cold water over the rice and keep doing so until water runs clean.
The reason for this is to remove any extra starch from the rice, which will prevent finished product from being sticky or gummy. Don’t skip this; if you do, you’re likely to end up with some pretty clumpy stuff.
Now it’s time to put in the rice. After washing your rice until water runs clear, drain it well.
Follow a hard-and-fast rule, one and a half cups of water per cup of rice. One and a half. It’s a simple math problem that yields consistent texture every time. Easy math that ensures perfect results each time. Measure out the water and pour it right on top of grains in the pot.
This initial stage of the process shows the rice covered in water, absorbing the liquid over time while being heated. Once you add the water, don’t stir too frequently. Let it rest without disturbance so that all of the rice cook evenly.
It will initially appear cloudy, this is okay; it’s just the beginning before cooking starts.
So you push the white rice button. This button do all of the work for you. It adjusts to the right temperature and the correct cooking time. There is no guesswork whatsoever.
You then shut the lid firmly in place. The digital display lights up with a reading of zero time on it.
From there, it’s all hands-off. There is a tiny little click when you turn it on and it begins its heating cycle.
Once you push that button, you don’t have to worry about turning knobs in the middle of it or checking up on it every few minutes. You can leave it alone and go about your business.
The cycle takes about forty minutes, and that sounds more better to me for cooking a small amount of white rice just right.
When I lift off the lid, steam billows out softly. There it sits, separated, puffed-up and perfect. It is just as it should of been. Done.
The rice part was simple. Take out enough for your serving. Make sure it is cooked and plated. It is not too dry and not too cooked, so it comes out perfect. No fuss, no muss; cooker does what it should do. It is an easy fix.