Opening the lid of your Aroma rice cooker, you expose its bare non-stick inner pot. It’s an uncomplicated-looking machine, yet there is tricks to achieving the proper consistency. Take a measuring cup and fill it with one cup of white rice. You can try different amounts later, but one cup is the simplest place to start.
The key step here is one that many people skip: Rinsing. Take the pot, put it under the faucet, and swirl the grains around with your hand. Right away, you’ll notice how quickly the water goes cloudy.
Measuring and Ratio
Drain it out, do it again a few more times. Keep doing it until the water that runs off the grains look clear.
You know when you rinse the rice under the faucet and swirl the grains around? It actualy makes a difference in how they come out. But after removing all that extra starch, it does make a difference in how fluffy it is in the end.
After cleaning the rice, next comes the water. Water is measured by a clear plastic cup. There are no guesses allowed here; most recipes fails if you guess the amount.
One to one-point-five; that’s your exact ratio. To every single cup of dry rice, add one and a half cups of water. Yep, that’s a lot of water, but believe me, it soak it up.
Carefully pour water without splashing around. Gently pour it onto the grains. Everything looks settled now and ready for some heat. With just the right ratio, the rice will cook through evenly without being mushy or still hard in the middle.
Once the pot’s contents are inside, you return the inner vessel to the main part of the cooker. The stainless steel outer shell rest snugly on the countertop. Plug it in, and the digital control panel illuminates with various cooking mode.
Beyond rice, it’s a sturdy machine.
The button says “White Rice.” Press it. The digital screen updates. It displays the cooking mode, and how long until it’s done.
Red numbers count down from forty minutes. Put your feet up. Step back. Let the thing cook itself. Do nothing except wait. The closed space hold the steam just right.
While it’s cooking, the lid doesn’t open. Once you’re ready to begin, you check that the lid has been properly seated. Then you push the lid down to secure it in place. It should of lock into position and form a nice seal.
There are many settings on the control panel, but if you want some straight-up white rice, all you need is the special setting.
The porridge/steam buttons gets ignored.
Then 40 minutes later, the display goes to zero. That’s it: the cook cycle has finished. You open up the lid.
Inside you find perfectly cooked, still-steaming rice. There’s no more water in there. The rice is separated and tender.
It looks exactly the way you’d hope it would look.
To demonstrate how much you have, you scoop out some on your white plate. The amount of cooked food is a respectable pile for one cup of dry rice. It is light and fluffy.
You are tempted to just eat it right from the cooker, but plating it makes it easier to see what you’ve got.
Texture is spot on.
Rice is easy to make perfectly. Measure it out right and that’s about all there is to it. Rice is rinsed to remove the starch. Water ratio does the rest. The aroma cooker take over from there.
You won’t have to worry about burnt bottoms or centers that is hard. Just works.