Good morning rice cooker!
I bought this rice cooker after talking to Emily about 10 different times about it. I was hesitant to drop so much money on something I’ve never used before and when there are less expensive models out there. But I kept coming back to a few features this one had – timer, multiple settings, and a friends oath of greatness. So I got the lesser expensive of her two Zojirushis.
I bought the cooker for cooking RICE + GRAINS, not oatmeal. Emily makes steel cut oats in hers daily, but I prefer stove top rolled oats and the hundreds of cooking techniques to chewy steel cut. But that doesn’t mean I won’t give rice cooker oats a try now and then for fun. I love the idea of setting a timer and having breakfast waiting on a lazy day. And what a great way to feed a crowd!
Since I didn’t have any steel cut oats, I chose Coach’s Oats, which are like quick cooking steel cut.
I really had no idea how to cook these. The rice cooker mentions rolled oats but says to use the white rice setting. Emily uses the porridge setting. I didn’t want to set the timer on the first day so I could supervise. So I decided to use 1/4 cup extra water and the porridge setting.
Inside went: 1/3 cup Coach’s Oats, 1.25 cups water, half banana, pinch salt, 1 tbsp currants, sprinkle of cinnamon.
I set it to porridge and pushed go.
But since the porridge the manual refers to is something made with rice and because I was using quick cooking oats, I went back after 30 minutes when I started to smell the wonderful oat aroma. I listened. I hear sizzling and feared I was burning them so I opened it all up and found my oats were ready! Had I waited for the whole cycle to complete(which I think was over an hour’s time), I’m sure they would have burned. I’ll try the white rice setting next time!
Pro: I was able to do chores while they cooked
Con: I wasn’t able to rely on a timer to tell me when they were done.
Topped with some chia charger and strawberry poppyseed jam! I forgot to record whoever gave me this jam, but it is fabulous!
Another con: I like to add milk to my oats not just for creaminess but for the protein + calcium. I’m not sure how milk would have worked here (would it burn?) so that’s a drawback of rice cooker oatmeal.
Still, super delicious.
I’ll keep fiddling with this until I find the right setting and proportions for quick cooking oats. I’d love any advice you all have!