Crock-Pot Rice Cooker, 0.6 Litre, Red £11.94 @ Amazon
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Crock-Pot Rice Cooker, 0.6 Litre, Red £11.94 @ Amazon

91
Found 16th Dec 2013
The RRP is £29.99

Product Description
This beautifully designed compact rice cooker has a 0.6 litre capacity, making it ideal for 2-3 people (6 cup cooked rice capacity). It has 2 heat settings and an auto keep warm feature, as well as a steamer tray attachment to enable you to steam your vegetables with your rice, alternatively enabling you to simply steam other foods. The steamer tray and rice bowl are both non-stick, removable and dishwasher safe. Included with the rice cooker is a measuring cup and rice paddle. This size of rice cooker is available in multiple colour options (Red, Blue and Grey).

Box Contains
1x Crock-Pot CKCPRC2725-060 red rice cooker
1x Steamer tray
1x Instruction manual

91 Comments

Thanks

Paid double this when I got mine .

Would not do without it now .

Bought my Mum and mother in law one

Thanks have some heat.

I want one, but why use this over normal cooking in saucepan? Sell it to me

rice cookers are amazing perfect rice everytime .and no more soggy rice . thanks for sharing

Weill someone buy me one as I've no money left!!! I want it!

Thank you!

thanks, ordered

scatman69

I want one, but why use this over normal cooking in saucepan? Sell it to … I want one, but why use this over normal cooking in saucepan? Sell it to me



Don't buy it. You don't know how to eat rice properly. Just cook it like Indians better.

I love it :-) Great price. My wife makes great rice so for a change I'm out of this deal. But top find OP, heat of course

Great find. Thanks.

I bought one from B&M for £9.99 last week but this was in black...handy if you have a store near you..;)

I'm stuck for a present for the sister in law. Tempted to plump for this.

On second thoughts, it may be too small for her expanding family. Good for single people and couples though!

scatman69

I want one, but why use this over normal cooking in saucepan? Sell it to … I want one, but why use this over normal cooking in saucepan? Sell it to me



It makes rice perfectly and keeps it warm too, Most asians I know use them daily too.

If you have spent all your money on xmas presents and want an improvement from boiling it in a saucepan I have always used this method and its a vast improvement ...

Pre-heat oven to 170c for non fan, 160c for fan ovens

Get a roasting tin, size depends on how many you cook for but high sides (3" at least) are more important.

Measure 1 rice to just under 2 water separately, (so one mug of rice and nearly two of water is what I use, dont mix together yet)

Light or turn on hob top to med/high and put roasting tin on heat for 30 seconds, add a splash of your favourite oil and a generous
pinch of salt (more than you think you need, it soaks it up and leaves bland if too little)

Add all the rice and toast for 30 seconds while moving rice around with spoon or spatula.

Add all water and remove from heat, wearing oven gloves or using tea towel cover the roasting tin with Tin-Foil making sure of good seal.

Put tin in oven and wait 20 - 25 mins.

Be careful when removing from oven and remove a part of the foil to check all water has been absorbed

BE CAREFUL OF STEAM AS YOU REMOVE THE TIN FOIL!

Let it rest for a couple of minutes and give it a quick mix


Thats it, ready to serve and gives you bouncy, not watery rice as good as a steamer.

You can add flavours before adding rice to oven depending which dish its going with.

Try dropping some Turmeric, Cardamom pods, a Cinnamon stick and Coriander for curry dishes (the cardamom & cinnamon rises to the top after cooking so easy to pick off if you dont like eating them!)

Use plenty of toasted sesame oil & a pinch of 5 Chinese 5 spice for Chinese dishes, makes authentic tasting rice thats dry enough to make "Egg fried rice" with in a Wok.

Try it, it will make life without a Rice Cooker better

DD




Edited by: "darkdoberman" 16th Dec 2013

FastEddy

It makes rice perfectly and keeps it warm too, Most asians I know use … It makes rice perfectly and keeps it warm too, Most asians I know use them daily too.


Once you know how to cook rice in a saucepan properly (it's hardly rocket science), you can make rice perfectly every time without yet another small kitchen appliance.

As for keeping it warm, what's the point? Surely the reason you cook rice is to eat it, why would you cook it earlier than needed then leave it in the pot to keep warm?
I eat rice 2-3 times a week, have done for many years, and have never needed to leave it in a pot to keep warm.
Edited by: "jukkie" 16th Dec 2013

darkdoberman

If you have spent all your money on xmas presents and want an improvement … If you have spent all your money on xmas presents and want an improvement from boiling it in a saucepan I have always used this method and its a vast improvement ...Pre-heat oven to 170c for non fan, 160c for fan ovensGet a roasting tin, size depends on how many you cook for but high sides (3" at least) are more important.Measure 1 rice to just under 2 water separately, (so one mug of rice and nearly two of water is what I use, dont mix together yet)Light or turn on hob top to med/high and put roasting tin on heat for 30 seconds, add a splash of your favourite oil and a generouspinch of salt (more than you think you need, it soaks it up and leaves bland if too little)Add all the rice and toast for 30 seconds while moving rice around with spoon or spatula.Add all water and remove from heat, wearing oven gloves or using tea towel cover the roasting tin with Tin-Foil making sure of good seal.Put tin in oven and wait 20 - 25 mins.Be careful when removing from oven and remove a part of the foil to check all water has been absorbed BE CAREFUL OF STEAM AS YOU REMOVE THE TIN FOIL!Let it rest for a couple of minutes and give it a quick mixThats it, ready to serve and gives you bouncy, not watery rice as good as a steamer.You can add flavours before adding rice to oven depending which dish its going with.Try dropping some Turmeric, Cardamom pods, a Cinnamon stick and Coriander for curry dishes (the cardamom & cinnamon rises to the top after cooking so easy to pick off if you dont like eating them!) Use plenty of toasted sesame oil & a pinch of 5 Chinese 5 spice for Chinese dishes, makes authentic tasting rice thats dry enough to make "Egg fried rice" with in a Wok. Try it, it will make life without a Rice Cooker better :)DD



Sounds like it uses a lot of energy! oO

Yet another Chinese gadget I can do without!

scatman69

I want one, but why use this over normal cooking in saucepan? Sell it to … I want one, but why use this over normal cooking in saucepan? Sell it to me


I can't cook rice without a rice cooker. I've tried every method out there and for some reason it still defeats me. A rice cooker is essential to me - you just fling the rice and water in, press a button and walk away from it. I would definitely buy this if I didn't already have one.

Banned

darkdoberman

If you have spent all your money on xmas presents and want an improvement … If you have spent all your money on xmas presents and want an improvement from boiling it in a saucepan I have always used this method and its a vast improvement ...Pre-heat oven to 170c for non fan, 160c for fan ovensGet a roasting tin, size depends on how many you cook for but high sides (3" at least) are more important.Measure 1 rice to just under 2 water separately, (so one mug of rice and nearly two of water is what I use, dont mix together yet)Light or turn on hob top to med/high and put roasting tin on heat for 30 seconds, add a splash of your favourite oil and a generouspinch of salt (more than you think you need, it soaks it up and leaves bland if too little)Add all the rice and toast for 30 seconds while moving rice around with spoon or spatula.Add all water and remove from heat, wearing oven gloves or using tea towel cover the roasting tin with Tin-Foil making sure of good seal.Put tin in oven and wait 20 - 25 mins.Be careful when removing from oven and remove a part of the foil to check all water has been absorbed BE CAREFUL OF STEAM AS YOU REMOVE THE TIN FOIL!Let it rest for a couple of minutes and give it a quick mixThats it, ready to serve and gives you bouncy, not watery rice as good as a steamer.You can add flavours before adding rice to oven depending which dish its going with.Try dropping some Turmeric, Cardamom pods, a Cinnamon stick and Coriander for curry dishes (the cardamom & cinnamon rises to the top after cooking so easy to pick off if you dont like eating them!) Use plenty of toasted sesame oil & a pinch of 5 Chinese 5 spice for Chinese dishes, makes authentic tasting rice thats dry enough to make "Egg fried rice" with in a Wok. Try it, it will make life without a Rice Cooker better :)DD

probably the most convoluted and expensive way to make rice i have seen

just stick it in a pan 1 part rice to 2 parts water with seasoning and simmer for 8-10 mins

Considering every single family in Hong Kong owns a rice cooker, people saying that you can cook better rice without one are just deluded.

Just found one in Argos 1.5L for £9 reduced from £15.99 if anyone needs a larger capacity. Item number 9367809

Ha so much debate about the a bloody rice cooker. We have one of the slow cooker/ rice cooker/ steamer/ porridge maker all in one. I have to say the rice from it is fantastic, rust like a restaurant, would never go back to the saucepan.

rice cooker all the way, less mess than a saucepan. Benjai is correct, rice cookers are a norm in Hong Kong.

If you have rice a couple of times a week it's a must. Would you consider not having a toaster because you can use the grill or no kettle because you could use a pan?

Banned

benjai

Considering every single family in Hong Kong owns a rice cooker, people … Considering every single family in Hong Kong owns a rice cooker, people saying that you can cook better rice without one are just deluded.


no-one has stated you make better rice without one! oO

Just that its another unnecessary kitchen gadget (unless you cook rice daily which explain why asian families use one)

Soooo tempted.

But I already have a rice-cooker albeit a very old and battered one ...but this one is very pretty ...but I'm skint ...an Amazon £10 flamedeer would come in very handy right now *sigh*

Banned

luckidude

rice cooker all the way, less mess than a saucepan. Benjai is correct, … rice cooker all the way, less mess than a saucepan. Benjai is correct, rice cookers are a norm in Hong Kong.


in what way is it less mess

I have a large rice cooker and generally use a saucepan as less washing up and rice comes out pretty much the same

my rice cooker always seems to have really hard to remove rice stuck to the bottom (I do stir a few times but it doesnt stop it sticking)

Original Poster

I find these appliances very useful with cooking rice. I thought it was a waste of money before I used but never seemed to make myself tasty rice but a thai lady convinced me to buy. It's fast cooking without having to keep an eye on because when cooked it goes into keep warm mode. The design of these look very modern if you like to keep your kitchen stylish if left out.

Original Poster

csiman

in what way is it less messI have a large rice cooker and generally use a … in what way is it less messI have a large rice cooker and generally use a saucepan as less washing up and rice comes out pretty much the same my rice cooker always seems to have really hard to remove rice stuck to the bottom (I do stir a few times but it doesnt stop it sticking)



To stop the rice sticking I let the rice cool down and it seems to stop sticking and heat backup in a stir fry.

What a crock

luckidude

rice cooker all the way, less mess than a saucepan. Benjai is correct, … rice cooker all the way, less mess than a saucepan. Benjai is correct, rice cookers are a norm in Hong Kong.


How is it less mess? Not as if anything at all sticks to my pans. And I don't give two hoots what the norm is in Hong Kong, I know people with rice cookers, and the rice is no better than what I can do in a simple saucepan.

Come on, someone please explain how a rice cooker cooks better than a saucepan. Both are metal containers with lids, heat is applied to the bottom of both, you put the same amount of rice and water in both.

Come on, someone give me a genuine scientific reason as to why one cooks better than the other.
Guess what? There isn't one. Is a rice cooker a little more convenient? If you cook rice daily, probably, but don't give me any crap about the rice being cooked differently or better in any way at all...

Edited by: "jukkie" 16th Dec 2013

benjai

Considering every single family in Hong Kong owns a rice cooker, people … Considering every single family in Hong Kong owns a rice cooker, people saying that you can cook better rice without one are just deluded.


Don't call people deluded if you can't even read simple English. Not a single person said they can cook rice better without a rice cooker. We simply said we can cook rice just as well in a saucepan.

Anyone that says otherwise simply doesn't know how to cook rice properly in a saucepan (or maybe THEY are the deluded ones?).

jukkie

How is it less mess? Not as if anything at all sticks to my pans. And I … How is it less mess? Not as if anything at all sticks to my pans. And I don't give two hoots what the norm is in Hong Kong, I know people with rice cookers, and the rice is no better than what I can do in a simple saucepan.Come on, someone please explain how a rice cooker cooks better than a saucepan. Both are metal containers with lids, heat is applied to the bottom of both, you put the same amount of rice and water in both.Come on, someone give me a genuine scientific reason as to why one cooks better than the other.Guess what? There isn't one. Is a rice cooker a little more convenient? If you cook rice daily, probably, but don't give me any crap about the rice being cooked differently or better in any way at all...



You can boil water in your saucepan and you can make toast in your oven. Do you own a kettle and a toaster?
Edited by: "benjai" 16th Dec 2013

jukkie

Don't call people deluded if you can't even read simple English. Not a … Don't call people deluded if you can't even read simple English. Not a single person said they can cook rice better without a rice cooker. We simply said we can cook rice just as well in a saucepan.Anyone that says otherwise simply doesn't know how to cook rice properly in a saucepan (or maybe THEY are the deluded ones?).



I grew up in Hong Kong and have probably eaten more rice than you have toast. I'm merely stating that for almost all chinese people, a rice cooker is not a gadget; its the equivalent of a toaster or kettle. You may be able to achieve the same with a saucepan, but why would you bother?

Incidentally, most households in Hong Kong don't have electric kettles like they do over here which I find equally strange.

Banned

benjai

You can boil water in your saucepan and you can make toast in your oven. … You can boil water in your saucepan and you can make toast in your oven. Do you own a kettle and a toaster?


poor analogies

jukkie

How is it less mess? Not as if anything at all sticks to my pans. And I … How is it less mess? Not as if anything at all sticks to my pans. And I don't give two hoots what the norm is in Hong Kong, I know people with rice cookers, and the rice is no better than what I can do in a simple saucepan.Come on, someone please explain how a rice cooker cooks better than a saucepan. Both are metal containers with lids, heat is applied to the bottom of both, you put the same amount of rice and water in both.Come on, someone give me a genuine scientific reason as to why one cooks better than the other.Guess what? There isn't one. Is a rice cooker a little more convenient? If you cook rice daily, probably, but don't give me any crap about the rice being cooked differently or better in any way at all...



Then dont buy a rice cooker....... simples :D, no one is forcing one on you, you dont have to buy it. I use mine regularly and find the rice from it nicer than the rice I cook in a saucepan. I like the sticky fluffy rice it produces, dont worry I wont get you one for Christmas lol.

jukkie

Once you know how to cook rice in a saucepan properly (it's hardly rocket … Once you know how to cook rice in a saucepan properly (it's hardly rocket science), you can make rice perfectly every time without yet another small kitchen appliance.As for keeping it warm, what's the point? Surely the reason you cook rice is to eat it, why would you cook it earlier than needed then leave it in the pot to keep warm?I eat rice 2-3 times a week, have done for many years, and have never needed to leave it in a pot to keep warm.



In Asian families, they keep it warm and eat from it during the day. And use them in restaurants.

jukkie

How is it less mess? Not as if anything at all sticks to my pans. And I … How is it less mess? Not as if anything at all sticks to my pans. And I don't give two hoots what the norm is in Hong Kong, I know people with rice cookers, and the rice is no better than what I can do in a simple saucepan.Come on, someone please explain how a rice cooker cooks better than a saucepan. Both are metal containers with lids, heat is applied to the bottom of both, you put the same amount of rice and water in both.Come on, someone give me a genuine scientific reason as to why one cooks better than the other.Guess what? There isn't one. Is a rice cooker a little more convenient? If you cook rice daily, probably, but don't give me any crap about the rice being cooked differently or better in any way at all...



I don't really understand how my rice cooker produces better rice than a sauce pan but I suspect it is because a. the cooker is in fact a (lowish) pressure cooker [not sure if this function is used though, but keeps moisture in!] b. the temperature is controlled electronically c. the timer is electronic. Also, if you want fluffy rice, stirring is a no-no and as such any heat source from bottom only will lower the quality from below - my cooker heats from the top too, and from the sides due to improved convection and insulation. Also the power savings are amazing since properly done the rice will cook in 35-40 minutes with very little power when it would take only 15 minutes in a pot.
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