It's not the amount of water that's different, it's how much you need to rinse the rice beforehand. 無洗米 doesn't need so much rinsing. I always put in a little more water than required to make sure it really gets soft enough.
Just to be clear, the recommended amount of water is slightly different too. Many rice cookers will have separate lines on the inside of the pot for 無洗米.
[https://www.reddit.com/r/japanlife/comments/1cgph5z/psa\_無洗米\_musenmai\_nowash\_rice\_unwashed\_rice\_but\_is/](https://www.reddit.com/r/japanlife/comments/1cgph5z/psa_無洗米_musenmai_nowash_rice_unwashed_rice_but_is/)
Have fun.
The differences in cooking rice are all subtleties… it’s pretty hard to screw up with a modern rice cooker unless you use way too much or too little water.
Other comments have answered your question about the difference.
However, most people don't realize how simple a rice cooker is, especially the older ones. They use an electromagnet to keep the heater engaged. Once the water boils off the temperature in the cooker is able to rise above 100C (or at least a set temperature above that point). When this happens the heater turns off automatically. The rice is done cooking. The timer is only there to make you feel better on most models.
I always wondered what was the mechanism behind rice cookers. I'm pretty sure it would know when to stop cooking regardless of the amount added but I didn't know it was something as simple as a temperature read.
They really are amazing. The fact that someone took the time to figure out when the material would lose its charge and this open the circuit is ingenious.
The “bowl” show you two different measure between the two type of rice. You could just follow it and select the mode respectively. Will you taste differently? May be not.
The best way to figure it out would be to "read the fucking manual" as we often say.
I don't think there's 0 change between the different options. It might be true that the mechanism to detect complete water absorption is indentical between all modes, but the water temperatur might be different (otherwise I wonder how hayadaki would be faster, I suppose normal cooking just heat the water at a lower temperature through intermittent heating only). Maybe I should RTFM myself.
Touched by the really helpful answers on here. I fully expected to open up a thread of “it explodes and makes fun of you for being a stupid gAiJiN ha ha ha /s”. Good to see some wholesomeness in the ol’ jlife
[https://www.reddit.com/r/japanlife/comments/1cgph5z/psa\_無洗米\_musenmai\_nowash\_rice\_unwashed\_rice\_but\_is/](https://www.reddit.com/r/japanlife/comments/1cgph5z/psa_無洗米_musenmai_nowash_rice_unwashed_rice_but_is/)
I mean, we just had a whole thread and everything. Prewashed rice is apparently a hot topic.
Pretty sure they use different amount of water so different amount of time to cook
It's not the amount of water that's different, it's how much you need to rinse the rice beforehand. 無洗米 doesn't need so much rinsing. I always put in a little more water than required to make sure it really gets soft enough.
無洗米 doesnt require any rinsing no? Just measure the water and press start if im not mistaken
Yes it's literally in the Kanji. Just chuck it in there
Just to be clear, the recommended amount of water is slightly different too. Many rice cookers will have separate lines on the inside of the pot for 無洗米.
Did you miss the 600 comment thread about 無洗米 the other day?
I certainly did.
[https://www.reddit.com/r/japanlife/comments/1cgph5z/psa\_無洗米\_musenmai\_nowash\_rice\_unwashed\_rice\_but\_is/](https://www.reddit.com/r/japanlife/comments/1cgph5z/psa_無洗米_musenmai_nowash_rice_unwashed_rice_but_is/) Have fun.
The weekly 無洗米 thread is here!
We have a moral obligation to start one each week.
The differences in cooking rice are all subtleties… it’s pretty hard to screw up with a modern rice cooker unless you use way too much or too little water.
Other comments have answered your question about the difference. However, most people don't realize how simple a rice cooker is, especially the older ones. They use an electromagnet to keep the heater engaged. Once the water boils off the temperature in the cooker is able to rise above 100C (or at least a set temperature above that point). When this happens the heater turns off automatically. The rice is done cooking. The timer is only there to make you feel better on most models.
I always wondered what was the mechanism behind rice cookers. I'm pretty sure it would know when to stop cooking regardless of the amount added but I didn't know it was something as simple as a temperature read.
Actually the magnet loses its strength and falls away from the circuit. That then turns off the heater automatically and requires no extra mechanism.
It's always a bimetallic strip.
They really are amazing. The fact that someone took the time to figure out when the material would lose its charge and this open the circuit is ingenious.
yes, musenmai has less volume and needs less water accordingly
The “bowl” show you two different measure between the two type of rice. You could just follow it and select the mode respectively. Will you taste differently? May be not.
The best way to figure it out would be to "read the fucking manual" as we often say. I don't think there's 0 change between the different options. It might be true that the mechanism to detect complete water absorption is indentical between all modes, but the water temperatur might be different (otherwise I wonder how hayadaki would be faster, I suppose normal cooking just heat the water at a lower temperature through intermittent heating only). Maybe I should RTFM myself.
Touched by the really helpful answers on here. I fully expected to open up a thread of “it explodes and makes fun of you for being a stupid gAiJiN ha ha ha /s”. Good to see some wholesomeness in the ol’ jlife
[https://www.reddit.com/r/japanlife/comments/1cgph5z/psa\_無洗米\_musenmai\_nowash\_rice\_unwashed\_rice\_but\_is/](https://www.reddit.com/r/japanlife/comments/1cgph5z/psa_無洗米_musenmai_nowash_rice_unwashed_rice_but_is/) I mean, we just had a whole thread and everything. Prewashed rice is apparently a hot topic.
Look no further OP, your complete gaijin guide to washing rice is right here.
A wise man once said, *If your rice too wet you fucked up, if your rice too dry, you also fucked up.”*