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Comment by thunk | Hacker News Reader

Rice cooker. Rice-to-water ratio 1:1.5 for white and 1:2 for brown. 15-20 minutes for white and 30-40 minutes for brown. Throw in vegetables and/or fish for the last 7-10 minutes to steam. Season to taste. I like teriyaki sauce (with tons of garlic and ginger) on it. Corn starch is the key to a thick, shiny sauce.

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There are rice cookers you can purchase which will finish the rice according to a schedule. They're more expensive than the the average, but if you're going to use it frequently and you want rice ready when you get home, it's top notch.

Essentially, you measure you rice, clean it (as always) then add the water, leave it in the cooker, the the timer you want it to finished, and the cooker does the rest.

Edit: A thought on top of this: Sushi is often a mix of rice, vinegar, salt and sugar, then seaweed and a meat. If you have the rice cooker, most of the time for prep is taken out.

Tip: Don't put vinegar in your rice cooker if it's got a metal pot. The vinegar will take the metal off the pot and into your rice and make it taste metallic.

What exactly does cleaning rice consist of? I thought that just meant "run some water over it."

Put it in a bowl. Cover with water. Swish it around until the water is cloudy. Drain. Add more water. Repeat until water stays clear.

On the other hand, I kind of like all of that excess starch or whatever.

There's the bowl method, or you can use a strainer. I often do a combination of the two. Instead of getting a separate bowl dirty I just rinse it in the rice cooker pan itself and do a final rinse through the strainer.

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