red rice cooker overview

In the early days of electric home rice cookers in Japan, the red rice cooker products were manufactured, marketed and purchased only within Japan.[citation needed] With the trend of Japanese cuisine spreading abroad, they were exported to Western countries. red rice cooker were also exported to rice-consuming Asian countries, following decades of rapid economic growth and rising family incomes. Many products are now manufactured in China, South Korea, Malaysia and the Philippines. Even some rice cookers intended only for the Japanese domestic market are now manufactured outside Japan.[citation needed].Most modern rice cookers use aluminium as its container for cooking rice; there are some models that use stainless steel instead of aluminium.

Cooking rice has traditionally required constant attention to ensure the rice was cooked properly. Electric rice cookers automate the process by mechanically or electronically controlling heat and timing, thus freeing up a heating element on the cooking range that had to be otherwise occupied for rice cooking.Although the rice cooker does not necessarily speed up the cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water.

 Once the rice cooker is set to cook, the rice will be cooked with no further attention.   by heating in boiling water or steam, or a combination (boiling until water evaporates, then continuing in steam generated by continued heating). It absorbs a great deal of water in the process, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice.[1] The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes and up, depending upon the type and freshness of rice, method, and desired result (from separate grains to disintegrated porridge).