Best Commercial Rice Cooker: What Your HORECA Needs To Satisfy Customers

Rice cookers are designed to cook raw rice, and commercial rice cookers do just that. A commercial stainless steel rice cooker is easy when you frequently need to cook large volumes of rice. 

Your typical commercial rice cooker works by using sensors to monitor the temperature of the cooking pot. When the pot reaches a certain temperature, a switch is activated that turns off the heating element, and turns on the keep warm mode.

That way, the rice doesn't overcook and becomes too mushy. There's also a pressure-sensitive switch that monitors how much steam is in the pot. When there's enough steam build-up, it kicks on a fan that forces air out of the cooker and prevents explosions. Of course, a commercial rice cooker features easy cleaning: both the inner rice pot, its outside and its lid.

Some of the fancier models also have timers so you can set it and forget it. In other words, commercial rice cookers work like regular rice cookers, they only have a larger capacity, and are built for "heavy duty" use.

This depends on the type of rice being cooked, the amount, and the rice cooker being used: the amount of cooking time will vary. On average, it takes about 15 minutes to cook 1 cup of white rice in a regular rice cooker. 

Note: a commercial rice cooker can manage at least 10 cups of rice, while the big ones can handle up to 60 cups. 10 cups = 20 bowls of rice, so 60 cups = 120 bowls. 10 cups take over 100 minutes. 

The more rice to cook, the more time it takes. "Much rice, more time!", as my favorite Asian chef used to say. Remember, time depends largely on different types of rice, and different rice cookers. 

Always check the manual of your cooker, and check if it can handle both white and brown rice, different types of rice, and also, if it can keep cooked rice warm for long. Of course, a commercial rice cooker is easy to clean.

While not all restaurants use rice cookers, many do. Why? Because rice cookers can help streamline the cooking process, especially when it comes to making large batches of rice.

A rice cooker works by using moist heat to cook the rice. This means it can evenly and effectively cook large quantities of rice without risk of overcooking or burning. Plus, since it automatically shuts off when the rice is cooked, it keeps the rice warm, so you don't have to worry about babysitting a pot on the stove.

In Asia, you see all kinds of rice cookers. Natural gas rice cookers, electric rice cookers, and also simple, charcoal-heated cookers. I've seen them all. An experienced Asian chef always delivers fantastic rice: I can say from experience.

If you're running a busy restaurant, having a quality rice cooker that can produce is a necessity. It's an investment that will pay off in time and efficiency savings. Not to mention, your customers will be impressed.

There are several brands producing commercial rice cookers. Each has its own strengths and weaknesses. It really depends on your specific needs as to which one best meets your needs.

Some of the more popular brands include Panasonic, Cuckoo, Amoma. Panasonic rice cookers are known for their durability and quality, while the other models tend to be more affordable.

All these brands have some models with a large capacity. They make up to 30 cups of raw rice (60 cups of cooked rice), a "big batch" (*).

When choosing a commercial rice cooker, it's important to think about how often you'll be using it and what type of rice you'll be cooking most often. If you're only going to be using it for occasional big batch cooking, a cheaper model might suffice.

If you're planning on using it daily, you'll want to invest in a higher-quality cooker that will stand up to the demands of commercial use.

(*) A "big batch" would be anything from 20 up to 30 cups (uncooked rice). However, some restaurants which serve lots of rice dishes, like some Asian cuisine restaurants, will use industrial size, big rice cookers. I have seen cookers that used to cook up to 60 cups or even 100 cups in one cook.

Different types of commercial rice cookers vary in their capacity, cooking time, and features. The most common type of commercial rice cooker is the electric rice cooker.

Many rice cookers still use the sound technology of those first electric rice cookers. The newest ones use inductive heating to cook the rice. However, these are more expensive than other types of rice cookers, but also faster and more energy efficient.

Other types of conventional, commercial rice cookers include gas cookers, microwave cookers, and slow cookers. Gas cookers are the fastest type of commercial rice cooker, but they often are the most expensive.

Microwave rice cookers are the least expensive type of cooker, but they take longer to cook rice. Slow cookers are the slowest type of cooker, but they preserve moisture better than other types of cookers.

A lot of people think that the key to making great rice is using a fancy rice cooker. While a good rice cooker can certainly help, it's not the be-all, end-all when it comes to making amazing rice. 

In fact, a lot of restaurateurs will tell you that the secret to their delicious rice lies in careful preparation and attention to detail. Two kinds: those that use a rice cooker, and those that prefer cooking rice on a stove. 

In sushi restaurants you will see chefs cook sushi rice the traditional stovetop way, but also chefs who work with modern micom, fuzzy logic or induction rice cookers. In the end, all chefs want to be serving rice that meets their standard and pleases their customers.

Those that choose a cooker, will go for a commercial rice cooker that can produce as much freshly cooked rice as they consider necessary in a busy commercial setting. They will simply find the best rice cooker to suit their needs. However, they pay attention to simplicity, and practicality.

There are dozens of different types of rice out there, and each one has its own unique properties. For example, jasmine rice is known for its light, delicate flavor, while basmati rice is celebrated for its long, fluffy grain. When it comes to choosing the right type for your dish, restaurant chefs usually have a go-to variety that they know works well.

Chefs that prefer a commercial gas rice cooker will choose a pan large enough to meet the needs of their restaurant.

Depending on the variety of rice, the cooking method can vary. For example, basmati rice is typically cooked in a pot with a tight-fitting lid, while jasmine rice is usually cooked in a saucepan with a bit of water. 

No matter what type of rice you're using, white, brown or yellow rice, it's important to follow the cooking instructions to the letter. Over- or under-cooking your rice can ruin an otherwise perfect dish.

If you really want to take your rice game up a notch, try using chicken broth or beef stock in place of water. This will give your rice an extra boost of flavor that is sure to please your guests.

Most restaurants use plain white rice, which is a type of short grain rice. It cooks quickly and has a soft, sticky texture that's perfect for making dishes like sushi and stir-fries.

There are also a few types of Asian restaurants that use specialty rices like jasmine or basmati. These rices have a longer grain and a more delicate flavor, so they're often used in dishes like curries or stir-fries.

All Indian restaurants use basmati rice. This is because basmati rice is the traditional rice used in India. It has a nutty flavor and a soft, fluffy texture.

Basmati rice is also easy to cook, which makes it ideal for restaurant use. Indian restaurants will typically cook their rice in a mixture of water and oil, which gives the rice its characteristic flavor and texture. Basmati rice is also a long grain, aromatic rice that is traditionally from Northern India and Pakistan.

Most Chinese restaurants use jasmine rice. Jasmine rice is a long grain, aromatic rice. It is the traditional rice of Thailand and is also grown in Laos, Cambodia, Malaysia, Indonesia, and Vietnam.

There are a variety of types of rice that Vietnamese restaurants may use, but the most popular type is jasmine rice. This type of rice is fragrant and has a slightly sweet flavor that goes well with many Vietnamese dishes. Additionally, jasmine rice has a fluffy texture that makes it perfect for soaking up flavorful sauces.

Whenever you visit Vietnam, you will see the shops where they sell dozens and dozens of rice varieties. Growing rice has even become a science, and you can study rice science at the Can Tho Agricultural University, in the Mekong Delta.

Japanese restaurants use a type of short-grain rice known as "sushi rice". This type of rice is stickier than other types of rice, and it's the best type to use for making sushi.

Sushi rice is typically cooked in a mixture of water and vinegar, and it's important to rinse the cooked sushi rice before using it in order to remove any excess starch.

One of the most commonly used types of rice in Mexican restaurants is Arborio rice. This type of rice is a short grain rice that is very starchy.

The starchiness of the rice makes it ideal for dishes like risottos and paellas that require a lot of stirring. Arborio rice is also very easy to overcook, so it’s important to be careful when cooking it.

Another type of rice that is popular in Mexican cuisine is basmati rice. Basmati rice is a long grain rice that has a nutty flavor and a firm texture. It’s often used in dishes like pilafs or biryanis, where the grains are cooked in seasoned broth or stock.

There are many different types of rice that are used in Asian cuisine, but the most popular types are jasmine rice and basmati rice. Jasmine rice is a long grain, aromatic rice that is the traditional rice of Thailand and Vietnam.

It has a slightly sweet flavor and a fluffy texture that goes well with many Asian dishes. Basmati rice is also a long grain, aromatic rice that is traditionally from Northern India and Pakistan.

Sticky rice is a type of rice that is especially good for making sushi. It is also known as "glutinous rice" because it contains a high level of starch, which makes it sticky. This type of rice is not as fluffy as other types of white rice, but it has a more chewy texture that some people prefer.

A 10 cup rice cooker is a good size if you need to cook for a large crowd of 6 - 12 guests or if you want to make enough rice for leftovers. But if you don't cook rice that often, a smaller rice cooker might be more practical for your needs.

There are a lot of things you can cook in a rice cooker besides rice. You can cook pasta, quinoa, chicken, fish, and a variety of vegetables. And if you have a fuzzy logic model, like a Zojirushi rice cooker, it will adjust the cooking time and temperature automatically based on the type of food you're cooking. So it's basically like having an extra kitchen appliance!