Smart Cooker Vienta is a multifunctional digital product, which one of its functions is to warm rice. Considering the importance of the function, you should know the best use of the warm function to makes your rice stay healthy and warm when consumed.
In general, the quality of rice that is warmed using Smart Cooker Vienta affected by three factors, namely: products, power supplies, and types of rice.
The product designs that affect the quality of rice include a heating element (heater), a temperature controller (thermostat), the inner pot, and the steam outlet. Heater can only produce heat during electrified (ON condition). However, the heater does not work alone. It must be connected with the thermostat.
Thermostat operates to cut off the electricity to the heater (OFF) when the rice has reached the maximum temperature, and flow back the electricity to heater (ON) if the temperature of the rice down to a minimum limit. Thermostat ensures the temperature of the rice is neither too hot nor too cold, just like AC ON-OFF periodically to maintain appropriate room temperature as desired. Thermostat’s ability to maintain the rice temperature in the period of time is affected rice turn stale or not.
Usually, should there is a problem in the thermostat caused the temperature decrease to below the minimum, rice tends to sticky or mushy and stale faster. In contrary, if the temperature of the rice tends to be hotter than the desired temperature, the rice will dry and the color turn yellow. Apart from the aspect of the damage of thermostat or the heater, both tools performances were also influenced by the second factor that is the power supply.
Nominal voltage that should be available at the outlet of residential electrical source is 220 V. However, on the electrical peak load conditions (typically occurs at night when a lot of electronic equipments were turned on by millions of families in Indonesia) or during power outage, the voltage can be fall to 180 V or even lower. Well, because the heater is designed for optimum working at 220 V, the heater could not produce enough heat with only 180 V supply or less. As a result, the temperature of rice, which is being warmed, tends to decline resulting the rice to mushy or even stale.
In contrary, if the voltage is only slightly reduced from 220 V (say it 200 V), heater still able to reach the optimum range temperature to warm, but in a longer time since the heat is less than it should. So if under proper voltage of 220 V the heater of Smart Cooker Vienta only stay in the ON position in a relatively short time (heat the rice from minimum to maximum temperature), under drop voltage of 200 V it should stay in ON position much longer to reach maximum temperature. Because of that longer ON period, rice (especially at the edges that in direct contact with the inner pot) will tend to be dry and yellowing.
In fact, power supply voltage below 220 V is now very frequent to happen. The result from simple measurements with AVOMeter in big cities in Java Island at about 8 pm, the supply voltage at the outlet was always only ranged from 190 to 210 V. It was interfering to the performance of the heater and the thermostat, which caused negative impact on the quality of rice being warmed. By using an active electric stabilizer (regardless of input voltage, output of the active stabilizer is always 220 V), thus unfavorable impact on the rice cooked could have been avoided.
The best solution today is to avoid warming the rice in the night (during peak electricity). If it is possible, only cook enough amount of rice in the morning for one day consumption. By this way, besides avoiding the case degradation of rice quality due to voltage drop, we will always eat relatively new rice (still meet the nutritional content of health standards) and surely, it will save the monthly electrical expenses.
Research on rice nutritional content is listed in the table below.
It appears that the rice nutritional value continues to fall if it is warmed longer as the nutrient content vapor to evaporate along with water. For sure, you always want to eat rice that meets the nutritional value standards, don’t you? The requirement is fulfilled when the rice consumed only warmed for 24 hours at the longest. However, the best nutritional value of rice is actually only lasted for 12 hours.
Inner pot is also greatly affects to the rice quality. The pot that once used to warm the rice for too long until the rice smells will accelerate the acridity process. It was because the smell embedded to the inner pot for non stick coating which has a relatively large pore. So while the rice is actually still good, the smell was dreadful due to tainted odor that attached to the inner pot.
The fact is we often do not pay attention to the issue because inner pot does not create the odor while it is still cold. But when it is used to warm the rice (the inner pot is hot), it releases the unpleasant odor. The heat is evaporating the smell that attached at the pores of the non stick coating creating the odor. It applies to all types of essence. For example, if we use the inner pot to make cakes before cooking the rice, the rice will tend to smell like cake. It can also smells like the soup or other foods that were previously stored in it. But the most malodorous was the stale odor as the inner pot contained stale rice before.
To eliminate the odor that has already attached is relatively uneasy (you can follow the instruction stated in the ‘Inner Pot Smart Cooker Vienta Care Tips’). The most effective way is of course, to prevent the stench sticking to the inner pot. The trick: Do not let the rice is warmed for too long (more than 24 hours) because it will be difficult to eliminate the stench that already attached.
In addition to the inner pot, odor can also be attached to the seal-top cover and rubber seal inside. To eliminate the stench here was not easy and it must be washed many times to remove it. Again, the only way in avoiding the difficulties in removing the stench is by not allowing the rice to be warmed more than 24 hours. The 24 hours is the maximum time limit on heating rice with Smart Cooker Vienta to ensure the rice consumed is always have the adequate nutrient content, fresh, as it does not cause a bad odor, and surely to save electricity.
Finally, the steam outlet is also one of the main factors determines the rice quality. Steam outlets often become very moist or are clogged up by the rice that accidentally popped in.
The clammy outlet will be the favorite place for bacteria as the vapor that passes through the steam outlet actually contains nutrients from the rice, which evaporates due to heat. The nutrients-rich vapor is most preferably by bacteria and other air microbes. As the result, the rice tends to stale quickly due to bacterial contamination. Rice that accidentally popped in became the bacteria-breeding medium. When rice popped in to the steam outlet, air circulation from the inside to out of the Smart Cooker will be disrupted causing the steam that should condense out gets stuck on the inside of the Smart Cooker lid. These water droplets then drips back into the heated rice resulting to mushy rice and it stales fast.
The solution, the steam outlet should be cleaned periodically (minimum once a month). The clean steam outlet will be able to function optimally and will not become bacteria nesting places that will lower the quality of rice.
The type of rice is the third factor that determining the quality. In general, each type of rice requires a different water level to produce tasty rice. Type of ‘brave-water rice’ requires more water, while type of ‘shy-water’ rice needs minimum water. If the ‘shy-water rice’ gets over-water mixture, the rice will mushy and it accelerates the stale process. Likewise, when the ‘brave-water rice’ was only mix with minimum water, the rice tends to dry fast and yellowing. Thus, an appropriate water level is needed in ensuring the rice quality stay well in the Smart Cooker Vienta during heated.
There is also term of dry and fluffier rice. Dry is rice type that has separate grain, while the fluffier has grains that tend to cling to each other. The dry and fluffier rice absolutely determined by the type of rice. So it is impossible to obtain dry rice from the fluffier rice, or vice versa. That is, although we reduced the water level on the fluffier rice, it will stay fluffier (not dry), or even it may remains raw (still in the form of rice) as Smart Cooker Vienta will automatically switching function to keep warm when rice is not fully cooked due to very minimum water mixture.
Comparison of rice starch (amylose and amylopectin) determines the type of dry or fluffier rice. The dry rice has a high amylose content (more than 26%) and low amylopectin as in long-grain rice. In contrast, short and medium grains rice that contains amylose only 15 ~ 26% will create fluffier rice.
The short grain category is entitled to almost round-shaped rice. Medium-grain rice has a long grain that twice or three times its width. As for the long grain rice, the grain is 4 ~ 5 times its width. Usually, the farther the rice crop is planted from the Equator line, the shorter is the rice grain. The shorter it is, the softer and stickier the rice that produced, for instance is the famous Japanese fluffier rice that can easily eat using chopstick. Since Indonesia is located close to the Equator, automatically rice which grown in the country are likely to produce long-grain dry rice. Indonesia only produces small fluffier rice varieties.
The dry rice in Indonesia is used to make fried rice or yellow rice (cooked with coconut milk and turmeric), and it is not used for daily consumption stored in the Smart Cooker. Usually, the rice cooks with Smart Cooker is fluffier rice that is more favorable by Indonesian people as it is soft and tasty to eat. In general, the dry rice tends to drain quickly should stored for long. In contrary, fluffier rice, which is moister than the dry rice, would be stale and smelly faster. Hence, the way to cook dry and fluffier rice with Smart Cooker is different.
Out of all possibilities that caused the rice quality decline, the easiest and the most effective way to keep the quality is to always limit the period to warm the rice at maximum 24-hours (preferably under 12 hours). Thus, we will always eat relatively fresh rice with nutritional content standards, as well as to avoid possible bad odor attached on it. Despite the voltage volatile, the rice will not be stale or dry because it has been consumed and it is shifted with fresh new rice.
The assumption that the rice will not be stale after two days stored is entirely false. If Smart Cooker by a chance could store rice without problems for two days, it is probably just because it was lucky that the rice is good, or the power voltage is good. But once a problem arises in one of the three factors above, the smell will stuck in it and it would be very difficult to remove. It needs great efforts to restore the Smart Cooker as the original condition – especially with the fact the nutritional content of rice has decreased and it may only such waste of power – it surely was not worth to the temporary practicality theory in heating the rice.
The important points that should be considered in cooking and warming the rice with Smart Cooker as following:
- Do not use a branch output voltage outlet in house in order to get relatively stable voltage at 220 V for the Smart Cooker. If the voltage at your house is frequently dropping down, it is recommended to use the active stabilizer for digital rice cooker like Smart Cooker Vienta.
- Do the healthy rice cooking method, starts with cooking rice in the morning (before breakfast) and finished it at night (after dinner). Make sure the portion of rice is served for your family’s one-day consumption. The 12 hours warming mode is to ensure the nutritional value of rice still meet the body needs, and of course to save power and make Smart Cooker lifespan more durable.
- Clean the inside of the Smart Cooker regularly (at least once a week).
- Be accustomed to use the ‘Cook’ function when cooking to get fluffier rice, tender, and delicious. Use only ‘Fast Cook’ function when you cook in a hurry, because the rice produced is relatively does not good as the results of ‘Cook’ function.
- Ensure the appropriate water level of your rice requirement, not too much or less.