PRINCIPLE OF OPERATION

• The bowl is filled with rice and water. During cooking, the rice/water
mixture is heated at full power.
• The water reaches a temperature of 100 °C (212 °F); it cannot get
hotter than its boiling point (all the energy goes into vapourizing the
water).
• At the end of cooking there will be no free water left; most will have
been absorbed by the rice, and some boiled off. As heating
continues, the temperature can now rise above boiling point; this
makes the thermostat trip.
• Some cookers switch to low-power "warming" mode, keeping the rice
at a safe temperature of approximately 65 °C (150 °F); simpler
models switch off.
• This means that if more water is added, the rice will cook for longer.
 HISTORY OF RICE COOKER

• In 1937 the Imperial Japanese Army sanctioned a Type 97 automobile-kitchen equipped with a primitive rice
cooker. The rice cooker was a rectangular wooden box with two electrodes attached to opposite ends.This
method, however, was not suitable for different water qualities or degrees of rice washing and as such varied
the amount of heat produced and the end results. It also presented a high risk of electrocution, thus it was
not suitable for home cooking.
• In 1945, the Japanese Mitsubishi Electric Corporation was the first company to produce an electric
commercial rice cooker. The Mitsubishi product was an aluminium pot with a heating coil inside. It had no
automatic turn-off facility, and it required constant monitoring during cooking.
• In December 1956, the Toshiba Corporation placed the first commercially successful automated electric rice
cookers on the market. It used a double-chamber indirect rice cooking method. Rice was placed into the rice
pot, and water into a surrounding container. When the water in the outer pot boiled off, the temperature of
the pot rose rapidly. A bimetallic thermostat then activated, and automatically turned off the cooker to
prevent burning of the cooked rice.
• In the 2000s, these models are characterized by non-metallic materials for inner cooking bowls to employ
thermal far-infrared radiation in order to improve the taste of cooked rice.
 THERMODYNAMIC PRINCIPLE INVOLVE IN RICE COOKER

• Simple rice cookers usually warm their contents by transferring heat from the heating plate to the
cooking pan.
• Once the rice absorbs all the water in the pan, the temperature will start to rise. The thermostat as
sensing device will sense this change and either switch off or switch to a warming cycle . At this point,
the rice has finished cooking and entered the resting stage.
Rice needs two things to evolve from a hard, little grain to big, fluffy morsels -- lots of water and lots of heat. For this reason, cooking rice
happens in four phases:
• Sitting in water
• Boiling
• Absorbing water (steaming)
• Resting

Rice cookers automatically guide rice through these four stages. The appliance consists primarily of a main body, an inner cooking pan, an
electric heating plate, a thermal-sensing device and some buttons

Water and rice sit inside the cooking pan while it's inserted into the rice cooker's shell. The pan's weight depresses the thermal-sensing
device which is set at the bottom of the rice cooker's main body, and the heating plate quickly brings the water to a boil. The sensing
device is a small, spring-loaded thermometer that gauges the temperature of the pan's contents.

Simple rice cookers usually warm their contents by transferring heat from the heating plate to the cooking pan, and the type of metal
used can improve that transfer and may affect the overall time it takes to cook the food.

The process for cooking the rice is simple. Water boils at 100 degrees Celsius, and once it reaches a steady boil, it will be stable and won't
get hotter. Once the rice absorbs all the water in the pan, the temperature will start to rise. The rice cooker senses this change and will
either switch off or switch to a warming cycle. At this point, the rice has finished cooking and entered the resting stage
 HOW DOES PEOPLE LIVE BEFORE RICE COOKER WAS INVENTED

 Before the electric rice cooker was invented, rice was cooked on a kamado, a large
stove built in a corner of the kitchen.
 To boil rice on a kamado, first a fire is started using firewood. Next, a pot containing
the rice and water is placed over the fire.
 The taste of the rice depends on the strength of the heat used to cook it, but
controlling the fire in a kamado is tricky.
 Cooking rice used to be quite a chore; one would have to watch over the fire from
early in the morning in the smoky air.
 There's even a rhyme about the right heat for cooking rice. It goes, "Hajime choro
choro, naka pappa, butsu butsu iu koro hi o hiite," which instructs the cook to begin
at low heat, then increase the heat, and then lower the heat again when the inside of
the pot begins to bubble.
 IMPORTANT OF RICE COOKER

 Rice cookers and steamers are useful instruments to have in the kitchen area for planning nearly
any dish.
 The appliance will make it easy to cook rice and also allows to keep it warm while waiting for the
meal to cook.
 When picking rice cookers and steamers, make convinced you select a person that is significant
adequate to accommodate all of your requires. There are varying measurements of appliance and
a person that you decide on will assure that you always have the ability to cook the appropriate
sum of food for your meals.
 Another benefit of using a rice cooker :
 Make a hot breakfast
 Steam vegetables
 Make risotto without stirring
 Slow-cook soups, beans or stews
 Poach fruit