Rice has been a staple food for humanity over thousands of civilizations for almost as long as recorded history. As such, cooking rice dates back almost as far as essentially requires the same basic principle step today as ever. In short, the rice itself, hot water or steam and something to fix it.
Of course, never be satisfied with doing things the old old-fashioned way, manufacturers have moved from traditional methods for cooking rice for modern option that offers both comfort and quality of the finished product. However, perhaps to their rice cookers, which owns the room in a large number of modern kitchen, in fact, not so modern as some believe.
With electric heating to Cook rice is fairly old concept dating back to the first half of the 20th century. In fact, it is known that as far back as 1937, the Japanese Imperial Army created something of a primitive electric rice cooker in the form of a wooden box with a pair of electrodes attached to opposite ends. To boil the rice in a wooden box would be filled with water and washed rice, an electric current is then used. Electricity could then heat the water to boiling and boil the rice exactly what should be done conventionally. The first Japanese rice cooker.
Upon completion, the electrodes has been deleted and ambient heat in the box along with the evaporation of most of the water provided a fantastically effective and natural Keep-warm establishment for the cooked rice, which is one of the most important features available on the modern counterpart. The main downsides the first invention was that the amount of water and rice cannot be adjusted and that the presence of a live electric current set very real risk of electrocution to them as a fireplace.
1945 saw the Japanese Mitsubishi Corporation becomes the first manufacturer to produce an electric commercial rice cooker suitable for General with a moderate level of security. Engineering Directors was quite simple, with few specific components to control the cooking process. As such the container aluminium with a heated coil inside required continuous attention throughout the cooking.
During the early stages of their development, rice cookers were extremely basic apparatus whose purpose was simply to heat up water and rice to the desired temperature and remove power to the heater when the temperature was met. The temperature reading, however, was heavily influenced by the environment in which they were placed, therefore, seasonal changes and the General differences in temperature can cause inaccurate temperature reading and therefore imply that improperly cooked rice. The idea was virtually foolproof, though inherent deficiencies.
December 1956 saw the world's first commercially successful rice cooker hitting shelves from Toshiba Corporation. The device used a twin-pot cooking process where advanced thermostats and safety guaranteed by the stove were disabled automatically before ris can spoil or burn. As such, it was not long before Toshiba was producing and selling upwards of 200,000 such units each month for the Japanese market alone. In the space of four years, at least 50% of Japanese home with one of Toshiba rice cookers and the rest, as they say, is history!