Use lab-tested temperature control and measurable metrics to ferment consistent rice drinks like sikhye and amazake. Calibrate, track Brix, optimize texture.
Use a rice cooker for precise 75–85°C pre-steaming to boost brine absorption, preserve crunch, and cut energy use when preparing vegetables for pickling.
Use a rice cooker as a controlled fermenter: dial timing, pulse heat, and track pH, Brix, and temperature to produce consistent rice vinegar with even texture.
Quantify your rice cooker's performance for consistent ochazuke texture: verify simmer stability, set grain-specific ratios, and validate with simple tests.
