(posted on Nov 21, 2011)
I am in the market for a new rice cooker. I'd been told Zojirushi was the best but this thing is awful. It spits water all over the place. This is starchy rice water. It sprays quite a ways so I'm left with a sticky counter and sometimes even the floor is covered. Also, it always burns the rice. I never let it stay on the warm setting. I always gets it as soon as it says it is one and there is always a layer of rice crusted to the bottom of the cookier. Not impressed with this at all.
(posted on Nov 02, 2011)
My first rice cooker. Very easy to use. Very easy to clean. One-button operation. Has a steam port in glass lid that's makes it very quiet and prevents thick build-up around rim. I typically make only one cup of rice at a time. Takes about 16 minutes. Just using Jasmine. Rice is light, fluffy, and tasty. I just follow directions that came with cooker. Easy as pie.
(posted on Sep 23, 2011)
We found it Amazing how this rice cooker produced rice that was both undercooked and scorched brown at the same time. Maybe if it had more than one button it could at least then be told what type of rice is inside and could perhaps adjust the cooking time. We didn't like having to tell it to run two cooking cycles for brown rice.
(posted on Sep 13, 2011)
Glad I read the reviews above, but not till it was too late! The owners' manual says use one rice-cup of brown rice and 200 ml water. Brown rice takes about 3x the water.
I do like this machine!
(posted on Aug 30, 2011)
This is the same rice cooker that is replacing my old one that lasted 11 yrs before the inside teflon coating started peeling. Its great for making 1 cup of rice and the rice is perfect every time. Use the right amount of water per cup of rice, otherwise the water will squirt from the tiny hole in the glass lid. (I.E. 1 3/4 Cups of water per cup of rice for long grain rice).
(posted on Aug 09, 2011)
I am shopping for a rice cooker and will be buying this one. Two decades ago a Persian woman taught me a trick to using rice cookers. Place a light weight kitchen towel over the opening of the pot and under the lid. This prevents unwanted condensation and stops splatter. It's that simple. Also, we like the slightly browned crusty layer at the bottom of the rice cooker. For Persian dishes this is really mandatory. Some of my family members fight over this part of the rice. Maybe if you are making sushi or for some Asian cuisine this is undesirable but I am glad to hear this cooker makes the "crusty rice". I was afraid to buy a cooker and loose that yummy feature.
(posted on Jul 17, 2011)
I have this for almost 1 and half year now. And still working fine. I have been using it twice in daily basis. Its quiet, and makes the rice really soft.
(posted on Apr 30, 2011)
I'm not a fan of spending my free time in the kitchen but I love my gadgets that help me churn out a quick, healthy delicious meal. I did my research and added this rice cooker to my wedding registry.
After 2 years, this rice cooker is still churning out perfectly cooked rice of all different kinds 4-5 times/week. I just have to remember to give the rice a quick stir after the timer goes off to avoid getting crusty rice on the bottom. The only thing is I wished it had a holder for the spatula.
(posted on Aug 09, 2004)
Reliable and makes the most perfect rice I have eaten. I grew up in Hawaii and thought nothing could take the place of our Panasonic...yet, this little wonder rocks. The bowl is easily cleaned and nothing sticks. This is the ONE!
(posted on Jul 28, 2003)
Six cups is the perfect size for a small family. All rice cookers tend to make rice exactly right unless there is too much or too little water. The most important feature for me was the nonstick pan - and what a difference from my old rice cooker!
I had no trouble with excess moisture as some reviewers wrote. The glass lid fits well with or without the steamer, and moisture vents through the little hole on the top. It never boils over - but as with all rice cookers, it is important to rinse the rice before cooking to remove excess starch.
The steamer insert is small, since the cooker is small, but this is a plus for compact storage. I can usually fit all or most of a pack of frozen vegetables in the steamer, but not too many fresh veggies. It makes perfect rice for me, following the simple measuring and cooking directions, and the keep warm feature is very welcome. If you do not need all the bells and whistles of a programmable machine, be sure to choose one with a nonstick pan and the keep warm feature.
The indigo blue color is so unusual and attractive - also a big plus to have a good looking appliance if you leave it on the counter much of the time.
Quality=5, Features=5, Style=5, Compact Storage=5, CLEANUP=5
In my opinion, Zojirushi is very much worth the cost and you will use this for a lifetime unless someone comes out with a model that measures, rinses, cooks, and cleans itself.
(posted on Aug 24, 2002)
For a long time, I didn't see a need for a rice cooker. What's the big deal, I thought, of cooking rice on the stove? However, as my life got busier and busier, I began to want one. For one, I cook rice at least twice a week, often more. Second, I thought it would be convenient to start up a rice cooker and then not worry about the rice until I was ready to put dinner on the table. This Zojirushi model is perfect for this. After the rice is cooked, it automatically switches to a "Keep Warm" setting.
A few tips about cooking rice in this model:
1. Follow the water/rice ratio directions on the rice box, NOT in the manual.
2. Fluff the rice when the cooking is complete and then let it steam longer on the "Keep Warm" setting. If you don't fluff, sometimes the rice browns a little on the bottom.
3. Use high-quality rice.
Although I rarely use converted rice (Uncle Ben's Original), I decided to give it a shot in this cooker. The results were barely satisfactory, since the rice browned on the bottom. I don't have this problem with jasmine and other premium rices. I suppose unplugging the appliance immediately after the cooking is done (and letting it steam without the warmer on) might help. My own solution is to stick with the better rices.
Other reviewers have noted a spitting through the steam hole during cooking. This is less of a problem with small quantities than large. The starchy steam doesn't bother me since the same thing happens to the side of a saucepan when I cook a lot of rice on the stove. The cooker is SO easy to clean that I can't imagine complaining about a wipe down of the counter. (Hey, I have to do that anyway!)
You'll be surprised by how simple this appliance is - and how well it works. Recommended for people who cook small to medium amounts of rice at least two times a week.
(posted on May 04, 2002)
I love my rice cookers. I use them not only to make rice, but for all sorts of one-pot meals. Put in a cup of rice, vegetables, meats or seafood, seasonings, tofu... and a half hour later you have a steaming hot one-pot meal. They're also good for pilafs and other grain dishes.
The Zojirushi and Panasonic units are all first rate, BUT you need to know a little something about cooking rice beyond what's in the poorly worded manuals.
Different rice takes different amounts of water. The long-grained rice Americans are used to should be cooked with 1-3/4 cup of water for each cup of rice. Japanese rice needs only 1-1/4 cup of water for each cup of rice, or 1 cup of water for each cup of washed, wet, rice.
Many Americans (and Europeans) have problems with these cookers because the measure ments are calibrated for Japanese short grain rice, and the Westerners are cooking long grain rice. Get the ratios correct, and everything works out fine.
I've had a number of rice cookers of different sizes. My Panasonic has lasted over 20 years, and my Zojirushi looks like it'll last just as long, while my South Bend gave up the ghost after only a year. Go with the top Japanese models; they're made for day-in and day out cooking.