Top products from r/RiceCookerRecipes

Hi!

On fuzzy logic: it works, in my experience. Basically, what it's supposed to do is that it has captors and things inside that allow for a perfectly, evenly cooked rice that will be more delicious. I've used other "multicooks" that didn't have the fuzzy logic and the rice is honestly not as delicious. Now, if you're just a regular person that only has rice from time to time, it's probably not worth investing in it in my opinion. But if you're used to eating rice almost every day and have certain standarts, then I think it's worth investing in.What both cookers also do is that they keep warm. You can make a batch of rice and it keeps at a perfect serving temperature for as long as you like (after 3 days, texture starts to decline though). It's very practical if you're a busy person. I think the Cuckoo will keep anything at a constant temperature fine, but the Zojiroshi should keep everything in an optimal temperature for the rice to remain moist, not to dry out, etc. So this is the different between having a "multicooker" (the Cuckoo) and a RICE cooker (the Zojirushi).

Can the Zojirushi only cook rice? Yes and no. It's optimized to cook rice but you can totally use it for other things like you can make soups, sponge cake, steam vegetables, etc. It might take longer or take a few trial and errors until you can get good results, but technically you can do it. A rice cooker is just a steamer that has been optimized for rice. However, if you use it make soups, you might not get the best results as it's only a steamer. Like, I think the meat wouldn't be as tender as it would in a pressure cooker and the broth wouldn't be as flavorful, for example, if you were to make soup in the Zojirushi compared to the Cuckoo pressure cooker.

What is good about the Cuckoo is that a) it has a sauté function, so you can brown meat and veggies before cooking them AND it's a pressure cooker, so you should be able to cook more things (like beans, meat, etc), and do it faster.

I can't see how much the Zojirushi costs because I'm not American and the Macy's website doesn't work, but if it's in the 200$ price range, I would NOT buy it. At that price, I think it needs to be a rice cooker with pressure cooking instead of just regular steaming, like this Cuckoo rice cooker, which I own and am very happy with! Otherwise, Cuckoo also has regular rice cookers (without the pressure cooking function) for around 100$. If you're looking for an appliance to only sometimes make rice in, and you're not too fussy about rice texture, I would just get something like an Instant Pot. It's like 100$ and it will cook a LOT of dishes and there's a HUGE community around it so lots of recipes that you can find online.

I hope this helps, sorry for the wall of text!

I have one with a lid that just sits on top. It doesn't lock or anything.

I I used a ~$15 one from Walmart for a year or two. It did its job as well as you can expect from something which is essentially meant to be disposable.

Now I use one like this one. Mine is smaller and doesn't have a digital display or a hinged lid but it's like that one. If you want to check my submitted links you can find a pic or two of it from some /r/drunkencookery submissions. It cost me something like $50 but it has been well worth it.

In fact, last night I made a ~3 lb. pork loin roast in it. I sliced the roast into 4 pieces and cooked it using the steam setting. I used enough water to cover it (with a vegetable bouillon cube) along with ~1/4 cup of uber-cheap red wine vinegar and cooked it for like 4 hours. It turned out really great; nowhere near as good as a legit BBQ but all things considering it was really great.

Twitter, really?

https://www.amazon.com/gp/product/B000A7NN4I/

$152.64

I have owned the ZCC10 for 8 years and it's the best rice cooker I've ever had, anyone who has ever tried it is amazed at how perfect the rice comes out every time.

Steamed Chocolate Custards
(From The Ultimate Rice Cooker Cookbook)

A delectable chocolate custard that begs for some whipped cream on top.

MACHINE: Large (10-cup) rice cooker ;
on/off only

CYCLE: Regular

YIELD: Serves 4

• 1½ cups whole milk
  
• ½ cup semisweet chocolate chips
  
• 2 tablespoons Dutch-process unsweetened cocoa powder, such as Droste
  
• ¼ cup firmly packed dark brown sugar
  
• Pinch of salt
  
• 1 large egg
  
• 2 large egg yolks
  
• ½ teaspoon pure vanilla extract
  
  

1. Coat the inside of 4 custard cups or ramekins with butter-flavored nonstick cooking spray.
   
2. In a small saucepan, whisk together the milk, chocolate chips, and cocoa over medium heat just until the chocolate melts, stirring occasionally.
   
3. In a medium-size bowl, combine the brown sugar and salt. Whisk in the whole egg, egg yolks, and vanilla until smooth. Whisk in about a quarter of the chocolate mixture, beating vigorously. Slowly pour in the remaining chocolate mixture in a steady stream, whisking constantly to avoid curdling. Pour the custard into the prepared custard cups. Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.
   
4. Add 4 cups hot water to the rice cooker bowl, close the cover, and set for the regular cycle. When the water comes to a boil, arrange the cups in the tray or baskets (this works best steaming a double rack of custards at one time). Place the tray or baskets in the cooker and close the cover. Steam until the custards are just set and slightly wobbly in the center, 35 to 40 minutes. Unplug the machine to turn it off.
   
5. Remove each custard from the rice cooker with metal tongs. Remove the foil covers. Let cool, then serve at room temperature or refrigerate until ready to serve.
   
   
   ___
   I only had 6oz custard cups, and so I could only steam one at a time. I stored the others in the fridge while I waited. MyFitnessPal says they are 309 calories each based on ingredients, and serving 4.

http://www.amazon.com/gp/product/B007WQ9YNO

Just picked this up a few weeks ago, my first rice cooker. I've made maybe a dozen batches so far, brown, white, basmati, short and long grain. Each turned out better than I have ever done on the stovetop.

I'm sold on using a rice cooker from now on, and quite happy with this inexpensive model. Maybe it won't last a lifetime, but when it eventually dies I'll just grab whatever the best inexpensive model is available at the time.

I can highly recommend the Zojirushi NS-ZCC10. It cooks rice amazingly well. If you want to have additional program courses, then I would recommend the NS-TSC10. It includes options for cake, etc. that the ZCC doesn't have. The ZCC does a better job of adjusting for ratio mistakes, etc. in my opinion. Also, I would go with the 1.8L model for either if you plan to cook rice for more than 4 people at a time.

It really depends on your budget. I picked up this Zojirushi (used, but brand new condition) and I don't regret the extra cost at all. It's excellent and unlike other rice cookers even when I screw up ratios it has never failed me or made my rice dry/soggy.

im looking at a rice cooker. i always hear to get zojirushi, but you say this one is just as good? its about half the price too.

was looking at https://www.amazon.com/Zojirushi-NS-LAC05XT-Cooker-Warmer-Stainless/dp/B005FVROW6

I have a few I bought this year. I'm not which one got 'em going, but they all certainly helped.
https://amzn.com/1558326677
https://amzn.com/B01AG8ZGRW
https://amzn.com/B0056NU02Y

Roger Ebert wrote a book about cooking stuff in a 2 setting rice cooker. Yes, that Roger Ebert!

Tiger JAY-A55U Micom 3-Cup (Uncooked) Rice Cooker and Warmer by Tiger Corporation http://www.amazon.com/dp/B003NZQFVC/ref=cm_sw_r_udp_awd_ECdVtb0679ZYZ

I've had this rice cooker for 7 years so far and no slowing down. I've stopped cooking rice in it long ago and instead have made lentils and quinoa mix. Amazing thing. Takes forever though

This one from amazon. I would recommend you guys not buy it. I'm planning to change to a different model (at least) once this stops dead.

I have this little guy (1.8L) http://www.amazon.com/Zojirushi-NHS-06-3-Cup-Uncooked-Cooker/dp/B00004S575/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1462935796&sr=1-3

And it's simple and does its job well, for around $60.

EDIT: Size matters, I guess.

Personally I recommend getting one of the stand up rice scoopers; the little clip always seems to break =\

You could try to use an egg timer , those are cheap, and they prevent having overcook eggs..

https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1549986435&sr=1-6&keywords=egg+timer

Yo! Roger Ebert literally wrote that exact book, for those exact reasons!

Is this the type of lemon powder used in this recipe?

​

https://www.amazon.com/King-Arthur-Flour-Lemon-Powder/dp/B00DUF399G/ref=pd_lpo_vtph_lp_t_3?_encoding=UTF8&psc=1&refRID=8Q4S3T5P1000NWFJ1TGT

Weil Rice Cooker by Dansk

I use a Panasonic SR-TMB10 (http://www.amazon.com/Panasonic-SR-TMB10-Cooker-Warmer-Silver/sim/B000EIASGE/2)

I use this Aroma rice cooker

Your upper limit is $250!?

I have one of these and it does everything I need it to. Push the button down and it pops itself back up when done, I've used it for brown and white rice, soup, eggs, and I've seen someone with the same one make a cake thing in it

I have this Aroma rice cooker. Bought it at Costco so the price was cheaper than this one.