Zojirushi NHS-06 3-Cup (Uncooked) Rice Cooker

We've never had a rice cooker in our house. Rice has always been cooked on the stove for us. However, because our son will be returning from Bangkok with his Thai girlfriend, we purchased one that is similar to theirs. It spatters and bubbles through the hole in the lid, according to some reviewers, resulting in a mess. We discussed whether or not it was necessary to rinse the rice. Our rice bag did not say to, despite the fact that the directions said to. The Thai lady, on the other hand, rinses her rice. As a result, we conducted a study. The rice, which had been rinsed and drained briefly before cooking, was perfect. Spattering and spitting came from the hole in the lid caused by unwashed Thai jasmine rice. That's all I've got to say on the subject.

Major Donovan

| Oct 26, 2021

The replica is just as dependable and functional as the original. My initial remarks have not changed. I usually only make two at a time. I've made up to 7 cups of rice at a time without the "splatter" that others have described. Maybe if I made a 9-figure salary. It would take 10 cups, but a small cloth could be used to cover the weep hole. If you're worried, I'd suggest going with the larger size. I'm still in love! br>br>When I was stationed in Japan over 25 years ago, I bought my first Zojirushi rice cooker. Until this year, the cooker had been working without fail for over 25 years. I was looking for a replacement when I came across this. a look at the many different types of rice cookers - I realized that what I really wanted was the same cooker that I already had. This is the actual model. I needed it to cook rice properly and quickly. br>I don't consider myself a rice expert. Perhaps the more complex machines result in a better dining experience because the Japanese have elevated it to an art form. This rice cooker consistently produces fluffy, perfect rice for me, and I usually cook about 3 cups (dry volume) rice at a time. Simply add water, add rice, flip the lever to cook, and in about 20 minutes, you'll have fluffy, perfect rice. I have delicious rice for dinner in just 25 minutes. If you require that, this is the product for you. br>Differences from the original - The interior is non-smoking stick aluminum, which is vastly superior to the original bare aluminum. The rice does not adhere to the pan. The "pot" has markings to indicate where the water should be added - With the non-standard font, these are a lot more difficult to read. a coating that sticks It's inconvenient, but not insurmountable. The lid is made of glass and features a small weep hole. This hole spits and creates a mess, according to what I've read. This has NOT been my experience. In fact, my old lid (light aluminum with no hole) used to make a small messe now and then. This is not the case. This product has now been in my possession for three months. It's a straightforward cooker that functions flawlessly and identically to the one I've had for the past 25 years. I am overjoyed.

Darren Bartlett

| Oct 08, 2021

I use it once or twice a week on average, and I've only used it to cook brown and white rice. br>br>It does spurt and sputter, especially when making brown rice (probably due to the additional "stuff" in brown rice causing foamier bubbles, as well as the fact that brown rice requires more water). It's fine as long as the lid is properly seated (not floating on water or a stray rice grain) and covered with a towel (flour sack towel works great) while it's cooking; however, I'm not a neat freak. I always double-check that the lid is properly seated before covering it with a tea towel or kitchen towel. I hardly ever plan ahead of time. If you want a rice cooker that doesn't spurt, get one with the hinged, latching lids; they have special gaskets and systems to control the bubbling and overflow. This simpler style has the advantage of being less bulky and simple to clean with warm water and a dish brush. br>br>If you're having problems with the quality of your rice, you should use the water ratios on the package, not the generic ones that come with the rice cooker. In the case of Japanese- I would use 1 cup rinsed short or medium grain white or haiga (partially milled) rice (Nishiki, Botan Calrose, for example). Water (25 cup) (The 6 oz cup that comes with the cooker is used here. ) ) I also use Japanese Kagayaki medium grain brown rice, which performs admirably with just 1 cup rinsed rice: 25 cups water, and it cooks perfectly without any pre-cooking. soaking. Unfortunately, I find brown rices' water requirements to be more variable. so YMMV. br>br>I'm not a fan of being plugged in all of the time. I prefer not to unplug things, so I use a simple plug-in. To turn it off, flip the switch on the wall. Years ago, I discovered one similar to this at my local hardware store.

Eleanor Lin

| Jul 15, 2021