Zojirushi NP-NWC10XB Pressure Induction Heating Rice Cooker & Warmer, 5.5 Cup, Stainless Black, Made in Japan

br>br>I'm not sure what people are talking about when they say it changes the taste of rice; it's not a magical device; all it does is provide you with rice of the perfect texture. Every grain is evenly cooked, and there are no hard yellow spots of crusty rice clumps. br>br>It's a high-end device with a nice appearance, and I wouldn't be surprised if I could pass it down to my children when I die. br>br>At first, it's a little difficult to use, but once you get the hang of it, you'll be able to prep and cook rice as easily as you would with a traditional mechanical rice cooker. br>br>It's quite large, roughly the size of two shoe boxes stacked on top of one another. I usually cook 3 to 4 cups at a time, and it takes about an hour to finish. If you eat a lot of rice, this luxury rice cooker is a good investment.

Braden Warner

| Mar 13, 2021

Getting a rice cooker became a top priority for me towards the end of last year- I'm a serious home chef who makes rice several times a week, and my previous rice-making solution (using my InstantPot) had failed me. I decided to get a rice cooker after realizing that I mostly use the InstantPot to make rice. I debated whether I really wanted to spend all that money on the top-of-the-line Zojirushi when it didn't get much better reviews than the models below it, but I'm glad I did. This thing has been amazing for two months. It's incredibly simple to achieve excellent results. br>br> Rinse as many cups (Zojirushi provided cups, not standard measuring cups) of rice as you need, place in the rice cooker, fill with water to the level indicated on the nonstick liner, and pretty much press start. It's not quick (a little less than an hour for white rice), but the results are flawless every time. I just wing it and get consistently good results. This is most likely the device's fuzzy logic circuit, so if you go with a less expensive model, make sure it has this feature. We also use it for steel cut oatmeal and have had great results with it. br>br>I also wanted to draw your attention to the unit's timer- You set the "when you want to start" time on every other timer; here, you set the "when you want it done" time, which is extremely useful for things like brown rice (which takes 90 minutes to cook). br>br>Cleaning is relatively simple- If you don't use a hard bristled brush on the nonstick liner, you'll be fine. I use a bottle brush that we have on hand. The top can also be removed for easy washing; just make sure it has a place to drip dry. Also, when you remove it, take a look at the surface beneath it- If something boiled over, it may have caked under there and will need to be wiped away. br>br>Anyway, I'm very pleased with it and would recommend it to others.

Nylah Burch

| Oct 19, 2021

I've been employing a less ostentatious, non-proprietary method. I've had a Zojirushi rice cooker for years and have been very pleased with it. After seeing a friend with a pressured model, I decided to upgrade to this one. It was a huge blunder - The rice no longer has the same flavor as before, the aroma has vanished, the rice cooked by this one has lost its flavor, and in some cases, it has turned into a slab of 'rice cake' with no discernible grain boundaries. BTW, I followed all of the directions and carefully measured the water/rice rations, but the rice still won't cook properly. I was let down.

Keilani Rollins

| Aug 15, 2021

This product was ordered because it was supposed to be the top of the Zojirushi IH/Pressure rice cooker line. I received the product late last night and decided to try it out. I attempted to make 2 cups of non-brown rice with a variety of beans and grains. The cover, to my surprise, did not fit perfectly and began to rattle and make strange noises during the cooking process. The end result of using the Brown Rice program was The brown rice was a bit soggy. I'm going to make a new batch of brown or white rice without any other ingredients. I've also asked for a replacement and am waiting for it. I'll keep everyone updated on how things go.

Julien Dudley

| Aug 28, 2021

Pressurized cooking allows each grain to be fully cooked from the inside while preserving the texture of the kernel without exploding at high altitudes, which is a challenge for any cooking, not just rice. Even at sea level, I can see the difference, but at higher elevations, the difference is more pronounced. I've crossed out a lot of "Japanese" restaurants because they don't pay enough attention to rice cooking. br>br>When served cold, such as in rice balls, perfectly cooked rice shines. Rice cooked in standard non-pressurized rice cookers leaves the core prematurely, resulting in mushy outsides and tough interiors, which is a huge turnoff for any rice balls. Rice balls cooked in this pressurized rice cooker have a consistent soft texture throughout, making each bite a pleasurable experience that highlights the flavors of pickles, plums, and seaweed, rather than leaving you wondering why rice tastes so bad. br>br>There are a few things to keep in mind: br>• It's not quick cooking, as some have pointed out, but it's a function of good cooking, so I don't mind waiting 55 minutes while I prepare other dishes. br>• Some people seem to think cleaning the lid is a hassle – it only takes about 20 seconds of rinsing with water, and no dish detergent is required. br>• I cook with Sasanishiki (Yume) or Koshihikari (Nozomi), both excellent rices.

Leia Kelly

| May 05, 2021