#67 in Kitchen & dining accessories
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Reddit mentions of Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter
Sentiment score: 28
Reddit mentions: 42
We found 42 Reddit mentions of Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter. Here are the top ones.
Buying optionsView on Amazon.com
- 5-1/2-cup computerized rice cooker and warmer with advanced Neuro Fuzzy logic technology. Wall mountable
- Multi-menu selections; automatic keep-warm, extended keep-warm, and reheat cycles. Electrical Rating - 120 volts / 680 watts
- Spherical, nonstick inner pan allows for uniform heating; LCD clock and timer; retractable cord
- Menu settings include white (regular/sushi, softer or harder), mixed, porridge, sweet, semi-brown, brown, rinse-free and quick cooking
- Measures approximately 14 by 8 by 9 inches; 1-year limited warranty, Dimensions (W x D x H) : 10-1/8 x 13 x 8-1/8 inches
- Includes 2 measuring cups, nonstick rice spoon/scooper, rice spoon holder, and recipes . NOTE: Please ensure to measure rice in the cup that comes along with the product ONLY
|Number of items||1|
|Release date||April 2005|
We have this Zojirushi, which is the cheapest one they sell that is still made in Japan. We love it. Asian-style cookers are the way to go!
The hell kind of rice cooker are you trying to buy? If you want a nice, long lasting one, this'll do you good if you're single, this if you've got a family.
You're an adult now, just cook. It can be tough cooking for just one person
becausebut it's doable.
Learn some basic, cheap recipes and get comfortable eating leftovers.
Here's one for you:
1 pound ground beef (get the cheap stuff 75%/25%, you're a poor student)
1 1/2 cup white rice (uncooked)
1 family size can of Campbell's Cream of Mushroom soup, (low sodium is healthier but doesn't taste as good).
I cook my rice in an Instant Pot, it's very fast, easy, and requires no supervision. Takes about 10-13 minutes depending on how much rice I'm making. I used to have an amazing Zojirushi Fuzzy Logic Rice Cooker that was the most amazing thing ever, but an ex-girlfriend stole it, so... Use the Instant Pot, it's cheaper and faster anyway.
Rice cookers and Instant Pots typically come with a cup for measuring rice which actually measures about 3/4 of a cup, and the inside of the cooking vessels have graduated measuring lines showing you how much liquid to add for the amount of dry rice you're cooking.
Put the two "cups" of rice (1.5 cups actual measure) into the Instant Pot and fill it with water to the "2" line. Close it up and make sure the pressure valve is closed (I've failed to properly cook my rice too often because I am dumb and don't check this). Once everything is set, just hit the "rice" button.
While the rice is cooking put the soup in a sauce pan along with a can full of milk, any milk works but I prefer whole milk myself. Put the sauce pan on the stove, medium low and stir frequently.
Now that the rice is cooking and the soup is warming put the ground beef in a skillet. I like a good [cast iron skillet] (https://www.amazon.com/dp/B00006JSUA/) myself, they're cheap and indestructible, and because of the heat transfer properties of iron they tend to cook foods evenly without burning.
Cook the beef on medium high until it's browned, then drain all the water/grease out into a Tupperware container, do not pour grease down the drain! you can seriously make life hell for yourself and your neighbors if you do.
Add the beef to the soup, increase the heat to medium/medium-high and continue to stir frequently. You want the soup hot enough to bubble a bit, but not a full boil.
By now the rice should be just about done. Let the pressure out, take the lid off, wait a few seconds for the steam to abate then, with a large plastic spoon (you don't want to scratch the bottom of the Instant Pot), "fluff" the rice, just scoop and turn the rice in place, loosening it up, and letting more steam out.
To serve, scoop some rice on a plate, ladle some soup onto the rice, season with a touch of black pepper, and eat.
The rice is enough for 2-4 servings depending on your appetite, while the gravy is enough for maybe twice that. Typically it would be enough for two dinners for me, a 6'4", 225 pound man) and my girlfriend who is pretty petite.
Beef: get the cheap stuff, depending where you go and the quality you get, this can be between $2-$5/lb. If your super poor, get a 10 pound tube of ground beef at Smart and Final for like $25, then break it up into 1 pound portions and freeze, otherwise it's about $5/pound most places. So let's say $5.
Rice: the cheapest food on Earth, and it's healthy too! You should probably plan on this being about $1/pound. Get a 10 or 25 pound bag and you'll be set for at least a quarter. Pro-tip: rice goes with literally everything. Add it to all of your meals for some good, clean carbs. Pair it with smaller portions of what you'd normally eat to get the same caloric intake but healthier and cheaper. Anyway the rice in this recipe has a marginal cost of maybe $0.15.
Soup: I think Ralph's usually has the family size can of Cream of Mushroom soup for $2-$3.
So, all in for one person, you could probably make at least 5-6 servings for $8, and it takes maybe 15 minutes to cook.
Store the rice and gravy separately in Tupperware in the fridge for up to 3-4 days. Mix together in a bowl and b reheat in the microwave for 90 seconds to 2 minutes for leftovers. I prefer to make fresh rice each day, but making one larger batch then reheating it works as well.
There you go, cheap, quick, not totally unhealthy home cooking.
This is the one I have Zojirushi NS-ZCC10 5-1/2-Cup (Uncooked) Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter https://www.amazon.com/dp/B00007J5U7/ref=cm_sw_r_cp_apa_IBEJBbEK90KZV
It can also keep warm for days!
> If you're not getting good rice, the problem is not the rice cooker.
I disagree. I used a $30 Sunbeam rice cooker for a decade. It made acceptable rice. When it finally flaked out, I replaced it with a Zoji NS-ZCC10. Beyond having a number of other useful features, it simply makes better rice. The moisture level is perfect every time, regardless of rice type, batch, or age.
Does the difference matter? It depends on your needs. It's not a night-and-day difference, but it's there. I upgraded more for the capacity, extended hold options, and timer capability than for the rice quality. But the better rice quality is nice too, especially given how much Asian we cook here.
OP, I had similar needs as you when I picked the ZCC10 - I really just wanted top-quality rice with some convenience options (hold and timer), not a steamer/baker/multi-purpose tool. I also considered induction models. But induction matters most for mixed rice - rice with veggies/meat mixed in. The ZCC models don't have induction or a bunch of extra cooking modes but do have a spherical heating element and better sensors and logic than Zoji's cheaper models. They're also made in Japan and not China. They're more expensive than the entry level models but a bit cheaper than the high-end induction ones. I'm completely happy with our ZCC - it does exactly what I wanted, which is make really good rice in quantity and provide the convenience options I need.
I've had many other rice cookers, from the target and Walmart brands to black and decker.
Zojirushi is just plain and simple worth it. It will consistently give you perfectly cooked rice...every...single... time.
The reason is it has this thing called fuzzy logic where it's computer can determine how to cook things depending on the weight and what not (not sure how it works exactly, but it works great!). The initial buy in is a bit more expensive than other rice cookers but it's worth the investment. It will last very long.
For steaming, you could use the vegi steamer tray for a pot. It's honestly 100x faster because you don't have to wait like 15 minutes for the water to boil.
This is as good one: http://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_2?ie=UTF8&amp;qid=1394815672&amp;sr=8-2&amp;keywords=zojirushi+rice+cooker
This is the one I have: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_4?ie=UTF8&amp;qid=1394815672&amp;sr=8-4&amp;keywords=zojirushi+rice+cooker
I can't praise it enough.
Also, this for steaming veggies. Works amazing, I've had it for years:http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO/ref=sr_1_9?ie=UTF8&amp;qid=1394815756&amp;sr=8-9&amp;keywords=steamer+tray+for+pot
We purchased the EatingWell Healthy in a Hurry cookbook about 3 years ago and it has been a great addition to our routine. There are some great quick and healthy recipes in there. Some take longer than 30min, but most are pretty close. Family favorites include:
We generally do at least one stir fry (with a Zojirushi rice cooker that cooks the rice before we get home--worth every penny!) every week. We also try to use the crockpot at least once a week, but that usually means you have to cook 2x in one night, but we usually manage after bedtime.
Edit: Just for reference we both work full time and have a 6 year old and a 3 year old. We generally eat out at least once during the weeknights. To limit the complaints, we usually let each kid pick out a dinner (the cookbook has great pictures btw) for the week.
My family bought one of the bigger versions that look like this about 10+ years ago. It's been through a fire. It's still kicking and putting out perfect rice every time. This is the model you want. Anyone who says to just learn how to make rice hasn't owned one of these.
You can set it on a timer. It keeps rice warm for like 12hrs after cooking, never burns. You can reheat rice in it and it comes out as if it were fresh. What more could one want?
Ooh, for a rice cooker that's not too expensive and would feed a family of 4 for a day and a half, I'd recommend Zojirushi fuzzy logic. In my parent's house, they've got two 10 cup, and both had been working wonderfully for about a decade (or longer).
> zorjirushi brand rice cooker
Also have one, specifically the Neuro Fuzzy. It's a bit pricey but it's the best rice cooker we've had and well worth the price if you cook enough rice. Also, besides working well, the machine looks very nice. A bit silly but it does seem smarter to trust an Asian company to make rice cookers.
My own two cents:
I own a zojirushi rice cooker ( http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1407830834&amp;sr=1-1 )
I purchased it on craigslist for $30 and I'm not sure how used it was at that point, but having had it for over 6 years now, it still works flawlessly. If you plan on cooking rice at least 3-4 times a week or other things in it, I'd recommend buying one. Yes they are expensive, but they also last a LONG time. It will pretty much cook anything and will keep it warm/good for several hours on end. I've had rice left in the pot on warm mode for over a day and it was mostly still fine.
Just a minor note, make sure all your components are made in Japan. (Sent an e-mail to the company if you're wondering this too). I've heard, but never experienced myself, that the ones made in China are not nearly as good in quality.
A lot of people tell me "What?! $150-200 bucks for a rice cooker? That's insane!" Yeah but you're buying quality and eating food you've made yourself (which is healthier in the long run too) and honestly $150-200 bucks is less than most people spend on other things in a week, at least this will last you a decade most likely. Most people who I've known who don't think its worth it don't eat rice often, like once a month. I'm Viet and I cook oriental dishes 5 days a week, so rice makes up about 15-20 meals a week for me. I've cooked both Jasmine and Japanese short grain rice, both come out excellent. The rice cooker is good at making various kinds of rice and keeping it warm/edible for at least a day (after that I'd recommend using it for fried rice).
One tip, make sure you keep it plugged in. There's a battery in the machine for the clock, but the machine uses power from a socket if it can. The battery is a pain to replace and most likely not worth it, so best keep it plugged in.
Last, but not least, the most important thing you're buying is consistency. Using a Zojirushi means getting the same perfection every time you use it. You don't have to worry about if it'll come out dry, burnt, or soggy. The machine does almost all the work for you as long as you know how to measure. Rice and everything else you'll cook in it will taste the same on day 1 or day 2000.
I bought this one last year when it dropped down around $130.
Even at the current price it is still well below your budget. If you want to spend more you can get a higher capacity model. The main reason for me choosing this model is that it's made in Japan instead of China. I've heard people argue there isn't as much of a difference between the two manufacturing locations for Zojirushi, but for my own peace of mind and preference I chose the Japan model.
I hope you didn't actually throw it out. It looks like a zojirushi rice cooker like my brother has. Basically an older model to this: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Cooker-Premium/dp/B00007J5U7/ref=br_lf_m_1000220711_1_1_ttl?ie=UTF8&amp;m=ATVPDKIKX0DER&amp;s=kitchen&amp;pf_rd_p=385185701&amp;pf_rd_s=center-2&amp;pf_rd_t=1401&amp;pf_rd_i=1000220711&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=11QWDENE298PSQEB51VE They start at $165. Anyway my brother and I made some chicken and rice and put the chicken in there to keep it all warm (they're SO nice like that even when off). Well, whoever never showed and we forgot. By the time we found it it was moldy and we closed the lid and didn't really know what to do. Well, dumb as it sounds we left it, unsure of how to salvage the cooker. I thought of buying a new bowl for it but couldn't find one. Fast forward maybe 6-8 weeks after the dinner and it's really moldy and nasty, smells when opened, etc. My cousin one day, bless her soul, finds it and cleans it out. It looks awful but that mess should just slide out with little resistance. I was amazed seeing how easy the clean up was. Then the nonstick surface can be cleaned and it's fine. He's been using it for the last 6 years with no issues. It's funny, when you buy quality the mess you found is cleanable and the cooker will continue to work. There's no contamination to your food if you wipe the lid and bowl holder. It's just food mold, not black mold. Not as safe as Bleu cheese but it's not gonna kill you. And when cleaned with dish soap it should work fine for years to come. If that sounds crazy you can mail it to me and I'll prove it.
I have this one. http://smile.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1459278075&amp;sr=1-4&amp;keywords=zojirushi&amp;refinements=p_89%3AZojirushi
Found it on sale, damaged (Just the box was busted, nothing missing or broken) for $49. I would easily pay $200 for it now that I've had it. I make rice way too much to not have a good rice maker.
dunno bout OP, but mine doesn't have the induction heating:
rice is good for a full day though. generally i unplug it after 12 hours to avoid getting crusty rice on the bottom. does induction help a lot with that? 3 days warming non-stop?
edit: i just realized that i always just used "keep warm" button, but just noticed the "extended keep warm". not sure i've ever used that...might have to give it a shot
Don't go too cheap on the rice cooker, you'll probably need to spend at least $80 maybe a bit more, unless the prices have gone down recently. Find one that keeps the rice warm and a timer is nice too. We have a Sanyo and a Zojirushi (lived seperate now together and kept both of them). The sanyo was about $90 the Zojirushi about 120 (on sale) both are great, the Zojirushi has a few more features such as a quick cook button that gets it done in about 15 minutes with a little sacrifice on quality but hey sometimes ya gotta eat. I think my Sanyo works better on brown rice but that could be that I am used to cooking with it too.
Both of them have locking lids which some say are key, I don't know since I was an abject failure at rice before the rice cooker.
Here are our's:
I replied to tolndakoti as well. Since you are willing to drop the cash, you should go with a Zojirushi with fuzzy logic.
we have had this one from zojirushi for ~3 years and use it almost every day. we cook all sorts of rices in it, basmati, sushi, medium grain, and it does an incredible job every time. we also love to put steel cut oatmeal in it before bed to be ready for breakfast in the morning (cheapest meal ever and our 2 yr old loves it). this rice cooker is a wonderful investment and worth every cent.
some things we love about the zojirushi - retractible cord, easy clean up, easy to read, functionality, timer so that we can set it aside to be ready when we get home from work or wake up, cooks every rice we've tried perfectly, highly versatile, it's cute and plays twinkle twinkle little star.
There's a slow cooker subreddit.
If you like rice get a Zojirushi Nero Fuzzy Rice Maker. It's one of the easiest ways to stay alive. My search made this one show up. I've seen them in the $100-120 range. It keeps rice perfect for 2 days, and good enough for another day. You can make jasmine, basmati, etc. Since the rice is ready after an hour and good for 2 days, it can be quick. Heat up some beans, put on rice, make little stirfrys, put on rice.
The other big one for me is a big toast oven. I have this admittedly expensive one. Note you can use a 20% off bed bath and beyond coupon to bring it down to $200. I bake in it, make pizza (from scratch, or store boughten), can braise in it with a 3.5 quart enameled cast iron braiser. I make bread in it in a 2 quart enameled cast iron dutch oven. Make chicken in it.
This recipe is a great go to. It's 'fancy' but easy as hell, and cheap. It's the greatest cheapest meal you can make probably.
You can make baked potatos in a toaster oven that taste great. You can make a baked potato in a microwave. Or you can even make a baked potato starting in the microwave and ending it a toaster oven that's a pretty good compromise. Just make sure you turn on the toaster oven first thing, then prep the potato, then microwave it, then the toaster oven will be good enough. Salsa keeps in the fridge easy, can throw some on the baked potato. Just throwing out some ideas.
Also have an eating strategy based on how much time you have to eat, and shelf life.
level 1 (takes 1-2 min)
protein shake (long shelf life)
special k & milk (short shelf life (milk))
handfull of nuts.
level 2 (5-7 min)
Heat something up and put it on your rice that is already ready.
ramen (long shelf life)
level 3 (10-15 min)
baked potato in microwave (medium shelf life (potato))
level 4 (30 min or so)
kraft mac (long shelf life)
You can make a plan that makes sure you eat if you have no time or lots of time. It's always best to eat something healthy before you are hungry, because if you don't you will get hungry and be willing to eat something bad.
consider literally making a chart. Look down the chart to how much time you have, and then look over to the short self life, and long shelf life options. Revise the chart around your schedule. This is how I think, but hell I should make that chart.
i had a cheap one when I was younger, there was always a layer of rice stuck to the bottom and partially burnt.
my mom swears by this one: http://amzn.com/B00007J5U7
my partner just spent too much on a blender, but at some point I'm getting one similar to that one.
The differentiating factors between models are cook time, capacity, build quality, and cooking settings. If you want to only make Japanese style rice and sushi rice, any of the models should make it just fine; it is a Japanese rice cooker after all. If you want to cook other things (oats, brown rice, etc.), then you need to pay attention to what each model makes. If you want good build quality, you get one that is made in Japan.
If you want it to cook faster, you can get the pressure cooking models. Really you haven't given us enough to go off of. The best advice I can give you is to make sure you get one that is made in Japan (it will say it above the cook button) and at least get a model with the micom. I bought this model, and I have no regrets.
Edit: I was just reading up on the pressure cooking models, and it still takes about an hour to cook the rice (unless you use the "quick" setting." Supposedly the pressure cooking models help keep the rice soft, but I don't know if I'd consider that worth spending extra money on. Really there is no telling how much better the rice from an induction or pressure model is without trying it. I'd be willing to bet it's marginal. I feel like if I were to upgrade from the model I linked above, I'd potentially just up the capacity and maybe get a model with an "umami" setting.
The nice ones are kinda expensive, so don't buy one if you don't already like rice. That being said you can do oatmeal and other things in them as well. Rice every day!
If you want a rice cooker, get any <$40 rice cooker.
If you want a really cool and great rice cooker, get a Zojirushi that is made in Japan, like this one. Be careful, lots of the Zojirushi ones are made in China
I'm really picky about rice, and I have a somewhat fancy Zojirushi rice cooker that I cannot live without. Perfect rice every time, and I do mean perfect.
It's this one: http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7
If you dislike vegetables here are a couple of good ways. They aren't recipes but are good and easy habits I found when trying to do the same thing. Luckily in my case I'm younger but want to try to avoid trouble later on. But I'm a picky eater too so maybe it will help you
You can stir fry some vegetables in a few minutes and have rice ready to go as soon as you finish, and is very fast when done this way.
If you go to a normal place like Safeway\Frys\Kroger\Giant Eagle\Bashas you can probably find a sauce brand called Soy Vay that makes some fairly decent ones right out of the bottle.
Also, try eating them cold\raw. I'm not a big vegetable person either but find that some things like spinach, broccoli and such taste better when only lightly cooked like in stir fry, or cold out of the fridge as a side dish. Like for example try dipping pieces of brocoli in something like a salad dressing, especially something like Italian dressing if you like it because the calories will be lower.
The best way for someone who dislikes them to get them into your diet would be to have them be a side dish. Make a sandwich or dinner or something that isn't too unhealthy but is something you know you like. Then have a bit of soup, steamed\stir-fried vegetables or whatever on the side as a piece. Then add in a third thing thats really fast such as a piece of whole grain bread.
I think giving yourself a couple things to go back to between vegetable bites can make it easier as well.
I recently took the plunge and got a neuro fuzzy. I don't really know what the differences are except that the neuro fuzzy is supposedly better at making sushi rice and I make a lot of sushi rice, and then just eat it like regular rice.
Before the Zojirushi I used a cheap $30 rice cooker or just a pot on the stove and have tried both cheap and expensive rices, sticky or otherwise. The difference between the old methods and the Zojirushi is night and day. It really makes superior rice but then better quality cooked rice is not a priority in most people's lives so whether or not it's worth it will depend on you.
not a meal, but seriously it'll make your life better.
get a rice cooker
no, not a $30, break-in-a-year, dry-out-your-rice, POS
a real, fuzzy logic, badass rice cooker. they work better, last decades and are ultimately cheaper in the long run.
like this one
and this one
best part about a good rice cooker? set it to be done at 5pm and leave for the day. second best? never ever deal with burnt rice again. ever. also the rice is better quality than you make in your laughable stove-top pot (ha ha ha ha).
I've got one of these. Expensive, yes, but being able to have real steel cut oats ready at anytime I enter for the next morning; it was worth it. Also makes amazing brown rice.
If it were me, go with the Zojirishi Neurofuzzy or the airplane tour. Or better yet, plan out an adventure for the two of you and have a romantic picnic.
Skip the Keurig, I'm "meh" on the earrings. I got beautiful earrings from my boyfriend once, and it broke my heart to lose one :(.
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.
As fellow apartment dwellers, we also kept our list limited. Below are the very best gifts we received and still use regularly:
A fuzzy-logic rice cooker. In the first years of our marriage, we ate from the rice cooker 4 times a week. The number of things you can make in one is astounding! Avoid bulky, single use appliances.
A few good knives should see you through all of your kitchen needs; you can always add a bread knife at a later date.
Nice everyday plates. Like other posters here, I strongly recommend against china. Most of us don't entertain on the scale to make it worthwhile. It is delicate and it takes up space. Find some semi-formal daily use plates that are still nice enough for holiday dinners.
We also received this Anolon cookware set which I love, partially because it was half that price when it was gifted to us, and after four years of daily use, I've learned which pans are the ones I use regularly and can replace them with higher quality ones that fit my needs.
I use this to cook rice and chicken at the same time. Its not the biggest thing in the world but you can still cook plenty in it. As long as you put enough water in it you can throw frozen chicken breasts/fish fillets in it and it will be fully cooked through by the end of the rice cycle. perfect to trow your shit in it, turn it on and forget it and 1-2 hours later you have a fully cooked meal.
I have one I spent $150 on and it was the best ever. Worth it a thousand times over. It cooks white or brown rice perfectly every time.
For a parent, it's a fantastic device to own. Add rice, water, hit cook and after a while (it does take longer to cook, but you can program it up to 24 hours in advance) perfect yummy rice. I've had it almost 6 years and it was cheaper than the link below, which is a slightly smaller model for the same price.
I'm also in the process of buying a new Zojirushi rice cooker, but I'm a little confused. Can someone please explain to me why the the NS-TSC10 5 1/2 cup model is a good $20+ cheaper than the NS-ZCC model? To me it looks like it ought to be the other way around.
I heard the NS-TSC model is made in China while the NS-ZCC model is made in Japan, but is that really the only reason the ZCC model is more expensive? I know the ZCC features "neuro-fuzzy" technology, while the TSC model is only one of the Micom models, but it features "fuzzy logic" technology, too! Is neuro-fuzzy better than fuzzy logic?
I'm thoroughly confused by all these different kinds of fuzzy.
That sounds really yummy!
This may be a dumb question, but how do you know when it's near the end of the cooking cycle? I have a Zojirushi 10 cup rice cooker I got many many years ago that has held up great. It does a countdown when it's close to done, but I usually miss that and just hear it's music when it stops. Maybe I'm just not familiar enough with using it to know (possible - I tend to do the 'set it and forget it' method or time it to be done at a certain time).
Zojuroshi. Says on the front "NS-ZAC10" but I've had this one at LEAST a decade, possibly two, so their models have likely changed since. It LOOKS just like this one but I can't tell you if it's exactly the same. I have no idea why they don't mention the awesome "Twinkle Twinkle Little Star" feature on the box but I thought I was being pranked the first dozen batches of rice.
Side note, it also handles 'mixed' rice recipes and they have a few (good and bad) examples on their site. I've tried a few things in it like a fake paella which work well enough but after some trial and error, my Mexican rice in there is foolproof.
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.
Sorry I didn't see this until now. I hope it's still relevant to you!
This is all pretty forgiving, so you can experiment a lot to figure out what works for you. I pretty much use mine for everything except baking and boiling water. (Reheated leftovers in the rice cooker requires putting the leftover in the rice cooker and then turning it on until hot. It's aces for Chinese and Mexican food.)
Makes perfect brown or white rice every time!
A pot of sorts, yes, but a product, like this:
I'm deciding on either one of these Zojirushi NS-YAC10/18 (with slow cook and kind of outside my budget) or NS-ZCC10/18. Is the slow cook function on YAC10 is going to be that useful or with some simple trick I can achieve the same thing on the white one and save some money?
Here's the production comparison chart, serious business!
you must be talking about the neuro fuzzy
it even plays a song when it's done!