Worth It? $200 Rice Cooker VS $30 Blind Taste Test!
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- čas přidán 15. 06. 2024
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Check out my recommended rice cookers and my other kitchen tools here: kit.co/hotthaikitchen
A blind taste test comparing jasmine and Japanese sushi rice cooked in a basic $30 rice cooker VS the fancy $200 rice cooker that's been highly rated and reviewed online. Will I be able to tell? Is it worth the money to buy the fancy one! Let's find out!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the CZcams channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Jak na to + styl
PS. I forgot to mention that this is NOT sponsored!
PSS. I forgot to mention the timer function on the zoji which I don’t use but it could be a game changer for some. You can tell it to start cooking at a certain time so it’s ready for when you get home/wake up.
I purchased a zoji close to 29 years ago. I love the retractable cord, rice cooking options, and you can cook meat in it. Yesss the rice paddle is awesome and works well to stir sticky flour for baking! They last a long time. My friends bought cheaper rice cookers and have replaced them a couple of times. They all cook white rice, right😁 Thanks for a nice review 👏🏻
Congrats on achieving 1 million subs!
I wish you would compare the instant pot as well! Pressure cook 3 minutes with a 1:1 ratio of white rice to water. Let steam and natural release for 20 minutes.
Honestly is that the same thing 😂
If you soak the rice for 30-45 minutes and then cook on the stove top, I promise you, you will get “soft rice” for the same or lesser time on the stove.
Love your videos ❤️
I just have to share this. I donated my "red" rice cooker when I downsized in a move, and was really missing rice. I happened on a Zojirushi cooker in pristine condition at a thrift store, complete with accessories and cooking instructions. It seriously looked like it had been used ONCE. It's an older model (maybe 4 or 5 years old), but I couldn't pass it up for the price. It cost me all of $8, minus my 10% senior citizen discount. I love my $7.20 Zojirushi!
That's amazing!!! What a steal!
This price!!! You definately won in lottery!😍🙀 I really love my zojirushi too, regrats from Brazil.
thats the find of a lifetime lol
That's an awesome score!!!
Finding a like-new $200 rice cooker for only $8 and use senior citizen discount to save 80 cents... I would've given them a tenner and say "keep the change" :D
I cant believe I just watched a 24 minute rice cooking and eating video. This is my first time seeing any of your videos and I see why you have over 1.8M subscribers. Awesome refreshing personality, informative and fun. Well done.
I have kind of the red one, mine is smaller and white, but the function is the same. What I've found to do with that one is to use 1 part rice to 1.5 parts water. When it flips to "keep warm" after cooking, I shut it off completely and fluff the rice and then place the lid on top again to steam for 10 minutes. That seems to fix the dryer bottom rice and makes all of the rice really good. Just thought to share this in case someone would want that tip.
Thank you!
Who actually puts away their rice cooker? Ours is permanently on the kitchen counter next to the toaster and the kettle.
I think it’s white people who eat rice once per month. 😂
We keep ours out all the time
We keep ours until we move out or the rice cooker need a replacement.
Not everyone lives in american sized kitchens and have 50 ft worth of counter space
True. I live in the UK which has the smallest houses in Europe. Rice cooker still gets a priority spot on the countertop. To be fair, ours is the size of a microwave so we've not got anywhere else sensible to put it.
Somewhere in Japan someone is busy screaming "$200 is not an expensive rice cooker"
Lol! Totally :)
yeah im pretty sure theres $800 japanese rice cookers
@@lycanlube7484 Japanse Rice Cooker has many functions, multiple utilities in one, and compatct due to limit space in Japan.
Toshiba RC-DZ10J. A masterpiece.
-Hagama inner pot.
-Inside diamond titanium coating.
-Outside far-infrared coating with Binchotan charcoal.
-Honhagama umami boiling.
-Vacuum soaking.
Price: 5490 HKD = 707.22 USD
@@silveritea surely you jest? That's amazing don't get me wrong. Just feel that it's also about being in the right place and right time? For a Chinese guy it's more about function and don't necessarily have the time to wait for such things
But super amazing for you though!
Part of what you are buying is the time and convenience. You no longer have to stand at the stove to babysit your rice, particularly in those last minutes. Being free during that time to be mom/dad has no measurable price. 👍
i got the zoji after mentioning to my husband that i missed having a rice cooker. i made one batch of rice with it and said it was already worth the $200 😂 even just the tiny conveniences (the handles on the inner pot, and the removable inner lid) make it worth it IMO. i don't eat rice THAT often (2-3x a week) but i love it so so much anyway. it was a little splurge, but absolutely worth it.
Two of three times a week is pretty often.
You are lucky to have handles. Most Japanese models I have come across (and mine) just have a bowl without handles !
The only CZcams show that does not exasperate me with pointless music/talking/visuals. Every moment in these videos is gold.
So very true! A lot of CZcamsrs use a lot of pointless phrases and intro outro
I rather like Tasting History, but it is a different type of channel. He still makes foods, but the purpose is different.
Good editing and camera work too.
This host is literally one of the best in show biz. Great energy, charming, clear and concise, and doesn't take herself too seriously.
Learned a lot from this vid. Thanks!
I don't know why this was on my recommended when I'm an uncultured swine who thinks that all rice tastes the same but not gonna lie, now I feel the urge to buy an expensive rice cooker that sings, swallows it's own cord and has a pretty bowl.
The company should have sponsored her, her excitement with the smallest things made me really want this cooker and I'm not even a rice fan.
Haha, welcome to the club lol 😆
Tbf she said they all taste the same it’s just one had a bit more moisture
She has great enthusiasm!
Eating Rice my whole life from $50, $200 & $500 rice cookers….When it comes to taste can’t hardly tell the difference cos is almost tasteless.. it’s the texture that has more noticeable difference
If you are a college student, get the RED color one. You can cook rice, vegetable, ramen, pasta, stew pork or beef or chicken, make soup. You only need that RED one and you are settled for all years in college.
Why a RED (all caps) one?
I never would have imagined a rice cooking demo could be so interesting and so much fun! You are AWESOME! Thank you 🙏
Glad you enjoyed it. Thank you!
Its her personality....
She certainly is. I wish she took in cooking students, I find it so easy to learn from her.
I loved the ooo ahh, when she picked up the hot rice, real personality. Awesome
couldn't agree more :D
Agreed. I think she's even using scientific method exploring the many variables in something seemingly simple as cooking perfect rice
your utter joy about your rice cooker is infectious.
I live in Japan and the rice cookers are designed to cook the rice so that the individual grains standup in your dish if that makes sense. Japanese rice is much stickier that long grain rice so it sticks together after cooking but the cookers cook so that each grain gets cooked evenly so the grains keep shape and perky in your rice bowl. Difficult to explain without pictures. Well cooked Japanese rice is glossy and REALLY delicious!
What rice cooker do you have? Available on Amazon?
Can you recommend a Rice cooker
@@samanthacasas3091 Zojirushi and Toshiba are Japanese rice cookers. There’s more options but I just got a physically beat up Zojirushi from Amazon Warehouse at a significant discount… it looks ugly, but it worked great last night while I cooked the chicken, carrots, and sauce to go with the rice. Now I just need to figure out how to do the complete meal steaming function.
As a chef I have a Tiger Japanese rice cooker that I love. The convenience of not having to babysit my rice while I make the rest of my dinner is well worth the price. My instructions told me to use the cup provided, fill to the water level and soak the rice in the cooker with water for 1/2 hour before starting. I have adapted my personal American recipes and make both basmati and long grain rice in different flavors like curry, lemon and dill, chicken, beef, spanish, herbed etc.
Frankly I sometimes soak my Basmati rice as you do but I have not noticed the difference without. I sometimes also use a stock of various types in the cooking water.
I'm from Singapore ( Asian). I do agree the expensive Japanese rice cooker like Tiger or Zjiurishi is worth the money to cook all kinds of rice perfectly everytime. Tried cooking Jasmine white rice, Jasmin brown rice, Japanese short grain rice, basmati rice in it before. The porridge turn out perfect using Japanese rice with the rice cooker. My Japanese rice came out like what you described, shiny & fluffy. It's my family favourite. Usually they do come with timer so it does cook longer but since I can do with timer, it doesn't matter. By the way, try not to wash your rice in the rice cooker pot as the uncooked rice can scratch the pot easily.
Interesting, Zojirushi’s instructions and video shows rinsing out the rice in the measuring bowl, “loosely stirring with your hand.” I’ve never thought about rice scratching non-stick before.
I use my Zojirushi rice cooker 3-4 times a week. One tip I learned from my mom is to wash the rice in a different bowl, and then transfer it into the cooking bowl. This will prevent the Teflon coating from getting scratched.
Seiji Ejima I cringed when I saw her washing rice in the cooking bowl
I recommend using a rice washing bowl, like this Inomata: www.amazon.com/dp/B004QZAAS2/
It's inexpensive and helps with thorough washing and draining.
Modern-day rice cookers(the expensive ones)don't scratch at all. It all depends on the coating. I have toshiba with a diamond coating and I can wash rice inside the bowl without any worries.
Now i also learned.
Why washing rice direct in the rice cooker bowl will scratch it? Do we have sharp claws?
This extra long cook time of expensive models explains so much. Whenever my brother and his family come visit, they act like there isn't rice in the house, that it's not a meal option if it isn't already cooked and waiting. It influences takeout and restaurant decisions. As a family, they have a Tiger and probably cook 8-10 rice cups at a time, increasing the cook time even more. They're probably use to 60+ minute cook times for rice and thus don't want to wait that long to eat. Living by myself, and owning a cheap rice cooker, I only cook 2-4 rice cups at a time, so I'm use to 10-15 minute wait times and only cook it right before I need it because it's not that long and I don't eat rice every day. This also explains why they like to err on cooking too much rather than not enough, whereas for me, after they leave and overshot by 2-3 rice cups, that's commiting me to finishing off the rice for the next couple days.
We’ve had our $200 Zojirushi rice cooker for over 10 years, which we received as a wedding present. One of the the best appliances we own. Well worth the cost.
We also recently bought a $200 Zojirushi water heater, to make tea, soup, etc. Pricey, but made at the same high quality as our rice cooker. Great stuff.
Thank you so much for doing this episode. I own a Zojirushi rice cooker just like yours for 11 years. Your episode made me happy that I spent worth money on the rice cooker! FYI, we as Japanese don’t wash rice in the Teflon coated bowl because over the years you will scratch the bowl so just wash rice in a different bowl then pour the washed rice in the Teflon bowl.
Good tip, but the scratching usually happens when we non-chopstick users use a metal spoon to scoop out the rice. Yeah lazy I know, but we don't want to get another utensil to wash especially if we're eating alone.
@@plouteo6612 That's why you use a plastic paddle
My pot has a bunch of scratches at the bottom from washing rice in it
@@AnHeC Thank you, now i know why I had to replace my $20 rice cooker after two years. 😅 I'm an Instapot user now... no Teflon coating, and pressure cook function can get me cooked rice in less than 15 mins including the warm up. I warm up the water while cleaning the pot and washing the rice... a real time saver.
I was wondering why mines was all scratched up I thought my husband uses a metal spoon when I’m not around but he said he didn’t 😂
If I ever start a band I will name it "Crunchy Brown Bottom".
That's adorable sir😍
My gamer tag is “Chocolate_orifice”
I’ve had my Zojirushi for about 12 years and would NEVER go back to stovetop! It does a perfect job every time but what I love the most is the ease. Just load it up and walk away. No burned bottom of the pot. No boiling over the minute you turn your back. No soaking the stuck-on rice pot overnight, plus I too enjoy the little tune. 😄 Mine plays Twinkle Twinkle Little Star. I wonder if others have a different tune?
Can you tell me how much water should I use for 1 cup of (long) grain rice?
I have a Zoji myself (the grey one with the pressure cooking, looks pretty similar to yours). Besides making really nice rice every time, one of the things I love about it is how well it keeps the rice warm for a LONG time. It’s fine days later. After maybe 3 days you can tell it’s older, but it’s pretty good. The next day it’s pretty close to same as when it’s fresh.
My face hurts from smiling back to you. This is contagious!
I feel like it's absolutely worth mentioning that while it is possible to get almost the same results as a Zojirushi in a pot, the fact that you can just set it and leave it makes a world of difference! There's no chance of it going wrong and it's perfect every time. You can also set it to finish cooking at a certain time, so you can even put rice in in the morning and it'll cook it in time for dinner.
Zoji, it’s a no brainer for me. I bought one 10+ years ago
, and it’s still working like a charm. I also don’t use the normal option, quick cooking every time, works just as good.
I love my zoning. I am 80. I did not grow up on rice. I married my husband who was Mexican. He loved rice. I loved him I loved rice😇 I bought my zoji about 30 I have the small one It is just me that I cook for . It is worth every penny. Thanks
I purchased my Zojirushi rice cooker from Amazon in 2008 and have never regretted my purchase. I eat a lot of rice - basmati, jasmine, and sweet. Always comes out perfect! Love this cooker and I think it is well worth the price.
bethieskulls same here! I had the more basic model...my boyfriend got the one with pressure and it is great!
I just realized I have been using my strainers wrong since forever.
Me too
Mina Vasquez me, three.
When I saw how she did it i was like, "Well...that just makes perfect sense"
I agree.
Not really. What you did learn is there are alternative methods for using strainers. If your pan is too large for the strainer, for example, you can't strain this way. I would say her use of the strainer is uncommon, but certainly creative and I'll do it that way if possible.
Zojirushi takes a lifetime to cook 2 cups of brown rice or white but man, I loved my machine and nothing warms my heart than hearing that twinkle twinkle little star tune when I start it up.
Wow! This comparison really helped me out! I had a 20 year old Hitachi rice cooker that was "just OK". It used to burn the bottom and not make good sushi rice. I took a leap of faith and tried out the Zoji, and I love the rice it makes! Thank you! 🙂
That exact zojirushi is mine!!! It's my baby!!! Not only does it cook the rice the best but it has all those settings for various types of rice and it has the awesome keep warm function. You'll never regret it.
Apart from cooking rice and porridge, rice cooker can be used to cook stews, soups and for steaming as well so they are really good to have!
The warm function is very important so a family doesn't have to reheat the rice the next day. These expensive rice cookers do a perfect job of keeping your rice warm without drying or burning the rice is totally worth the money.
Why would you keep the rice warm a whole day? Just make a new batch, it takes like 20 minutes, or better yet make some fried rice.
@@pabloascencio7397 we like it that way and we're lazy. It also saves room in the frigid.
@@corywalker3425 depends if its kept out of the danger zone
If youre needing access to rice around the clock or have a large family def worth the investment. For just me and my occasional rice use the red pot style its my needs and my budget. I had a fancier one (Aroma programmable) but it didnt have a separate lid for the bowl do wasnt as useful. Found this video very interesting though.
@@corywalker3425 bro, the we keep the rice in the warmer for a 2-3 days but it normally don't last that long cause we eat rice with just about everything.
I've used Tatung steamers all my life, I'm pretty sure my parents brought one with them from Taiwan when they moved to the US. Cooks rice beautifully (once you dial in the inner/outer water and rice ratio) and it's great for steaming EVERYTHING.
Agree!
Great info! Thanks for sharing👍👍
A great review and comparison.
Not only educational but also entertaining THANKS!
I have a Zoji for years and I love it! It makes great white and brown rice. I tried the porridge setting about 2 years ago and I’m even more in love. It makes great steel cut oats and I don’t have to think about.
I've had that same zojirushi model for I think over 7 years now and use it 3-4 times a week. Perfect rice every time and I've had no issues with it!
Uncle Roger would approve of this rice cooker.
Not really, because the soggy rice is horrible for fried rice... It's so slow it allows the rice to absorb all the water... Did you even listen to Uncle Roger???
don't you mean uncle ben?
@@JanAlleman1 That's why you put rice in the fridge before using them to make fried rice, she did a video on Fried Rice where she did exactly that.
Basically what she did was: wash rice a few times, use less water than usual, spread out the cooked rice to make sure the clumps aren't too big, then put the rice in the fridge.
@@JanAlleman1 if you make fried rice after cooking 1st round, you must be a noop.
you're probably western.
@@qee540 Which is why I use yesterdays' rice 你疯了吗
I cant help but say however Pailin you are so adorable with your mannerisms and everytime you smile I can feel it all the way over here in Orlando, FL! You brighten my day and I appreciate how you introduce us to your traditional meals from Thailand with your opening phrase in Thai; it's so lovely ^^
Thanks, really loved this. A few comments, I also have a Zojirushi, but it was only $130. Doesn't have a holder for the rice paddle or the retractable cord though. What I like best about the Zojirushi is that the rice is very consistent from batch to batch. Second favorite aspect is that I can set the cooker up in the morning and the auto cook feature has the rice done exactly when I need it.
When I was in Uni, I had the aluminium pot rice cooker, and we used it for steamboat parties. It would keep the soup at a constant boil so you can dip your meats and veggies in it!
Every person that has one of those expensive rice cookers swears it is a life changer. I still have my cheap 3 cup one from college. When it breaks I will upgrade, but I’ve been saying that for five years now.
Cheap appliances are damn near Ragnarok proof. I took my parents' old drip brewer to college with me and it lasted for a total of almost 15 years. Sucker survived 5 move-ins and has seen PLENTY of use, but what really killed it was a random power surge that burnt out the internal fuse. I could've fixed it, but I instead took the opportunity to retire it and buy a newer model.
Me
My parents always had the Z elephant brand rice cooker. I bought a small National rice cooker when I was in college. And I have the same Z rice cooker that you have. It makes amazing sushi rice with almost no effort and keeps it warm. Regular rice is great, too, but a little drier- After finishing, I toss a spoonful of water on it and fluff it before serving. The convenience features are totally useful: delay timer, sushi/porridge mode, chimes when done and quiet operation.
My grandma always had and used a Tiger brand rice cooker, the one with all the flowers on it that I saw in many Thai-American households, and it always worked well for Jasmine rice. I upgraded to a Zojirushi last year and I love it! I rarely make anything in it other than Jasmine rice, but I love the features and it cooks it really well.
They still make the Tiger rice cooker. It still has flowers on it. It's still the best.
FYI: Tiger brand is Japanese made.
I have cooked rice for a very long time. I thought the induction rice cooker (like Zoji) was a scam, until I finally use one. The rice comes out noticeable better and it keeps the rice nice and soft much longer. It is expensive but I am willing to pay more money for it.
Put your finger over the rice and remember the water level above the rice, it will work every time with a wide range in the amount of rice you are cooking. Use your finger as a measurement tool. My parents taught me that.
I have an earlier Zojirushi rice cooker model and it has never failed me. My favorite thing is how perfectly it cooks brown rice (which I could never get that good on the stove). It's great for all types of rice, and even for rice mixes and rice with quinoa as well as other added grains. I use mine 2 to 3 times a week. Also, clean up is a breeze. I like your review. Thanks. P.S. I love your vegan recipes.
I enjoyed your demonstration. You have a great personality and your enthusiasm is infectious 🙏🏽
8 mins in and i don’t know if any other CZcamsr is as concise and on topic as you are. Good information and presentation so far.
I think for anyone who eats rice almost daily, the zoji is a no brainer. My mom has one that she bought almost 20 years ago and it still cooks perfect rice without fail. For me, now that I live on my own, I love that it keeps rice warm for so long and there isn't that "old rice" smell. Heating up cold rice is just never the same as having it fresh. Yes it is expensive up front but in my opinion it's a lot better than the cheap rice cookers. I mean who wants to eat hard or mushy rice for the rest of their life? 😂😂
And the cheapskates who try and justify their ways. I'd rather enjoy better rice while alive.
If your rice is coming out hard or mushy you're not getting the rice to water ratio right. I use the cheapest rice cookers available and they are long lasting and cook rice perfectly.
Joyful Joyful, and it doesn't take almost an hour to cook a pot of rice. As a bonus, you don't have to listen to that annoying music :)). To each his own.
For me, I do my rice cooking in an electric pressure cooker (kind of like an instant pot). I've been doing it for years, and I've got my water ratios perfect for jasmine rice every single time.
I've had a cheap, simple Panasonic rice cooker that worked perfectly for over 20 years. I only replaced it because the aluminum pot had become pretty banged up. I got the same kind, but these days I'm cooking rice in a regular pot on the stove because my boyfriend's kitchen doesn't have enough counter space.
Another thing that's really nice about the Zoji that maybe isn't that big of a deal is the function to have a timer for when you want the rice cooked. I know that for my family, we sometimes just put in rice the day before and have it cook about 1-2 hours before dinner the next day so we have freshly cooked rice.
A fancy rice cooker is TOTALLY worth it. It is worry free and is perfect every time. The extra features are also very nice. Especially that timer
I make Steel Cut Oatmeal and have it on a timer so I have breakfast ready when I wake up....steel cut oats take a full hour to cook (use the porridge setting) because trying to do it on the stove top is a major pain. 3:1 water to oats ratio for perfect oatmeal and once in your bowl add a little butter, milk, honey and cinnamon....deeeeelish!
I have a rice cooker made by Panasonic. It was about 90-100 USD. Honestly, without exaggeration, it's one of the best investments I've ever made. It has 5 options: white rice, brown rice, steam/quick cook, porridge/soup, and keep warm. It even came with a measuring cup and a rice paddle! It's lovely.
I have the same Zojirushi cooker, and for me it’s all about the extended keep warm function. I can make fresh rice for lunch, and it stays perfect until lunch the next day. The one button cookers can’t compete there.
I have never laughed this hard at any of your videos as much as I did at this. The joy you got from the music, and the fact that you actually liked the zoji the best was priceless!
Great video, so informative and so much charisma. Good job and thank you
Rice preferences vary from culture to culture. Korean people like really firm rice, so they prefer pressure rice cookers. I usually cook rice in the Korean style electric pressure rice cooker, but I also have and regularly use a regular Japanese rice cooker with all the bells and whistles -- similar to the one in this video, a simple Black & Decker electric rice cooker, and a pressure pot for the gas range. They all cook differently. I use them for different purposes. Also, soaking the rice for about 20 minutes make a difference. Whether you like that difference is totally personal. Before you go out and get a new rice cooker, try varying the amount of water or soaking the rice for 20 minutes. You will see there are significant differences.
Thanks for posting this and all the work you put into it! I've acquired a large amount of converted rice and I've been trying to find a suitable rice cooker. The problem is, nobody eats converted rice and none of the cookers even know what it is. It's what I grew up with and what I like. So I love it. It's like mom's cooking to me. Guess I will just keep making it in an old fashioned stove top pot.
I have a similar expensive rice cooker for over 15 years now. Still in “like new” condition. I find the cheaper ones cost more in the long run cuz it usually has a poorly made non-stick coating that wears off and then you have to keep replacing it.
Not necessary. I got a expensive one and after just few month of use, the non-stick coating just wear off. Whereas my cheaper one is soooo much better and lasting.
The cheaper ones in Australia have a 12 months warranty. A friend would go thru 3 a year, used a few months get replaced, used a few months get replaced. Keep your receipts safe!
I really enjoyed watching this. It made me smile everytime she smiles. Thai people are great! I'm from the Philippines, btw.
Very useful comparison and analysis. Thanks!
I never found rice cooking so interesting and fun before.
I absolutely love your reaction when you found out the result.
I "inherited" the National one from my mom, I think she bought it in the 70s? Idk, it still works, still in good shape, and gives me perfect rice to this day :)
I used to have the National one too that I "inherited" from my parents, which worked just fine for years....until I accidentally knocked it off the top of the refrigerator where I kept it. Seeing it brought back memories. 😢
I think the National is a Chinese brand?
@@sct4040 National is a Japanese brand that has links to Panasonic I think???
@@sct4040 National belongs to Panasonic, though they no longer produce devices under this brand. In some markets it was replaced by the Panasonic brand since the 80's.
That's older than some folks here watching YT. Good engineering that is 😏👍
You sold me on the Zoji - my intent on YT today was looking at rice cooker demos/reviews and it hands down looks like a winner.
Really happy I found your channel 🦋🦋
It's worth every penny. You didn't really talk about brown rice cooking but you get amazing results with the high end rice cookers. I have a different Zojirushi but I cook short grain, long grain, brown rice, GABA brown rice, porridge, all the the different rice. I even cook other grains and starches like quinoa, farro, wild rice to name a few in the rice cooker. To quote Ron Popeil, "Set it and forget it." That's the best part of a rice cooker.
Hi, how many cups ratio for cooking quinoa? Thx
OMG! You crack me up with how happy the zoji makes you, especially the sounds and features! They SHOULD sponsor you, your review sold me on it!
For those in the comments in the market for a rice cooker, there's actually a Zojirushi with less bells and whistles available for ~$100 on bed bath & beyond... and if you get one of those coupons in the mail you can probably deduct a percentage from that. I have it and it works wonderfully. As someone who eats brown rice on the regular, it's totally worth it. And those things never break... my parents have been using the same rice cooker for the past 20 years and it has never failed us.
Thank you! I need a new cooker but didn't want to spend that much money. I found it on BBB.
@@kristinwright6632Great! Yeah, it doesn't sing you a cute song when it's done cooking, but it gets the job done~
@@babelfish567 I'm okay with that.
Bought our Zojirushi Neuro Fuzzy rice cooker at an estate sale twenty years ago and use it 2-3 times a month. If and when it dies, we'll simply replace it with another. A bombproof appliance that needs NO babysitting and consistantly delivers perfect results. The big bonus? Makes your kitchen smell wonderful when Jasmine or Basmati is in the offing!
I love your energy and these type of videos!
18:56 When mixing the Japanese rice, you always want to move the paddle like you cut into it. Even when turning up the rice at the bottom you still cut into but in circular motion. If you use the flat part and scoop the rice it creates sticker mochi-like texture! Wetting the paddle will help you move it more smoothly too (though you might already know)!
Love your fun and informative videos!
i dont understand how to do this to get at the rice at the bottom or edges of a rice cooker. ive seen it done when people are making sushi shari, but in those cases its usually not in a rice cooker. what do you mean by the circular motion thing?
I have a similar rice cooker and what I think everyone is missing is that while the zojirushi might be a bit better on white rice as you have found, it is spectacularly better on brown rice. That's why I bought one. The cheap rice cookers just don't do a good job with brown rice. The brown rice grains that come out of the zojirushi are plump and soft. There's no comparison.
Thank you I am asking my hubby for a zoji for Christmas and he wondered why so I sent him this video lol
Honestly,yes, worth it for the brown rice setting.
I just love the way she does on her vlogs without so much effort and aside from very intertaining and informative l just loved watching her 😊😊
I so love your videos.it's always so fun to watch and i always have a smile on my face😊
I always wondered about these fancy rice cookers. I’m not Asian (Hispanic here) but I mainly eat sweet short grain rice... because it’s my absolute favorite! I’m happy you made this video.
Edit: I was ganna wait till my cheap $20 rice cooker that I’ve had for 8yrs to die before buying this fancy rice cooker....I gave in 6 hrs after watching this video🤣😂🤣😂 I can’t wait to get it!!
How do you like it? I really want one as my Christmas present lol
How was it??
same here. i had my old rice cooker with aluminium bowl for more than 15 years. but íthe rice always burned and stuck to the bottom and i had to scrape it off and throw it away. such a waste. today i ordered the Yum Asia Panda mini ...
I grew up in HK and we had the EXACT same rice cooker as Adam! I was feeling so much nostalgia when you showed the close up of the aluminum pot. My Mom loves her Zoji cookers now.
lol awesome! :) Guess they were popular? (and there were only a few to choose from back then :))
You are awesome. I love this presentation. Nice and easy and informative video. Awesome review!
Thank you for this! Perfect comparison! Great video, I’m subscribing and looking fwd to your other videos.
This felt like a video made to convince your husband you didn't overspend, lmao As an old white lady with very little experience with rice, THANK YOU so much for this. I've needed this tutorial for a long time. For 200 dollars, I want to be able to program my own ringtone, haha But I'm with you, I LOVE happy singing appliances. My washing machine is SO HAPPY to do my laundry!
12:35 on repeat all day. The joy and happiness is so infectious I love it so much
Your husband's old rice cooker was a staple. Everyone had them and they were terrific. I'm impressed how he's kept it looking new.
I ordered that Zojirushi 3cup and it arrived yesterday. I’m soooo excited to use it tonight! Thanks for the video. 💕
I love mine too. 😊
Tiger brand. Used everyday for 25 years and still going strong
I'd really recommend trying brown rice - I owned a cheap rice cooker for decades, and it never did a good job on brown rice even though I experimented with different amounts of water. My Zojirushi, on the other hand, does a fantastic job with brown rice, better than I've ever been able to do with a pot on the stove.
When I first got a rice cooker 30 years ago, they were so uncommon I had to explain that it was an appliance that just cooks rice. Occasionally people would think that was crazy, and I'd always point out that they never said that about someone buying a toaster.
Thanks. I was wondering about that.
This was so helpful! Thank you so much!
I just found a zojirushi at the thrift store for $12 🤗
Love my Zoji! I did a lot of research before buying mine in 2012 after going through 2 of the other type of plug-in cookers that didn’t perform as well and did not last. To each their own but for me it has been a good investment.
I never liked brown rice, until I made it in my Zojirushi with induction heating and pressure function. I then bought a smaller induction Zojirushi, and still like the brown rice. I don't think the induction part is important, but it's cool... So to me the real test was brown rice. Both also make great basmati rice. I had no idea you have to use a different amount of water for those, and it does come out slightly drier, so maybe that's the reason.
Very enjoyable comparison. Thanks.
This is HIGHLY detailed and EXACTLY what I wanted to know about cooking rice in a rice cooker of ANY type! I appreciate it and it helps me prepare better for my new tiny rice cooker that I’m trying to get the hang of 👍🏼 I appreciate this.
Yeah a lot of people that have zoji’s seem to have kept using theirs for a long time (as far as small appliances go), many times lasting 10+ years if taken care of properly. Then it only costs $20 (or less) per YEAR to have awesome rice
Well...after watching this video, I quickly headed to Amazon and purchased this same exact zoji😱 thanks for convincing me to shell out 185😭🤣 I guess we’ll see in a week(when it arrives) how I like it!! I’m so excited!😃😬
Yep. Many years ago, I invested in a Zojirushi rice cooker, and I've never looked back.
Thanks for a fun and informative program!
I have the exact same model a shown. I got it as a graduation present from my parents when I finished high school and would move away for university in two months. Looking back, it is easily the best, most useful gift I have ever received. It is easily my most used kitchen appliance for the 10 years since then, being used probably 5~6 times a week for that whole time period. It cooks perfect rice every time, easy to always have the right ratio of rice vs water, timer so I can have rice ready to eat when I wake up or get home from work, keep warm function so I can keep the leftovers on heat to eat later in the day / the next day, retractable cord, portable handle, inner pot is non-stick enough I have never felt like I have to fight to get even short grain sticky rice out, heat-resistant holders for the removable pot, easy to remove and wash the pot and inner lid, well-designed rice paddle and paddle holder. It's such a central part of my kitchen it's my kitchen clock. It can't do some of the things the more expensive ones can, like have a pre-set function to make bread / cakes, but for rice, it's perfect.
The only negative I have is that the internal battery used to keep the clock running when it is unplugged dies after 4~5 years. It isn't user replaceable, so you're suppose to send it to the manufacturer to get it replaced. However, if you're the type of person cooking rice frequently enough to spend 200+ USD on a rice cooker, it's pretty likely you'd just keep it continually on your counter and plugged in, even with a tiny studio like mine, which makes the battery dying a non-issue.
the best advantage for us for the expensive one is its ability to keep rice warm much much longer while keeping it moist. it may not matter for those who cook rice with every meal though but it's even worth it if you cook once a day to eat two meals out of it
The other advantange is that if your Asian parents tells you to cook rice you can't screw it up and therefore you wont get a whack around the head with the rice scooper.
I used to use a rice cooker like the red one and I would always have to discard the bottom layer as it would always stick to the base but for the last few years I use my microwave, it has a rice setting which takes about 15 minutes and cooks my rice in a microwave bowl perfectly every time. So easy, I mostly cook basmati rice,
I just got a Zojirushi NS-TSC10 Micom Rice Cooker this week, and I already love it! I already struggled with making rice on the stovetop, but recently moved from sea level to 7200’ elevation, where water boils at less than 200°F. The Zoji handled it perfectly, and I’m still able to use the finger method to measure my water. I will, however, need to figure out the timer, since it takes an HOUR to make jasmine rice at this elevation.
Love this review. Thank You
0:45 "... if you're serious about your rice." that was peak asian. all hail our rice queen. 🙌🏼