Great rice every time, and simple to use once you've waded through the instructions once. This is hands down better than the numerous American style/manufactured rice cookers I've owned in the past, some of which were more expensive. Some specific notes:
- Thick, quality interior rice bowl. This is one of the most important things because, just like any stove-top pot, even heat distribution is extremely important. I'm not sure if this thing is anodized, but it's definitely thicker than any inner tray I've had with my previous rice cookers. This is one reason that I rarely have problems with the bottom layer of rice over-cooking.
- Large, contoured heating element. This is another important thing as it spreads out the surface that is being directly heated, meaning (1) less heat needs to be used at any particular point on bowl and (2) the bowl doesn't need to be overly-engineered to spread concentrated heat. Here is reason number two that I rarely get burned rice on the bottom.
- Slow cook cycle (this is a good thing). It takes about 45 - 60 minutes to cook even a small amount of rice because this cooker raises the rice to a very specific temperature and then attempts to steam it as part of the cooking process. All the American cookers I've had in the past cook in about twenty minutes through a direct boil-and-be-done process. Of course, this gadget DOES have a fast cook process so it can operate in this fashion, but why waste good rice?
Buy it, and enjoy.Get more detail about Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White.
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