Let me first say that I really like this thing. It's the height of convenience and simplicity. If you can fill a cup with rice and pour water, you're done. And the timer function is great because you can set it up so that the cooked rice is waiting for you when you get home for dinner.
And on top of that, it does steel-cut oatmeal so much better than stovetop. It's a real hassle to tend to steel-cut oats the whole time they're cooking, with the boiling up and having to adjust the moisture and keep stirring and all. It's prohibitive. So this Zojirushi makes it so much easier to have great oatmeal. It's lovely to set it up the night before and wake up to the smell of hearty oatmeal cooking in the kitchen, especially during cold weather. I add applesauce and cinnamon to mine before I close it up to cook. Special treat.
Also the bowl is effortless to clean. And it's not a big deal to clean the removable lid from inside the unit either. Pop it out, wipe wipe, wipe wipe, done. Same for the little steam vent at the top of the unit. Just wipe it after each time. Not a big deal.
But the one point where I veer away from some of the other reviews here is that the rice this thing turns out is just amazing. I'm no connoisseur, but I eat rice about once a week. This machine makes good rice, but from reading these reviews, I was expecting it to be so much better that it would be almost like a new and wonderful food I'd never had. Turns out it's just rice. I'm wondering if maybe I was just a good stovetop rice chef prior to getting this machine, so the difference wasn't as noticeable as it was to the people who describe episodes of burned rice. I've never burned rice on the stovetop. It's a pretty easy process, this is just easier.
One drawback is that it takes longer to cook in this thing than on the stove. I call it an even trade since I don't have to tend it or do multiple steps, but it does mean that dinner prep takes longer unless you think ahead and use the timer function. Oh and don't get me started on brown rice. Made that one night, figured it'd take about an hour. It was closer to two. Sheesh! Didn't eat until late.
So overall I think this is an excellent item to have, and I wouldn't go back to stovetop, just because of the convenience. Just maybe add a grain of salt to some of the other reviews here. If cooking rice on the stove is no big deal for you, and you get good results, you'll get somewhat better results with this thing, but not shout-it-out-from-the-rooftops better.
By the way, I bought that rice cooker cookbook that several people here mention. Used it to try brown, black, and even Bhutanese red rice in my cooker. But I'm pretty much back to just white rice now. Tried its oatmeal recipe too. But now it sits on a shelf. For lazy chefs who cook basic dinners, it might be a bit of overkill. If you're basically a white rice person, you'll fiddle with the cooker's various settings a few times until you get it the way you like it, and then you're pretty much in a groove, basically just using it for white rice, using the same settings every time. It can do a lot more than that, but I bet most people just want it to cook rice. No need for a cookbook. More creative kitcheners would obviously get more use out of such a book.Get more detail about Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White.
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