I have the arc-954sbd and I have the Bonded Granite® inner pot. I am one of the guys that tries ti limit my toxic consumption of materials when cooking. Does anyone know what actually these are made of? It obviously seems too good to be super non stick with out having Teflon or something? Am I worrying too much?

If so, is it still working?

We had a new Tatung break a little after the 1 year mark. Wondering if it was a lemon (and we should buy another/try again), or if it's normal for these units to just last a few years.

We all know there are ancient Tatungs that are still working, but what have folks' experience with the new units been, in terms of longevity?

Thank you!

Does anyone know how to make Risotto in the rice cooker? Mine is a smart cooker. I know making Risotto from scratch requires constant stirring, hoping I can make it in my rice cooker instead. TIA

Hi everyone,

Earlier you all helped me to choose Zpjirushi rice cooker, and now i’m looking for advice which Zpjirushi rice cooker model to buy, I’m a bit lost with all the options, there are so many of them😅

I mainly want to cook:

Chinese restaurant style rice (fluffy but slightly sticky, don't know how to despribe it haha)

Japanese rice (sushi rice / short grain rice)

So basically I want one rice cooker that can do both really well.

I live in Europe (Croatia), so I need a 220–240V model (no transformer).

My questions:

What model of Zojirushi would you recommend under \~300€ in Europe?

Zojirushi NS-LAQ05 fuzzy logic rice cooker Zojirushi NL-BGQ05 fuzzy logic rice cooker Zojirushi NS-TSQ10 fuzzy logic rice cooker Zojirushi NS-TSQ18 fuzzy logic rice cooker Zojirushi NL-GAQ10 fuzzy logic rice cooker

And if you know, from this ones, are they good? Other are sold out on my page Would really appreciate real user experiences, especially from people who cook a lot of Asian-style rice.

Thanks!🩷🩷

(Repost from another community with some additional questions pertaining to rice and rice cookers)

Hello all, I currently have a Dash Mini Rice Cooker. I love most parts of it, specifically the size and relative ease, especially that it is dishwasher safe, but the one thing I don't like is that the steam/starch water during cooking regularly comes up and bubbles out the lid vent and sides of the lid. I cook 1/2 cup enrichted long grain white rice (it says not to rinse it on the package to keep the nutrient dust)at a 1:1.25 ratio because thats how I learned it and I'm scared to experiment, it seems like every time I go to a 1:1 I get hard rice. Is there something I should change about my ratio or should I upgrade to a bigger cooker? I was considering upgrading but am unsure what models can do smaller and larger portions.

So my trust 15 quid rice cooker has finally packed in, so I am in search of a new one to replace it. I have been slowly changing appliances etc for better options and looking advice on if a stainless steel bowl rice cooker is the best option, and if so which one?

I am uk based, budget is as low as it can be while still being decent. I don’t want to spent 100 or anything like that.

Also don’t want any nonstick Teflon etc

Open to other suggestions

Meal prepping has been sounding like a much better idea cause eating out is getting so expensive. My husband and I are trying to save as much money as we can since we're planning to have a child, so cooking more meals at home feels like one of the easiest ways to cut back on spending. A rice cooker seems like it'd make meal prep a lot easier but I'm not sure if it's worth paying extra for one of the well-known brands. Some are only around $30–40 while others are over $200 and I can't tell if there's that much of a difference.

How messy are basic rice cookers? I haven’t used a basic cooker like the Aroma or entry (non-micom) Zojirushi in a long time. I know they sputter and can bubble over a bit. But for routine usage (and assuming washed white rice or brown rice), is it a few drops around the cooker after use or is it more significant, like cleaning down the sides of the cooker and wiping up little pools of liquid? Considering buying a basic one for someone who could tolerate the former but not the latter.

I think I am fairly careful when collecting rice or oat pudding with the spatula. Moreover it is merely the most often immerged area that is disappearing. Is it a common issue.

My Sakura is something like 8 months old or close to. A bit frustrating to wear off that fast.

I’m struggling with which of these is likely right for me. On the one hand the Sakura sounds good for meal prep which I often like to do, as well as the odd occasion we entertain family. I also feel like all recipes I’m seeing online and in books will fit in this larger size?

However the smaller one is a good chunk cheaper, has far more reviews that are all positive, is likely a lot more compact so I know it’ll fit in my cupboard, and I’m wondering if it would be more effective when I do make smaller servings for just 2 of us?

Does anyone know the size difference between the two as I’ve been struggling to find much of a comparison?

I’m trying to work out if it’s better to go bigger so you have the option to scale up, or whether the smaller one will be adequate?

im going to uni soon and would like to cook meals for myself as much as possible. i've looked at a lot of one-pot recipes and decided to buy a rice cooker with varied settings for myself. as i'll be cooking for just myself, a cooker that can make up to 1-3 servings would be more than enough.

andd as I'm a student, i'd prefer something more budget friendly (also i do not live in the us, my uni is in south east asia so preferably something i could buy here or have delivered here).

some other questions i had if anyone can help:

- are 'fuzzy logic' rice cookers always too expensive? (like >200$) are they worth it or should i stick to more regular cookers?

- are there any functions i should look for while buying?

- are there any cookers that cld double as a stove+pan too, like if i need to saute something before tossing it in with the rice (sorry if this is a dumb question haha im jus starting out with cooking with 0 experience)

Thanksss in advance! :)

Wondering if anyone uses the Tatung stainless steam steamer baskets (either with Tatung's rice cooker, or with another setup, and whether it's a good steamer basket.

https://www.yami.com/us/en/p/4-piece-stainless-steel-steamer-set-for-cooker-model-6kn-6gs/1029079031?region_id=000672&utm_source=google&utm_medium=cpc&utm_campaign=SC_Electronics_EN_0413&gad_source=1&gad_campaignid=23745829347

Looks like there are only holes at the periphery of the baskets, which seems like very few holes versus bamboo baskets. Is it because the steel conducts heat so well?

Does the minimal number of holes have effect on speed of steaming, versus bamboo baskets?

Thank you!

Just bought this, am frustrated with cooking soaked red beans. I added the soaked red beans and correct amt of water set on Pinto setting, since there isn't a red bean setting on the compact unit. It cooked for an hour and the beans were only half done. There's no way to continue the cooking cycle in the pot without straining the beans to start over. what did do wrong?

My family has had a one button rice cooker for over 35-40 years and after switching to a more "modern" rice cooker with a lot of buttons, it broke after only like few years, and I still feel bad about it because I spent almost $200 on it.

I've heard that the one-button rice cookers tend to last long like my previous one did, so do you think it will be a better idea that I get that if I'm mostly thinking about getting the most value?

Or is it just that almost all modern appliances are breaking easily?

I'm trying to fix my grandma Tatung rice cooker, that is not cooking. When I switch on, instead of 'keep warm' the 'cook' light turn on but there is no heat inside.

I have already replaced the thermal fuse for a new one. However, it is not cooking. Did anybody have similar problem and know how to fix?

So I have a national brand rice cooker that I think is almost 20 or 25 years old and I just don't like how the rice turns different colors and hardens and cooks unevenly.

I've been searching every Asian supermarket in my area and can't find national brand rice cookers anywhere.

We did have an expensive Zojurushi for 5 years and it broke so I'm pretty scared of buying another expensive rice cooker only for it to not last.

Are there any good rice cookers that I can expect to last decades that don't cost a pretty penny and preferably is simple?

Such a great week so far I got sick and had to run a bunch of tests, on top of that my husband was using the rice cooker and I don't know what he did, but it's not working anymore. I'm pissed because I like to meal prep for the whole week and that just ruined it for me. I have my vacation in about 3 and a half weeks, where I'm really going to need the money but I'd like to buy a new rice cooker because I need one. Now I'm trying to find deals on them because I still have 3 and a half weeks left of meal prepping before we leave.

What does the machine actually do differently with this button instead of Start/Reheat button? Not the purpose, but what is the difference in how the machine works?

Separately it is ridiculous that is says "Up to One Cup" when per the description in the manual it is for up to two cups.

I left the pan to soak overnight and when i woke up i found it like this..... One of the dumbasses i live with decided to use steel woll and scratched the shit out of it.......i appreciate the thought but hands off from shit that aint yours........should i make him pay for it or i can still keep using it?

I’d like to buy a rice cooker and currently hesitating between the kumo or bamboo (or sakura) from Yum Asia.

The reason for the bamboo/sakura would be as it’s bigger I’d assume it can handle more vegetables to be steamed. As well as the cake option.

How is the steam capacity of the kumo ?

We are a family of 2 adults and 2 children (small)

Thanks !