Amazon has
Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer in Stainless Black (3-Cups Uncooked) on sale for
$110.99.
Shipping is free .
Thanks to Deal Hunter
daisybeetle for finding this deal
Note, must be sold/shipped by Amazon
About the Product- Multi-menu cooking functions: Special settings for white/mixed riced, sushi rice, brown rice, GABA brown rice, long grain white rice, steel cut oatmeal and quick cooking
- Triple heater (bottom, side and lid) generate heat all around for even heating.Up to 3 cups / 0.54 liter. Capacity is measured in the approx. 6 oz. / 180mL rice measuring cup, using raw short grain white rice. Other grains may vary
- Dimensions (W x D x H):9-1/8 x 11-7/8 x 7-1/2 inches. Detachable and washable inner lid
- Easy to store retractable cord.Interchangeable melody and beep signal
- Removable steam vent cap allows for high-temperature cooking without messy overflows. Electrical rating : 120 Volts or 450 Watts.Micro computer automatically adjusts cooking temperature and time
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Don't lose them they're gold. You want a little paddle right beside the rice maker when you go open it and get rice. You wanna use the little 8.1 oz cup it comes with Instead of measuring 8 oz out in a measuring cup. The little plastic cup is light and easy to move around and clean. The lines in the inner bowl correspond to the amount of rice in the cup that comes with it.
When you wash the bowl don't use soap. Don't use a scrubby. Just wash it well with your Hand with water. And change out the water a few times as you do this. I can get mine spotless clean doing that most of the time. This will keep the bowl from ever being scratched or scuffed, And it will last really long time. If you don't you have to buy a new bowl. They are expensive. If you can't get the bowl clean with water and your hand Then use a couple drops of Dish soap And at most the soft side of the sponge (or just your hand). That's how I touch mine up. There's no real health concern Not using soap To remove the Rice residue. Many Asians have done this For a long time. I'm guessing most Asians now just use soap. But then the bowl covered with a thin layer soap that Leaches is into the rice next time. Its just not necessary.
When you put in the dry rice you want to rinse the rice excessively like 5 times till its pretty clear. You are rinsing out the starch. This is pretty much required unless you want weird rice.
When You're done eating rice and ready to clean It's easiest just to hit the cancel button and walk away. Then Any time after 15 minutes walk back To clean it. It's now cool and not hot as h***. You'll spare your hands and you will spare the bowl from temperature shock From putting cold water in to a hot bowl. Which I assume screws up the bowl moderately quickly.
In my opinion it's best never to make anything except Simple rice, Not other ingredients That might mess with the bowl.
A noob might put vinegar with the rice to try to make sushi. That's not how you do it. And the vinegar will hurt the bowl.
Google Thai sticky rice with mango. It's very fattening but completely delicious. You can use this rice maker to make the rice for that recipe. You use the glutonous sweet rice. Any recipe you look at will tell you Which rice I mean.
I use bulk micro cloths from Costco for a lot of things. When I touch up my rice maker I liked it cut off A 4 by 4" piece of Microcloth, with heafty shears And use it to touch up my rice maker when it's not clean enough by hand.
Take any or all of these ideas to improve your experience and convenience.
Botsmati rice (indian) Is significantly healthier than the other common rices for those of you who want to know.
Scrolling down to Product Info, it says County of Origin: China, so I'm guessing this isn't manufactured in Japan
This has the fuzzy logic feature according to the Amazon description…which from my understanding, the Neuro Fuzzy is the newer form of fuzzy logic. However, not quite sure what the "advancement" is over the normal fuzzy logic
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The 3 cup IH (induction heating) is my favorite. Not to big. IH and kess complex to clean than the top $500 model, which is awesome but 5.5 cup size.
You prob the same kind of person that uses a smart phone everyday but has a random android cheapo phone because it does the job.
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Don't lose them they're gold. You want a little paddle right beside the rice maker when you go open it and get rice. You wanna use the little 8.1 oz cup it comes with Instead of measuring 8 oz out in a measuring cup. The little plastic cup is light and easy to move around and clean. The lines in the inner bowl correspond to the amount of rice in the cup that comes with it.
When you wash the bowl don't use soap. Don't use a scrubby. Just wash it well with your Hand with water. And change out the water a few times as you do this. I can get mine spotless clean doing that most of the time. This will keep the bowl from ever being scratched or scuffed, And it will last really long time. If you don't you have to buy a new bowl. They are expensive. If you can't get the bowl clean with water and your hand Then use a couple drops of Dish soap And at most the soft side of the sponge (or just your hand). That's how I touch mine up. There's no real health concern Not using soap To remove the Rice residue. Many Asians have done this For a long time. I'm guessing most Asians now just use soap. But then the bowl covered with a thin layer soap that Leaches is into the rice next time. Its just not necessary.
When you put in the dry rice you want to rinse the rice excessively like 5 times till its pretty clear. You are rinsing out the starch. This is pretty much required unless you want weird rice.
When You're done eating rice and ready to clean It's easiest just to hit the cancel button and walk away. Then Any time after 15 minutes walk back To clean it. It's now cool and not hot as h***. You'll spare your hands and you will spare the bowl from temperature shock From putting cold water in to a hot bowl. Which I assume screws up the bowl moderately quickly.
In my opinion it's best never to make anything except Simple rice, Not other ingredients That might mess with the bowl.
A noob might put vinegar with the rice to try to make sushi. That's not how you do it. And the vinegar will hurt the bowl.
Google Thai sticky rice with mango. It's very fattening but completely delicious. You can use this rice maker to make the rice for that recipe. You use the glutonous sweet rice. Any recipe you look at will tell you Which rice I mean.
I use bulk micro cloths from Costco for a lot of things. When I touch up my rice maker I liked it cut off A 4 by 4" piece of Microcloth, with heafty shears And use it to touch up my rice maker when it's not clean enough by hand.
Take any or all of these ideas to improve your experience and convenience.
Botsmati rice (indian) Is significantly healthier than the other common rices for those of you who want to know.
Lots of tips there, thanks. On Basmati rice its considered heavier than other type of rice. I heard Indians use it for special meals only.
The rice cooker itself does last a very long time though and is relatively easy to clean. Everyone online swears by zojirushi especially online but im looking at cuckoo rice cookers for our next one.
I could be totally wrong since rice cooker names/models are all different and confusing and this might be amazing. However im not going back to zojirushi when my $20 panasonic performed x2 better. Look out for my 3 reasons if you purchase this and utilize amazons return policy if so because you probably dont want to be stuck with this, and better yet leave me an honest reply if you found this helpful! Maybe i wl have a change of heart in the future.
CORRECTION:
THIS ONE IS MADE IN CHINA NOT JAPAN
(i'm personally ignorant how good or bad the chinese version is)
https://www.walmart.com/ip/Zojiru...gn_id=
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If anyone has owned the Chinese made one and could attest to the quality that'd be awesome!