Zojirushi Micom 3-Cup Stainless Steel Rice Cooker/Warmer Expired

Does this make 3 cups of cooked rice or can you make up to 3 cups of measured raw rice?

how does this model compare to the induction ones? I keep on holding out hope for one of the small induction models to go on sale. and would prefer white, but that's whatever I suppose.

this is a good deal. if you want it. however i cant justify spending over $100 on a rice cooker...and i eat rice everyday

this is a good deal. if you want it. however i cant justify spending over $100 on a rice cooker...and i eat rice everyday

Other folks have already answered, but it looks like the same model we have and for some types of rice it's only 2 cups. I'm not home right now but definitely only 2 cups of brown rice (which is amazing when using the GABA setting).

General advice. The little cup that comes with it. The little rice paddle that comes with it, And the little thing that attaches to the rice Baker where you put the rice paddle in.

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.

Deal seems to be dead