Explore CUCKOO's Versatility with the CR-0605F 6-Cup Micom Rice Cooker! As an industry leader and trusted Korean brand, CUCKOO aims to provide top-tier quality kitchenware and home products. Experience cooking made easy with our Micom Rice Cooker, which offers a myriad of steaming options. Key Features: Multi-Functional Cooking: With 10 options to choose from including white rice and jasmine/long grain, reheat, and keep-warm mode, cooking is convenient with this multi-functional device. 12-Cup Cooked Capacity: The 6-cup (12 cups cooked) rice cooker offers the ideal serving size for small gatherings or small to medium-sized families. Smart Automated Technology: Includes multiple automatic functions, including a keep-warm mode where it will keep your cooked rice at serving temperatures without overcooking. High-Quality Construction: Included with a nonstick inner pot and easy-to-learn digital controls, you'll be cooking with confidence in no time! Hassle-Free Cleaning: The removable nonstick inner pot, detachable inner lid, and auto-clean mode make cleaning and maintenance a breeze. Upgrade your kitchen with CUCKOO's premium-made technology today and experience culinary greatness!
Product SKU:
2433060172
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Model: Cuckoo 12-Cup (Cooked) Rice Cooker, 10 Menu Options: Oatmeal, Brown Rice & More, Touch-Screen, Nonstick Inner Pot, CR-0605F, White/Silver
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No...and it's much easier to clean than other rice cookers I've owned.
You use two finger latches to pop out the metal plate in the lid, with the seal and steam release, and it clicks back in when you're done. Rinsing and drying it takes about ten seconds.
You can open the steam release itself by turning the housing about 1/8 turn, although you don't need to clean it out nearly as often (unless you often forget to rinse your rice and it boils over). Once every few months is probably fine. I didn't even know you could open and clean it for a long time, and it wasn't gross inside.
I own and use both. As several other posters have said, rice cookers work much better for rice, especially "Micom" (computer controlled) rice cookers like this one. The Instant Pot is a great pressure cooker, and I use it for that all the time, but it's only OK for making rice.
This Cuckoo has the same features, which I agree are great! The difference between it and a Zojirushi is marginal. This wasn't the case 15+ years ago: Zojirushi used to be the only company that understood how to make Micom rice cookers. But Cuckoo, Buffalo, and Tiger seem to have also figured it out over the years.
The reason this cooker is much cheaper than Cuckoo's other cookers is that it's made in China, not South Korea.
One advantage of this cooker is that it uses a standard IEC 3-prong electrical cord, so if you need a longer cord, you can buy one.
Thanks for the upvotes and rep, everyone! I've been really happy with mine. I've cooked plenty of rice on the stove and with the cheaper clicky-switch kind, and the rice from a Micom cooker really does come out better.
They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?
A rice cooker will always be more consistent than an instant pot, especially one with fuzzy logic (can adjust for other factors like human error). IMO a rice cooker like this is only worth it if you're eating rice 3-5x a week though.
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I could confirm it from my side! Instapot pro is cooking perfect sushi rice for me. There is no need for extra bulky device!
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
A rice cooker will always be more consistent than an instant pot, especially one with fuzzy logic (can adjust for other factors like human error). IMO a rice cooker like this is only worth it if you're eating rice 3-5x a week though.
Our community has rated this post as helpful. If you agree, why not thank Backhome77
Quote
from Ooozzie
:
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
The two advantages a good rice cooker has, are:
They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
I have a Zojirushi IH cooker and an Instant Pot. The rice especially Basmati or Sweet rice just comes out better in the rice cooker imo. I use the Instant Pot is kind of like using brute force on the food sometimes.
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
Ill second or third that an instant pot is not a great substitute for a decent rice cooker. I have both and have tried rice multiple times in the instant pot and it never turns out as good as the rice cooker. If you make rice once a week or more, Id highly recommend a decent MICOM rice cooker.
Our community has rated this post as helpful. If you agree, why not thank IndigoKnob7008
Quote
from SlickKite785
:
Hi OP, thanks for posting this. Have you had any issues regarding the steam release? That's the one main issue I've seen in the reviews
No...and it's much easier to clean than other rice cookers I've owned.
You use two finger latches to pop out the metal plate in the lid, with the seal and steam release, and it clicks back in when you're done. Rinsing and drying it takes about ten seconds.
You can open the steam release itself by turning the housing about 1/8 turn, although you don't need to clean it out nearly as often (unless you often forget to rinse your rice and it boils over). Once every few months is probably fine. I didn't even know you could open and clean it for a long time, and it wasn't gross inside.
Quote
from Ooozzie
:
Can anyone with experience using both weigh-in? I get decent results with instant pot, but I wonder if a rice cooker would be fluffier and more consistent.
I own and use both. As several other posters have said, rice cookers work much better for rice, especially "Micom" (computer controlled) rice cookers like this one. The Instant Pot is a great pressure cooker, and I use it for that all the time, but it's only OK for making rice.
Quote
from Backhome77
:
The two advantages a good rice cooker has, are:
They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?
This Cuckoo has the same features, which I agree are great! The difference between it and a Zojirushi is marginal. This wasn't the case 15+ years ago: Zojirushi used to be the only company that understood how to make Micom rice cookers. But Cuckoo, Buffalo, and Tiger seem to have also figured it out over the years.
The reason this cooker is much cheaper than Cuckoo's other cookers is that it's made in China, not South Korea.
One advantage of this cooker is that it uses a standard IEC 3-prong electrical cord, so if you need a longer cord, you can buy one.
Thanks for the upvotes and rep, everyone! I've been really happy with mine. I've cooked plenty of rice on the stove and with the cheaper clicky-switch kind, and the rice from a Micom cooker really does come out better.
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Top Comments
You use two finger latches to pop out the metal plate in the lid, with the seal and steam release, and it clicks back in when you're done. Rinsing and drying it takes about ten seconds.
You can open the steam release itself by turning the housing about 1/8 turn, although you don't need to clean it out nearly as often (unless you often forget to rinse your rice and it boils over). Once every few months is probably fine. I didn't even know you could open and clean it for a long time, and it wasn't gross inside.
I own and use both. As several other posters have said, rice cookers work much better for rice, especially "Micom" (computer controlled) rice cookers like this one. The Instant Pot is a great pressure cooker, and I use it for that all the time, but it's only OK for making rice.
This Cuckoo has the same features, which I agree are great! The difference between it and a Zojirushi is marginal. This wasn't the case 15+ years ago: Zojirushi used to be the only company that understood how to make Micom rice cookers. But Cuckoo, Buffalo, and Tiger seem to have also figured it out over the years.
The reason this cooker is much cheaper than Cuckoo's other cookers is that it's made in China, not South Korea.
One advantage of this cooker is that it uses a standard IEC 3-prong electrical cord, so if you need a longer cord, you can buy one.
Thanks for the upvotes and rep, everyone! I've been really happy with mine. I've cooked plenty of rice on the stove and with the cheaper clicky-switch kind, and the rice from a Micom cooker really does come out better.
They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?
49 Comments
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based on the reviews. I'll stick with my old Cuckoo. still does the trick.
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Our community has rated this post as helpful. If you agree, why not thank elbee33
Our community has rated this post as helpful. If you agree, why not thank Backhome77
- They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
- It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?Our community has rated this post as helpful. If you agree, why not thank taitai3
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Our community has rated this post as helpful. If you agree, why not thank IndigoKnob7008
You use two finger latches to pop out the metal plate in the lid, with the seal and steam release, and it clicks back in when you're done. Rinsing and drying it takes about ten seconds.
You can open the steam release itself by turning the housing about 1/8 turn, although you don't need to clean it out nearly as often (unless you often forget to rinse your rice and it boils over). Once every few months is probably fine. I didn't even know you could open and clean it for a long time, and it wasn't gross inside.
- They're kinda idiot proof. As long as the water fill isn't drastically off, it will take care of the rest.
- It will safely keep the rice at temp for hours without detriment to quality. I'll often throw the rice in over lunch, so it's ready whenever I decide to make dinner. This is especially useful when I'm making something quick to cook like stir fry or grilling. If takes me < 10 minutes to cook, but I wait until I start cooking to make the rice, everything else has to wait. I've even put the rice on before heading to the office in the morning, so it's ready to go as soon as I get home from work.
* My experience is with a Zojirushi my wife and I received as a wedding gift 13+ years ago. It was a pretty expensive and advanced model a the time. I don't know if it applies to cheaper models like this, or if advances to technology have made cheaper models as good or better?The reason this cooker is much cheaper than Cuckoo's other cookers is that it's made in China, not South Korea.
One advantage of this cooker is that it uses a standard IEC 3-prong electrical cord, so if you need a longer cord, you can buy one.
Thanks for the upvotes and rep, everyone! I've been really happy with mine. I've cooked plenty of rice on the stove and with the cheaper clicky-switch kind, and the rice from a Micom cooker really does come out better.
Leave a Comment