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A rice cooker cooks it perfectly every time, especially a high quality rice cooker. Rice cooker can cook all kinds of grains, meats, steam veggies, whatever. Short-grain rice cooked on the "Umami" setting is the best rice I've ever had, the texture is amazing. Mine also has a slow cook function that I use a lot. I spent a lot of money and got a fancy Japanese one and I don't regret it, but if you don't want to spend a whole lot you can definitely get a cheaper one. I've had this one for about 2 years now and still use it 3 or 4 times a week:
I use a zojirushi rice cooker and the instructions it comes with are:
After these steps and water should be clear, compared to cloudy in step #1.
I use this model and with the Umami setting the rice comes out soft and fluffy every time.
I'm deciding on either one of these Zojirushi NS-YAC10/18 (with slow cook and kind of outside my budget) or NS-ZCC10/18. Is the slow cook function on YAC10 is going to be that useful or with some simple trick I can achieve the same thing on the white one and save some money?
Here's the production comparison chart, serious business!