WIRED With pressure cooking and induction heat, this makes fantastic white rice that can be customized to your taste using the My Rice feature TIRED Needs more options. It costs more than $700, and the My Rice feature only works for short-grain white rice
gets in the United States, yet it embodies everything I love about electric rice cookers. Measure rice and water in the pot, close the lid, hit the Cooking button, and walk away until it sings a song to let you know it's done. Excellent rice awaits and is kept warm, moist, and in decent shape for as long as a couple of days. It's a bit of a uni-tasker, and there are other, more hands-on ways to make better rice.
Zojirushi's new mouthful, the Pressure Induction Heating Rice Cooker & Warmer NW-JEC10/18, comes in 5.5- and 10-cup sizes, and it sits at the top of the company’s lineup. It cooks with pressure, which the marketing copy says “promotes gelatinization” while producing “sticky and plump rice.” To me, pressure-cooked rice can be excellent, creating a more distinct, less mushy grain of rice.
At home, I used the new machine to make short-grain white rice, and it was clearly better than what my old machine could make. From there, My Rice allowed me to get as fussy as I wanted with it. Considering that every brand of rice can cook up a little differently, this allows you to really dial in the best variables for your favorite brand.
Options galore, right? Well, yes and no. Notice how I repeated “white rice” a lot when describing possible adjustments in the last few paragraphs? If you set the machine to cook brown or jasmine rice, those settings have none of those firmer, softer, or quicker options like the white rice. No My Rice at all.
This was made worse when I used the brown rice that Zojirushi uses for testing, Nishiki Genmai brown rice. I loaded up the machine, scrolled to the brown rice setting, and made a batch, later giving my wife Elisabeth a spoonful of the just-finished product.You may sense I started looking for the exits at this point.Rating: 5/10
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