Update: Check out my new rice cooker from here!
This is my rice cooker. I bought it about 6 months ago.
Whenever I travel overseas and still need to cook myself, I really miss having this rice cooker. Because I don’t need to worry about spilling water when rice boils, it never burns or sticks in the pot, and it always gives me perfect textured rice.
It’s a pressure cooker and it seems to make the rice sticker and shinier than just a normal electric rice cooker. It has different menu settings for white rice only, brown or grain mixed rice, and sushi/Kimbap rice. It can also cook sponge cake and steamed stew or meat etc (but I haven’t tried sponge cake with it yet).
It is absolutely my gem among other kitchenware and very convenient to use. The only problem I am having is that it is a bit hard to clean the hole where the steam comes out.
I usually cook a mix of brown and white rice – 1:1 (for 2 people), it takes about 25-30 minutes. However if I cook only white rice (for 2 people) it takes only 15 minutes.
Lastly, if you can’t use up the rice for one meal then just leave it in the rice cooker. Because it can be stored in the rice cooker for days and days. However it is best not to store the rice for more than 24 hours, because it’s not as yummy as it could be and the rice starts to dry out. It also may smell and change color but there is no harm.
(Photo credit: http://www.cuckoo.co.kr/)