Update: Check out my new rice cooker from here!
This is my rice cooker.
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/gimbap 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.
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. However, it is best not to store it for more than 24 hours, because it’s not as delicious as it could be and the rice starts to dry out. It also may smell and discolor.
(Photo credit: http://www.cuckoo.co.kr/)
