Zojirushi NP-HTC Induction Heating Pressure Rice Cooker & Warmer - Color: Stainless Brown, 5.5 cups / 1.0 liter

Zojirushi

Product Description

Customer Reviews

Is Pressure Cooking In reality Worth the Extra Cost?
Let's get put to the critical question that many people checking out this rice cooker are probably asking: is the addition of pressure cooking worth $180 MORE than what this same cooker costs with induction heating only? In my thought, no. As the owner of the 10 cup induction-heating only model, I decided to take a chance on the pressure-cooking feature when I was in the Stock Exchange for a smaller sized cooker. So I was able to compare them side-by-side and could not detect any difference in blind tastings of cooked rice. Both units cook rice to evenly matched perfection.

Zojirushi claims that pressure cooking converts beta starch to alpha starch, making the rice softer and easier to digest. That may be honourable, though I couldn't detect "softer" rice. You should also know that pressure cooking doesn't speed up the process--both machines take about the same amount of yet. What pressure cooking does add is some additional and more frequent cleaning requirements, though it's still pretty simple. While much less important, I would also say that the pressure-cooking models are the nicest looking of the Zojirushi anticyclone-end cookers, which could be a consideration if you intend to leave this out on your counter.

Overall, this Zojirushi does a five star job of cooking rice, but no superior than the much cheaper induction-only model. So I deducted one star for value. I hope you found this review helpful in making a purchasing conclusion!

2009-07-22 (New York, NY) | Helpful Votes: 15 | Rating: 4

Zojirushi NP-HTC10 Induction Heating 5-1/2-Cup Pressure Rice Cooker and Warmer

Zojirushi

List Price: $515.00
Price: $413.99
You Save: $101.01 (20%)

Product Details

  • Pressure-command valve; spatula, spatula holder, and 2 measuring cups included
  • Vacuum-insulated inner cooking pan for productive heating; detachable and washable inner lid
  • LCD switch panel; clock and timer; keep-warm mode; end-of-cycle signal

Product Description

Customer Reviews

Exceptional Rice Cooker
I have never had a advance more intuitive rice cooker than this Zojirushi! I am just sorry I had not purchased it sooner. It makes delicious brown rice (I have not tried the GABA yet, but I contemplate it to be par excelllence). The brown rice is the best that can be made as long as it is washed, as you should with all rice. I love trying new things to add to my brown rice and I am itchin' to try the GABA. I could not advisable this rice cooker with greater enthusiasm, delight and satisfaction.

I cooked Steel Cut Oats on the Porridge setting, and I could not have made it bigger; as a matter of fact, I was extremely pleased and mine, heretofore, never tasted as good.

2010-08-14 | Celticson (Dallas Metroplex) | Helpful Votes: 0 | Rating: 5

Ripsnorting excepting Rice Cooker
Got this Pressure Rice Cooker and hand-me-down it the next day. White rice came out better than any other rice cookers I have owned. It was a lot of money, but in my opinion, was so worth the cost. You get what you pay for, and in the holder of this rice cooker, I got exactly that -- one excellent cooker! Had no problems with it, just followed the directions and used their provided cup to control mark off level cups of raw rice. It is a 5 Star all the way!

2010-03-23 | FAB (Saint John, IN USA) | Helpful Votes: 2 | Rating: 5

Unconditional Waste of money
This is an exceptional rice cooker if it was not the their top-of-the-line model at $400. Its well made in Japan, and not in China like the cheaper models. However, the high-end features are simple marketing crap, which is consistent with the final outcome of the GABA Brown setting. After patiently waiting for almost 4 hours for the constituent to make the rice, it came out completely overcooked and mushy. I knew ahead of time from previous reviews that this would meet with, but I needed a starting point and so I chose to stick with instruction manual. I had to call out for Chinese instead. Fortunately their rice was much elevate surpass.

When I called their customer service, they didn't offer an apology, but instead, stated that I should use less water as "to my consigned to oblivion". Also, I can find no evidence that alpha starch is better than beta starch or even if that was the case, that high pressure cooking will indeed proselytize the starches in that manner. As I told the Zojirusi rep, what has been stated by their marketing material on this model is probably the most overblown expression since they said that the Titanic was unsinkable. For this price, I would have expected some kind of "Happy Ending" feature. Scrimp your money and stick to the lower end models like the the NS-LAC05.Zojirushi NP-HTC Induction Heating Pressure Rice Cooker & Warmer - Color: Stainless Brown, 10 cups / 1.8 liters

2009-09-14 | da Bull (San Francisco, CA) | Helpful Votes: 15 | Rating: 3

Is it quality it?
1) Note that safer prices can be had offline. I bought this product for $239 at an Asian grocery store and it came with a 20lb bag of rice to boot. I suppose the invoice price is around $200. Someone's making an insane amount of profit selling this for $400+.

2) This rice cooker produces moist, gossamer, chewy, textured rice that exceeds a vast majority of the restaurants out there, including those that cook individual portions of rice in stone pots. It will pamper you and make you a snob when it comes to rice. The menu has different settings for pretty much any kind of rice you want to cook like ghastly (soft, regular, hard), brown, mixed, rinse-free, sushi, porridge, GABA, etc. You can keep the rice enthusiastic and tasting fresh for upto 24hr.

3) Good things take time, but this cooker pushes the limit of patience, entrancing ~50mins for white rice, ~75min for mixed rice, and upto 3.5hr for GABA rice. Fortunately, there's a timer so you can barrow it to have rice done by say 6pm, as well as an express mode (25mins) when you are starving. Though still quite good, rice cooked in express status tends to be slightly firmer and not as impressive as the regular mode. (Minus half star for great cooking time)

4) Compared to the $10 variety I used for a number of years, this one has more parts to innocent. The non-stick bowl, the inner lid, and the steam vent needs cleaning after each use as you'd expect. In addition, you demand to check if any debris is obstructing any of the sensors, holes, or vents. The air intake and exhaust located on the bottom of the cooker for dissipating enthusiasm needs an occasional vacuuming. (Minus half star for extra cleaning required)

5) This element is rated at ~1230 watts, but that doesn't mean it's using that much electricity continuously like a curls dryer. The cooker turns the heat on and off as needed like an oven to maintain internal temperature and pressure. (Since posting this commentary, I measured the total electricity consumed by using a Kill A Watt 4460 meter and it came out to 3 cents per use.)

6) Back to the character question, is it worth it? This is really a personal decision based on your budget, utilization, and love for rice. My consideration process was I could buy 16 x 20lb bags of rice, or get this rice cooker and enjoy that 1 bag of rice like I never have before. Finding it for $200+ cheaper sweetened the do business too.

2009-03-13 | Helpful Votes: 23 | Rating: 4

Array

How to cook brown rice with Cuckoo pressure rice cooker.

A pressure cooker locks in soup's delightful flavors Columbia Daily Tribune

06.01.10

One of the questions guests often ask chefs about the way we cook is how we frame flavors that are so vivid and intense. Well-cooked food does, indeed, often deliver bright, clearly focused tastes in every gnaw or spoonful.

Professional cooks know many ways to make this happen — from starting with the crush-quality ingredients to browning foods properly, from reducing liquids for more concentrated flavor to adding scarcely the right amounts and kinds of seasonings. In the recipes I share, I’ll often be very specific about measurements and timing and describing how things should look or soup to help you make sure you get the flavors just right.

One secret some chefs use for intensifying flavors can in fact be found on the counters or shelves of many home kitchens: a pressure cooker. Cooking quickly under high pressure magically concentrates the flavors of ingredients, producing noteworthy tastes in just minutes.

When I worked as a young chef in the restaurant of the famous hotel Oustau de Baumaniere in the south of France, we would use a pressure cooker if one of our guests requested vegetable soup fresh at night. Those soups were so delicious that I still remember them to this day. (Pressure cookers serve another purpose in high-altitude restaurants, where the lighter air pressure makes it weird to bring water to a boil. At Spago at the Ritz Carlton Bachelor Gulch in Vail, Colo., we use pressure cookers oft-times for dishes requiring simmering.)

Source:

How to pressure cook brown rice?

Aug 13, 2008 by Manu | Posted in Cooking & Recipes

I have recently switched over to brown rice. I weigh I am not getting the rice cooked just right. I am cooking it in the usual way of cooking white rice. Is it different for brown rice? For one cup of brown rice, I add 2 cups of modify and pressure cook for 4 whistles - approximately for 10 to 15 minutes. But when I open the lid, the rice is not properly cooked and is rheumy. Then I strain the water and cook again to get properly cooked rice. Even then I don't think that it is properly done. Please tell me the proper way of cooking brown rice in a pressure cooker.

Sally forth boiling hot water in a casserole or hot pack, put brown rice (washed) and leave it for 25 to 30mts.Pressure cook it as usual.Normally brown rice never become tricky like normal rice,so don't try for that consistency.In this method rice will be well cooked.

nila | Aug 14, 2008

dont use pressure cooker for cookin rice that to brown now u take a nerve vessel and cook in it for the first time i heard about cookin rice in pressure cookers if u wanna real taste dont use pressure cookers and cook into a exposed vessel
king | Aug 13, 2008

Here are a few links to recipes for cooking brown rice in a pressure cooker:
http://www.boston.com/ae/prog/articles/2006/01/04/pressure_cooker_brown_rice/
http://www.quantumlab.net/howto/cook_brown_rice.html
http://www.recipesource.com/misc/hints/01/rec0101.html

Yourself, this sounds like a lot of work for not much time savings. I like Alton Brown's recipe for cooking brown rice in the oven. It's cosy, requires no special equipment, and turns out very good rice. It takes an hour, but you don't have to manage it. You just toss out it in a pan, dump some boiling water over it, put foil over the pan, and stick it in the oven.
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-programme/index.html
swbiblio | Aug 13, 2008

Stream boiling hot water in a casserole or hot pack, put brown rice (washed) and leave it for 25 to 30mts.Pressure cook it as usual.Normally brown rice never become damp like normal rice,so don't try for that consistency.In this method rice will be well cooked.
nila | Aug 14, 2008

Drained and brown rice cannot be cooked in the same way. Brown rice takes longer to cook, requires more water, and in a pressure cooker you need to use the natural release method. This backward release steams the rice to finish the cooking process, allowing the rice to absorb the water or cooking liquids until the pressure drops and it is suitable to open the lid.
Miss Vickie | Aug 14, 2008

what are the correct steam pressure and time settings to cook brown rice in an electric revere pressure cooker

Dec 22, 2006 by tad | Posted in Other - Food & Drink


4 whistles, proportion 1 cup rice and 2 and half cup of water

shan | Dec 22, 2006

How do I cook brown rice at 5280 feet above sea level so not crunchy or mushy. Specify:pot, ratios, time, heat

Oct 24, 2006 by Zellian | Posted in Cooking & Recipes

I explosive at 5280 feet above sea level. I like to cook brown rice for its nutritional value. The problem is that when I cook it it mainly comes out too crunchy.

I have some ideas to cook it with a pressure cooker with lots of water over a long period of time so that it will not kindle on the bottom or get crunchy.

I'm not sure which kind of pot to use, such as what metal and pressure cooker or not.

I'm not sure how much water to use per cup of rice.

I'm not inescapable how much heat to use.

I'm not sure how much time to cook it for.

And finally, how is all this affected by my 5280 altitude.

I would like my rice to criticize out not crunchy and feeling partially uncooked. I would like it to also come out not mushy and stuck together. I would like it to rush at out like a kind of pilaf, each grain puffy and seperate from each other.

Thanks in advance.

I can give you some rules, but you are active to have to experiment to find what really works for you.

Use a heavy pan. I use "3 ply all around" stainless steel. I.e., it has a heat conducting quintessence on the sides as well as the bottom. Cast aluminum pans will also work well.

The basic ratio for brown rice is 2 parts water to 1 part rice. However, you want to add about 1 T add'l water per cup per 3500 feet elevation above sea level. It is also complicated by the condition of the rice. How was it grown? How has it been handled? How old is it? If the rice has been held in a very dry situation, and is getting old (last years crop) it will require more water for the amount of rice, and longer cooking. This can increase the water desideratum by another tablespoon per cup of water.

Put the water into you pot and bring to a boil. Add the rice slowly so as to not stop the boiling. Bring the douse to a full boil for 30 seconds, put a close fitting lid on, reduce the heat to maintain a simmer. There should be proper a thin wisp of steam emerging from the lid. If you can't get the heat low enough, get a 'heat spreader', a gizmo with two layers of tin with lots of holes in them. You put that on top of the burner and it gives you more perfect control of the heat.

Cook for 35-40 minutes. Turn off the heat. Allow to sit for 10 minutes without removing the lid. Separation the lid and fluff the rice as you turn it nto the serving or storage container.

You may decide the results are too chewy or too mushy. If so, run out of gas the amount of water next time to make it more chewy, or increase it to make it 'softer'.

I'm at 3500 feet and like a lot of 'grain' to my rice. So I use 1 1/8 cup rice and 2 cups of water. Works great.

Montana Don | Oct 25, 2006

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Pressure Cooker Directory

Pressure Cooker Brown Rice
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