Toshiba Rice Cooker 6 Cup Uncooked – Japanese Rice Cooker with Fuzzy Logic Technology, 7 Cooking Functions, Digital Display, 2 Delay Timers and Auto Keep Warm, Non-Stick Inner Pot, White

Five years ago in the Fall of 2017, I bought my first rice cooker. It was one of the simple 30-40 dollar ones that you put your rice in, flip the switch, and hope for the best. And, honestly, once I figured out what my rice-water ratio needed to be, I got used to it and was completely happy with it, even if I did have to wipe the counter clean when it boiled over and be satisfied that it might never be sparkly clean.But oh. my. gosh. I got this Toshiba rice cooker, and let me tell you, I have NEVER had a better rice-cooking experience.There was no more cleaning the counter off after an overboil. There was no more having to unplug my rice cooker every time the rice was done. There was no more wild guessing about my rice-water ratio and wait time once the switch flipped depending on how loud the ducks were quacking and which way the wind was blowing and how aligned the moon was with the stars that day. This thing was PERFECTION.The modularity of it makes it super easy to clean, and it actually gets *completely* clean. Every time. Not to mention, you know EVERY time exactly how long the rice will take to cook. You can set a timer (TWO timers, actually!) for when you want your rice to be done. It can actually keep the rice WARM without burning it all over the sides and bottom. AND it will beep a happy melody to you. My old rice cooker could never do that. My old rice cooker just heated to its maximum and said "when the water gone, we good". This one sings like a Gameboy happy to just be alive and cook good rice. This one gets me.There are only two real negatives with this rice cooker that I can think of, which aren't really big deals. First, the power plug is on the right side, which kind of stinks because I have it in a spot where it's to the right of an outlet, but it's no big deal -- the cord just wraps around easily. Second, cooking anything OTHER than rice in it tends to be a lot messier. This sucker knows its rice like it knows the time of day, and if you've been the victim of overboiling in traditional rice cookers, you'll wonder how you ever lived without this thing that barely even leaves water behind in the steam vent or on the top plate. However, when attempting to cook something like pasta or even a rice dish (like Mahatma Yellow Rice or Knorr rice dishes), it does, more often than not, boil up into the steam vent and leave a bit of a mess behind on the top plate. These types of things can also get overcooked if you let them go the whole cycle, so they're something you've got to figure out with a bit of trial and error. This isn't a big deal as, again, this rice cooker is mad easy to clean, but it might leave you feeling like you should have just made your pasta or your Knorr dish on the stove per their instructions. I can't really consider this worthy of taking away a star, though, as it's a rice cooker made for cooking plain ol' rice, but it is definitely something to keep in mind when you get it if you want to avoid a small mess.I HIGHLY recommend this rice cooker to anyone looking to improve their kitchen experience and having ready and reliably made rice available at-will. This thing is the real deal and more than worth the price tag if you eat rice regularly. An absolute five-star product and experience.

I purchased this mainly because of the need to cook a smaller quantity of rice than my former rice cooker could make. I know this machine is rated highly by America’s Test Kitchen, and after using it for a few months I can see why. It’s extremely easy to use and clean, and best of all it produces perfect rice every single time. It does take up a bit of cabinet space when I store it, but that’s a very small downside for such an excellent machine. I would highly recommend this machine to anyone looking to purchase a quality a rice cooker.

This makes perfect rice every time. Lousy manual, no tech support. I had a problem trying to make ‘sticky/glutinous’ rice and could not get any help. After 3 tries I finally got it right.Making brow jasmine rice, several Goya rice mixes, following pkg directions, all came out perfect.In case you are not familiar with rice cookers… They all have one common characteristic that really makes them great. You put the ingredients in, press start and when done they switch to warm until you are ready to eat.There are two groups of rice cookers.The first group work by heat. When the liquid boils off they switch to warm. These work really well and are cheap. A good ‘Aroma’ brand one is only about $30. (The better of this group has a brown rice setting, best choice) One thing about this group. The bottom layer if rice tends to get browned or toasted. Many people love this part, and there is even a special name for it in Spanish, but I dont remember it. The rice is very good, and I used one of these for more than 20 years. The rice is a little drier than the next groupThe second group (Basically the Toshiba & Zojirushi group) are ‘ fuzzy logic’ cookers. They cook the rice by monitoring the humidity and temp of the rice. Thse make perfect, moist rice every time. Most have settings for multiple rice and grain types. They also mage good oatmeal and have timers so your cooking can start at anytime. Nice to get up to good hot oatmeal w/o cooking! The catch is that they sre more expensive. A Toshiba is about $120, the Z is about $170.If you like rice, start with a basic one that has a brown rice setting, about $30-40. If you like it, you may want to move up to one of the better ones in the second group.I always loved ruce & rice dishes. Living several years in Central and South America only reinforced that. My wife never liked rice much. When I upgraded to the Toshiba, she started liking rice. More moist, no toasted layer.Another suggestion. I virtually always make rice with chicken stick or chicken broth. Really adds a lot to it.

I’ve used this rice maker for 3 months. I’ve done jasmine, brown, mixed and basmati and all were perfect. It takes about 50-60 minutes depending on the type of rice. For white use equal amounts of rice and water. I rinse the rice first. For brown and wild mixtures 2 parts water to 1 of rice works well. No rinsing needed. I don’t use instant rice at all. Definitely a perfect addition to my kitchen