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Please recommend a rice cooker

I'm looking to buy a rice cooker that's able to keep the rice moist after cook. It seems I get golden brown and crusty rice once it Keeps Warm on.

Please recommend me a rice cooker that able to do that.

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  1. Zojirushi is a good brand at all levels (some are basic, other have electronics and "fuzzy logic" computerization). If you simply want plain white rice, a low end machine will do fine. I assume that Panasonic would make a good one, too, but I haven't had that. Those are just really good small appliance companies. I have this one, bought for $25 used:


    1. Another vote for the Zojirushi.
      I'm on my second one in 20 years.
      They just work....

      1. What brand/model of rice cooker do you currently use? also
        How long do you leave the rice on "Keep Warm" before using?

        1. Yes, I had an Aroma that left me with crusty dry rice. I quit using it and was cooking rice on the stove. But read lots of great reviews here on the Zojirushi. A couple of weeks ago I ran across a cute little 5.5 cup Zojirushi in the store and decided to try it.

          Can't say enough good things about it. The cycles are long, but the rice is excellent. No crusty bottom. It's easy to set the timer in the morning and come home to perfect rice after work, white or brown. The leftovers are better too, moister and great for fried rice. The model I have is a WPC-10.

          1. i have this and it works really well. can keep the rice warm without the crusts for hours

            1. Standard three are zojirushi, tiger and Panasonic though most Japanese brands are fine, my in-laws have a Mitsubishi which works well enough. I use a Panasonic with good results but got it for free otherwise I would have bought a zojirushi

              1. It not so much the cookers fault. It could be you are not using enough water or if the rice is old [very dry] it needs more water. You will have to experiment a couple of times until you get it right. The golden brown crusty rice is due to either lack of water or overcooking. I hope you're using a good Chinese or Korean rice. KuoKuo Rose is an excellent brand. Chinese, Japanese & Koreans use it. It's grown in California & Texas. I find it better than the imports but that's only my opinion.

                1. I've got a 3 cup Zojirushi that I love, love, love. Amazon has a huge variety.

                  1. I have an Aroma that does pretty good. It is the model just below their top tier ones. I only get browned rice if I leave it on warm for a really long time. I usually run rice right before we are going to eat it or set the delay timer. I do wonder if the really basic type rice cookers, the kind without a sealing locking lid have more of a problem with dried out rice?

                    1. I have an Aroma ARC 838-TC rice cooker. It’s not top shelf, but it definitely gets the job done. One of the things I’ve always done is to coat the inside of the cooker pot with a good quality cooking spray. I then try to fluff the rice as soon I can after the timer goes off. If it’s going to be a while until plating, I fluff the rice periodically throughout that period while keeping the cooker on “Warm.” Clean the cooker pot by hand only. Dishwasher detergents can damage the non-stick coating, making it porous. It can also damage the anodize coating on the outside of the pot.