Best Rice Cookers and Steamers With Warming Function for Crust

it is true that there is always a thin layer of burned or dry crunchy rice on the bottom, more for brown rice, less for white.

(although i only use brown rice, so maybe white rice is better.) the steam tray is great for getting vegetables done at the same time as the rice, as long as you experiment as to when to add the

pros: good for cooking brown rice.

second, the temperature is set a little to the high side in order to speed up the preparation of the rice.

so far i've made brown rice, several varieties of white rice, steel-cut oats (porridge cycle), and bibimbap.

what's great is that for a quick loaf, it won't heat up the whole kitchen.

*a package of quick-acting yeast- (i prefer quick-acting but have also used red star yeast that i get in a big package from a large club store but if you use regular yeast you should mix with a

pros: small footprint, proper capacity for two people, quick cooking function for those times where you're in a hurry.

i have used it for long grain white rice and for brown rice, it does exellent on both.

was concerned that it would handle brown rice properly, but it does very well.

in addition it does a good job with that elusive brown rice as well.

i love brown rice, but i hate the intense, laborious process of cooking it on the stove.

it slightly overcooks brown rice.

so far i have cooked kohuho rose white and a korean brown rice and been very pleased with both.

summary: i recieved this cooker and immediately began cooking brown rice.

but, the annoyance of having to stick the faceplate back on every time i use the unit can really make you forget the good points pretty quickly.