white rice always comes out great, not too sticky or wet...though it does take around 45 minutes.
just got this rice cooker this afternoon & immediately tried it out making one "zojirushi cup" of sticky short grain white rice i bought at a japanese grocery store.
my husband mentioned that this was the best rice he'd ever eaten and kept pointing out how each grain was perfect, not a sticky mess like our usual rice.
the rice was plump, sticky, delicious tasting.
even with super-sticky polenta a quick soak of the inner bowl, and a quick clean of the outer lid and the inner lid is all that is needed.
cal rose rice (sticky rice) is good but needs special handling or it will clump in a hard ball...
and when i did, it came out sticky, dry, or burned.
i've cooked various white rice in this unit (sticky rice, jasmine white) and the non-stick feature works as advertised.
:) the rice is well cooked, soft, a little sticky, but with a texture, which i enjoy a lot.
the brown rice comes out nicely done, just a touch too sticky for my preferences.
this rice cooker works very well with plain white sticky rice as well as brown rice.
the rice has been very sticky( how i like it) so i'm compleatly satisfied!
perfect for cooking a traditional sticky rice for rice balls and so much more.
the batches i have made so far have been a little sticky but they are getting better (i reduced the water i used).
all came out perfectly in the sticky style.
the directions are simple and effective, the rice came out firm but sticky, just the way we needed it.
i make a lot of sushi at home and had previously been making my sticky rice on the stovetop which is really not the best way for consistent rice.
after all, you will get the sticky rice, better than the boiled one as a result.
the inside non-sticky pot is still like new and very easy to clean.
people who complain about paying this much for a rice cooker must not have grown up eating sticky rice, or must not have ever been to an asian grocery store.
this cooker is dead simple to use and makes the most perfect sticky rice for onigiri every time.
brown rice is nice and fluffy, never sticky....
i've tried to use the flavor scenter several times and have found that the herbs tend to get sticky and clump up as the steam is passing through, oftentimes causing the steam to not make it to the
it makes very good brown rice, and excellent jasmine, white, basmati, etc...my only real complaint is that it always bubbles up and sticky steam/water emits from the top about 3/4 of the way through
summary: it cooks perfect rice and never gets sticky on the bottom.
- cooked white jasmine rice, thai sticky rice, brown rice, and mixed grains, and rice porridge very well.
it is great for my needs...no more sticky pans to clean...cooks rice and steams vegetables perfectly...so simple...no watching pots.
i rinse and soak my rice in a bowl with a strainer (a necessity for non-sticky rice), put 2 cups of rice and 2 cups of water in the pot - and it's fine (i don't put the steamer basket in there
the clean up is a chore because the water is sticky from the rice.
the clean up is quite a chore because the water is quite sticky from the rice.
rice is sticky and sour with a very bad smell.
i like jasmine, sticky and plain white rice and they all cook great in here, i have also cooked rice for sushi and made puerto rican arroz con gandules in here, all were done perfect!
to me, good rice means: fluffy, sticky, and evenly cooked.
the rice actually rots and turns sticky and smelly.
it's perfect with sushi rice (which is also known as japanese "sticky rice" so of course it comes out stickier than americans may be use to at a restaurant), but also cooks normal long grain white
i love sticky rice and it does a good job on it.
i've not experienced messy rice or sticky rice.
i tried it out at home and after one sticky, goopy, burned-on-the-bottom mess; and then reading the reviews on this site, this waste of money is going right back to the store.
if you follow the directions, you'll end up with sticky rice instead.
i have not tried all the various settings (for brown rice, sticky rice etc.) but it is nice to have a separate setting for brown rice.
i've only cooked medium-grain white rice, and on both that setting and on "quick" the result was perfect japanese-style sticky rice.
no matter what different techniques i try, or different rices, white long grain, basmati, brown, they all come out sticky and gummy.
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