This thread is dedicated to the venerable home appliance that most if not all Asian cannot live without: the electric rice cooker. Granted with an induction, cooking rice has gone retro with (induction treated base) ceramic pot. But we'll stick to electric rice/ multi functional (not only rice) cookers.

From this type

Most of us born before 1985 are familiar with the round pot. Bragging rights belong to Toshiba who introduced the first commercially successful model in 1955 but in terms of prominence and market share in Malaysia, most likely goes to National (Matsushita). Ironically, Toshiba's first model was the indirect boiling (double boiling) type which gave way to dry chamber direct boiling, the form which we all grew up with and know today. Another player in Taiwan who partnered with Toshiba initially in order to sell more steel, eventually capitalised this method very effectively. Early model only cook and have no keep warm thus the rice has to be moved to an insulated container. In 1960s, Zojirushi introduced the first one with a keep warm function in Japan with other manufacturers soon following suit thereafter. As many forumers have confirmed, the old National appliances are rock solid and you could swear that they still could be working today if not for scarcity of spare parts. As seen here. Another interesting factoid: this method of cooking is called direct heating wherein the outer chamber that encloses the rice pot is dry. Earlier Japanese models were also manufactured as indirect heating aka double boiling but the direct heating models (dry outer chamber) that we are familiar with gained prominence. More on indirect heating method after the next one below this.

to this type...

Popular in the early 80s, non stick surface within an aluminium core, non detachable cover. Keep warm function by this time becomes mandatory but good for a certain number of hours after which the rice eventually dries out. The pot was constructed to deal with the difficulty of washing the burnt rice off and to evenly distribute heat during cooking. But this is not entirely fool proof as organic substances within the rice also adhere to the surface and forms a difficult to remove layer. Certain manufacturers introduced certain preprogrammed logic in varying the temperature and duration calling models equipped with it as "Fuzzy Logic".


to this type...

Stainless steel round pot (due to aluminium health scare). The con is not easy to wash but that is overcome with soaking or using the dishwasher. Buffalo sells replacement pots for olden models. Visit their shop or website with the model number of your old round pot rice cooker and they could have a replacement inner pot made of stainless steel.

The other notable appliance company is Tatung who are known for making CRT monitors for those who used to own 80286-80486 PCs. They are the little known innovators from Taiwan and have been known to cook many things with this pot making it known as the "little rice cooker that can". Although this form was the one that Toshiba introduced as the first commercially successful rice cooker back in 1955, Tatung capitalised it to its full potential. Only two functions: cook & keep warm but it packs a hefty multifunctional accessories for steaming and includes a well thought lid holder clasp on the left handle. A unique feature about the Tatung which was innovated by Toshiba besides employing stainless steel is that the method of cooking: water is added to the containing outer chamber which surrounds the inner pot (also has it's own lid) that holds that rice to be cooked. In the US, it's known as indirect boiling but we call this method double boiling. This mode of rice cooking is featured in the Balmuda's Gohan 3Go seen in post #7 below. In Taiwan, electrical supply is 120V. They're sold by Lazada in the Philippines but beware although they're rated at 220V, the phase is 60Hz vs 50Hz in MY/HK/SG/AU/UK. In other words if you buy them, you'll need a transformer to convert the phase to 50Hz. Only appliances rated 110-240V at 50Hz/60Hz are compatible anywhere in the world.

True to their spirit of innovation, they combined the bamboo basket steaming experience that many are familiar with in a rice cooker albeit those accessory being in stainless steel form as shown below.


to this type...

Microcomputer (micom) controlled. Many models are equipped with timer delay that allows the starting of rice cooking to complete by a number of hours later so that it's ready when you come home from work. Advances in safer material increased confidence of non stick coating. The keep warm function in later iterations eventually allows keeping it overnight without the rice drying out. Early generations used heating element costing 650-850W. Manufacturers like Zojirushi incorporated induction much like how an induction cooker operates thus halving the electricity consumption. Reviews and anecdotes abound about better tasting rice due to the precise temperature control and the type of material used in the cooking pot e.g. platinum. Pressurised induction models combines pressure cooking principle with an induction base element to speed up cooking time and convert the starch to an easy to digest state. Fuzzy Logic improvements with advances in AI and neural network algorithms added into the micom expanded the repertoire of the type of rice it can cook. It is called by a variety of names e.g.Neuro Fuzzy. More on that topic here.


to this type...

Microcomputer (micom) controlled with unglazed clay pot (better heat retention). China is traditionally the innovator in this field with a proliferation of China made slow cooker made of red or purple clay making head way into the market early too mid 2000s. Most prominent of all is Zisha (purple clay) aka Yixing clay from southern China which is rich in iron oxide. In that US, Vitaclay is one of the many product manufacturer. Locally, Pensonic are among those who produce this. [Update: Elba makes purple clay slow cookers which can stew and make porridge but not purple clay rice cookers.]BMS organics also carries one product.


Surely this device has evolved from uni functional to multi functional of today but that doesn't mean the uni functional type is only used for cooking rice alone.

There are many anecdotes of tricks done with this device esp the good old round small pot. One that's perhaps familiar with some is as a home made sauna for those mothers who just gave birth as used by the traditional confinement masseuse. They will wrap the mothers in sarong as they sit over a stool with the rice cooker boiling water into steam beneath the chair and the mother being wrapped in a bigger cloth to keep the steam in. etc.

Looking forward to hear everyone's sharing experience.

Below are based on Milux micom unglazed ceramic pot multi function rice cooker.












This post has been edited by halcyon27: Oct 3 2017, 08:59 PM

Parking for future reference

Lifehacker: 15 things you can do with a rice cooker. The versatile humble workhorse's hidden talents.

Others sites on Google yield many similar just like it. The late movie critic celebrity Roger Ebert even wrote a book about it.

A little historical light reading from 2011 with the in top of the line models of its time here.

Update...there's now a combo of a traditional first gen round pot rice cooker with a round steamer tray attachment.

In the UK, Canada and Australia is brand called Crock-pot. They're sold here locally also but by other brands such as iSonic rice cooker with steamer plate (aluminium inner pot) or a Panasonic 12 Cup (Uncooked) Automatic Rice Cooker/Steamer non stick inner pot, OYAMA Stainless 16-Cup (Cooked) (8-Cup UNCOOKED) Rice Cooker, Stainless Steel Inner Pot, Stainless Steamer Tray (CNS-A15U) (120V!) seen here,
Tayama RC-8 Rice Cooker with 8 Cup Steam Tray but voltage unknown.

This post has been edited by halcyon27: Oct 3 2017, 02:13 PM

I am looking for a rice cooker now too.
Any good 1 to introduce?

Who is the primary cook at home? Wife, parent or you? Many choices even the latest one by Milux in the video above which uses ceramic pot. A couple of friends swear by Toshiba 1.8l multi function cooker. Others just use the simple first and second gen type. Others use the Takada or Lifewell unglazed clay pot multi function cooker handling more than just cooking rice.

SS2 has a whole row of electrical shops to browse with a new one called l opened across the street from D'Legend last Saturday. [Update sorry that's a mobile shop]

This post has been edited by halcyon27: Oct 2 2017, 02:42 PM

Rice cooker with steamer tray integrated similar to the Tatung except that the latter employs water in the outer chamber surrounding the rice pot which has its own lid.




Chicken and rice cooked in an Aroma rice cooker with steam tray by a guy who lives in a recreational vehicle (RV)


Hainanese chicken rice in a rice cooker


Briyani chicken in a rice cooker


Fried rice in a rice cooker


Vegan meals


Cooking meals with the versatile Tatung rice cooker


This post has been edited by halcyon27: Oct 3 2017, 06:12 PM

Models, some with demo. Some models not sold here but it's to give an idea of the versatility of this appliance.

Cuisinart CRC-400 & CRC-800 models


Zojirushi NS-LGC05


Korin Product show: Episode 8 Zojirushi rice cookers
Heating plate, microcomputer (micom), induction, induction pressurised


Aroma micom rice cooker with saute then simmer function

See a variety of all in one Chinese cuisine cooked with one recipe using the sautee then simmer function here.

Balmuda, The Gohan 3Go (3 cups), 2017 red dot design winner Two pot indirect boiling/heating (double boiling) but below boiling temperature to cook rice. Not sure if this is healthy but they used what looks like cast iron pots or similarly looking non stick pots. A kiwi review found here. This is their first iteration and it only cook from 0.5-3cups of white rice and is without a keep warm function. 120V only.


Tatung Indirect Heating (Double boiling) Rice Cooker

Taiwan appliance company maintained this method whilst most Japanese company moved to direct heating (dry outer chamber) early on, the method which we are familiar today. 120V only. In Philippines it's 220V/60Hz which still requires a transformer if used in MY (240V/50Hz).

Another video showcasing the Tatung's versatility. Those who've lived in Taiwan or the USA but relied on Chinatown for marketing and buying a rice cooker could possibly attest and feedback. This one is gaining prominence under my radar. Dont mind the video's corny-ness midway

This post has been edited by halcyon27: Oct 3 2017, 05:55 PM

The Milux cooker look so modern.
So the options that we have are
1) ceramic pot
2) unglazed clay pot
3) 1st and 2nd gen pot (I presume steel with coating)

What is the hype about Toshiba multi function cooker?

Very informative, thanks

Go with either anything non Teflon coated, stainless steel or ceramic or unglazed clay. The latter can be prone to cracking as I have experienced this with purple clay slow cookers albeit small capacity and possibly thinner walls.

I've updated the first post and will update more as I dig into the history.

Toshiba had bragging rights as they were the first to introduce a commercially successful home rice cooker. There's nothing fanciful about the Toshiba micom cooker except that the pot itself is quite neat in material and construction for even heat distribution. Also check out the Tefal which has a unique scalloped bottom pot which evenly distributes the heat.

The all time favourite in Japan and the US is Zojirushi (baby elephant brand) who also makes thermos, slow cooker, and bread making appliances. But these are mostly 120V models.

Apart from that instead of a heating element, induction heating with a made for induction pot (namely iron or steel core) halves the electrical consumption during cooking. Korean brands also are making a headway but they are 220V/60Hz which may need a transformer here as our country employs 240V/50Hz.

Yeah, used a Daewoo (I think) rice cooker while airbnbing in Seoul a few weeks ago. Could only work out two of the functions from Google translate. Was particularly impressed with its smart keep warm function.

im happy with my hitachi rice cooker

I was eyeing one before we eventually settled on the a Toshiba. I liked the pot construction better after my wife commented the rice smelt and tasted better than how we previously cooked ours (in a 3 tray food steamer). This was at our friend's place where we had dinner one night and that led us to discover the Toshiba rice cooker.

I've added the Gohan at #7. If they make 240V model and a keep warm function, it might suit small families like retired couples but it's pricy.

This post has been edited by halcyon27: Oct 3 2017, 11:19 AM

yeah i was looking at the toshiba pot. its much heavier and looks more solid. supposed to tahan scratches etc

Thanks for the 1st post info.
My wife is actually eyeing Tefal, reason being she has a discount coupon for this brand. haha

Mind to do a mini review?

It cooks rice 😋

My 3 years+ Tefal rice cooker (the type with fancy digital display and ceramic inner pot) retired prematurely due to board failure. Cost of board replacement and service charge is around RM120.

How did it perform compared to what you have used before this? Any other cooking besides rice was attempted, etc?

Very happy with my Toshiba rice cooker RC-18NMFIM. Been using it for 3 years and not a single stratch on the inner pot. The pot itself is heavy and solid.

No good then, can not multi task.
Thanks for the review.

I've never try other multi function other than cooking white rice, brown rice and congee. I think it cook rice better than my previous Panasonic (also a multifunctional rice cooker albeit older model). My Panasonic rice cooker still working fine during the temporary relieve of duty vacated by Tefal. I bought Tefal simply because of safer ceramic inner pot and the pot is still in good condition but the control board is not durable.

Thks for the feedback. Check out post#7. I've updated to include videos on the Tatung indirect heating rice & multifunctional cooker.

What were you using before and how does it compare?

why not go for noxxa pressure cooker ? is multifunction, my mom always use this cook rice

Planning to buy a 1.8l rice cooker around RM300, currently looking at Panasonic SR-ZE185 and Toshiba RC18NMFIM.

Anyone use above models? Any opinion?

This post has been edited by kyle_kl: Jan 7 2018, 02:55 PM

Decide if keep warm duration (5 vs 12 hours) and delay cooking time matters besides the type of grain and other cooking options.

The Toshiba pot is 4mm thick with aluminum and stainless steel layer with a very good thermal distribution and scratch resistant coating. The Panasonic pot is lighter but the diamond coated scalloped Aluminum core pot helps in heat distribution.

Not all find a heavy pot appealing but those who's used to cooking with multi layer pot's heat distribution plus heat retaining properties will find it appealing.

This post has been edited by halcyon27: Jan 7 2018, 09:33 PM

Recommend me a reliable standard sized Rice Cooker with steam function etc:

1.Wok must be safe including the anti-stick coating must be safe

2.Charred Rice won't stick on bottom.

3.Got program to start cooking

4.Steam function etc. Possible to cook steam rice?

5.Reliable.

6.Got "Keep Warm" function.

Both have timer function and both also have difference cooking menu.
Panasonic use 6 layers diamond inner pat 3mm while Toshiba use 4mm... really no idea which one is better
Visited a few electrical shop, only able to find Panasonic model but no Toshiba. Looks like Toshiba is not popular

Panasonic model has scalloped wall pattern which helps speeds up bubbling effect with boiling water this improving cooking time. This is something adopted from large industrial boilers know how perhaps. Tefal is crafted similarly but perhaps Panasonic improved this.

Toshiba model around for a few years. Try online. It has a stainless steel core which lends to heat storage thus shorterning cooking time and longer keep warm time. This is proven technology as employed in multi ply metal cookware that has aluminium and stainless steel cores. Electrical consumption could be lower with this kind of pot.

This post has been edited by halcyon27: Jan 15 2018, 05:06 PM

can rice cooker plug at extension cord? house got few plug some are quite far, so planning to use like 5 meter extension cord to kitchen. is it safe?

Tefal brand ok??

Thanks for this post, and I wonder if anyone has a rice cooker that does not 'bubble out' at the ventilation hole.

The main thing I dislike about rice cooker (the type that the lid is attached at the body) is the sticky goo sticks at the ventilation hole. My mother in law is a rice cooker collector and keeps going after new technologies but she too, has the same issue. It's not hard to wipe them, but it's the inside that can easily accummulate sticky dirts.

Their spherical pot comes to mind. See the reviews here, here, here, here and a multi cooker here.

The inner lid aluminum is detachable for washing no?

We've used it but not 5m but 2m. Generally as long as the load doesn't exceed 13Ax230V, it should be ok.

look closely at the surface of pana. its full of pinhole pits.
panasonic say they cannot see the pits and its not manufacturing defect.

Inner lid can, but there's one more part inside ventilation hole. It can be removed but more hassle to remove. Let me try to find a video of it.

The ventilation hole must be detached and clean to squeky clean, if no insect will go in there (especially roaches). Even if the ventilation hole is clean but if you have not used it for a few days, better to clean it again before using.

Since my mother in law complaining about her rice cooker having tiny roaches in the ventilation hole, I had switched to cooking using stainless steel pot over stove. She had changed to using the old-fashioned type.

😱Wow, good to know.....this is eye opening. Roach infestation can be hazardous to health esp where electric rice cookers with vent holes are a concern.

That means she's boiling or steaming rice over the stove?

i like hitachi for this reason

Can take a picture?

its the fastest rice cooker i can find in the market

The pic reminds me of one Hitachi model but it's not found here but in HK many years back. It's like the above without a steam vent. They call it vapor or steam cut..quite ex when I saw it years ago in Fortress (a chain like Harvey Norman over there except they don't sell furniture). Here's the link from Hitachi Thailand.

This post has been edited by halcyon27: Jan 20 2018, 10:39 AM

Thanks.. Though i don't really know am i exceeding that or not.. It means.. If i plug only rice cooker is fine? Not sharing with other appliances

My MIL now changed to use traditional rice cooker. Something like this:



Me? I use Zebra stainless steel pot, to cook rice. Not steaming, just put the rice+water directly over fire. Close the lid when the water almost dried up and wait for the crackling sound to turn the stove off.



This post has been edited by lowlowc: Jan 20 2018, 09:44 PM

You can consider steaming rice. Try parboiled grains which has lower GI. My wife has been steaming them as we never owned a rice cooker since we got married. Even till now after owning a Toshiba, most times we steam rice in a steamer.

This post has been edited by halcyon27: Jan 20 2018, 11:13 PM

Finally i bought the Panasonic SR-ZG105 model instead, after knowing 1L is more than enough for my family size.
So far everything is good, except when choosing the brown rice, it requires 2 hours to cook
At the end, i just use normal white rice mode to cook the brown rice, the taste got not much different also

Good to know...there must be a reason why brown rice mode takes that long. How's the rice texture when cooked, does it stick to the pot and will break when scooped with a spatula or firm yet soft when bitten?

Brown rice mode, I think it allows for the soak time as well and different brands of brown rice require different soaking time as well. In essence, the white rice mode is sufficient. Old school rice cookers don't have this function but can still cook brown rice perfectly.

How do you cook rice in the Noxxa? we use it to cook curry. Got it FOC, but wouldn't be paying the price Amway is asking for it though

https://www.youtube.com/watch?v=G4RQ8VY7h9k

recommend rice cooker that can set timer and most important won't bubble up so you have to leave the cover half open or else whole table a mess.

and can you steam rice using rice cooker?

This post has been edited by advocado: Jan 23 2018, 08:09 AM

Am looking for a small rice cooker around 1L, able to cook/steam vegetables (i.e. broccoli, carrot, potato, corn etc), instant noodles, porridge/congee. Even better if able to cook simple soup.

Besides those expensive ones with many recipe buttons, I wonder will other types of rice cooker with much simpler look able to do the job? I'm considering Elba ERC-E1031WH, but its description mentions only cook rice and keep warm.
http://www.elba.com.my/product/erc-e1031wh/

Thanks for advice

Most basic rice cooker can do that.

So... basically any types of rice cooker will do, right? I was worrying that could there be any type that is strictly for cooking rice, or will spoilt otherwise

Similar to any cooking pot, do not cook till is burnt.

Noted. Thank you for the tip

Hello all sifus, anyone tried Xiaomi rice cooker? I am looking to buy because it looks very minimalistic in white. Looks super convincing, any feedback??

The rice cooker: http://www.xiaomimy.com/index.php?route=pr...&product_id=549