Do You Need a $350 Rice Cooker? — The Kitchen Gadget Test Show

– Ladies and gentlemen, welcome back to Kitchen Gadgets. If you noticed something different, it’s a friend. I have them. Esther Choi, right here. – What’s up, Cliff?
– What’s up? Esther is also the chef/owner of Mokbar here in New York City and Ms. Yoo. What are we testing today, Esther? Here we go. (Esther sighing) – We’re testing the
rice cooker, of course. – You do cook rice in your restaurant. – I do cook rice in my restaurant, and of course, at home every single day, but it’s also like, when you guys were like, “Hey, you’re gonna test the rice cooker,” I’m like, “Of course I am, of course.” – Yeah, well, I mean, it’s better you. – Hey, I’ll be that token Asian. – You know. – You know, I’m down with that. – Speaking of token, we are testing two rice cookers. This one is from my house. It’s the one I’ve had for 10 years. You make recognize it from
certain college dorm rooms. – That’s ridiculous. I used to have that in college. – It’s the Aroma Rice Cooker. It’s around $40, $50. And we are testing it against the Ferrari of rice cookers, with a price point of around $350. – Yes. Looks like this one has white rice, umami. – That’s a setting? – Yes, that’s a setting. – Quick, which probably means quick cook. – Yeah. – Brown rice, gaba brown rice. You can even pick the levels of how you want your rice texture to be. – So I actually don’t think that there is going to
be enough of a difference to justify the crazy price point. Listen, this thing has
a million functions. This has one. There’s one switch on it that says go. – Yeah. – So, we’re gonna test it
at its most basic function. – Mm-hmm. – So we have two cups, one part water versus one part rice. I rinsed it three times
each til it ran clear. – So — – You gave me a look. – Yeah, I gave you a look, because three times is not enough, Cliff. My mom told me the more you rinse it, the more purified you will be eating rice. – Oh! I was doing, I have this
certain hand movement. – Okay, you did the hand movement. – Yeah, yeah. – ‘Cause that’s really important. – Straight up. All right, let’s put this in. The rice is going in. – The rice is in. – And two cups of water, we’re gonna hit start. One, two, three. (devices beeping) – And I love that this sings to you. – It does have a timer, 55 minutes going here. This does not have a timer. How you know it’s done is in the other room, you hear something that goes click! (laughing) – My opinion is why this is so worth it, if you mess up your ratio, it’s okay. It’s very forgiving. The second thing is that you
have all these options, right? Third thing is, make it 10 days before you’re actually gonna eat it. – Wait, wait, wait, explain that. – Because it keeps warm. Right after it cooks, it’ll change the setting to warm, and it’ll just keep in
here for days and days, until the rice goes bad. This particular rice being
Japanese or Korean rice, it should be slightly sticky, but still beautifully pearly. – Yeah, so consistency. – Consistency throughout the entire thing. – Like top to bottom. Here’s a little aside. Ian here, from Ohio. Your roommate — – Yeah. – Has that guy. How often does your roommate
use his rice cooker? – He probably used it
once, but I understand. – What’s his name? – His name’s Brady. – Brady. – [Esther] Bad Brady! – #BradyPleaseUseYourRiceCooker – Sorry, Brady. – What happened? – I don’t know what happened. See? Now it’s pressure. – [Cliff] It’s pressurizing. It sensed the moisture. – It sensed that it needs a
little bit more water in there, so they’re pressuring it now. So this one, it’s just like steaming out, so I don’t know how that’s gonna cook. – In — (device clicking) Oh! But as anyone knows who
has one of these things, that first click. – It doesn’t mean that it’s, – It doesn’t mean anything. You gotta let it hang out for another 10. – Yeah. See, if someone bought that, how would they know that the rice, like they just heard the click, so they’re like, okay, it’s ready! – I have a feeling that no
one just buys this one blind. Like, they already know. – So, Cliff, this side is steam. – Oh. I don’t know what that means. – So it means that they’re letting out some of the steam, but it’s still on pressure, so it’s still pressuring, but they’re letting some
of the moisture out. – The big thing with a
lot of these products is the cleanup. – This one, honestly? – Has the sticky layer on the bottom. – Yeah, it has the sticky
layer on the bottom, which is a freaking pain in the ass to like, yeah. – You throw it in the sink, let it soak for like a minute, and yeah. – Uh-huh. You have to like scrub it, whereas this one, it’s like the nonstick, literally. You don’t even have to wash it. ‘Cause it’s that clean and perfectly. (device playing a tune) It sings to you. That’s lovely. ♪ Rice is ready. ♪ – It gets you like excited, it’s like, oh my God, my rice is done. – For the grand reveal, let’s open it up, and see. – I mean, that’s looking pretty good. – I mean, it’s sick. – [Cliff] Oh, no stick on the bottom. Each grain is very individual. – [Esther] None of the grains break. – You ready for this guy? I mean, look, hey, hey. – I mean, it’s not terrible. – [Cliff] Oh, oh! – [Esther] It didn’t, oh, but it’s mushy. – [Cliff] So here we go. – It’s mushy. That’s very mush. And look. It’s gorged here. So it’s uneven. If we’re talking about
perfection right now. – We are talking about perfection. I’m just — – I see brown parts in there. Like this part is obviously
a little bit harder than this part, right? – This guy’s a little whiter, it’s more full. We have some that are not as full. Here, they all are really even. – Mm-hmm. – [Cliff] Let’s taste this one first. – [Esther] Okay. – It’s a little mushy. – It’s uneven, straight up. If someone brought that to me, I would be like, bad rice. Bad rice. – Oh, god, even the texture coming out, it’s already different. – I mean, that’s, yeah. You can’t, it’s so different. – I know that some of
you are sitting at home, and being like, what the (beep) That’s rice. But for someone who actually
does a lot of rice dishes, and really cares about this thing, and someone who eats
rice on a regular basis, this is a noticeable difference. – Yeah. It’s kind of like that low and slow thing. Yes, this took maybe
almost double the time, but there’s a reason for that, and sometimes you have to
be a little bit patient for perfection. – I thought this had a chance, because I guess you learn to cope with the inconsistencies for so long. This is like that old pickup truck that you know you have
to like kick three times, and then you have to move the
stick shift left and right. We do understand that
Zojirushi does make better rice than Old Blue, the Aroma, but does it make the $300
investment on top of this? – I would say if you’re cooking rice at least twice a week, mm-hmm. – ‘Cause then you span that out over the course of a few years, and you’re just getting — – [Esther] Yeah, exactly. – So I guess basically, if you ever had a conversation to talk about the consistency of rice, that’s your guy. – Right. – But maybe if you’re Brady from Ohio, who’s Ian’s roommate, who buys the expensive one but never makes rice, maybe he burned the shit out of this one. Verdict? Zojirushi is the winner. Esther, thank you. – Thank you. – If you wanna see the food
that Esther cooks, click here. – It’s weird. I feel like it’s my duty to my country, and to my culture to
sort of be that person, to take it the next.

100 thoughts on “Do You Need a $350 Rice Cooker? — The Kitchen Gadget Test Show

  1. Splurged on the little NHS-06. $60 cad shipped. I am not a rice snob – I cooked rice in a pot by hand all my life up until now, rice coming out a little different each time lol, no biggy, I can handle mushy non-uniform rice. I just got tired of the constant pot stirring and monitoring the temperature. Love my basic zojirushi.

  2. I found that adding a tablespoon or two of oil to the rice using the cheaper machine really helps even out the texture.

  3. Yall are saying we're doing it wrong for using the finger method, but remember that there were no measuring cups or markers or even rice cookers before. It aint wrong for us to do a common and traditional life hack of our ancestors.

  4. Ok so will my turds come out more fluffly and perfect. Because its non stick, does this mean i will not have to wipe as much? I have my aroma rice cooker and I love it, just for the crust it makes on the bottom. And its still non stick after 7 years. Poeple please stop being so bougie. Clearly paid to do this video.

  5. She's biased. I can guarantee she couldn't tell the difference in a blind taste test. That said I might get a cooker with pressure control. Is there some that are cheaper than a Zoji but just as good?

  6. Okay, here is my opinion on rice cookers. My Teow Chew grandma is 75 years old, using an old pot that costs around RM60 or less, and the rice that she makes os soooooo damn good everytime!

    I shall leave it at that

  7. The $150 zojirushi model works just as good.
    It’s only smaller, but it’s a workhorse, fluffy, consistent and having the scheduled timer is awesome; start it an hour before getting home and walk in to freshly cooked rice!

  8. I prefer Zojirushi IH only one and think its better than the pressure version… I have both, and prefer the slightly cheaper non pressure version. Costing more doesn't mean it's better.

  9. I don't even have a rice cooker, I just boil mine on the stove and I eat rice all the time. Ppl been cooking rice this way for thousands of years, but I might cop one of these Zojirushis

  10. I like how she talks about the fancy cooker as “They” as if it’s so expensive there’s some committee in a room controlling everything about the cooking of your rice 🤣

  11. I had a roommate once who had one of those fancy rice cookers and I've desperately wanted one ever since!

  12. I've never understood people's fear about cooking rice. Give me a $3 pot from Goodwill and I'm good to go. Put water required by package instructions into pan with a little salt and bring to boil. Put in required amount of rice and stir. Lower heat to lowest possible. Cover pot with lid. Tin foil would work in a pinch. Remember, you are steaming not cooking. Wait time required by directions. Some rices take more time than others … Take off heat and let cool for 5 minutes. Stir, serve and eat … It's really a no-brainer … $350 for a cooker means you have way too much money … If you want to put in a chicken base, or maybe some butter do it … Some minced garlic and/or onion is great … Be creative. But reduce the amount of water by the amount of any liquid you put in to keep the balance correct. I keep dried onion flakes in my cupboard for when I have no fresh onions. That works too. Be sure you add an equal volume of water to the flakes to keep the balance …If you have some chicken broth around, it's great … Rice is easy !!!

  13. i just use the microwave…

    same ratio but i soak it for 4 hours minimum first. And then 3-4 min full power to bring it to the boil and then 8-9 min half power (800-1000 watts) this works for 80 to 140 grams above that you need longer times. then turn gently fluff with a fork and put cling film over it and wait for 5 min. perfect non sticky rice every time (aged whole grain basmati) easy on the cleanup aswell just 1 bowl.

  14. First, this zojirushi model is so old!!!!!!
    Second, base on this model, $350 is absolutely overpriced.
    Third, you can find better one in Japan under $300(Mitsubishi, Panasonic, Tiger, Hitachi, Toshiba, even Zojirushi itself).
    Fourth, top rice cooker is over $600, $350 is just a mid range one.

  15. I have a Panasonic rice cooker that cost $150. It was a lot but I eat rice almost every day and I've had it for years

  16. i always turn my rice cooker to warm before the water runs out or it will burn on the bottom, and i have always been told it is bad to keep cooked rice out of the fridge as it gets food poisoning properties, and to make it taste better l add a tblsp of chicken stock powder. so rice kept warm for 10 days, l dunno

  17. That is stupid… testing the extremes and then say that the most expensive cooker is the best (even though it is compared,with cheapest one)?!

  18. When they said you should rinse the rice until it is clear… I have never done that… maybe that is why my rice is always really sticky. I'll try that next time I make it.

  19. People spending hundreds on a rice cooker are the same people who'll spend hundreds on a coffeemaker. I had a $100 Tiger for several years, loved it, never used anything but the white and brown rice buttons. Gave it away to some newlyweds. I prefer Instant Pot rice, particularly for brown, but I have a little $15 Black&Decker that I use for 2-3 cups. PS–don't blow your money on the cooker and then buy crappy rice…

  20. I've got one of those cheap rice cookers and yeah it's easier than using a stovetop, but the rice comes out all mushy and stuck to the bottom half the time :p
    Maybe $350 is a bit much for normal folks, but I'm sure there's a good middle ground for some bangin' rice

  21. 老外都應該沒用過老式的大同電鍋,同時煮一鍋米飯與三樣菜。

  22. I've got a $25, 3-cup rice cooker, and I've gotta say, the crunchy bits at the bottom are actually my favorite part lol

  23. Buy all the over priced gadgets you want; the stove top method has worked since the dawn of man. And if you’re like anyone else you want use it. Oh, it sings to you…

  24. Have used the keep warm function on my rice cooker for up to three days. The temp is just high enough that no bacteria can grow, and the seal is tight enough that the rice doesn’t dry out.

  25. I grew up using different rice cookers. The Zojirushi is definitely hands-down my favorite one. I ultimately use a small pot on stovetop for one cup rice. My zojirushi waits for use for bulk cooking for guests. Always great compliments like “ how do you get the rice so nice. I burn the bottom of my rice.” Psst , get the Zojirushi.

  26. But with the expensive one, how do I use it for hot pot? My family used to use an old rice cooker that we have had a long time for hot pot and steamed buns.

  27. I eat a lot more rice and more regularly than most Americans – picking up one of these bad boy Zojirushi Neuro Fuzzy machines used on Craigslist tomorrow. I've been threatening to buy one of these for nearly a decade – now is finally the time.

  28. Zojirushi is worth it. You don’t need to purchase the top of the line model. I thought I was making good rice but after buying it, I will never go back. You don’t know what you’re missing. I paid about $200 for a smaller model. If you have the money, try it. 👍😋

  29. I bought my first Zojirushi (highest end) back in 2008 and literally used it daily. It's still made rice as consistent as the first day. It my first one ever dies, i'll be sure to buy another high-end Zojirushi.

  30. I have never rinsed my rice. Was never told to do so and my rice is always perfect in my wee little 3 cups (cooked) Aroma rice make that my sons gave me 20 years ago. That lil cooker is still working fine too!

  31. I really do not like this female host. I've seen the two seasons of this show. After seeing them all, this should be titled, "clueless biased Korean snob host test Kitchen gadgets." I don't even know why I watched them all. I am Asian, btw, and this episode is especially close to heart.

  32. iam sorry no rice cooker worth $350.00 it be cold day in hell b4 I spend that kind money on rice cooker now if your using for restaurant I can see that bur not for home use unless u have money throw away

  33. My $13 rice cooker works, but then I'm only making for one person…yet some people like the baked rice on the bottom…

  34. If somebody has that much money for a freaking rice cooker, there must be something wrong! I’m perfectly happy with just a normal pot on the stove, never mushy, never burned!

  35. Pq no solo usar una olla normal, una cucharada de aceite sofreir un poco el arroz, agregar el agua esperar 20 min y listo. 🍚 arroz

  36. Aroma rc suck. Black and Decker is awesome!! Heats up super fast!! I'm so done with fancy digital crap!! But whenever my Black and Decker dies I'll get a plain old zojirushi with a button. In some cultures brown on bottom rice is delicacy!! She a rice snob.

  37. The more expensive rice cooker uses a combination of magnetic induction, pressure cooking, and computer control to do its work.

    With magnetic induction, the cooking unit itself does not have a heat source. Rather, the magnetic field generated by the cooker makes the removable cooking pot into the heating element with the benefit of the heat being better controlled and more evenly distributed to the food.

    On top of that, the more expensive cooker makes use of pressure to a greater extent than is possible with a cheaper cooker to help ensure more even cooking.

    Finally, computer control permits more precise monitoring and timing of the cooking and warming cycles than is possible with electromechanical controls used in cheaper cookers. Also, because it's computer controlled, the cooker is programmed with different cooking modes, allowing you to set it and forget it with a variety of foods so long as you properly do your work at preping the food for cooking.

  38. It was mushy because you let it "hang out" for 30 minutes after it was done cooking. You should have let it sit for 10 minutes tops then taken it out of the cooker.

  39. I bought a Zojirushi NS-KCC05 around 20 years ago for a little over $200. It is hands-down the best kitchen appliance purchase I have EVER made. Perfect rice every time, just hit start & ignore it. When my current one dies I'll buy one of these new $350+ ones in a heartbeat.

  40. You can't make rice 10 days before eating it.

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