Customer Reviews

Helen Chen's Asian Kitchen Porcelain 2-1/2-Quart Rice Cooker, White

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This product cooks rice inside a large pot, the way my Thai teacher taught me years ago (using a metal bowl). This is much more attractive, and is very good for serving the rice (or any other grain; it's great for barley, couscous, etc.) for storing it and reheating it. Yes, it does take a fairly large pot (with lid) to provide the steam. I use my stockpot, the one I use for pasta. If you follow the directions you get perfect results every time. The only time I don't use it is when I want Japanese-style rice, with the crisp layer (Koge) on the bottom.

My wife was quite frustrated with the results from automatic rice cookers, and she has found this one to work much better. Also, it makes serving simple - no need to move the rice to something more presentable.

The only drawback is that it is a little bit heavy, and the removable handle occasionally comes off when you don't want it to. Ours bit the dust on one such occasion, but we like it enough that I'm here to buy a replacement.

I just love the rice cooker. Have tried electric cookers which made lousy rice and had been making in pressure cooker but this cooker although it takes longer, makes perfect white and brown rice every time that looks and taste great.