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Product Description
Zojirushi NP-HTC18 Induction Heating 10-Cup (Uncooked) Pressure Rice Cooker and Warmer
Perfectly Cooked Rice with the NP-HTC18
Make the most perfect, tasty rice every time with the Induction Heating Pressure 10 Cup Rice Cooker Warmer from Zojirushi. The induction heating method heats the inner cooking pan resulting in exceptionally well-cooked rice. GABA brown cycle activates gamma-aminobutyric acid, a beneficial nutrient in brown rice. 10-cup capacity is ideal for larger batches of rice for parties, large families, and more. Note: Capacity is stated in 6-ounce cups of raw rice. Cooked yield is roughly double the amount. Features automatic keep warm and extended keep warm cycle. Easy-to-read LCD control panel with clock and timer display. Measuring lines on inner cooking pan for precise control of ingredients. Removable inner cooking pan makes clean-up a breeze. Convenient detachable inner lid allows easy washing. Comes with a rice measuring cup and a rice spatula with holder. Menu settings include: white rice (regular, softer or harder), sushi rice, mixed rice, porridge, sweet GABA brown, quick cooking, and rinse-free.
Make Every Type of Rice
Brown Rice
This is a menu setting designed to cook delicious brown rice. In order to cook hard rice bran and the rice inside, preheating time is extended for better absorption of water, and is cooked at a lower temperature to allow the rice to cook longer without becoming mushy.
Sushi Rice
Because sushi rice will be processed after it's cooked, it's easier to handle when it is a little firmer. This menu setting is very similar to regular white rice, but uses less water (adjusted by the water fill lines) for a firm finish.
Mixed Rice
Mixed rice is rice cooked with additional ingredients and seasonings. This setting extends preheating for better absorption of seasoning. Also, the cooking temperature is slightly lower than regular white rice, to avoid ingredients from boiling over.
Porridge
Instead of cooking rice in larger amounts of water and risk making it sloppy, use the porridge setting to cook fluffy porridge. Cooking temperature is slightly lower than regular white rice, to be cooked longer for soft texture.
GABA Brown Rice
A newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. The brown rice is "activated" by soaking it at 104°F for 2 hours before the actual cooking begins. All Induction Heating System rice cookers, including the IH Pressure models, have the GABA brown rice setting.
MICOM (Microcomputer) Technology
Aided by microcomputer technology, this category of rice cooker takes having rice on your menu from occasional to serious. MICOM allows the cooker to have multiple functions on its menu, making it a necessity for any avid rice fan who wants to incorporate rice into her daily diet. The microchip does all the thinking for you by, based on the type of rice you are cooking, from adjusting cooking times, temperatures, and timing the pre-soak of the raw grains to the final "wait" period during steaming.
Conventional rice cookers simply turn on and off in reaction to temperature. The "fuzzy logic" of MICOM fine-tunes this adjustment to adapt to various rice types, such as white, brown, sweet or porridge, which all have different cooking requirements. The trigger to everything is the thermal sensor, a small round button at the bottom of the inner body of the cooker. As the inner pan's weight rests on it and activates the sensor, it starts the cooking process and keeps an eye on the temperature and time.
Induction Heating (IH) system for precise temperature control
Induction Heating took rice cooking to another level by introducing another dimension to the heating process. Where the heating element would normally be located at the bottom of the cooker, IH transforms the entire inner cooking pan into a heat conductor, allowing for higher, more precise and more uniform cooking temperatures.
Induction heating occurs when a magnetic material enters a magnetic field. This is recreated by passing an electric current through coils located at the bottom of the rice cooker's body. As the special, 2-ply inner cooking pan is placed inside, a magnetic field is created, which in turn generates instant heat. The entire cooking pan becomes the heat source, with the ability to cook at higher temperatures, which can be turned on and off instantly for greater control.
Vacuum Insulated Inner Pan
Our vacuum insulated inner cooking pan distributes heat to the rice quickly without allowing it to escape outside. Vacuum insulation prevents the heat induced by IH from escaping outside, to produce better cooking results.
IH Pressure System
When pressure is added to the equation, even higher temperatures occur, resulting in a change in the structure of the starch within each grain of rice. This change makes the rice softer and easier to digest, and even fluffier to the taste. Rice cooked with pressure has also been found to stay soft for longer periods of time when compared to regular cooked rice.
A specially designed lid keeps the cooker airtight and sealed, which prevents the steam from escaping. As pressure builds inside while the rice cooks, the boiling point of the water increases beyond the normal 212 F. Once the water is allowed to boil, it cannot be heated further; but inside a sealed environment under pressure, higher temperatures can be reached, which penetrates everything in the cooker from the surface of the food to its center.
Customer Reviews
Yes, it is really expensive, but brown rice doesn't really get done at my altitude unless you use a pressure cooker. The controls on a pressure cooker are not very fine. This machine immediately brings the rice to the best temperature for cooking whatever kind of rice one chooses and raises the pressure, if necessary, to get the water to that temperature.
I looked at the non-pressurized Zojirushi rice cookers and realized that they would not work for me, so my sweet husband sprang for the NP-HTC18 and gave it to me for a gift. I am very lucky. Great husband, great rice-cooker. He figures he will be paid off in more frequent brown rice from now on and he is right.
My next rung up the automatic rice cooker ladder was a more sophisticated Zojirushi rice cooker with more settings and again "fuzzy logic". Not long after this I was in a Korean grocery store and found a Panasonic brand "pressure" rice cooker that touted that it could not only cook outstanding rice of any variety, but an assortment of mixed grains, stews, and one meal dishes. I bought this and immediately feel in love with all of its features. Not only did it perform flawlessly cooking rice, it could also cook almost anything else, rice, grains, or otherwise and this is with what ever you chose to add.
I eventually ordered another pressure Panasonic rice cooker since they had stopped making them, from Ebay in order to have a back-up and/or parts. Some time after I received this second Panasonic pressure rice cooker I happened to have found a link to Zojirushi. I have always been very keen on this Japanese brand. To make a point, I was a very snobbish bread baker; sneering at anyone that would consider making bread in a bread machine. After receiving my Zojirushi BBCCX-20 bread machine I had to eat my words.
Anyway, I decided to try the NP-HTC18 Induction Heating 10-cup Pressure Rice Cooker. I have been cooking on induction cooking hobs for years and decided to give this a try, in spite of the cost. All I can tell you is that if you love rice and all the other rice/grain dishes that I do, you should invest in this awesome kitchen device. I have not had it long, but have cooked several batches of various white rices, barley, mixed grains and rice, and mixed rices. All of these have been either plain or with oils, mushrooms, spices, herbs, etc. I am not sure what is on the horizon here, but for me this is the ultimate anything cooker. I hope that more and more people buy this and experiment with all of it's amazing possibilities.
The main selling point for this one is that it has induction cooking and pressure cooking. I'm assuming that if you are looking at this machine, you are probably Asian and eat rice everyday. Does this machine make the rice so much better that it's worth the price, not really. Not for it to be worth this much but if you like your rice to be perfectly moist, this does a great job. I'm comparing this rice cooker to my old Tiger which is just a standard rice cooker. This one is all computer controlled and you just can't mess up the rice.
The main reason to get this rice cooker over a cheaper brand is that you want to eat brown rice. Now to be perfectly clear the brown rice is a lot softer but it is not the consistency of white rice. I was reading some reviews and people say they got the brown rice to have the same consistency as white rice. It's softer by far but the brown rice still has the brown cover on it so it is still harder than white rice but a lot softer. This pressure cooker version even makes it softer than just the induction model. I have both. I bought the induction only model and gave it to my mom and now I have this one.
I have no idea if the GABA feature really works but might as well use it, can't hurt.
This machine is made in Japan, not China. Some of the cheaper Zojirushi rice cookers are made in China now.
I hope the cooking pen will last long; it is an expensive cooker after all.
I used my old Hitachi one for 10-years till it broke.
This Zojirushi NP-HTC has great IH system. Read more
Fifteen years ago, living in Long Beach, CA, we had a Korean family in... Read more
