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  • Induction Heating Pressure Rice Cooker/Warmer Size: 10 Cup
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Induction Heating Pressure Rice Cooker/Warmer Size: 10 Cup

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  • Zojirushi Pressure Rice Cooker & Warmer
  • Stainless Steel
  • Easy-to-read colored LCD control panel with clock and timer functions
  • GABA brown menu or brown rice activation for increased nutritional values
  • Induction heating technology with vacuum-insulated inner cooking pan for efficient heating

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Product Details

  • Product Dimensions: 6.1 x 3.6 x 4.3 inches ; 9 pounds
  • Shipping Weight: 15.2 pounds
  • ASIN: B001KVZZGW
  • Item model number: NPHTC18
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #90,132 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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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
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

NP-HTC18
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.

NP-HTC18
Easy-to-read LCD control panel
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.

NP-HTC18
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.

NP-HTC18
Automatically selects from 3 pressure levels
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 Questions & Answers

Customer Reviews

4.5 out of 5 stars
5 star
24
4 star
1
3 star
1
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1 star
3
See all 29 customer reviews
This unit does brown rice perfect every time!
Sharon Massie
I hope that more and more people buy this and experiment with all of it's amazing possibilities.
Dok S. Hoont
We had a Zojirushi standard, (basic) 10-cup rice cooker that has served us well for 15 years.
Johnny V

Most Helpful Customer Reviews

55 of 59 people found the following review helpful By Betty Louann on November 1, 2009
Verified Purchase
Just completed my first pot of brown rice at 7,300 ft. It is so much better than my usual pressure-cooked brown rice, it is amazing. And I didn't have to stand around adjusting the flame on my stove to keep the pressure up, but not too far up. I simply put in the brown rice to the levels recommended. I closed it and set it on the brown rice setting. Perfect the first time.
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.
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64 of 75 people found the following review helpful By Dok S. Hoont on December 13, 2010
Verified Purchase
I am quite aware as a non-Asian that my review of a rice cooker which is basically no more than a fancy, perhaps overpriced water boiler, might not be taken too seriously. However, I have been cooking Asian/Chinese cuisine for almost 35 years and for some reason have had an identity, if not a passion for the art of properly cooking rice. During this time I have owned 6 electric rice cookers. I began with a National basic rice cooker. You placed the rinsed rice into the aluminum cooking pot, clicked the switch to on and off it went. When the rice had boiled all the liquid away the temp spiked and my rice cooker shut off. The following rice cooker was again a National brand, but this was a much more sophisticated model that touted "Fuzzy Logic". I realize that it is a bit of a stretch to believe a microprocessor could be needed to merely "boil and cook" rice? However, given the assortment of rice dishes and not just cooking plain rice a convenience like this seemed to be a natural progression in the countries where rice was an everyday staple.

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.
Read more ›
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81 of 99 people found the following review helpful By A. Kang on January 19, 2009
First off I know this rice cooker is super expensive. Why the heck does a rice cooker cost this much? But this isn't even the most expensive, there's a rice cooker that's $2000 in Japan, that's the Bently or Rolls Royce of rice cookers. This one is the Lexus of rice cookers.

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.
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31 of 38 people found the following review helpful By Marda on May 22, 2009
I have had a Zojirushi rice cooker for 22 years and it would still be going strong if I had not dropped it. It did not make me sad because it gave me the opportunity to buy the new one without guilt! I cook potatoes, artaichokes, soups and a lot more and oh yes rice too. I could not be happier and I know I will still be using it for years to come. As a professional chef I put my rice cooker right up there with my immersion blender and a good scale as a must have in the kitchen.
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16 of 19 people found the following review helpful By Jill from Delaware on November 14, 2010
Verified Purchase
Zojirushi NP-HTC18 Induction Heating 10-Cup Pressure Rice Cooker and WarmerPurchased this rice cooker a few months ago and use it several times a week for breakfast, dinner, and dessert dishes. It does so much more than just make perfect rice. I also purchased the Ultimate Rice Cooker Cookbook and it provides excellent recipes in addition to an education about different rice cookers and rices. I highly recommend it in order to make the most of this extravagant purchase.

Update - Over 2 years later...my rice cooker is still going strong. The inner pot still looks like new after using it at least three times a week. I have had no issues and still highly recommend the Zojirushi NP-HTC18. I love the Quick Cooking option for days I work late. I use sushi rice (rinsed well) and 23 minutes later - awesome rice!

Update - (June 2014) It is now almost four years after I purchased it and I am still in love with my Zojirushi NP-HTC18 Induction rice cooker! I use it every week and have never been disappointed in the outcome. Simple to use, easy to clean, and versatile; I use it regularly to make oatmeal (with a combination of grains) and tapioca pudding.
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