Panasonic SR-G06FG Automatic 3.3 Cup (Uncooked) Rice Cooker (Silver)
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About this item
- Make sure this fits by entering your model number.
- Make up to 3 Cups of uncooked rice with One-step Automatic cooking and shutoff, Just press the button and ready to go,
- See-thru glass lid for easy viewing, Non-stick coated Aluminum Pan, 310 Watts of Power Consumption
- This model is not recommended for Brown Rice and it is recommended to clean rice before cooking in a separate pan and not in included pan
- Accessories include: Measuring Cup and Rice Scoop, Multi-Lingual (English, French, Spanish, Korean, Chinese) Operating Instruction Manual
- Measures: 9 5/8" (W) x 7 3/4" (D) x 8 1/4" (H), 2.6 lbs, Silver
- NOTE: Please ensure to measure rice in the cup that comes along with the product ONLY
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Automatic Rice Cooker
Conquer a variety of culinary endeavors with help from Panasonic's automatic rice cooker. Create light, fluffy, restaurant-quality rice--perfect for side dishes or stir-fries. Or make sticky rice for rolling sushi, Spanish rice for enchilada night, or hearty wild rice to add to a tossed green salad--or even creamy rice pudding with cinnamon sprinkled on top for dessert. The small electric appliance takes care of cooking the rice, so that busy moms and dads can focus on getting the rest of the meal prepared and on the table.One-touch operation, plus indicator lights. (Model SR-G10G shown.)
Cook up to 20 Cups of Rice
Panasonic's automatic rice cookers come in four useful sizes. Choose from a 3-cup, 6-cup, 10-cup, or 20-cup cooked-rice capacity--great for single people and small families or for larger-size families or for those who love to entertain.Nonstick removable inner pan
for effortless food release and quick cleanup.
(Select models. Model SR-G06FG shown.) See-through tempered glass lid for safe, easy monitoring. (Model SR-G10G shown.)
Novice or pro--any home chef will appreciate the convenience of having a little extra help in the kitchen. Simply add rice to the cooker, pour in the measured amount of water, secure the lid, and press the lever to start cooking--it takes care of the rest. The rice cooker's inner aluminum cooking pan heats quickly for fast, even heating, while its glass lid traps in heat, moisture, and nutrients, plus allows for at-a-glance monitoring (no need to remove the lid).
When cleaning the rice before cooking, do not wash the rice in the cooker pan. For best results, it is recommended that a separate pan be used for cleaning the rice.
One-Step Automatic Cooking
The rice cooker automatically cooks the rice for the correct amount of time, then shuts off automatically for excellent results. Even more, the 10-cup and 20-cup units automatically switch over to a Keep Warm mode, which keeps the rice hot and delicious--and ready to serve--for up to four hours, without over-cooking. A nonstick coating on the removable inner cooking pan (most models) helps prevent cooked rice from sticking to the sides and the bottom and makes cleanup a snap.Rice scoop, steam basket, and measuring cup included. (Select models. See chart for details.)
Other highlights include a handy "cooking" indicator light, stay-cool lid and side handles for safe transport, secure feet to keep the cooker raised up above countertop surfaces, and a sleek, modern design that will be sure to compliment any kitchen decor.
A measuring cup comes included, as well as a rice scoop (all sizes, except for the 10-cup cooker), and a steaming basket (20-cup cooker only) for steaming seafood or fresh vegetables while simultaneously cooking rice. Leave the rice cooker out for easy access throughout the week or store it compactly away between uses. A welcome addition to any busy kitchen, Panasonic's line of automatic rice cookers make a great gift idea and carry a one-year limited manufacturer's warranty.
Choose from 4 Convenient SizesPanasonic
Automatic Rice Cookers
SR-G18FG Size Cooked Rice Capacity Up to 3 cups Up to 6 cups Up to 10 cups Up to 20 cups Design Color Silver White Silver Inner Cooking Pan Nonstick-coated aluminum Heavy-duty aluminum Nonstick-coated aluminum Cover See-through glass lid Features Operation Automatic cooking and automatic shut-off Keep-Warm Time n/a n/a 4 hours Indicator Lights Cooking Cooking and keep warm Accessories Measuring cup
Rice scoop Measuring cup Measuring cup
Steaming basket Multi-Lingual Operating Instructions English and Chinese English, Chinese, Korean, French, and Spanish Good Housekeeping Seal Yes Power Power Supply 120 AC; 60Hz Power Consumption Cooking: 200 watts Cooking: 310 watts Cooking: 450 watts
Keep warm: 44 watts Cooking: 650 watts
Keep warm: 45 watts Dims &
Warranty W x D x H (inches) 8-1/4 x 6-5/16 x 6-5/16 9-5/8 x 7-3/4 x 8-1/4 10-3/4 x 11-5/16 x 9-3/8 12-13/16 x 10-1/2 x 10-1/16 Warranty 1-year limited from manufacturer, plus additional 1-year limited from Good Housekeeping (2 years total)
Reviewed in the United States on February 4, 2015
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Who would need such a thing? Who would spend money on such a frivolous device, when they are countless electronic gewgaws, gadgets, and gizmos still in an unsold state? Why in the world would I spent my hard-earned gold on something that does not add another glowing rectangle for me to stare at?
I fancy myself a fair cook. I'm not a chef, but I'm a good cook. And I cook a lot of rice. At least three times a week, I'm making a pot of white, fluffy rice to go along with a stir fry. Or whipping up a batch of sticky rice to accompany a Cuban or Thai themed meal. Not disgusting Minute Rice, mind you, but plain old Rice Rice, just like God intended us to cook it.
Rice is easy. I follow the America's Test Kitchen method: 1 cup of rice to 1 and a half cups of water. Add a dash of salt. Uncovered, bring it to a boil, and boil for 3 to 4 minutes, until the water subsides and you see little airholes in the rice, bubbling like clams on the beach as the waves roll out. Then clap a cover on, turn the heat down to the lowest setting, and let it steam for exactly 15 minutes. Viola! Delicious rice.
Alright. So, maybe one day out of three I'll forget and boil it for too long. Maybe once every other week the rice boils over, coating my stove with a thin layer of rice glue that even Goo Gone has a hard time with. So what if once or twice a month I leave it on for twenty or thirty minutes by accident, burn half of the rice to the bottom, and have to start all over again? Minor inconveniences. Rice is cheap. As I said - I know how to cook it, dammit!
Such is my thinking. Such is my faith. Such I have always believed.
But then, one day, I was at work. My co-worker in the neighboring cube, Lata Kumar, was flipping through a coupon book for Best Buy. "A new rice cooker. Perfect!" she said with glee. Or gleefully. Or in a gleeful manor. At any rate, she was smiling when she said, of that much I'm sure.
I gave her my carefully thought out, reasoned analysis of why such a purchase was a waste of her hard-earned cash. I believe I used the words "stupid", "foolish", and "pointless" as part of my carefully constructed argument. She nodded thoughtfully. "You're an idiot", she said, and clipped the coupon.
Somewhat steamed, I kept the rest of my opinions on her shopping to myself.
After her lunch break, Lata came back with a new rice cooker, for which she had paid about $25.00. I decided to try to repair my image with her. "So, how do you know that's a good one?" I asked with a chipper air. She held up the box. "It's Black and Decker", she said, nodding. "So how can you go wrong with that?"
I had no response.
The idea of the rice cooker possessed me that afternoon. The following weekend, I was at Costco, and I looked over the two rice cookers they had there. There was a 10 cup and a 12 cup model. One for $90 and one for $30. I looked inside. 10 cups of rice is a lot of rice. There's just me and Frank. Didn't anyone make a smaller version for us no kid households?
Letting my fingers do the walking next, I was soon at Amazon.com, my faithful purveyor of all that is electronic and thus good. Sure enough, there were a number of small rice cookers in the 3 to 5 cup range. There was even a snazzy looking one from Zojirushi, who make the fantastic bread machine that I've used at least three or four times over the past decade, since it makes such wonderful bread. But man... expensive. And I'm still not completely sold on the rice cooker idea... yet.
What's this? A simple little one from Panasonic, for just under $30? That sounds about right. No extra features. No warming mode. Just a single button that says "Cook". Comes with a half-cup measure for the rice. Makes anywhere from a half cup to three cups of rice. The pan is removable, so you can put it right on the table and scoop rice from it.
Seems like a good choice. I'm an Amazon Prime member, so shipping is free. I'll take a chance!
Today, the Panasonic Panasonic SRG06FG 3.3-Cup Automatic Rice Cooker arrived, with two day shipping exactly as promised. The cooker is a simple affair. It consists of a pot, a lid, and a housing with a conductor at the bottom. There is only one switch: It says "Cook". It snaps up like a toaster lever. It pops back down when it's done. And that is it.
Could such a simple, plain, no frills machine make rice that could compare with the delicious stove top rice I make so often? A pork stir fry will answer that question, my friends!
Using the enclosed plastic cup, I measured out one cup of dry rice, dumping it into the pot. I then filled the pot up to the 2 cup line with water. I placed the pot inside the cooker. I plugged it in. I put the lid on top. And I flipped the switch on the front to the Cook position.
And that was it. I forgot about it, and prepared my stir fry. Then I remembered the rice. I took off the lid. The rice smell steamed up out of the pot, revealing a clean expanse of white. Using a small hot pad, I removed the pan from the cooker and placed it on the table.
We dove into our meal. "Wow", Frank said. "What did you do to the rice tonight? It tastes really good!" I scooped out my own scoops of rice, and dumped a healthy portion of pork cooked with red bell peppers and scallions and onions and ginger and garlic and hoison sauce and sesame oil and corn starch and red pepper flakes and chicken broth (or, if you prefer, "pork stir fry").
Frank was right. The rice was perfect. Absolutely perfect. In fact, I would almost swear that somehow, the cooker turned that cup of rice into more rice that a cup of rice can be. Because, when I make the rice the old way, there was never any leftover rice. Now, miraculously, there was. It was like our own little micro version of the miracle of the loaves and fishes.
Cleanup was shockingly easy. Basically, there wasn't any to speak of. The pan, although not technically a non-stick pan, didn't stick. Or rather, the rice didn't stick to it. Nothing was cooked on, nothing was burnt. The pan practically wiped clean with a sponge. Ready for another round of making rice.
So, that's my experience. That's my story of the Panasonic SRG06FG 3.3-Cup Automatic Rice Cooker, and I'm sticking to it. I can't speak to how reliable this remarkable little wonder is, because I've had for one day and have used it once. I can't tell you anything about the warranty terms or its electrical load or how recyclable it is. I can't tell you those things, because I do not know those things.
What I do know is this: It makes great rice. It is small, easy to clean, and practical. And it is as easy to use as a toaster. It is, in fact, the simplest appliance in my kitchen.
I require nothing more. I am a happy camper, and my camp is filled with happiness and wistful memories of fluffy rice drenched in scrumptious sauce. More rice will be made tomorrow night. Rice may be made over the weekend. Rice might even be made in the morning to go with me to work.
The Panasonic SRG06FG 3.3-Cup Automatic Rice Cooker has freed my love of rice. Rice is no longer trapped in my pantry, to be released only when it can be contained within a pot on my stove. My rice has been emancipated.
Let me close with this: If you are a member of a small household, let's say of between one and three people, and if you like rice... then you cannot go wrong with the Panasonic SRG06FG 3.3-Cup Automatic Rice Cooker.
I never heard a report from Lata about the Black and Decker, however, so I have nothing to say about that.
I have a Zojirushi cooker that's about 10 years sold, and does fine as a straight rice-only rice cooker. I was looking for a simpller cheaper cooker to make Latin-style yellow rice, Indo-Bengali- style pullao, and the like. Such dishes have oil, onions, garlic, and pigment-rich spices (saffron, anatto, etc.) so the type of complex steam vent you see in the larger rice cookers would become gunky and uncleanable, therefore not useful. The smaller and cheaper cookers tend to have a removable pot lid with a simple hole for a vent. This cooker vents around the lid, which is equally simple and cleans easily.
I would add that a rice cooker is only as good as the cook, but in the case of these little cheap ones, they're really cheaply made, so you shouldn't expect any of them to stand up to frequent use. I plan to use this about two times a month, max, so I have to find a space to keep it out of daily harm's way--a good, well-used kitchen is a dangerous place. (Image: Godzilla in chef hat, wields wooden spoon, stomps on Panasonic factory. Tiny workers flee in panic.)
The non-stick issue is easily gotten around by NEVER ALLOWING FOOD TO DRY ON A NONSTICK SURFACE. (If you are one of those creatures who fills the sink with dirty dishes without at least removing food and rinsing, you should know that when our society reaches a certain point of development, you will be singled out for removal.) I can't imagine a good nonstick surface that doesn't require a little mature care and tending, or plain common sense.
So, the thing arrived yesterday. I of course washed the pan, lid, paddle and cup in the warm and soapy, and prepared my rice. It came out perfect. Here's how.
Yellow Rice (Arroz Amarillo)
360g jasmin rice (that's two Panasonic cups, don't complain about cups not being "cups")
1 medium white onion, grated
4 cloves garlic, crushed
1 tablespoon olive oil
1.5 cubes vegetable bullion
1/4 teaspoon anatto powder
1 pinch of saffron
1 teaspoon salt
Wash the rice well. (This means use a strainer and rinse and agitate until the water is clear. It doesn't matter how "good" or expensive the rice is, you have to wash the rice completely.)
Soak the rice as you prepare everything else.
Grate the onion and crush the garlic, put those in a container together and set aside.
Boil a little water and ad a splash in a small dish to soften and dissolve the bullion cube, mashing it with a fork into a paste. (I use Rapunzel, vegan, low salt... so sue me. They put so much sodium and other junk into bullion these days, I will here be happy to take the moral high ground for reaons of taste and nutrition and anti-toxicity. But, whatever works for you, could even be liquid stock of some kind, beef, liver, fish stock. Go nuts.)
Heat the oil a little (not fry-level heat), drop in the anatto and stir it a little. You don't want this to be clumpy, so powdered anatto is best. (Anatto is also known as achiote, and is available in any store that sells Latin foods--Doritos and Ortega do not constitute Latin foods. Just be sure you don't get Goya's achiote "flavored" nonsense. You're looking for a spice, not a mix.)
Anyhoo, by now (10 minutes) the rice has probably soaked long enough. (If you use brown rice, soak it for 30 minutes, and we make no assumptions or guarantees here since we haven't tried it yet.)
Drian the rice completely.
Add everything (except liquid stock, if that's what you used) to the pot and mix it up.
Add cold water to the 3-cup line. If you used liquid stock, you probably don't need to add any more water, and might even have stock left over.
Stir and mix a bit more.
Cover, and press the button aptly labelled "Cook" and wait for the magic.
It will cook for about 15 minutes and then switch itself off. Let it sit for another 15 minutes, then fluff it all up with the paddle. You have to dig deep, and turn over every part of the precious rice mass, and stab and primp and tease the thing to get into it. (Take about a minute of concentrated effort, and enjoy this patient act of union with centuries of Eastern mothers and cooks.)
If you don't like the burned bottom edge of rice, move all the rice to another container after you fluff it up. (In Japan, this burned part is a delicacy called "O-koge" or "koge-meishi" which, inexplicably, kids will fight over.)
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because of the post office failing to inform me that the cooker was in their possession. What I have discovered
is that the inner pot also fits my old National Rice Cooker. This is a blessing in disguise because I have been
looking for a replacement inner pot for a long long time, the older inner pot started to flake. So, if you have one
of those old National Rice Cooker workhorse, you can buy the Panasonic equivalent. My National is more than
20 years old and I use it everyday. I have no doubt that the Panasonic will last a long long time. Another thing
that is worth considering is the price, the cost of cooker + shipping and handling is cheaper than the price
I saw in the stores before tax is added.
I thought that aluminium pots and pans were a thing of the past but they are not. This one is made of painted aluminium
nomather how bad they are for the health. I would think that Panasonic would know better.