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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.

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

  1. 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.

  2. 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. 👍😋

  3. 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.

  4. 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!

  5. 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.

  6. 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

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

  8. 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!

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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.

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

  15. As much as I agree that the expensive cooker is best, I have to say she is literally the most BIASED product tester ever. She will go in looking for the positives of something she wants to be good, or go into it looking for everything negative if she wants it to fail. Just bothers me a bit, my instant pot cooks my rice perfectly and she said the instant pot wasnt that great lol

  16. Does it really keep the rice fresh for days and days? I'm kinda skeptical on that because 1) it does not say anything like that in the online descriptions , or on the box, 2) The Zojirushi rice cooker that I had after 12 hours in keep warm the rice is not fresh anymore. It's all soggy. I call Zojirushi customer service and even they said there is not such thing. Kinda disappointing.

  17. I used an expensive one about a month ago and it burned the crap out of my rice I eat rice every day cause I love it but I have the cheap one and it does great it's not uneven it's not scorched it's just good old fashioned rice

  18. I can’t stand rice cooked in a cheap cooker. You’ll use it for a very long time so spend the money if you love rice.

  19. For rice's sake, instead of spending $350 on a rice-only cooker, buy a TaTung cooker that will do rice + thousands of other cooking for way cheaper, then donate the rest to feed hungry children. lol

  20. I’m surprised this guy kept his rice cooker for a decade. I’ve had it for one semester and never used it again once I came back home.

  21. girl it’s js mushy because he put too much water… if you js get better at measuring your water ratio then that rice cooker is fine

  22. Why can’t they make a rice cooker that can also make pizza , ice cream , coffee , and self clean and automatically order ingredients from amazon ?

  23. Or…You know, buy the Zojirushi NS-ZCC10. It's for people that want a very good rice cooker but don't want stupid songs to play when you are cooking. For 350 you should get bluetooth or be able to link to smart home. The reason it is so expensive is because it has an induction heating element. Do you need an induction rice cooker… no. Spend the rest on an induction range if you are going to ball out.

  24. I absolutely love my 3 cup Rival rice cooker. I've had it for at least 10 years and it still works great. I couldn't have paid more than $10 for it.

  25. I noticed something different the walleye effect is less with minimum minimal frontal gazing directly into the recording device

  26. As a Korean, having a high-end pressure rice cooker is essential. As like the masonry oven makes pizza taste different from K-MART oven. but I'm living in alice springs 4years for now, just hanging there with k-mart AU$15 rice cooker.😔

  27. I bought a zojirushi rice cooker from costco about 4 years ago. It isn't an induction rice cooker, its the regular Fuzzy Logic rice cooker and I love it. Perfect rice every time.

  28. Never know how delicious rice can be until I move to Japan! Rice is its own category here, and I always ask for more rice now bc the umami is another level! Definitely hands down for that expensive rice cooker, but gosh it’s $$$$$!

  29. I need to be some kind of an only-eats-sushi royal Samurai, to drop 350 of those green papers for a bloody rice cooker. Y'all must be trippin'

  30. Its like comparing no name brand cola to Coke… if you can't taste or don't care of the difference, then it doesn't matter to you. But if you like Coke, you'll pay the premium.

  31. Ferrari? Hardly. Good rice cookers in Japan retail at around US$1000 or more. $350 is like maybe a Acura sedan compared to your Ford Escort. ALSO, you can get a fairly decent Zojirushi IH for as low as $275.

  32. I still have a zojirushi rice cooker that I have been using for 10 years since I was a kid and it still works definitly worth the investment. Now in college and I bought another once and it makes perfect rice everytime. My roommate had aroma rice cooker problem is it waste rice as the bottom layer gets dry. While Zojirushi stays moist for days

  33. Please…I've used the clamshell Aroma rice cooker for $40 and it was awesome for years. It's always made pretty perfect rice. I've never had mushy Jasmine sushi rice always turned out great. Only as my cooker aged did things start to stick.

  34. I got a Panasonic, which looks a lot like this Zojirushi, and it works similarly. I love it. The first time I used it, I was like ‘woooow’

  35. The expensive rice cooker has a big manual, but also a quick start insert for Americans that tells you how to use it properly. Esther isn't using the right technique, but I guess it doesn't matter.

    You're supposed to use the included measuring cups, and level them off for accuracy. Then pour in water up to the line inside the pot that matches the type of rice you're cooking.

  36. you don't have to buy them for 300 dollars you can order them in thailand from 1200 thaibat and up to 6000 thaibat and they are as good as the one in calling the farrai model i use a panasonic and believe me it is fine enough

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