I am amazed how well my Zojirushis make rice. One can make the same rice two different ways, consistently (white, umami). No burnt layer, no undercooked rice.

I am amazed how well my Zojirushis make rice. One can make the same rice two different ways, consistently (white, umami). No burnt layer, no undercooked rice. I think the pressure/induction makes slightly better rice than the standard fuzzy logic; there's no restaurant near me whose rice I'd prefer over my p/i Zoji.