3 ms·

I use a Zojirushi NS-LAC05. (I believe the current version of this model is the NS-LHC05.) https://www.zojirushi.com/app/category/rice-cookers https://www.zoj

I use a Zojirushi NS-LAC05. (I believe the current version of this model is the NS-LHC05.) https://www.zojirushi.com/app/category/rice-cookers https://www.zojirushi.com/app/category/rice-cookers It makes great rice consistently and easily. The only quirk is that their "cup" measure is 1 gou (一合枡), which is just over 3/4 of a US cup. It's just a cultural thing, but the adaptation I had to make was real — I got this rice cooker as a hand-me-down from an Asian friend, and it didn't include the OEM 1-gou cup. It took a bit before I figured out how to get the proportions right. The results are better than what my parents used to get with their old Black and Decker RC400. It's possible that there was user error involved with the RC400, which I recall burning on the bottom. I've never burnt any rice with the Zojirushi, and I'm not even sure how I could go about it if I wanted to. Certainly the Zojirushi produces better rice than I used to make cooking it on the stovetop in an ordinary pot. I'd like to know just how the Zojirushi gets such great results. My guess is that it's some combination of good temperature measurement and even heat application to ensure that their well-researched cooking formulas get accurately applied.

kjellsbells 2y ago
The way I think about the Zoji cup is that one cup of dry rice makes one (US) cup when cooked. In other words, cooked rice is 33% more by volume than dry rice.
- rectang 2y ago
  My mother's measure, from an old college cookbook: "One cup of rice make three cups of RICE". (With eyes springing wide open and fingers splaying outwards at "RICE", followed by a hearty giggle). Our measures are way off from each other. Yours sounds like the "rice made for sumo wrestlers" I remember from an old story, where rice was made with progressively less water over time to toughen up the trainees.
hilux 2y ago
Thanks for reminding me - I also used to own a Zojirushi, and all the conversions were a lot more headache than I've had with my Instant Pot. I had to write down all the calculations on a 3x5 card, and then try not to lose that, or get it wet in the kitchen!
- rectang 2y ago
  I just take a 1-US-cup measuring cup and fill it 3/4 full for each "cup" that the Zojirushi wants. Like a "heaping cup" in reverse.
  - Suppafly 2y ago
    >I just take a 1-US-cup measuring cup and fill it 3/4 full for each "cup" that the Zojirushi wants. I thought 3/4 was one of the 'normal' measuring cups in a set, but just googled it and I guess it's not.

kjellsbells 2y ago

The way I think about the Zoji cup is that one cup of dry rice makes one (US) cup when cooked. In other words, cooked rice is 33% more by volume than dry rice.

rectang 2y ago
My mother's measure, from an old college cookbook: "One cup of rice make three cups of RICE". (With eyes springing wide open and fingers splaying outwards at "RICE", followed by a hearty giggle). Our measures are way off from each other. Yours sounds like the "rice made for sumo wrestlers" I remember from an old story, where rice was made with progressively less water over time to toughen up the trainees.

hilux 2y ago

Thanks for reminding me - I also used to own a Zojirushi, and all the conversions were a lot more headache than I've had with my Instant Pot. I had to write down all the calculations on a 3x5 card, and then try not to lose that, or get it wet in the kitchen!

rectang 2y ago
I just take a 1-US-cup measuring cup and fill it 3/4 full for each "cup" that the Zojirushi wants. Like a "heaping cup" in reverse.
- Suppafly 2y ago
  >I just take a 1-US-cup measuring cup and fill it 3/4 full for each "cup" that the Zojirushi wants. I thought 3/4 was one of the 'normal' measuring cups in a set, but just googled it and I guess it's not.