Product Inspirations – Micom Rice Cooker & Warmer (NL-BAC05)

Introducing our new Micom Rice Cooker & Warmer (NL-BAC05)!

We love this compact rice cooker. It’s packed with features and is an ideal size for couples and small families. With this 3-cup rice cooker, you can make as little as ½ a cup of rice or grains, allowing you to have the flexibility of making a small dish or a hearty meal.

This rice cooker uses some of our best features, like a nonstick coated, 2.5mm thick black inner pan which allows for even heat distribution and easy cleaning, as well as a triple heater with an extra-large heating element that heats the inner pan from the bottom, sides and top. The onboard microcomputer employs advanced fuzzy logic technology to ensure perfect results every time by making fine adjustments to cooking time and temperature.

This rice cooker also has new healthy menu settings such as Steel Cut Oatmeal and Quinoa, as well as the other settings like White/Sushi rice, Brown rice, Long Grain White rice, Quick cooking, and even Cake which can all be found on the easy-to-use LCD control panel. The machine chimes with a melody feature when cooking is complete, so you can enjoy your food hot and fresh. Two keep warm settings–Automatic Keep Warm and Extended Keep Warm–keep rice at the perfect serving temperature.

One of the great benefits of using a rice cooker is having your rice or grains prepared when you’re ready to eat it. The Delay Timer function on this rice cooker sets the machine to finish cooking rice by a specific time, so you can program it to cook while you’re at work or out running errands, and have rice ready when you return. And convenience features like a removable Steam Vent Cap allows for high temperature cooking without messy overflows. The retractable power cord and sturdy fold-down handle make this machine simple to store, and all surfaces that come into contact with food are BPA-free. Plus it comes with a spatula and measuring cup.

We hope you try out our delicious recipes like this Quinoa and Chicken Super Salad or or fresh and fruity Tropical Long Grain Salad!

Find out more about the Micom Rice Cooker & Warmer on our website and as always, we’d love to hear about your favorite recipes!

Product Inspirations – Micom Rice Cooker & Warmer (NS-LGC05)

We love one of our newest rice cookers, the Micom Rice Cooker & Warmer (NS-LGC05)!

This rice cooker is ideal for small families or couples, as it can cook as little as a half cup of rice or oats and up to three cups of rice. Whether you’re making an individual portion or enough for a small family, this compact rice cooker is versatile as well as stylish, with a clear coated stainless steel exterior that looks sleek and modern on any kitchen countertop.

The Micom Rice Cooker & Warmer comes equipped with a microcomputer that uses advanced fuzzy logic technology to make fine adjustments to cooking time and temperature, ensuring rice is cooked to perfection every time. It also comes with menu settings to make white rice, sushi rice, brown rice, long grain white rice and special menu settings for steel cut oatmeal and GABA brown rice. GABA, or gamma-aminobutyric acid, is said to help lower blood pressure and relieve stress. Using the GABA Brown Rice setting activates the GABA in the brown rice by soaking it for two hours at 104°F before cooking.

Hot and delicious steel cut oatmeal

Cooking in this rice cooker is stress-free. The nonstick inner pan comes with high-contrast water level lines that make it easy to see how much water to put into the pan for the desired amount of rice. The pan is easy to insert into the machine and rice is cooked evenly using the triple heaters on the bottom, sides and lid. The easy-to-read LCD control panel is used to select the menu setting, and once set, the rice cooker will automatically presoak, cook and steam the rice to perfection. With the clock and delay timer functions, you can set rice to cook for dinner before you leave in the morning or set oatmeal to be ready for breakfast before you go to bed! Once rice is cooked, the machine automatically switches to Keep Warm mode, and rice can be reheated to serving temperature using the Reheat function just before eating.

This model features a convenient detachable inner lid for easy cleaning and a fully-washable inner cooking pan. The retractable power cord and sturdy fold-down handle make this machine simple to store and easy to transport. It also has a removable steam vent cap which allows for high-temperature cooking without messy overflows. Accessories include a nonstick rice spatula, spatula holder and a measuring cup.

Buttered Lobster Rice

With superior technology, design and performance, this Micom Rice Cooker & Warmer is great for your cooking needs. And to get you started, we wanted to share some of our favorite recipes that work beautifully in this rice cooker. Making the basics well is at the core of using this rice cooker, so why not first try making white rice, brown rice and steel cut oatmeal. When making white rice, make sure to rinse and wash the grains well prior to cooking and to use the right amount of water for the desired amount of rice. (We’ve even created a video that shows you how to properly wash rice!) Stir and loosen rice immediately after cooking, so that excess moisture is released and rice has a fluffy texture.

Once you’ve mastered these recipes, try making Takikomi Gohan, or Mixed Rice. This delicious recipe combines chicken, fried tofu, vegetables, mushrooms and seasonings with rice, all directly in the rice cooker. And if you’re in the mood for something richer, try Buttered Lobster Rice, where delicately seasoned rice is topped with rich, buttery lobster and a spritz of lemon.

No matter what you make with this rice cooker, it’s sure to turn out beautifully. Check out our product video below for more details, and as always, let us know how you do in the comments below.

 

Passport to Yum – Zojirushi’s Favorite Rice Desserts & Snacks

okaki

We’ve loved all of the rice dishes we’ve tried this year, whether from Asia, South America, the United States or Europe! But we can’t end the year without discussing the myriad desserts and snacks that are made from rice.

Just like those dishes that use rice in its grain or noodle form, many cultures have used this ancient grain in sweet desserts and savory snacks.

The ever-popular rice cracker is a sophisticated snack when made Japanese-style. There are two types of rice crackers most commonly made: senbei and okaki (seen in top photo). Senbei crackers, which originated in China, are made with Japanese short grain rice called uruchi mai and okaki are made with sweet, glutinous rice.  These rice crackers come in various shapes, including square, rectangular, round and as balls, and they can be made by baking, charcoal grilling or deep frying them. We love making this relatively easy okaki-style rice cracker at home, called kakimochi. Try them out and tell us what you think!

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Chakli (photo by Milindb05)

Indian food also has a rich tradition of creating savory rice crackers, one of which is chakli. Chakli is made using rice flour mixed with gram flour, lots of spices such as turmeric, ajwain, cumin, chili and clarified butter, or ghee. The batter is poured through a chakli maker into hot oil, and fried until crispy. Whenever you’re in the mood for a spicy rice snack, try making chakli.

Desserts made from rice are just as popular as snacks, starting with rice pudding! Rice pudding is made across the globe, from Southeast Asian kheer to South American arroz con leche. Arroz con Leche Colombiano is sweet and redolent of cinnamon. Long-grain rice is cooked in a mixture of milk, condensed milk, water, sugar, vanilla, cinnamon and butter. The final product is cooled until thick and creamy… just perfect for a holiday occasion.

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Mango sticky rice (photo by Dennis Wong)

Another well-known rice dessert is mango sticky rice, found in many Thai restaurants across the United States and in beach cities across Thailand. Soaked sticky rice is cooked and then simmered in coconut milk, sugar and salt, and topped with peeled Thai mangoes. It’s a refreshing way to end a Thai meal!

Rice desserts can be simple or more colorful and intricate, like the traditional Chinese Ba Bao Fan and the Korean gyeongdan. Ba Bao Fan or “Eight Treasure Rice Pudding” is a traditional dessert served for Chinese New Year in China. This dessert is made by layering eight “treasures” or special ingredients such as sugar-glazed fruit or and sweetened beans onto a base of glutinous rice and sugar. It gets its name from the belief that the number eight is a lucky number for Chinese people because of the similarity of the sound of “ba” (eight) and “fa” which means wealth and prosperity.

babaofan

Ba Bao Fan (photo by kawanet)

Gyeongdan is a rice cake made using glutinous rice powder and hot water. The paste is formed into round balls which are coated with multicolored sweet bean powders.

No matter what you’re in the mood for… rice desserts, rice snacks, rice, rice noodles, rice paper, rice dumplings… this amazing food can satisfy all your cravings! We hope you make a lovely dish for your New Year celebrations and that you share them with us!

Passport to Yum – Zojirushi’s Favorite International Rice Recipes

takikomigohan

Have you made perfectly delicious rice yet? Now that you know all about rice, we want to share our favorite recipes for this versatile and nutritious grain… not just from Japan, but also from across the globe!

Rice is an ancient food, and many cultures have created sophisticated, comforting dishes using local ingredients to satisfy regional tastes. We start with rice dishes from Asia, including Japan, China, India and Pakistan.

Takikomi-Gohan (seen above) is a popular rice dish that emphasizes the classic Japanese culinary tradition of using seasonal ingredients. At Zojirushi, we’ve created a recipe full of flavorful vegetables, konnyaku, tofu, chicken and dashi. This preparation can easily be made in one of our rice cookers, and makes great leftovers—make a large batch and refrigerate for no-brainer lunches throughout the week.

chukagayu

Chinese rice porridge, or congee

China is famous for comforting rice dishes, too, including the classic rice porridge, also known as congee or okayu. Rice porridge is mild and filling, and is often had for breakfast or during an illness, as it is easily digested and soothing to the stomach. Japanese, Indian, Burmese, Korean and Indonesian cultures made a version of it, and we love this classic rice porridge recipe that you can make in our food jars.

India and Pakistan share a classic rice dish called biryani. Biryani is made by layering ingredients such as chicken, lamb and vegetables with long-grain basmati rice, and seasoning it with milk and a complex combination of spices like saffron, chili, cardamom, turmeric, ginger and garlic. The dish is slow, slow, slow cooked, until all of the ingredients are tender and have soaked up the seasonings. It’s not to be missed!

favabeanrisotto

Zojirushi’s Fava Bean Risotto

Europeans, both from the western and eastern parts of the continent, savor rice as well. The classic risotto is popular in Italy and around the world. The most basic risotto is made with medium-grain Arborio rice, slowly cooked in wine and broth until it becomes creamy. Popular variations add mushrooms and peas, and we love this recipe for Fava Bean Risotto. Italy’s neighbor Spain is famous for its paella, and we love this classic version with shrimp, mussels and clams.

Eastern European rice dishes are heavily influenced by the spices of Asia and the Middle East, and Uzbek plov is a prime example of the blending of these cultures. Plov is made using long-grain rice, mutton, carrots, onions, oil and water, mixed and cooked in an open cauldron for hours until the aroma of the dish is utterly mouth-watering. Plov is often served with chickpeas, raisins and eggs, depending on the time of day it is eaten. Plov also has an interesting history, and it is said to have been made for Alexander the Great and his army.

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Crawfish etouffee (photo by jeffreyw)

The Americas have their own special rice dishes which are consumed with as much gusto as their friends on other continents. Crawfish etoufee is an elaborate and spicy dish consisting of shellfish and spices “smothering” the rice and braised in a large sauté pan. Arroz de lisa is a distinctive Colombian dish prepared with mullet rice, cooked cassava melon, costeño cheese and a piquant sour cream sauce. The rice is served in a bijao leaf and often eaten as street food.

Rice as a whole grain isn’t the only way it’s eaten across the world. Rice in the form of noodles is incredibly popular, and some of our favorites are Singapore Noodles, redolent with curry, onions and bell peppers, along with spicy, coconut-infused laksa from Malaysia, pho from Vietnam and the ever-popular wok’d chow fun with Chinese broccoli.

Rice, rice noodles, rice paper, rice dumplings… the variety is endless! We hope you try some of these recipes… and as always, share your creations with us in the comments below.

Zojirushi’s Secrets for Delicious Rice: Cooking with a Zojirushi Rice Cooker

hotrice

By now you know how to store, measure and wash rice so that it’s ready to be cooked. This month, we get to it! We share our secret for cooking perfectly delicious rice in our Zojirushi rice cookers.

Rice requires the correct ratio of grains to water, even heat and controlled pressure to cook well. Along with being easy to use and stylish, Zojirushi rice cookers are designed with these requirements in mind. A variety of features, including water level lines on the inner cooking pan, pre-programmed menu settings and temperature control give you perfectly cooked rice every time.

There are three main categories of rice cookers, with each representing a different level of rice ‘deliciousness’.  Micom rice cookers use a microcomputer, or “micom”, chip to control the way rice is cooked. The microcomputer programs in soaking time, and adjusts cooking temperature and time according to readings from internal sensors. In addition, most Micom rice cookers have three heaters surrounding the inner pan—one at the bottom, one at the top and one surrounding the inner pan from the sides—for even heat distribution to ensure fluffy rice.

Zojirushi Micom Rice Cooker & Warmer NS-ZCC10/18

Zojirushi Micom Rice Cooker & Warmer NS-ZCC10/18

Building on micom technology, Zojirushi’s IH + Micom rice cookers utilize sophisticated induction heating technology, which allows the inner pan to become hot very quickly using a magnetic field. The magnetic field also allows the heat to turn off very quickly, as opposed to an electrical heating element, to lower the temperature as quickly as possible when needed. This enables the rice cooker to make finer temperature adjustments for precise heating.

Zojirushi Micom + IH Rice Cooker & Warmer NP-HCC10/18

Zojirushi IH + Micom Rice Cooker & Warmer NP-HCC10/18

Zojirushi also has a rice cooker that adds pressure cooking to the induction heating and micom technologies, called a Pressure + IH + Micom rice cooker. Cooking with pressure and high heat brings out the rice’s best characteristics. A pressurized system alters the structure of starch within each grain of rice, converting the indigestible beta starch into a softer, palatable alpha starch. Pressure cooked rice is fluffier, has superior texture and a pleasing mouthfeel.

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Zojirushi Pressure + IH + Micom Rice Cooker & Warmer NP-NVC10/18

Whether you use a Micom rice cooker, an IH + Micom rice cooker or the most sophisticated Pressure + IH + Micom rice cooker, make sure to follow the steps for correctly storing, measuring and washing your rice, and you’ll have delicious rice, hot and ready to eat, every time!

We hope you’ve enjoyed this series. Rice is truly a universal food, spanning cultures, cuisines and geographies, and we bring our passion about this grain to all that we do.