Originally Posted by
gfunkdave
I had been looking for the NS-TSC10 since it has a retractable power cord and a steamer basket. It also has a cake baking setting, for some reason. But when I went to Bed Bath & Beyond with my 20% off coupon, the one I got was the only Zoji they had in stock. Since it had fuzzy logic, I figured that was the most important thing. I don't really need a steamer basket or retractable cord (and don't think it's worth the extra $80 for them or the ability to bake cakes in a rice maker). And spending $80 ($100 list minus 20%) on a rice cooker feels more sober since I don't know that I'll really use it all that much anyway.
The digital display would be nice, but a friend tells me that it only counts down the last ten minutes, so seems of limited value. The rice cooker does make a nice electronic chime when it's done, but sadly it doesn't play Twinkle Twinkle Little Star like the more expensive ones do. It does have settings for white, brown, or sushi rice, or porridge. And it has a timer, which I don't think I'll ever use.
It took about an hour and 45 minutes to make 3 cups of brown rice! I'd read in the reviews that Zojis take longer to make rice (especially brown rice) than other brands. But it came out great.
Hi,
I actually cook all my rice simply on the hard rice setting whether it's chinese, Thai or basmati because that setting suits me. I tend to measure just a dab less water than the marker in the boiler because I like the old crooner Al Dente. O the only time I use the display is when it tells me how many hours it has held for. Basically I put it in and hit cook so not having any display I cannot think harms you at all.
My plain Tilda basmati takes around 45 minutes and I have let it hold for hours.
A couple of things I learned which you might find interesting although I have no idea whether it will work with the rice you do. Most of my rice is the above time and setting plus I also cook basmati to then use in pilaf or pilau.
If you put a dollop of butter in the bottom and turn it on the zoji will melt the butter whilst you wash and re rinse the basmati. You can also use a really good quality coconut butter particularly with a thai fragrant rice. The put the rice on top and top up with your water. I have sometimes used a light veg bouillon instead of water. The fuzzy logic takes care of timing recalculations if the bouillon is hot.
When I want a coloured pillau just like in the Indian restaurants I add the butter, and a couple of drops of yellow food colouring. When the rice has almost finished and nearly dry I then add a couple of yellow drops and a couple of red and a couple of pink die drops and let it finish and rest. When I want it I mix it all up and it is exactly like you get. If you leave the butter in the bottom and hold for long enough without disturbing it you may even get a few of those highly prized slightly charred darker grains. The you might add some long cooked and caramelised onion.
Hope it 's of interest. Let us know how you get on.
