AROMA NRC-687SD-1SG vs Zojirushi 5.5-Cup Neuro Fuzzy

I bought it because it's stainless steel, and I do appreciate not having a non-stick coating.

The spatula holder is not easily removable without damage (because it has plastic hooks that allow it to slide in one direction) and I broke mine when I yanked it out for cleaning. But not worth the cost of replacement. How do the parts prices compare to those for, say, Instant Pot? And expensive cooking equipment really should have replacement parts available for parts that wear out. I would not buy from a company that did not offer that

MUSH? I don't think so. Had to change dinner plans drastically when I had been so patient waiting for the rice to cook. I've had much better luck with whole grain farro (emmer wheat), which seems impossible to overcook, with steamed veggies and fish or chicken. I'll have to try again with brown rice -- cut way back on the water and the time, which means setting a timer because this thing doesn't allow you to time

Dislike how long it takes to cook, although I expected that it would take longer than using a pot on the stovetop. It is hard to time dinner if the rice is not premade, as the timer does not begin until there is only around 13 minutes left of cooking. Until then you are in the dark for how long the rice will take. Maybe this is because the time will adjust to how quickly the rice is cooking

Upgraded my 10 y.o. rice cooker with non-stick coating with a shiny new stainless steel unit. After a couple sub par attempts to making typical white rice that is a staple of Hawaii and Asian cultures, the perfect rice/water ratio has been found

The rice from this cooker is delicious and the process was very simple after discovering that long-grain rice, which is what I eat, is the exception rather than the rule for this cooker. On the Quick Start Guide, a single sheet added to the enclosed paperwork, (and not anywhere in the manual that I could find) it states that the cooker is designed for short and medium grain rice. The Quick Start Guide says that long-grain rice should be cooked using the Mixed rice setting. Fine, except that in the smaller print of the operating manual it says that the Timer function, which I'd like to use, is not available for Mixed rice

The Brown rice setting never heats past a "barely warmer than tap water hot" , returned it in person to their main facility for a new one, that one too didn't work on the Brown Rice setting. We were too lazy to return it again, and since the Brown rice cooked fine on the white rice setting, we never re-returned it. But really, what's the point in having the two different settings if white rice setting cooks both? It is " Significantly" smaller than advertised. It's described in how many cups it makes, but the "cups" are not measurements ( like8oz cups) rather they are how many cups measured from their tiny little included " cup"

I especially like the stay cool handles on the bowl, which was one of the reasons I chose this model.

2 the bottom of the bowl developed rings. To combat this I poured a bit of vinegar, soaked it and rinsed it. That seemed to clear up the rings, till the next time. So do it for maintenance

I wash my rice by putting it into a tall plasticware container with a snap-on lid with some water and shaking it. I put in water, shake, drain off the water through a sane and repeat until the water runs clear. This is important because if the rice isn't washed thoroughly the bran powder will act as an emollient, which will mess up the chemical balance when other ingredients are added and could cause the cooker to boil over. I should note here that I've been washing and cooking rice the Japanese traditional way for years, so it's a bit of a ritual for me