Tiger Multi-functional Rice Cooker JAX-S10A $238 $231.20, JKT-S18A $471 $439.20 (C&C, otherwise $9 postage) @ Bing Lee eBay
Original 20% off 145 Sellers @ eBay post
Mod 20/7: Available again and with $6.80 and $31.80 price drop.
Sorry wrong link.
What are the advantages of buying one of these over the standard rice cookers. I am, genuinely, interested because I grew up WASP in the '60s so I'm not tuned into the nuances of well cooked rice and how it enhances a dish.
+1, and also what's the difference between this and a $600+ Cuckoo (which people swear by)
I believe cuckoos pressure cook the rice whereas only the more expensive Tiger cookers do but I could be wrong.
All brands have models that pressure cook. Not every Cuckoo has pressure cook. Only top of the range models generally. I had a Zojirushi that had both pressure and induction features. Still took 50 minutes to cook and the rice it made was not worth $800. I believe there is a difference between the Zojirushi and Cuckoo due to the differences in how the Japanese and Koreans like their rice and rice porridge. Supposedly Cuckoo can be a bit soggier from what I've read. There was a real limitation in the pressure cooker model on the Zojirushi in that you could not add any other ingredients into the pot. Sometimes I'll add some meat, bones etc into it. The manual explicitly said not to add anything else (as in the case of some of the Chinese rice porridge). The induction cook feature, Im not sure if that's the same as the "3d"/"all around" type cooking that you see advertised on the Tefals, Phillips, multi-function cookers. I've used my Phillips multifunction to cook rice and it really came out just as good as any rice cooker. Luckily the Zojirushi had a dent so I had an excuse to return it. In Japan there are so many models its crazy. Some come with all round type pots now for more even cooking, and various clay to cast iron materials. In the end its just rice and I'm seeing the value in a multi-function cooker over a rice specific cooker.
@wangsk: All the different Asian styles as well as the rice porridge. Always use the good rice brands. Anyway, in Asian rice porridge we usually add other ingredients into the pot to flavour the rice. With the models with pressure cooking feature you can't do that. As it turns out the Japanese don't really add ingredients when making rice porridge. Not sure about the Korean brands with pressure cooking feature. Best to check first if you are thinking of making Hong-Kong and Malaysian style rice porridge.
too late i bought the top range cukoo, I used Korean or taiwanese rice, the rice is good but not as good as the one from korean/ japanese restaurant. The pressure function dose cook good rice but the IH function always burns the rice.
@Sammyboy: 50 mins to cook rice? Really? My old school Tiger takes like 15-20 mins to cook…
Also with regard to sogginess, why wouldn't you just add less water…? Generally speaking, newer crop rice requires less water.
@Munki: Yep, you can imagine my disappointment and the look on my face and the string of expletives when the cooker displayed that. One would presume that pressure and induction features would result in rice cooked in 15mins. Instead no, it does not speed it up at all. Just makes fluffier, shinier, consistent rice with a good texture/body to it. Also meant to keep better too. The speed function took it down to about 43 minutes. This was the small 5 cup cooker too. Their top model. I've never been so disappointed before. Actually, probably equaled my disappointment after my first time (many many years ago) and I said OMG, is that it??? hahaha. "Sogginess" is due to the actual program selected. Perhaps the term would be just softer. So nothing here to do with the water or the rice used. This is just following the instructions exactly. And I read on some rice cooker forum that the Korean machines have different settings to the Japanese and Chinese machines, due to how each country likes the rice and the rice used. So some people prefer the Japanese machines over the Korean machines because of that and vice versa. Generally, Id say if you like you Japanese style rice get a Zojirushi, if you spend most of yout time in the Korean restaurants, get a Cuckoo, and Chinese style rice, maybe get a Tiger.
@Sammyboy: If I was paying top dollars and still had to wait almost an hour for rice, yeah I can imagine how you'd feel. I've never tried Zojirushi, but have heard great things. Haven't really heard of Cuckoo though.
Have to admit, I mostly only cook Thai jasmine rice.
@Munki: A lot of people think all Asian countries cook the same type of rice and style of rice and that's where the problem is. Sri Lankan and Indian style of rice is a completely different settle and style too. Each brand from each country will make programs suited to that country's preference in the style of rice. A normal setting for rice in Japan would result in a grainier or firmer texture rice than what would be normal for the Korean and the Chinese. From what I read with the pressure and induction features, the idea is to cook the rice at the same temp and pressure from all directions around the rice and then each and every grain would be cooked evenly right through to the centre resulting in a plump, fluffy, glossy and slightly firm grain which will then retain its texture even if left out for a while. And the rice should be the same regardless if it was close to the edge of pot or middle of pot. Hence I think why all these top of the range cookers still take a good 40+ minutes to cook the rice as they are aiming for this perfect cook, compared to your cheap $15 kmart cooker which can probably cook the rice in 15 minutes, but the rice ends up being harder towards the edge of pot and generally you will notice the will get hard and stick together if left out on a serving bowl after about 10 minutes. After all the research and disappointment and realising the rice is eaten within 15 minutes of being in your bowl anyway, I just use my Phillips multi and its fine or if I'm extra lazy a $5 plastic microwave rice pot!!!
@try2bhelpful: I generally stick to the Australian grown rice varieties as they are good quality and reasonably priced
@Sammyboy: To cook plump, fluffy, glossy and slightly firm grains which will then retain its texture even if left out for a while IS the ULTIMATE GOAL - the holy grail. You cant get it in 15 mins, that's what the cheaper ones do. That's also why aged wines and whiskies are more expensive and taste better, thinking about 15 weeks brews…
I''m not sure why you're unhappy with what they suppose to do and did exactly that?!
@Jamesx: Yes that is true. In all the researching I did, I didn't pay attention to cooking times and stupidly presumed pressure and induction meant faster cook times. Which of course it didn't. That being said the Zojiroshi did produce an amazing rice grain, but for me not enough to justify the $800+ price tag. The Japanese only machines still have a few more features (such an an umami cook feature) which isn't on the international models. In the end for general Chinese cooking, I don't need a $800 rice cooker. I can see the importance of it though for Japanese rice.
@Sammyboy: I use a Made in Japan Tiger to cook Thai rice for my Chinese family, and the Tiger cooks it to perfection in 15-20 mins.
I dont know either! But as a multi cooker, I see it as saving in some money and space in my kitchen. Money as in I don't have to buy separately a rice cooker, slow cooker and bread maker. But I'm reading the user manual and mixing/kneading of the bread is still manual, it's only rising that it will do. I've also bought the cheap rice cookers and the pots always get scratched. Apparently this will last at least 5 years.
"mixing/kneading of the bread is still manual"
Lol. It's a very expensive slow cooker.
Mine scratched pretty quickly but potentially other family members werent using the non scratch utensils it comes with.
If you don't think you need it then you don't need it.
I used to be able to make perfect rice easily but have somehow completely lost the knack. Therefore I am in the market for a rice cooker.
Not trying to be negative, just wanting to find out what the difference is from people who are more expert than I am at these things.
The finger tip method seems surprisingly fool proof to me. I was taught it by a lady who helped raise me, like my second mother. It's most functional for medium or short grain rice (Chinese or Thai).
Put rice up to top of index finger nail. Add water to first knucle crease. Bugger me why, but it works way better for me than anything else. This is just in a pot on a stove. Bring to boil, place on lid with alfoil under to help trap in steam, turn to lowest possible setting for 15-20 minutes. Turn off and leave off heat for at least five minutes before fluffing.
Sounds like a lot of work but it's not.
I can see the benefit of a machine that makes perfect rice without the rigmarole though…
I have had a Panasonic rice cooker for the last 5 years - cooks both white and brown rice very well. Not sure if you need to spend the big bucks on Tiger to get good rice.
I grew up with a National, now re-branded as Panasonic. Perfect rice every time.
Ah yes, national I can still remember those. Single button for on/off and that’s it 😀
I've been using a $15 Kmart rice cooker for the past 5 years. Cooks rice perfectly.
Me too and I'm wondering if people who buy these fancy rice cookers are eating some kind of next level rice I've never tried.
We got a tiger last year and the rice it makes is more fluffy, and softer? When my brother visited recently he thought it made a big difference over the cheap one mum had at home
I have a homemaker brand rice cooker $15 does the job fine, you don't even need a rice cooker thou. I use mine to cook other things like oatmeal, boil potatoes. If you are an Asian eating white rice 3 times a day all the time perhaps a more refined device would be logical since it is being used so much. I don't think different rice cookers can make brown rice come out any better than others.
Me too - been using my Panasonic for the last 6 years or so - can't remember the model.
Perfect results every time with both white and brown rice.
I have one too.. going on 10 years without fail.
It was about $200 when I bought it. Looks like this one:
https://www.binglee.com.au/panasonic-sr-ze185wstm-1-8l-rice-…
and yes it cooks rice just fine.. we use it at least twice a week
Same model I have (except mine is only 5 cups) - works great
Boil the rice until all water evaporated, then low power to steam it. What else do they do?
Make rice taste better.
If you eat rice every day, go for it otherwise just get a pressure cooker to cook rice.
Please, from an emperical perspective what does "make the rice taste better" actually mean? What are the properties that make it taste better?
It's fluffier, less stodgy, less burning of starch than with the pot method. The rice will have a better favour and texture than the pot method. The main question you have to ask yourself is: is the flavour difference worth the cost? For some people, it is. Not to mention it's far easier and impossible to mess up compared to babysitting it on the pot.
The smart rice cooker can ramp up the heat slowly, hold temperature then ramp down slowly, traditional dumb rice cooker can't do any of these.
No self respecting rice connoisseur would ever cook rice like this. It's just a fact that you cannot manually cook rice as well as these specialized rice cookers. Why do you think they're so damn popular, especially in Asia, where rice is consumed multiple meals a day. The proper ones keep the rice at the right temperature and pressure for the correct amount of time. It's just not achievable manually unless you were some rice cooking expert with a pressure adjustable pot.
Yes, completely agree with this. To give you some idea regarding what these rice cookers do, take a look at this video showcasing a different rice cooker, Philips Grain Master, but the idea is the same.
Family of 4 and wanting to steam vegetables at the same time. Should I get 5cup/1L or 10cup/ 1.8L?
(Probably going for the Panasonic though)
10.
I have a 10 cup (cups are pretty small) Panasonic and it hasn't missed a beat in 20 years.
Cooks perfect rice every time.
that'll leave a taste to your rice, unless you dont care. if you really dont care buy a $15 one, and save $400…
my asian mum bought two of these a year ago, they're bloody good
You mean you have another mum of another race?
It's 2018, I think interracial lesbians is OK. ;)
A Korean brand pressure 10 cup rice cooker I have now for 5 years has many cooking function but I use only for cooking rice. Sometimes I add sweet potato or bean for better taste without problem. I normaly cook 4 cups and eat 1cup just after cooking and put the rest in freezer for later eating. 90seconds in microwave makes rice perfect for eating frozen rice. I use any rice such as jasmin, long or short grain and any color(brown, black and white) of rice. It cost close to $500 in korean grocery store in my memory but it worths it.
Guys just a heads up - if you are just using shit rice like Sun Rice or Nishiki at best, don't bother with proper rice cooker. It will still taste rubbish.
Completely out of my element - can you please recommend a quality branded rice I can buy in bulk? I live in ACT if that helps but I'm assuming being rice the same stuff is available anywhere
You can't buy quality rice in bulk. A good imported Japanese rice could cost you around 40 bucks for 5 kg.
A good imported Japanese rice from Fukushima = death
@djmm:
look up some of the japanese celebs who actually consumed them some years ago and ended up getting cancer. serious.
I live in the ACT as well.
If in Civic, the Korean Grocery store (next to McD in bus interchange) has very good, and expensive, Japanese rice.
If in Dickson or Gungahlin there're various Asian Grocery store that stock Japanese rice. Again, expensive. We're talking $40~$50 for 5kg.
Due to Japanese rice becoming more expensive I've started buying "Japanese rice" but made in Vietnam. I think it's still quite good.
I've found Australian white rice just as good as any rice .
We cook a lot of cargo/red rice and i can't find an Australian brand and Japanese is definitely better than the cheaper Thai red rices .
The only other non Australian rice we buy is Japanese sushi , I've tried Australian sushi rice and it just doesnt have the same texture or flavour .
FYI We use a $20 rice cooker but I'd love to try a proper IHS/pressure type one day .
What Japanese sushi rice are you using?
No particular brand just whatever they have at our local asian grocer . I find the rice thats well washed and shiny seems to work the best . The bags with lots of dust end up not as nice . Look for big fat shiny rice .
Rinse the rice with running water until it's clear , then soak it in cold water for an hour .
IMHO the secret ingredient for great Sushi is "Kewpie" mayonnaise . Available at Coles and probably Woolies .
I buy Sunrice and like it - this is the only one I buy however, I buy either the 10kg or 20kg bags- https://www.sunrice.com.au/consumer/wholesale/food-service/s…
For rice eater, this cooker should be considered.
They have this cooking mode called "Ultra" which pretty much make the rice tastier, evenly cooked and fluffier.
Why isn't the ultra mode the default then? That seems kinda silly…
It takes much longer to cook then normal mode.
JKT-S18A price droped by $40. Now is cheaper.
You are correct, I just paid $439.20
YES the JKT-S18A is not $439.2
Seems like they have more stock? Might want to note that in tag.
I've go this, perfect rice every time. I used to have a $20 Sunbeam rice cooker from TGG. The rice was ok but the biggest pain was cleaning the pot afterwards. It would stick so hard to the pot and would need to soak and scrub for a while. The Tiger pot is so easy to clean even after 3 years.
To be fair it should have been $439.20 all along. The reason I didn't buy it yesterday is because the discount wasn't applied at 20% off but after checking again this morning it seems it was discounted correctly.
I was after the 5.5 variant but considering it hasn't been discounted I decided to pull the trigger on the JKT-S18A
I've been keeping an eye out on this machine for a while now and it's an amazing price.
Looking forward to comparing this machine to my $30 Kmart device which has seen better days.
Thanks everyone for the input on this thread, it has been very enlightening. As a WASP in the '60s the food choices were pretty limited to meat and three veg with some rather "interesting" sidelines into "exotic" foods when my mother was adventurous. Boiled sausages that were turned green by Keens curry powder, Rise-a-Riso chop suey; it still makes me shudder. To read about the various qualities of rice and how the ways of cooking it change the taste and texture is very interesting.
Can anyone confirm that the JKT-S18A does not have a bread maker?
Every other Australian dealer shows an image with Bread function.
No bread maker but it is still a really nice piece of kit.
just received mine today and all i can say is WOW!
takes a bit longer than our $30 generic brand cooker
but the difference is DAY and NIGHT!
you wouldnt even think its the same rice grain used
which model did you buy ?
Will there be an Australian JKT-S18U? I really want the bread maker function.