Consistently delicious rice, optimally reheated leftovers, readymade meals with the press of a button, and professional grade quality with the 10 cup Induction Pressure Rice Cooker (CRP-CHSS1009FN), all of this and more will be at your disposal. This multi-functional cooker has fully customisable menu options that feature preparation all types of difference rice and grains, a reheat option for leftovers, and a keep warm function to ensure none of your foods are ever overcooked or burnt.
People sure are rich these days. I sometimes mistake OzB for Ausfinance. Bring on the recession!
$100 smartphone instead of a flagship
Functionality wise they are different things. You use a rice cooker for cooking rice, 80% of time at least.
Are you suggesting the $14 rice cooker is the same as this one functionality wise?
@Shaun Prawn: No, I am saying 80% the functionality you would need for a rice cooker is served by $14 unit. How the remainder 20% functionality is justified by 30 times the price makes no sense, unless someone has money to splash.
@CptnObvious: I can't comment on the $14 rice cooker but this unit is awesome. The build quality alone justifies the high price tag in my opinion.
@ganymede: Paid $130 for a delonghi on special and has lasted me 5 years on everyday usage, vs say $900 for an upper range. Coffee is coffee for me and I hate Barista coffee. Best value for takeaway coffee if I had to is $1.50 coles express, but I get them free on coles vouchers.
$100 smartphones can also make calls and run apps.
Higher end rice cookers might cook rice faster, with a tastier/fluffier end result, without burning the rice. Some can even steam vegetables.
@CptnObvious: Saying all this, showing you have no idea on about rice cooking. Cheap rice cooker uses different material, and most importantly, different heating technology to cook. Even many rice cookers at $100-300 price range hit over 200° during cooking, while cooker at this price tag heat with 90° at peak temperature. It results in day and night cooking result as each rice is well done, not to mention the health impact from heating technologies have difference to your health.
As an essential device for daily use, you would at least consider cookers at $100-300 for better quality of material that has less long term impact to your health. So the question to this cooker is whether the great technology packed can justify maybe another $100-200 for better cooking tech that results in both better dinning experience and less damage of nutrition from cooking.
@claud0902: You could say the same for every cooking utility, so enjoy paying $200 for your non-stick frypan and $50 for your mug.
Oh, there an art associated with rice cooking? Some people have way too much time on their hands to pay meticulous detail to rice cooking.
@CptnObvious: It is simply a question if you are willing to pay extra for a cooker that is able to make almost each of thousands if not millions of rice in the pot well done (no overcooked nor undone). And the hardness/softness of the result are almost perfect. It is definitely different dinning experience from this kind of upgrade (unlike the non-stick frypan example you gave, the cooking result might be the same, you pay extra for convenience)
Unlike your view, I don't think there is right and wrong to choose product at different price range especially the difference of the outcome can be visually identified, as well as being felt in your mouth.
@claud0902: I think what it boils down to is that I see rice as rice, you see it as a fine dining experience that you are willing to pay a big premium for.
@CptnObvious: As I mentioned before, the rice cooker you compare here would be those standard $100-300 range. Not the $14 one with the material that may hurt one's health in long term. So my argument is yes, you pay a premium for dinning experience, but the premium is not relatively "big".
And for your argument, same can be said to wine/whiskey lovers, steak/meat lovers. If they have no issue justifying their purchase for the taste, why rice is a problem?
@claud0902: I am very much exaggerating when i used the $14 example to make point. However, paying over $100 for a rice cooker is too much, especially when I see rice as being rice and not part of so called fine dining experience. In fact, i find the idea of fine dining deplorable (emphasis on finesse). I much rather spend money on good street hawker food with emphasis on flavour and taste.
As for steak and whisky, same argument. People who justify extravagant $100+ wagyu steaks and $500+ whisky purchases are absolute snobs. I much look forward to a good t-bone steak.
@CptnObvious: Fair enough.
But I personally would like to pay extra if I can get a device that can make t-bone steak Constantly At the Right Doneness Level with one or two button clicks! For this you probably get more feeling about my view on the rice cooker. Not really the topic of spending for luxury here, but job done in the right way of basic stuff to one's regular favourite.
@claud0902: Sure, and that's where we are different. I prefer the experience of cooking the T-bone on a BBQ or frying pan. The effort in cooking makes the meal worthwhile.
@CptnObvious: It's fine if you dont value that, its also fine to acknowledge that other people do without attaching a judgement on them or calling them 'snobs'. Those people could also say people like yourself can't appreciate the 'finer' things in life.
Some people work hard and earn a lot of money. Some appreciate more 'quality' goods, foods, etc.
In my case similarly said that a $1 butter knife can do the job of cutting, but it doesnt mean i want to spend more than an hour frustrated and butchering something.
@KnifeEnthusiastBoi: "Those people could also say people like yourself can't appreciate the 'finer' things in life."
Correct. I accept that and am actually proud of the attitude to stay minimalistic.
$1 butter knife is more than sufficient for sliced bread. Your argument is not valid as you are arguing for alternative functionalities of the knife, whereas the primary purpose of the rice cooker is to cook rice.
Snobs, I am calling them for what they are.
@CptnObvious: I was more being candid, I could say the free gift kitchen knives given by coles.
But i didnt want to get into specifics of knife maintenance, utility, etc.
Calling them 'snobs' i guess makes it seem like you want to "degrade" said people who value that while justifying yourself, theres no real need for that.
I am sure you care about some things more than the other average person does. All I mean is that you can be minimalistic without coming across as judgemental or self-righteous…
But then if everyone thought the same as you and didnt care for wagyu or 'higher quality stuff' then no one would bother making said stuff, and your "good T-Bone" would all of a sudden be the most expensive thing on the market.
Would you then call those 'T-Bone connoisseurs' snobs and turn to rump? Genuinely curious.
Can't fault your logic in terms of the function of the rice cooker to cook rice, but to some people it matters more on how it does it, whether it does it well or not. Just like how you prefer to cook your steak on bbq or frying pan (personally i prefer using cast iron, or open fire/charcoal if i really want to put in the effort).
What some are trying to outlay to you here is that not all rice is the same, people like their rice done differently (some like soft, some like hard, some eat koshihikari, some eat basmati) and the cooking requirements are different. Some rice burn more easily than others, some hate scrubbing rice pots more than others.
I personally like cooking and hate cleaning, so if having a rice cooker that costs 30x more but means ill be saving 150 hours a year, every year in cleaning time, thats a win for me.
@claud0902: For my curiosity, before the time of electric cookers, do you think people cooked their rice with max 90°? I don't think they could.
@Averell: No they didn't. That's why I mainly compared the tech between $100-300 cookers to this one. As cookers in that range use the tech close to traditional heating. So the difference between them and this one is mainly in "both better dinning experience and less damage of nutrition from cooking".
And I wouldn't want to compare with $14 cooker, the material it uses is already different. Similar to the $10 kettles, they do the job but they are made by plastic.
@Averell: With any cooker, rice will cook at a maximum temperature of 100°C at sea level until all the water boils away. Then the temperature will increase rapidly to burn the rice if heating is not removed. https://www.youtube.com/watch?v=RSTNhvDGbYI
Even many rice cookers at $100-300 price range hit over 200° during cooking
Completely false regarding the cooking temperature. You can put a pot of uncooked rice in water into a nuclear reactor and it will still only cook at a maximum of 100°C (at sea level pressure, unpressurised reactor).
@claud0902: The peak temp will never rise above 100°C (at sea level, plus a few degrees in detection tolerance) regardless of the amount of heat the cooker inputs. All the heat energy will be carried away by water evaporating into steam until there is no water left, and only then will the temperature increase to above 100°C. Even the most ancient electric cooker senses this temperature rise and immediately cut power to the heating element. No electric cooker will ever hit reach 200°C cooking rice unless its thermostat is faulty.
If you want the rice to cook at 200°C, then you will need a pressurised cooker that can do 15-bar. Such pressure cooker would be dangerous to use in a home.
@alvian: I have a doubt on this.
When there's still water in its raw form (not absorbed by the rice), then, yes, no more than 100°C. But when there's no more free water, the temperature of the whole mix could go pass that pure water boiling point, couldn't it?
As in the case of boiling sugar water solution, you could go over 100°C, right?
Anyway, my question was about @claud0902’s statement that we should cook rice at 90°C only to make healthy food - is that true, and based on any scientific clues?
@Averell: What little starch is suspended in the water makes practically no difference to the cooking temperature. A suspension is not a solution and it alters the boiling by very little. The specific heat capacity of the suspension will increase though, so the cooker will need more energy to boil the mixture, but the boiling is still capped at 100°C. The temperature will only rise after all the water is boiled away.
Water do not boil at sea level under 100°C but it can evaporate. This evaporation will take a long time though. I do not know whether these higher-priced cooker steep rice at 90°C, and whether steeped rice is edible.
(Edit: Wild guess: isn't cooking rice in water under 100°C and not allowing the water to fully evaporate, the same as cooking coogee?)
By that logic - never buy a car more than $1k.
This is basically a Rolls Royce, some people are happy with a banged up 1980s Camry.
Exactly, unless you have the money to burn why would you buy a rolls royce when a $20k car serves 90% of a normal person's needs?
These are niche needs.
Yep, I agree - except I would argue this is a little bit of luxury with lower barrier to entry than a Rolls.
Makes rice super fast as it's a pressure cooker, taste / quality is better too and a lot of functions many people may or may not use - much like a 20k vs 700k car.
TL;DR So you can have a 20k car and a 449 rice cooker
Depends who you are i suppose.
If you only eat rice for meal once or twice a year, sure.
If you eat rice 3 times a day thats another thing entirely.
Not burning your rice, ending up with stuck rice at the bottom, saving 20 minutes of scrubbing 365 days in a year… add the minutes.
How much is your time worth?
You probably eat Sunrice rice the one time a month you cook rice.
I recently upgraded to this rice cooker and I love the rice it makes. Way more consistency than my old rice cooker.
If you can't notice the difference then feel free to stick to your $14 rice cooker. Some people can't tell the difference between International Roast and a proper coffee either.
Don't be a coffee snob, or a rice snob.
HAIYAA!!! This rice cooker cook no good rice!!! Only good for people who bad at eating. Asians don’t use the Kmart rice cookers
Too much haiyaaaa
Massively overpriced, given you can achieve same functionality with either a saucepan and hot water, or as others mentioned, a cheapo from Big W etc. But each to their own.
I eat rice almost everyday and I have eaten enough to say that there is an "acceptable range".
I'm not sure how people eat rice, but I eat it with a main (i.e. meat with or without veg). As long as the rice is not under or over cooked, I'm fine with it. It's the flavour that matters, and rice is considered "unflavoured".
Cheap rice cookers do the job, but I would at least get in the $100 range like the Panasonic one.
try to buy some top premium rice and cook with different rice cooker, you'll notice the differences!
300 grams rice, 2 cups of water (cold)
Bring to boil with lid off
Lid on, reduce to lowest simmer possible. Do not take lid off or touch for 15 minutes
Done
Best rice you can get
Try that while you were sleeping?
I'm always awake when cooking, except for Instant Pot, (which btw can also do rice, amongst it's multitude of other functions), slow cooker, or low 'n slow BBQ. All of which are way cheaper than this.
I've also got a 50 yo Prestige pressure cooker, which has easily stood the test of time. No fancy electronics, just whack it on the gas hob, and away you go.
Why would I be sleeping when I can cook rice in 15 mins in an ordinary pan?
You didn't (feel the need to) specify what type of rice.
Best rice you can get
Somehow I question your experience.
Using this technique with:
koshihikari or medium grain = mushy
Basmati Rice, brown rice, black rice = Undercooked, hard and dry.
I also question
Very nice rice cooker. Got one on the last oz bargain post.
Mine has a interested bbq smell whenever I cook brown rice.
Brown rice is the biggest difference as it's nice soft and fluffy with minimum soak time. Ie the pressure cooking side of it.
Wonder if Zoru is better? Anyone gotten both ?
Awesome deal. I was strongly considering this before deciding to get separate Instant Pot and the smaller Cuckoo also sold at Costco and Bing Lee.
The price turned out to be cheaper at cost of kitchen table and storage space.
Compared to the Breville, Kambrook and similar cheaper rice cookers:
The more expensive Tiger models are even nicer with family friends still having their originals going strong after several years usage.
The cheaper rice cookers do have their place however if you can afford these, find yourself replacing them every other year or are looking for a fuller flavour I highly recommend the higher end cookers.
I get a lot of the apprehension with cookers like this, but its not as simple as hurdur $9 kmart does 95% of this.
This isnt what you buy if you just want to make rice and thats it. These are amazing for reheating rice to nearly the same flavour that you get when having it freshly cooked, these are great for cooking more uncommon or unusual rices that arent your usual white rice. If you cook brown rice, sprouted rice, wild rice, red cargo, black or the more uncommon stuff. This will absolutely do a completely different job. If you are making risotto or rice based dishes, mixing rice and lentils, rice and other foods that you cook simultaneously, spiced rice, soy sauce or garlic infused rice… the list goes on. The way these cook rice absolutely change texture, consistency, aromatics and overall flavour. It absolutely changes the experience compared to a cheaper rice cooker.
People enjoy their rice, and for many its a staple everyday thing where something like this is a great 10year investment. Not to mention this is still a pressure cooker.. a device many pay extra to get seperately. These routinely go for more than $600 so this is a good deal.
If you are just wanting to make simple rice, this was never for you to begin with, so why comment that its overpriced or pointless, its just not for you. Nor are you in the position to judge whether its good or bad for those who this would be for.
Me being korean we mix our rice with brown rice and mixture of beans. Normal rice cookers you would have to presoak these before adding them in. OPs cooker you could cut down this process.
As mentioned by smoothcactus this is keeps the rice warm without changing its texture or flavour that you would find if you would use a cheaper rice cooker.
Uncle Roger will be satisfied with this one for sure!
Anyone know if they have this in store? Marsden park
Rang Marsden park, these are online only. Not sure with other store.
Not a deal overpriced crap terrible post.
Champ888
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Great rice cooker, well worth the price if you have rice regularly.
Ignore the trolls, 99% chance they've never experienced good rice cooked properly.
Looks like it's out of stock. Seems to be the case everytime after I decide to bite the bullet.
Got mine delivered today :D
Thanks OP
OOS or not on sale?
$14 rice cooker at BigW.