Rice Robot Review: One-Touch Rice Cooker? | As Seen on TV

[@Freakinreviews]

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[@hulkinbrent6376]

An hr for rice 👀😬🥴

[@EmeraldHill-vo1cs]

@@hulkinbrent6376 Back in the 70's before they stripped the fibre from brown rice, it always took 45 to 50 mins and even then kinda chewy.

[@MrSkyler84]

The reason why the cup for rice and cup for water is different is because they used traditional measuring method for measuring rice. A cup of rice in standard Asian (i think originated from japan) measurements is about 3 quarter of standard measuring cup. I am not a 100% sure why but there is something to do with volume and results. There are many articles about this topic anyway.

[@Boodieman72]

Shocking you don't know to make rice. You wash the rice and then add water and nothing else.

[@blizzunt420e]

@Freakinreviews With PFAS popping up in the news lately about how toxic it is and that it’s a forever chemical and the fact that all nonstick surfaces that use a Teflon coating like that little rice maker that you’re using is just bad news man.. you really making some poor health decisions by using Teflon coated nonstick ever. Realistically, you should only use ceramic coating or cast-iron or even just plain stainless steel but anything with a black colored Teflon coating is jampacked full of PFAS

[@StreetsAhead120]

This is literally no different (functionally) than the rice cookers they sell in Vietnamese stores for a cheaper price and they've selling them for decades

[@EmeraldHill-vo1cs]

Except theyre usually $10-.

[@gnawtsatyr8865]

Yes and the capacity of his rice robot is only a few cups. The same could be bought at Walmart for $15. I'm just happy he didn't ruin the Jasmine rice with those terrible seasonings

[@troy3456789]

The fact that this keeps it warm afterwards, after pressing the cook button, is supposed to be extraordinary. The rice cooker itself just a thermal circuit breaker for the cook part. Once the water is gone, it gets too hot, and opens the circuit. I guess there is a totally separate circuit for the warmer portion.

[@astorMorisson]

you can actually get far better asian ones for that price that can be programmed and do all kinds of stuff.

[@Ea-Nasir_Copper_Co]

Thing is, lots of places don't have Vietnamese stores. Imagine you live in a small town in Maine or Saskatchewan or Scotland.

[@rmalmeida1976]

So like how is this different from any other rice cooker on the market? Even the cheapo Walmart rice cookers do the exact same thing with more capacity.

[@Proman2]

There's no difference. I'm assuming the "Rice Robot" is just the guts of the cheapest rice cooker they could find wrapped up with a fancy name and cheap plastic.

[@kenbrandon6434]

Yes, rice cookers are surprisingly simple in construction, but the high end ones can be very complex with sensors and temperature regulators. Growing up with Japanese mother, I miss it when I go for a long period without good Japanese rice. I still cook with some “American”rice, depending on the recipe but it’s like using the right kind of onion in a recipe. Personally, I prefer jasmine rice.

[@JohnKelly2]

It's just more expensive.

[@bvoyelr]

It's way different. The cheapo brands have a power button, for one, and they let you remove the rice immediately and remove the bowl from the heater immediately.

[@butwhytho4858]

@@bvoyelr😆

[@Pad-Thai-101]

I am a South/East Asian man who grow up with Rice and Rice cooker. Never heard of people put Salt and Oil in the Rice cooker 😀

[@1erinjames]

I’ve owned several rice cookers. From MY experience, I will only own and use a Japanese rice cooker. There is a difference but most Americans don’t understand that.

[@AngeloT2001]

really? that's how we do it in my country and we eat A LOT of rice, I guess its a flavor thing

[@BewareTheLilyOfTheValley]

​@@1erinjamesMy mom was gifted a Zojirushi (I think is the name) rice cooker back in either the late 90's or early 2000's. All it has is two settings, you press down on a button to begin cooking and then it goes to Keep Warm. It's yellowed and is beaten up but still works and that's with heavy use. The thing still goes for around $300, though, so I opted to just get a cheaper one, an Aroma rice cooker/slow cooker combo (I already have a larger Crock Pot, though). Mine cost me about $40 and has been going "strong" for about five years, but is also only used maybe once a month. But I do understand wanting the Japanese versions of a rice cooker given their longevity (and most do have more settings than the one my mom has).

[@Utriedit215]

@@1erinjames well I prefer to cook my rice in a pot the way my ancestors don’t no need no fancy machine just to make a pot of rice

[@homeboi808]

Sushi rice is salt + sugar + rice wine vinegar.

[@marymaryquitecontrary]

The "spoon" is a rice paddle. The smaller measuring cup is Asian standard, about 6 oz. Most, if not all, rice cookers come with these. Even the Instant Pot has them because its daddy was (ta dah) a rice cooker. Regarding the measuring cups, you can use either as long as you use the same one for both rice and water.

[@daniellem1838]

This.

[@JonTheGoose7]

Finger is only way to measure water for rice

[@freethebirds3578]

The rice paddle we picked up 20 years ago in the Western Pacific is my favorite tool in the kitchen.

[@vinstinct]

Has this man never seen a rice rice cooker before? Every rice cooker I've seen has a spoon like that.

[@JaksIRL]

Yeah this rice cooker is just the $8 jobbies you buy at wal-mart with a slightly different case around it. The "technology" behind how they work is actually very simplistic and very cool. Any water left in the cooker keeps the rice cooking. The moment the last little bit of water gets absorbed or steamed out breaks the connection of a little magnet under the cook pot which turns off the main burner and switches on the warm mode. Very elegant. You should get perfect rice every time with this but sometimes the temp on the cooker is set too high and it burns your rice.

[@SubtleSerpent]

This is the way drip coffee makers work as well! The water is fed to a heating element in the bottom that also heats the warming plate. Water in the system keeps the temperature below 212° F. The boiling water percolates up a tube and drips down onto the coffee grounds, but it cools enough during that process to not scald the coffee. After all the water is gone the temp rises and signals the system to turn off.

[@fell5514]

The burnt rice is the best part.

[@BigBoct]

I have an Aroma brand 6-cup rice cooker that works by this same principle. I was inspired to get it when Alec of channel Technology Connections made a video about that model. For little more clarity on the mechanism: The magnetic arrangement fails when done cooking due to what are called Curie points, which is the temperature at which something stops being magnetic. As long as there's still water in the pot, the mechanism can't reach that temperature because it's higher than water's boiling point; any extra energy added while the water is already at boiling point will just make it boil away faster. But once the water is gone, the rice and the pot can reach the Curie point.

[@lynnmitch]

It's just like millions of other rice cookers out there.

[@OLdweeb]

Except it doesn't have auto-off, like every other rice cooker made since the 1950's.

[@wiewat231]

​@@robertwarner-ev7wp they should also put AI in the name

[@Levy_Wilson]

@@OLdweeb It looks like the "Warm" option just sets the heating plate to below 100C so it doesn't burn the rice. It's just so dumb that it doesn't shut itself down after a few hours.

[@marysheffield190]

I had one, but it was so big in my small condo I gave it away. It’s all about porportion and size for me.

[@universalcollective427]

protip: a japanese rice cooker "cup" is the traditional size of measurement from "old japan", this is the standard "cup" size for every single rice cooker you will buy. it's a peculiarity of cultures, but now you know

[@dinosowermethod]

That is exactly what I was saying every time he brought it up lol

[@Riyame]

This one seems smaller than my Zojirushi cup which comes in at ~3/4 cup instead of 1/2 like this one.

[@webster695]

Yes, and pretty much every rice cooker I’ve seen has a different sized “cup.” I just go with it.

[@JimNortonsAlcoholism]

A rice cooker cup is normally 3/4ths of a normal cup. It's just the way it is

[@Earthling3996]

I got a small Tiger rice cooker about 30 years ago. Still works great and makes perfect rice every time. No drips, no overflow, no problems whatsoever.

[@gmoney4utoenvy]

The fact that you still had the directions for that 30 yr old rice cooker, blows me away lol

[@karenz7059]

I still have mine too!

[@elenasimon1270]

Me too! But I steam veggies in it.

[@moonbladem]

I have a habit of saving the instructions for all my appliances. Problems always inevitably crop up, or you need to look something up.

[@richardbidinger2577]

My mother has a vacuum cleaner she bought in 1976 that still somehow works, and she still has all the paperwork that came with it. You can't even get bags or belts for it anymore.

[@arottie4097]

@@richardbidinger2577 YUP! 1976 was a fabulous yr. for vacuum's!? ; )

[@bobpat56]

Operates like a conventional rice cooker that has been available for more than 50 years, except it lacks a removable, washable lid. Prices start under $20.

[@susangoodman6242]

That’s the kind I used for years a very simple system. When the water was gone, the rice stopped cooking because the pot raised up.

[@enmunate]

According to technology connections, these things have been on the market for 70 years.

[@bobpat56]

All I know is that they were well established when I first owned one 50 years ago.😉

[@compzac]

Actually, the lids are removable. if you look at the lid theres the circular metal part. thats the part that is dealing with the steam and goo that comes off during cooking. its just a case of pop it off and wash it same as the bowl. these machines kinda are supposed to be able to do the job a touch faster because the glass lid will let off more heat, and mine does go a little faster, by about 10 minutes. but functionally its really no different than the models with the glass lid.

[@linuxares]

Uncle Roger would never approve of olive oil in rice

[@lydiawilliams471]

Haiyah! 😳

[@lydiawilliams471]

Haiya! 😳

[@CelticSpiritsCoven]

I've repeatedly seen Uncle Roger put Olive Oil in rice.

[@EmeraldHill-vo1cs]

@@CelticSpiritsCoven So rogered the rice.

[@SnowRaver-p2v]

He would never approve of a rice cooker like this! The baby elephant brand is the only one!

[@RandomGreenFishPhone]

They took a basic rice cooker, added a white plastic shell, and put robot in the name to get people to pay twice the price.

[@dragofand]

My $15 rice cooker from a decade ago is also a one touch rice cooker. Does literally all the same things, but is larger...

[@ThePhiloSpheres]

Also the measurements seems off .. 3 cup of rice/water seems to cook a mushy rice lol

[@FormerRuling]

The only problem here is what many people have stated - this type of rice cooker is decades old design and you can buy a functional equivelent for $15 at walmart, actually they might be better and not spatter water toward the plug... More expensive good rice cookers exist, but have features that this does not.

[@WhatNowChris]

As someone who has owned a Tiger rice cooker for most of my life, all rice cookers basically operate the same. Once it’s done cooking, they all automatically go to “keep warm”. Also you can take the bowl out after cooking, they probably tell you not to because of the burn hazard. I’ve done it tons of times, with oven mitts of course. I’ve never added salt or oil in the rice when cooking it. That’s something new to me.

[@LonKoenig]

When you showed it without the pot in place, we could see it's the magnetic temperature heating element used in most cheap rice cookers. So it's basically a 15-$20 rice pot in a plastic box with an LCD display. Those work fine.

[@kenbrandon6434]

Rice cookers in Japan can be extremely sophisticated and cooking the rice can involve all sorts of tips and tricks. Most cookers have almost like a “gutter” around the rim that drains into a small cup attached to the side. After slowly opening the cooker, the condensation from the lid run off into the cup, which needs to be emptied and rinsed, so you’re not left with a starchy-slimy build up. The cooling part, my mother treated almost the same way chefs let steaks “rest” before cutting into them. I think it also extra time for steam to “settle”.

[@AirLancer]

Generally speaking you wouldn't remove the pot from the cooker to serve the rice, you'd just scoop it out into a bowl to eat with whatever you're having.

[@R.Williams]

And close the lid to keep it warm in case you want 2nds!

[@nobonux9843]

tbh, on my rice cooker i remove the pot. It makes it easier to just scoop out all the rice

[@kenbrandon6434]

The Japanese traditional keep the pot in the cooker to help keep it warm and easily covered during the meal. Taking it out just serve, would leave a still “on” cooker with exposed warming elements. Even unplugged, the cooker is somewhat insulated to keep the rice warm. The steam and liquid that came out of the vent was probably because noodles aren’t rinsed like rice to remove excess starch, so foam up more, like on the stove. That said, I did use my cheap rice cooker to sometimes cook pack instant ramen in my dorm room, since I preferred it that way rather than microwaved which sometimes left it undercooked.

[@Emeraldwitch30]

My rice cooker is spring loaded as in-if you remove the inner pot the machine turns off. If there isn't enough weight in mine it will not turn on. Most have that feature

[@mysticloverfairy1]

I have a rice cooker and sometimes use beef broth or chicken broth instead of water ,I also cook oatmeal in my rice cooker comes out great

[@adamellis6785]

I like to use coconut milk in place of water. Adds a nice sweetness to it.

[@k8lynmae]

YES !! ❤❤

[@mysticloverfairy1]

​@@adamellis6785for oatmeal or rice if it's for rice wouldn't that make it rice pudding. For oatmeal I always use juice instead of water when I was a kid our mom always made our oatmeal with juice also I like to add frozen cherries from the grocery store don't even need any sugar

[@adamellis6785]

@@mysticloverfairy1 no, it doesn't become rice pudding :) It just adds a bit of coconut flavor and sweetness, but it's still just rice.

[@tazlolol]

Ngl, I expected it to be like a rice keurig. Like, you push the kind of rice you want ,you push how many cups, and it spits out the right amount of rice and water and then does what ever other rice cooker does.

[@littlezero6399]

The only thing I brought back with me from Japan was a Japanese rice cooker. I am sure Korean and other Asian rice cookers are just as good, but the texture comes out great every time. Even sings to me.

[@Senor-Misterioso]

Twinkle twinkle little star! 😁

[@jabbaa6500]

Vegas here too! I have a Sultan Rice Cooker from the 90's, easy peasy, equal parts rice and water in about 20 min done to perfection. BTW, the foaming with pasta is normal, just add a bit of oil (like you do with beans in a pressure cooker). Keep on. 😁

[@cookiesandstreams]

cute but seems functionally the same as any other rice cooker. if someone was so pressed for space that they wanted one of these for the space alone, they might be better served just getting an instant pot that makes rice just as well but serves multiple purposes it is very cute though, nice robut

[@compzac]

About the only thing i will say is that rice from a pressure cooker. which is what the insta pots are. sometimes has a different type of texture. usually much softer and pillowy. at least thats the experience mine has given. still makes good rice and funnily even when making larger batches than this little guy can even do, it does it much quicker. like 5 minutes of cook time and 5 minutes both releasing pressure. then 5 to let the rice rest before serving. which ive figured out is mostly optional as the moment you let off the pressure it can be served its just very very warm.

[@CannabisTechLife]

Just like how every company is trying to put the work A.I into things, companies also are shoving the word "robot" into things.

[@studivan]

Yep you’re right, what is robotic about this rice cooker? It’s the same as any rice cooker.

[@MaskedImposter]

What a great robot comment!

[@FUGP72]

When I first saw this, I was actually going to jokingly post that it should have been called the AI Rice Cooker.

[@herbertkeithmiller]

Yes it's an automatic rice cooker. When the water is gone the pot heats up a little bit above that temperature and a magnet breaks the connection. No more robotic than the thermostat in your house

[@themoviemaniac8416]

A.I. is just a bullcrap word (acronym now) for what used to be called programming the software.

[@davidjames6879]

I use old reliable to make rice: a pot, water, rice, and a lid. Works everytime. No special devices.

[@Kikilang60]

Ah, that's like every single rice cooker there is, except it costs twice as much and the lid is stuck to the bottom.

[@finkelmana]

LOL. Its a less convenient $10 rice cooker.

[@barcham]

For those who are trying to figure out how rice cookers know when the rice is done, it has nothing to do with either weight or magnets. Water boils at 212° F or 100° C. There is a thermostat in the cooker that detects when the temperature exceeds that temperature indicating that there is no water remaining. At that time, the cooker goes into a warming mode, which, depending on the quality of the rice cooker, and the options of a particular rice cooker, will be more or less effective. My Zojirushi will keep rice perfect for 12 hours. Cheaper rice cookers may not work as well and may end up drying out the rice or burning the bottom of it if left on warm for too long. But no matter the rice cooker you have, as soon as the rice is ready, it should be fluffed with the rice paddle. Last thing... NEVER USE METAL UTENSILS, such as a fork, spoon or knife, to stir or remove the rice in the cooking pot. You will only end up scratching it and having to replace it.

[@sydneys207]

This is dependent on the model. The simplest, cheapest ones do use the method everyone thinks of. A thermostat does have some issues around elevation, as well, so there's some more figuring involved.

[@srob0156]

I’m from the Midwest US and it is always a surprise to me how many people have never used a rice cooker. It has been a fixture appliance in our home growing up and I have 2 in my house, one for everyday use and one for feeding a crowd. This rice cooker is a slightly gussied up version of the one you can get from Walmart for less than 15$. If you really want to test one get a zojirushi, about 100$ worth every penny. I’ve also never head of adding salt and oil to a plain rice recipe.

[@gopherbone697]

I'm surprised you've never used a rice cooker before. This unit is identical to the ones many people have been using since the 70's. It made your video very cute 🥰

[@Freakinreviews]

This style of rice cooker is new to me, but I have used a rice cooker for decades.

[@slapshot22]

How would you say this works compared to Dash mini rice cookers? Has a lid and fewer accessories, but uses the same "warm/cook" button. Instructions don't say to add anything besides rice, although I've added butter and also use non-stick spray on the cooking pot for easier release.

[@daynester]

Oh no, your “fun” test with the B+D vs. Rice Robot was flawed. You added seasoning (oil and salt) to one and not the other, so I’m sure that that’s why you liked one over the other. Otherwise, good video.

[@melodynakamura4028]

This exactly what I was thinking. The two should have been prepared exactly the same with or without the seasonings to be a true test and comparison.

[@Tundra-yb8gj]

Yup. I was scrolling before I posted to see who else noticed that!

[@MomocoB]

I always love seeing puppy baby just peaking at you from around the corner hoping you drop something. it's adorable

[@kenbrandon6434]

I think the rice cup is similar to the traditional “cup” used in coffee making, where the coffee to water ratio involves a 6oz “cup” rather than the traditional 8oz. Maybe more Japanese made rice in increments of a half-cup. My Japanese mother mostly used a cheap plastic unmarked cup, put in the amount she thought we would need for our guests. After rinsing, we would dip our fingers in until we touched rice. With most, if the water was at our first knuckle “line” it was good. It magically seemed to work with all different amounts of rice.

[@CelticSpiritsCoven]

You put WAAAAAYYYYYY to much effort in the thought of cooking rice. Just put rice into the pan, add the water, and cook on medium heat until soft. Rice isn't complicated and doesn't require all these special rules and reverence - it's just a plant.

[@R.Williams]

​@@CelticSpiritsCoven I used to cook rice that way but rice cookers are much easier. You don't have to watch it at all. Press the button and walk away. Rice on the stove top will burn if you don't keep an eye on it. Plus a rice cooker will keep warm for ages with no drying or browning. I cook rice 3 times a week, just enough for 2 or 3 meals. I'd never go back to a pan on the stove!

[@jurban7998]

The only difference in your two methods is the other rinses the rice and measures the water. That's waaaaay too much?

[@VashTown]

@@CelticSpiritsCoven bro, cooking in a rice cooker is the least intensive way to cook rice. You're the one putting too much thought into this.

[@k03hl3r]

The "cup" that comes with a rice cooker is not a cup in the traditional sense, it is a gō - it's the size of a serving of rice or a serving of sake in Japanese tradition. It's right around 180mL whereas a Western cup is 236mL.

[@captaindj9790]

A pot, a stove top, bring to boil, than turn off, put on lid and sit. Perfect every time

[@retroprogamer7009]

Should we tell him that most Rice Cookers only got 1 Button?

[@2413ralph]

Only “have”. Grammar please.

[@rhythmaddict808]

Lol, we didn't have a rice cooker growing up here in Hawaii in the 50's. I had to cook rice by the time Dad came home from work, and it was crucial to make it right. Mahalo and Aloha from Maui!

[@LindaKuwahara]

omg James, are they trying to take us for a ride here or what? so far I am at 5:15, i have to watch the rest to see if it does a magic trick or something, but so far this one trying to use the gimmick that it can cook rice at the touch of a button is making me laugh, my husband is Japanese, for a wedding present back in 2000, is aunt and uncle gave us a beautiful ceramic rice cooker, it also cooks at the touch of a button and can make tons of things, in fact, all rice cookers have mainly the same setting, "cook" "warm", then you have fancy ones with programable functions, like "delay cook, etc. I cant believe the As seen on TV is trying to use the "one button" thing as a selling point, they will get ripped for this one. (not you, THEM) LOL!!! Also, you CAN remove the inner basket thing while it is hot, no reason why you can not, i do so all the time, no problems, i cook rice almost every other day and i remove it, also, i open the cooker when it is done, letting it set slightly does absolutely nothing.

[@Freakinreviews]

Yeah nothing seems particularly new about this, but on its own merits is does work. The inner basket thing seemed weird and gave no explanation. I ended up removing it on a later batch (not included in the video) and shockingly I survived! Haha.

[@LindaKuwahara]

@@Freakinreviews LOL!! Yes it does!!

[@adriangunter00]

@@FreakinreviewsI’d imagine it’s likely a liability thing. It’s not like it has handles so they are probably worried about someone pulling it out with their bare hands and then getting mad at them when they get burnt

[@romeolives7062]

I was actually waiting for your review to purchase one I just did I was using my ninja foodie. To make rice pulling it out was sometimes a pain. Thank you for your reviews I approached a lot of products after you reviewed them. Keep up the great work james. Thank you again

[@diabeticjimmy9032]

I think it's cool how these things operate based on the science of magnets and heat. If water is in the pot it will continue to cook. When there is no water, it gets hotter and the magnet releases setting it back to warming mode. That is why there is no timer or anything.

[@studivan]

There is no magnet in rice cookers, it’s all about the weight, once the water is gone the rice is lighter flipping the switch to warm, if you notice the pot rises when the rice is done.

[@todaywelearned]

Wow neither of these answers are right! Standard rice cookers don’t use magnets or weight to know when to stop cooking, they use temperature. Water boils at 100C/212F. As long as there’s water, the internal temp will stay around there. When the water is gone that temp will rise quickly, and that’s when the rice cooker switches from cooking mode to “keep warm” mode.

[@scott8919]

​@studivan they have an electromagnet. That's why when it shuts off it pops up.

[@lostinthenight2005]

@@todaywelearned IIRC there is a magnet that when it get over 100°C loses its magnetism and disconnect the cooking circuit, but to be fair it has been so long that I saw the technology connection's video that explain it tho.

[@RobTeeJr]

@today we learned provided the correct answer. Most cheap units like this one use temperature as the controller. When the temperature goes above 212F a bimetallic switch will separate switching the heating element to warm. In the rice cookers I have used the bowls are generally made of a non magnetic material. Units like this one is a just cheap rice cooker with a fancy name and an inflated price. They could have probably charged even more money if they called it a "Cyber Rice Robot" and thrown in the term "AI" somewhere on the box.

[@Traderjoe]

I’d like to see how cleanup goes with the lid area by the rubber seal. It looked like an aluminum lid under the cover. In my instant pot, gunk gets between the lid and the cover and I don’t like the idea of moisture sitting in an area like that for a number of reasons, but mostly for hygiene reasons. So I would like to know what that aluminum lid is like to clean and remove for cleaning

[@ThePhiloSpheres]

This is the worst version of a normal japanese/vietnamese rice cooker since you cannot detach the lid like the normal rice cooker ... cleanup would be nightmare in long term lol

[@Donnie-ys7vr]

just look like an ordinary rice cooker that can be brought for $15-20 from any asian store. Also, as an Asian, who even add salt and olive oil ??

[@kos2919]

Uncle Roger is having an aneurysm

[@Great_White_Great_White]

I am Asian and I add a whole rotisserie chicken and a stick of butter. Just kidding, i'm not Asian.

[@plumber8920]

Thanks for this.. I just ordered this, then found the review...glad I didn't have to cancel the order...thank you again from Nova Scotia..

[@berighteous]

all rice cookers know when the rice is done. They check the temperature of the contents. If the temperature goes over 212 degrees, there's no more liquid water - the rice has absorbed it all - the rice is done. All rice cookers work like this,

[@tylerufen]

that's true for rice cooker plastic cups, too, they're closer to 3/4 of a cup than a "cup", because rice is made in parts, volumetric parts of rice to parts of water, so a cup is around a serving, even inside the metal bowl there's two graduations, one for included plastic cups, the other for standard measuring "cups"...

[@albert_vds]

First I thought that the Rice Robot was really slow, then you brought the Black and Decker rice cooker in for a comparison, and then I realized that it's that slow because the mains voltage is 120V. No wonder it takes so long. On ours it takes like 10-15 minutes and that's brown rice.

[@jameschamblin7120]

I don't think that is the reason. I use to have one of those cheapo generic rice cookers, 120v (until it stopped working 10 years later) and it took about 20 minutes for 2 cups of rice (real cups, not robot cups). I think the B&D is so slow because if you make maximum volume of rice, it would most likely burn on the bottom before the rice on top is cooked. I could not tell you why the Rice Robot is so slow as it looks like about the same capacity as my cheap one.

[@Eidolon1andOnly]

Oil and salt were also added to one, but not the other.

[@justicierodelaliga]

In my family there was this fan from my great grandmother. Ended up with my grandparents. As kids playing the fan got hit, beat and thrown to the floor multiple times. It kept working until the 90s. When it didn´t work anymore I felt sad for it. So yes, products back then were resilient.

[@compzac]

Yes but people say that stuff today isnt made as well. i cant easily say thats false. i have a TV from 1991 still works great, its been through 2 earthquakes one which caused it to fall off the console and crash into the floor below. not a lick of damage. its been through 3 moves no problem. i also have a stand fan from the late 80s actually badged by K-Mart. its been knocked over, kicked so many times and even at one point had a whole bunch of styrofoam shoved through its blades cause i wanted to make snow. it still works to this day, just complains and growls a little on startup. but i could take it apart and regrease the bearings to get it to shut up. its also been left on for months during summer. so it's got a lot of hours on it.

[@markm84]

Bailey's eyes as he's scooping the rice 4:09 👀

[@MaryanneN_]

And her tail wagging in hope ❤

[@bakedbake]

I thought it would be something i havent seen before like the new kitchenaid rice cooker that weighs the rice as you add it and dispenses the correct amount of water using the weight. Thats truly one touch

[@odius94]

Run that old rice cooker with just a 50:50 mix of water and vinegar only for an hour. It should remove that white hazing from mineral buildup.

[@Eidolon1andOnly]

*50/50 is a better way to write that ratio while typing here, and one widely recognized as a way to write the ratio. Notice how 50:50 looks blue? Because YT automatically converted those numbers into a timestamp denoting the 50 minute and 50 second mark in the video after posting this into the comments section. By tapping or clicking on the blue numbers it'll take the person directly to that time in the video. Since this vid is only 12 and a half minutes long, 50:50 is a broken timestamp that just goes to the end of the video if tapped/clicked.

[@AuroraDrag0n]

@@Eidolon1andOnly Ackchyually! The term 50/50 is talking about chance, which when written out, looks like this: 50% / 50% Because @odius94 is talking about a ratio, the use of the 50/50 to describe a recipe is incorrect, which is a very easy mistake to make. The correct way to describe the recipe is 1:1, which is the least common denominator and should have been your first clue that 50/50 is not applicable here. Because writing out "1:1" may also trigger the KZbin timestamp issue, to be safe, you can always just say "a one to one ratio of water and vinegar". Thank you for coming to my "Ackchyually!" TED Talk.

[@Eidolon1andOnly]

@@AuroraDrag0n Well actually, it still presents the ration of each thing making up one half of a whole. The real ratio would be 1:1, as one whole equal measurement of each thing, and neither 50/50 nor 1:1 create a broken timestamp.

[@AuroraDrag0n]

@@Eidolon1andOnly With that logic, I could write 1,000,000,000,000:1,000,000,000,000, and while it would lead to the same recipe, there is a reason why we use the LCD in math. Practicality. Not only is 50:50 not the LCD, 50/50 has the added risk of being misread as "50 divided by 50", or as "50% chance VS. 50% chance". It's just better in every way to write "1:1" in this case.

[@Eidolon1andOnly]

@@AuroraDrag0n Context clues are enough to know about what is being discussed. No, 1:1 is the proper way, and it's the 50:50 (which creates a broken timestamp that is being ignored) that would lend to the 1,000,000,000,000:1,000,000,000,000 silliness. Regardless of 50/50, 50:50, 1:1 or one trillion:one trillion, it still comes down to 1/1 or 1:1. Equal halves. No one is going to misread "just a 50/50 *_mix_* of water and vinegar" as meaning "50 divided by 50 mix of water and vinegar" or as a "50% chance water 50% chance vinegar mix." Context is important.

[@Tempestwolf79]

As to the cup issue, when you read the intro you mentioned it is stated to be "perfectly portioned". Since it makes that claim, my suspicion is the "Robot Rice Cup" is about 1/2 a standard US cup. That is because 0.5 cups of rice, is 1 cup and 1 portion cooked. As for the gadet, seems like a pretty standard rice cooker,

[@m.hreels9822]

Most rice cookers are the same in my experience that one that you’re testing looks pretty small. You can get bigger ones that can make a lot more.

[@Senor-Misterioso]

Some of us don't need to make that much rice all the time. That's why I have a small and a large cooker. 🙂

[@m.hreels9822]

​@@Senor-Misterioso At first, it sounded like you were writing a hate comment, and I was like, 'Wait, is this person seriously getting upset over a rice cooker comment?' 😂 But then I saw your :-) at the end, and I was like, 'Okay 😊👍🏻.'

[@Senor-Misterioso]

@@m.hreels9822 You're right. It did sound kinda finger wagging so I added the smiley at the end. Tone can be difficult to decipher in plain text. Have a good one.

[@m.hreels9822]

​@@Senor-Misterioso😂❤🙏🏻👍🏻 no worries ☺️

[@ThatSoddingGamer]

I wonder if the measuring cup sizes are based on cooking results? That is to say, when that '1 cup' of uncooked rice is cooked, it'll swell to an actual cup of rice? If that was the intent, it's still a bit confusing and arguably misleading, depending on how explicit they were about that detail. It's either this, or they just really screwed up the scale.

[@RYN988]

Just get the ad free version of the timer app, James.

[@OLdweeb]

I'm a Japanese-American senior and white rice is a staple. I'm going into hives as your demo runs on my other screen. Need to select quality rice... Dry, measured rice INside the bowl, wash in bowl, drain, then add measured water. Horrific 🤢adding salt & oil? Wait 15 min to set texture - it'll still be plenty warm. Wet the non-stick paddle under the faucet before scooping out the rice. No auto-off, that's scary. I've watched all of your videos & enjoyed them immensely. But if ever there was one that needs to be re-done. This is it. Maybe find a nearby sushi chef to be a guest presenter. 😁

[@bikeny]

Why do you rinse the rice before putting it in the pot? Second question: what does this do differently than when I boil water and then add my rice (and spices)? I have a 4-qt pot and I can add 2 real dry cups of rice and 4 1/2 real cups of water, then simmer for 25 minutes or so. And I get enough rice to last for 3 dinners (it's just me).

[@frozedokkanbattle]

I’d love to see more pan reviews from “As seen on TV” that you can find that you haven’t done

[@EthelredHardrede-nz8yv]

You can take the pot out while still hot but it is tricky to do without burning yourself. All rice cookers have that issue unless you have one that is easy to remove.

[@herscheljackson2781]

Included spoon is a rice paddle.

[@locker1325]

I would like to see how tough the basket coating is. I bought one like this and the basket coating was super flimsy and came off easily. I didn't like the thought of that nonstick coating coming off in my rice.

[@Kuzuri87]

insert wash your rice guy XD.

[@Dyanosis]

8:21 - Did you add oil and salt to the Black & Decker cooker? If not, then that's not a fair comparison and attributes to the Rice Robot's "better rice".

[@first2summit]

I'm not seeing how this is better than the basic $20 Aroma rice cooker. It might even be worse.

[@keithmcgill2450]

Exactly

[@The_Keh27]

There are so many variations of rice - white, brown, jasmine, par-boiled, instant, etc. I'm assuming as long as the rice/water ratio is correct (hopefully all in that book), the machine knows when to stop. That would be good. my little $20 rice cooker experienced some burnt rice in the past due to incorrect measurements. Curious how this would work with Minute Rice

[@tarstarkusz]

1000 to one odds this thing will not work in 33 years.

[@NonsensicalSpudz]

100% this thing is made as cheap as possible and will probably fail in some capacity in like 2-3 years or just randomly

[@shelleyneidich8385]

I saw this on TV and it was the size that interested me. I am a now single senior and just want to make a small amount of rice easily. Thanks for the review. Looks like something that would be perfect for me.

[@uptowndunker6346]

I find the unplugging and plugging a safety issue in long term

[@mystra13]

Curious how cleaning this works so mold doesn't grow on the inside rim. I've got a 10 y/o 8 cup rice cooker I paid $25 for that I'd say is better. Bigger, has a spill cup attached so when you open the lid, any condensation goes into it rather than down the side of the machine plus the inside metal plate detaches for easy cleaning so mold doesn't grow.

[@EthelredHardrede-nz8yv]

That is a standard magnetic release rice cooker. When the bottom of the pot gets hot enough the electro-magnet loses its magnetism and that switches the heat off of high.

[@kavynryan3159]

I'm fully convinced some of these videos he's like "man.. my rice cooker went out. Let's find one and make a video" lol dude I can't get enough of these reviews! I've never been more interested in a dang rice cooker

[@Rebecca-o2i]

I bought a dash rice cooker work the same way for only $10.00

[@minatheengineer]

Rice cookers are a fascinatingly simple technology, they effectively just measure temperature and time (some cheap ones don't even do time, they use only temperature to figure out when the rice is done) and you can make all sorts of things in them that just need steady temperature over time.

[@mencken8]

Automatic rice cookers have been out there for decades. Want the best one out there, buy a Zojirushi.

[@TheLateBiteShow]

My instant pot I hat for years is the same size and looks the same inside. Countdown timer, press 1 button to cook, shuts off when done and goes to keep warm mode... No salt or oil needed, just rice and water. Also has a veggie steamer.

[@loriki8766]

Me too! And the instant pot does a lot more. In my instant pot, I pressure cook white rice for 3 minutes and natural release for 10 with a 1:1 ratio of rice to water. Comes out perfect every time.

[@DekaAvalanche]

we just use the finger method for water. works everytime.

[@Katy32344]

Huh?

[@Senor-Misterioso]

@@Katy32344 Add rice to the pot. Insert index finger into the pot until it just barely touches the top of the rice and add water until it reaches the first knuckle. Ancient Chinese secret. 😁

[@JimJimmington-e8i]

The issues you point out are great and valid. It is nice to know that it cooks rice well and to be honest, you can see the difference between the Robot and the Black & Decker model. The rice from the Robot looked almost more fluffy and more "dry" as opposed to wet and gummy. But the concerns are concerning to me. They are the kind which would make me eventually stop using this product no matter how well it cooks rice or anything else.

[@Balorian]

Thats crazy to me. My instapot does perfect rice in 12 minutes, and can do so many other things.

[@lady_draguliana784]

I'm guessing it's 1 cup when cooked? so you can measure a cup of cooked rice from the uncooked grains, compensating for the expansion? worth testing...

[@AstonDB8]

Zojirushi or nothing

[@1erinjames]

100% most Americans do not understand that there is a HUGE difference in quality of cooker and results of wonderful rice!!

[@Cattrix999]

Here Here!!

[@TuanVo0112]

Exactly this. Either buy the high-end one or the $20 at the Walmart.

[@Martin_Edmondson]

@@TuanVo0112 Yep, if you rarely eat rice, buy a cheap one. If you eat it every day, buy a decent Zojirushi. That robot would not last a year in most Asian households.

[@scpatl4now]

I cook 1 cup white rice 1 3/4 cup water in saucepan. Once water starts to boil cover turn down heat to lowest setting. Cook 18mins, remove from heat, and let rest for 5 mins. Perfect every time and no rice cooker needed at all.

[@narakusdemon.88]

As someone who grew up with a rice cooker it's cute seeing someone use one for the first time. Also salt and oil why??

[@Freakinreviews]

I have a rice cooker I've used for years, but it's not this type. And yeah the salt and oil was their recipe, which seemed a bit odd.

[@jwjeff11]

Looks like a bog standard Rice cooker. Just like the one My mother's been using for over 30 years. They work by a magnet that releases when the water has boiled away. They work perfectly as long as you add the right amount of water. Very cheap too. That black and decker isn't a rice cooker though. It's a steamer which is a different device that works completely differently.

[@k03hl3r]

Either get a basic standard rice cooker, or get a Zojirushi. There's no reason to go down any other route.

[@michaelgray8606]

I agree Aroma sells the same cooker with the same functions in Walmart for 15.00

[@tarstarkusz]

EVERY single product on Amazon that comes with an arbitration agreement should be listed as such. I will NEVER agree to these arbitration clauses and would send it back. But it's better that I never bought it in the first place.

[@JohnKelly2]

By using KZbin, you've agreed to an arbitration agreement. So delete your account.

[@tarstarkusz]

@@JohnKelly2 But I haven't given them any money. Plus, there is no choice. There are a hundred rice cookers that don't have an arbitration agreement.

[@travellingslim]

Someone can correct me if wrong but pretty sure the included cup is how much cooked rice you'll get at the end, so you fill their cup with "1 cup" and that will double in size when cooked to make 1 cup of rice. This is why when comparing to a regular measuring cup it's about half

[@sumsharp]

my son taught me to make rice on the stove top and I threw my rice cooker away. It's perfect every time

[@jameschamblin7120]

The nice thing about a rice cooker though, is that if you forget about it for a few minutes, no problem. Forget about the rice in a pot for a few minutes, overcooked rice. Other than that, I really don't see an advantage to one way or the other.

[@ashkatleorock-jf8tl]

I was wondering if I am the only one who cooks it on the stove any?

[@Nirrrina]

On the rare occasion I make rice I've been known to use boil in a bag rice in the microwave. I know blasphemous but also easy for serving with fried onions & sausage. I do have a Aroma rice cooker/steamer but haven't used it much. I keep meaning too though because you can easy meals for one in a rice cooker by adding things like chicken & seasonings.

[@shannondore]

That's how my mom cooked rice and how I do now unless I'm in a hurry, then it's the microwave pouches.

[@baldyman4450]

Years ago I learned how to cook rice on the stove top by reading the instructions on the side of the bag and it works perfectly. I bought an electric rice cooker and after using it a few times I decided I liked the old way much more. I gave the cooker to my daughter went back to the pot and lid on the stove top. I guess what they say about old dogs and tricks is sometimes correct.

[@Boodieman72]

I have a Zojirushi high end (not the top of the line) rice cooker and after you add the rice it's a one-touch cooker. I wonder why James didn't wash the rice? Who made those recipes, Jamie Oliver?

[@PappaMike-vc1qv]

having used a much larger rice cooker for many years, I learned a few tricks. 1. use the inner pot at the sink to rinse the rice then just drain and refill with fresh water to the appropriate mark. No need to use other dishes. 2. Brown rice simply uses an extra cup of water and takes about 10 minutes longer. 3. Adding oil is not necessary if you have the non-stick version. 4. be sure to thoroughly clean the steam vent after cooking each time, you will be amazed how much starchy grime collects there and it can really gum things up if you don't keep up with it.

[@rmp5s]

This is basically the same as my little old Black and Decker rice cooker that I paid 20-ish bucks for...lol

[@L337Kelly]

This is basically just the Walmart Mainstays cheap-o rice cooker with a hinged lid. Save your money, people!! No offense to you, James! You made a great review as always. 💕🍚

[@claudtalkz2194]

Isn’t the clear cup for the rice and the blue cup for the water? One and one for perfect rice?

[@gkragen1]

This isn't all that different for basic rice cookers. I have a Japanese cooker. I agree with Pad-Thai-101. Traditional rice doesn't include oil and salt. Also while the rise may taste good, it should have the individual grains separate rather that clumped as it appears. This is done by reducing the amount of the water, i.e. if it calls for two cups than I use 1 3/4 cups. It comes out fine but doesn't clump. Finally, with rise cookers, the word cup isn't used in the traditional sense but refers to the cups provided.

[@zzydny]

What about the other insert pan that you showed at 0:52 ? What was that thing for? Why didn't you test that, too?

[@NCHProductions]

I literally own the same exact model but its in brown color and without the whole "Rice robot" branding........

[@Banagal]

I purchased and used the Wolf Gang Puck rick cooker on HSN for about $10.00 on sale. Non-stick container, I wash by hand and don't remember if it's dishwasher safe. It worked like a charm for rice. It is supposed to cook other things, which I tried unsuccessfully. Bubbles came out the top and caused a big mess. The inside container surface didn't last long. I continue to use it if I want a small amount of rice. I cook rice the old-fashioned way. If I need a larger portion, that works just fine. I just have to use a timer and keep an eye on it.

[@avibonn5724]

What is the true standard measurement of the rice cup and the water cup? (ratio of water to rice).

[@pinkerbot]

What would you call that vessel if not a cup?