I was hoping to get a recommendation for a new rice cooker.
When we first got married, my Thai husband brought a National rice cooker with him. We still, to this day, call it the "magic rice pot". It made perfect rice every single time. You could put too much water in, not enough, perfect every time. And you could leave it on extended warm for days. YES. Days.
It was a National, which I guess was bought by Panasonic.
What I soon learned is that every Thai home we visited always had a big rice cooker sitting on the counter, with rice cooked, and ready at all times.
Well, in a moment of foolishness, I persuaded DH to give up the magic rice pot. We purchased a $190 Zojirushi NSDAC10. It had only good ratings, and mostly because it looked so cool sitting on our new beautifully renovated kitchen counters.
And I foolishly sold the magic pot for $20 on Craigslist. What I wouldn't give to get that magic pot back!
The NSDAC10 lid opening button does not work well. Never did. You have to press the button...and pry the lid open with the other hand. Lame. His Thai friends all come to visit us, and make fun of this. :-(
The extended warm also does not work as well as the National. Rice only keeps for 2 days tops, whereas the magic pot kept for a whole week.
And now....rice doesn't keep past a few hours without getting a rancid, spoiled-egg smell, and the rice gets hard and turns yellow the next day. Uh oh.
I assume the extended warm feature is not keeping the rice warm enough, so it is spoiling. Or the gasket on the lid has bacteria in it. Or the steam vent is a problem (I haven't seen steam come out the machine is over a year, and it used to). I have also noticed the rice is damp, so perhaps extra moisture is occuring.
In addition, the pot is scratched up. I know, I know, naughty...I used a fork to fluff the rice every time, and I guess scratched the surface. So perhaps that is causing the issue?
A new removable lid gasket and pot is $50. I almost think it would be worth it to buy a new rice cooker, then pan out $50, and that may not solve the problem.
Does anyone have any advice for saving our 6 year old Zojirushi?
And more importantly, can someone recommend a rice cooker that will keep rice for days?
It should be 4+ cups, have a timer, extended warm, and any budget will do.
I kindly ask folks from restraining from responding with comments about cooking the rice and storing it in the fridge or freezer. My husband did not grow up doing this, and he claims it changes the taste and texture. He refuses to eat refrigerated rice, so please refrain from those suggestions.
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