Worth It? $200 Rice Cooker VS $30 Blind Taste Test! 

PS. I forgot to mention that this is NOT sponsored! PSS. I forgot to mention the timer function on the zoji which I don’t use but it could be a game changer for some. You can tell it to start cooking at a certain time so it’s ready for when you get home/wake up.

I just have to share this. I donated my "red" rice cooker when I downsized in a move, and was really missing rice. I happened on a Zojirushi cooker in pristine condition at a thrift store, complete with accessories and cooking instructions. It seriously looked like it had been used ONCE. It's an older model (maybe 4 or 5 years old), but I couldn't pass it up for the price. It cost me all of $8, minus my 10% senior citizen discount. I love my $7.20 Zojirushi!

I cant believe I just watched a 24 minute rice cooking and eating video. This is my first time seeing any of your videos and I see why you have over 1.8M subscribers. Awesome refreshing personality, informative and fun. Well done.

I have kind of the red one, mine is smaller and white, but the function is the same. What I've found to do with that one is to use 1 part rice to 1.5 parts water. When it flips to "keep warm" after cooking, I shut it off completely and fluff the rice and then place the lid on top again to steam for 10 minutes. That seems to fix the dryer bottom rice and makes all of the rice really good. Just thought to share this in case someone would want that tip.

If you are a college student, get the RED color one. You can cook rice, vegetable, ramen, pasta, stew pork or beef or chicken, make soup. You only need that RED one and you are settled for all years in college.

your utter joy about your rice cooker is infectious.

i got the zoji after mentioning to my husband that i missed having a rice cooker. i made one batch of rice with it and said it was already worth the $200 😂 even just the tiny conveniences (the handles on the inner pot, and the removable inner lid) make it worth it IMO. i don't eat rice THAT often (2-3x a week) but i love it so so much anyway. it was a little splurge, but absolutely worth it.

Part of what you are buying is the time and convenience. You no longer have to stand at the stove to babysit your rice, particularly in those last minutes. Being free during that time to be mom/dad has no measurable price. 👍

The only RU-vid show that does not exasperate me with pointless music/talking/visuals. Every moment in these videos is gold.

I'm from Singapore ( Asian). I do agree the expensive Japanese rice cooker like Tiger or Zjiurishi is worth the money to cook all kinds of rice perfectly everytime. Tried cooking Jasmine white rice, Jasmin brown rice, Japanese short grain rice, basmati rice in it before. The porridge turn out perfect using Japanese rice with the rice cooker. My Japanese rice came out like what you described, shiny & fluffy. It's my family favourite. Usually they do come with timer so it does cook longer but since I can do with timer, it doesn't matter. By the way, try not to wash your rice in the rice cooker pot as the uncooked rice can scratch the pot easily.

I don't know why this was on my recommended when I'm an uncultured swine who thinks that all rice tastes the same but not gonna lie, now I feel the urge to buy an expensive rice cooker that sings, swallows it's own cord and has a pretty bowl. The company should have sponsored her, her excitement with the smallest things made me really want this cooker and I'm not even a rice fan.

As a chef I have a Tiger Japanese rice cooker that I love. The convenience of not having to babysit my rice while I make the rest of my dinner is well worth the price. My instructions told me to use the cup provided, fill to the water level and soak the rice in the cooker with water for 1/2 hour before starting. I have adapted my personal American recipes and make both basmati and long grain rice in different flavors like curry, lemon and dill, chicken, beef, spanish, herbed etc.

I use my Zojirushi rice cooker 3-4 times a week. One tip I learned from my mom is to wash the rice in a different bowl, and then transfer it into the cooking bowl. This will prevent the Teflon coating from getting scratched.

Somewhere in Japan someone is busy screaming "$200 is not an expensive rice cooker"

I have a Zoji myself (the grey one with the pressure cooking, looks pretty similar to yours). Besides making really nice rice every time, one of the things I love about it is how well it keeps the rice warm for a LONG time. It’s fine days later. After maybe 3 days you can tell it’s older, but it’s pretty good. The next day it’s pretty close to same as when it’s fresh.

We’ve had our $200 Zojirushi rice cooker for over 10 years, which we received as a wedding present. One of the the best appliances we own. Well worth the cost. We also recently bought a $200 Zojirushi water heater, to make tea, soup, etc. Pricey, but made at the same high quality as our rice cooker. Great stuff.

Thank you so much for doing this episode. I own a Zojirushi rice cooker just like yours for 11 years. Your episode made me happy that I spent worth money on the rice cooker! FYI, we as Japanese don’t wash rice in the Teflon coated bowl because over the years you will scratch the bowl so just wash rice in a different bowl then pour the washed rice in the Teflon bowl.

Who actually puts away their rice cooker? Ours is permanently on the kitchen counter next to the toaster and the kettle.

I live in Japan and the rice cookers are designed to cook the rice so that the individual grains standup in your dish if that makes sense. Japanese rice is much stickier that long grain rice so it sticks together after cooking but the cookers cook so that each grain gets cooked evenly so the grains keep shape and perky in your rice bowl. Difficult to explain without pictures. Well cooked Japanese rice is glossy and REALLY delicious!

This extra long cook time of expensive models explains so much. Whenever my brother and his family come visit, they act like there isn't rice in the house, that it's not a meal option if it isn't already cooked and waiting. It influences takeout and restaurant decisions. As a family, they have a Tiger and probably cook 8-10 rice cups at a time, increasing the cook time even more. They're probably use to 60+ minute cook times for rice and thus don't want to wait that long to eat. Living by myself, and owning a cheap rice cooker, I only cook 2-4 rice cups at a time, so I'm use to 10-15 minute wait times and only cook it right before I need it because it's not that long and I don't eat rice every day. This also explains why they like to err on cooking too much rather than not enough, whereas for me, after they leave and overshot by 2-3 rice cups, that's commiting me to finishing off the rice for the next couple days.

This host is literally one of the best in show biz. Great energy, charming, clear and concise, and doesn't take herself too seriously. Learned a lot from this vid. Thanks!

I never would have imagined a rice cooking demo could be so interesting and so much fun! You are AWESOME! Thank you 🙏

I’ve had my Zojirushi for about 12 years and would NEVER go back to stovetop! It does a perfect job every time but what I love the most is the ease. Just load it up and walk away. No burned bottom of the pot. No boiling over the minute you turn your back. No soaking the stuck-on rice pot overnight, plus I too enjoy the little tune. 😄 Mine plays Twinkle Twinkle Little Star. I wonder if others have a different tune?

Zojirushi takes a lifetime to cook 2 cups of brown rice or white but man, I loved my machine and nothing warms my heart than hearing that twinkle twinkle little star tune when I start it up.

My face hurts from smiling back to you. This is contagious!

I feel like it's absolutely worth mentioning that while it is possible to get almost the same results as a Zojirushi in a pot, the fact that you can just set it and leave it makes a world of difference! There's no chance of it going wrong and it's perfect every time. You can also set it to finish cooking at a certain time, so you can even put rice in in the morning and it'll cook it in time for dinner.

Zoji, it’s a no brainer for me. I bought one 10+ years ago , and it’s still working like a charm. I also don’t use the normal option, quick cooking every time, works just as good.

Wow! This comparison really helped me out! I had a 20 year old Hitachi rice cooker that was "just OK". It used to burn the bottom and not make good sushi rice. I took a leap of faith and tried out the Zoji, and I love the rice it makes! Thank you! 🙂

If I ever start a band I will name it "Crunchy Brown Bottom".

Great info! Thanks for sharing👍👍

I love my zoning. I am 80. I did not grow up on rice. I married my husband who was Mexican. He loved rice. I loved him I loved rice😇 I bought my zoji about 30 I have the small one It is just me that I cook for . It is worth every penny. Thanks

I have a Zoji for years and I love it! It makes great white and brown rice. I tried the porridge setting about 2 years ago and I’m even more in love. It makes great steel cut oats and I don’t have to think about.

That exact zojirushi is mine!!! It's my baby!!! Not only does it cook the rice the best but it has all those settings for various types of rice and it has the awesome keep warm function. You'll never regret it.

I've used Tatung steamers all my life, I'm pretty sure my parents brought one with them from Taiwan when they moved to the US. Cooks rice beautifully (once you dial in the inner/outer water and rice ratio) and it's great for steaming EVERYTHING.

My parents always had the Z elephant brand rice cooker. I bought a small National rice cooker when I was in college. And I have the same Z rice cooker that you have. It makes amazing sushi rice with almost no effort and keeps it warm. Regular rice is great, too, but a little drier- After finishing, I toss a spoonful of water on it and fluff it before serving. The convenience features are totally useful: delay timer, sushi/porridge mode, chimes when done and quiet operation.

Apart from cooking rice and porridge, rice cooker can be used to cook stews, soups and for steaming as well so they are really good to have!

I purchased my Zojirushi rice cooker from Amazon in 2008 and have never regretted my purchase. I eat a lot of rice - basmati, jasmine, and sweet. Always comes out perfect! Love this cooker and I think it is well worth the price.

When I was in Uni, I had the aluminium pot rice cooker, and we used it for steamboat parties. It would keep the soup at a constant boil so you can dip your meats and veggies in it!

Thanks, really loved this. A few comments, I also have a Zojirushi, but it was only $130. Doesn't have a holder for the rice paddle or the retractable cord though. What I like best about the Zojirushi is that the rice is very consistent from batch to batch. Second favorite aspect is that I can set the cooker up in the morning and the auto cook feature has the rice done exactly when I need it.

I cant help but say however Pailin you are so adorable with your mannerisms and everytime you smile I can feel it all the way over here in Orlando, FL! You brighten my day and I appreciate how you introduce us to your traditional meals from Thailand with your opening phrase in Thai; it's so lovely ^^

I've had that same zojirushi model for I think over 7 years now and use it 3-4 times a week. Perfect rice every time and I've had no issues with it!

8 mins in and i don’t know if any other RU-vidr is as concise and on topic as you are. Good information and presentation so far.

I really enjoyed watching this. It made me smile everytime she smiles. Thai people are great! I'm from the Philippines, btw.

Every person that has one of those expensive rice cookers swears it is a life changer. I still have my cheap 3 cup one from college. When it breaks I will upgrade, but I’ve been saying that for five years now.

I have never laughed this hard at any of your videos as much as I did at this. The joy you got from the music, and the fact that you actually liked the zoji the best was priceless!

I have owned a zojirushi for 20 years that I bought secondhand from a friend. I have replaced every single other kitchen appliance in that time-a few more than once. That kind of longevity has earned my brand loyalty.

The warm function is very important so a family doesn't have to reheat the rice the next day. These expensive rice cookers do a perfect job of keeping your rice warm without drying or burning the rice is totally worth the money.

Another thing that's really nice about the Zoji that maybe isn't that big of a deal is the function to have a timer for when you want the rice cooked. I know that for my family, we sometimes just put in rice the day before and have it cook about 1-2 hours before dinner the next day so we have freshly cooked rice.

I never found rice cooking so interesting and fun before. I absolutely love your reaction when you found out the result.

I have a rice cooker made by Panasonic. It was about 90-100 USD. Honestly, without exaggeration, it's one of the best investments I've ever made. It has 5 options: white rice, brown rice, steam/quick cook, porridge/soup, and keep warm. It even came with a measuring cup and a rice paddle! It's lovely.

A great review and comparison. Not only educational but also entertaining THANKS!

I think for anyone who eats rice almost daily, the zoji is a no brainer. My mom has one that she bought almost 20 years ago and it still cooks perfect rice without fail. For me, now that I live on my own, I love that it keeps rice warm for so long and there isn't that "old rice" smell. Heating up cold rice is just never the same as having it fresh. Yes it is expensive up front but in my opinion it's a lot better than the cheap rice cookers. I mean who wants to eat hard or mushy rice for the rest of their life? 😂😂

I have cooked rice for a very long time. I thought the induction rice cooker (like Zoji) was a scam, until I finally use one. The rice comes out noticeable better and it keeps the rice nice and soft much longer. It is expensive but I am willing to pay more money for it. Put your finger over the rice and remember the water level above the rice, it will work every time with a wide range in the amount of rice you are cooking. Use your finger as a measurement tool. My parents taught me that.

Your husband's old rice cooker was a staple. Everyone had them and they were terrific. I'm impressed how he's kept it looking new.

My grandma always had and used a Tiger brand rice cooker, the one with all the flowers on it that I saw in many Thai-American households, and it always worked well for Jasmine rice. I upgraded to a Zojirushi last year and I love it! I rarely make anything in it other than Jasmine rice, but I love the features and it cooks it really well.

I have the same Zojirushi cooker, and for me it’s all about the extended keep warm function. I can make fresh rice for lunch, and it stays perfect until lunch the next day. The one button cookers can’t compete there.

Thanks for posting this and all the work you put into it! I've acquired a large amount of converted rice and I've been trying to find a suitable rice cooker. The problem is, nobody eats converted rice and none of the cookers even know what it is. It's what I grew up with and what I like. So I love it. It's like mom's cooking to me. Guess I will just keep making it in an old fashioned stove top pot.

A fancy rice cooker is TOTALLY worth it. It is worry free and is perfect every time. The extra features are also very nice. Especially that timer I make Steel Cut Oatmeal and have it on a timer so I have breakfast ready when I wake up....steel cut oats take a full hour to cook (use the porridge setting) because trying to do it on the stove top is a major pain. 3:1 water to oats ratio for perfect oatmeal and once in your bowl add a little butter, milk, honey and cinnamon....deeeeelish!

You look so adorable when the rice cooker music comes on. It looks like the inner kid in you comes out 😂😂. You and your channel are priceless!! TY

12:35 on repeat all day. The joy and happiness is so infectious I love it so much

I just realized I have been using my strainers wrong since forever.

I bought a cheap rice cooker at Walmart for like $15 maybe 20 years ago and I cant live without it......

I just got a Zojirushi NS-TSC10 Micom Rice Cooker this week, and I already love it! I already struggled with making rice on the stovetop, but recently moved from sea level to 7200’ elevation, where water boils at less than 200°F. The Zoji handled it perfectly, and I’m still able to use the finger method to measure my water. I will, however, need to figure out the timer, since it takes an HOUR to make jasmine rice at this elevation.

Love my Zoji! I did a lot of research before buying mine in 2012 after going through 2 of the other type of plug-in cookers that didn’t perform as well and did not last. To each their own but for me it has been a good investment.

I use the zoji too at home, always excited when the music calls us up for dinner

I just love the way she does on her vlogs without so much effort and aside from very intertaining and informative l just loved watching her 😊😊

The amount of rice in this video is ASTRONOMICAL! I love it!

OMG! You crack me up with how happy the zoji makes you, especially the sounds and features! They SHOULD sponsor you, your review sold me on it!

I grew up in HK and we had the EXACT same rice cooker as Adam! I was feeling so much nostalgia when you showed the close up of the aluminum pot. My Mom loves her Zoji cookers now.

It's worth every penny. You didn't really talk about brown rice cooking but you get amazing results with the high end rice cookers. I have a different Zojirushi but I cook short grain, long grain, brown rice, GABA brown rice, porridge, all the the different rice. I even cook other grains and starches like quinoa, farro, wild rice to name a few in the rice cooker. To quote Ron Popeil, "Set it and forget it." That's the best part of a rice cooker.

Rice preferences vary from culture to culture. Korean people like really firm rice, so they prefer pressure rice cookers. I usually cook rice in the Korean style electric pressure rice cooker, but I also have and regularly use a regular Japanese rice cooker with all the bells and whistles -- similar to the one in this video, a simple Black & Decker electric rice cooker, and a pressure pot for the gas range. They all cook differently. I use them for different purposes. Also, soaking the rice for about 20 minutes make a difference. Whether you like that difference is totally personal. Before you go out and get a new rice cooker, try varying the amount of water or soaking the rice for 20 minutes. You will see there are significant differences.

I have an earlier Zojirushi rice cooker model and it has never failed me. My favorite thing is how perfectly it cooks brown rice (which I could never get that good on the stove). It's great for all types of rice, and even for rice mixes and rice with quinoa as well as other added grains. I use mine 2 to 3 times a week. Also, clean up is a breeze. I like your review. Thanks. P.S. I love your vegan recipes.

I used to use a rice cooker like the red one and I would always have to discard the bottom layer as it would always stick to the base but for the last few years I use my microwave, it has a rice setting which takes about 15 minutes and cooks my rice in a microwave bowl perfectly every time. So easy, I mostly cook basmati rice,

I have the exact same model a shown. I got it as a graduation present from my parents when I finished high school and would move away for university in two months. Looking back, it is easily the best, most useful gift I have ever received. It is easily my most used kitchen appliance for the 10 years since then, being used probably 5~6 times a week for that whole time period. It cooks perfect rice every time, easy to always have the right ratio of rice vs water, timer so I can have rice ready to eat when I wake up or get home from work, keep warm function so I can keep the leftovers on heat to eat later in the day / the next day, retractable cord, portable handle, inner pot is non-stick enough I have never felt like I have to fight to get even short grain sticky rice out, heat-resistant holders for the removable pot, easy to remove and wash the pot and inner lid, well-designed rice paddle and paddle holder. It's such a central part of my kitchen it's my kitchen clock. It can't do some of the things the more expensive ones can, like have a pre-set function to make bread / cakes, but for rice, it's perfect. The only negative I have is that the internal battery used to keep the clock running when it is unplugged dies after 4~5 years. It isn't user replaceable, so you're suppose to send it to the manufacturer to get it replaced. However, if you're the type of person cooking rice frequently enough to spend 200+ USD on a rice cooker, it's pretty likely you'd just keep it continually on your counter and plugged in, even with a tiny studio like mine, which makes the battery dying a non-issue.

I had the red type, the lid rattles and often “overflows” with starchy water - a mess. I’d definitely pay for the “fancy” rice cooker. There’s usually a timer, that means I can have hot rice porridge in the morning (especially in winter). I have cooked soups, stews and so much more. Love Japanese rice cookers.

I left the "click" rice cooker years ago. Best decision I ever made. I've had the Cukoo and Zoji, love both fuzzy logic rice cookers

Tiger brand. Used everyday for 25 years and still going strong

Had my Zoji 8.5 years now. Its worth it to me for the porridge setting alone. Perfect steel cut oatmeal. Perfect rice, but especially brown rice is just a bonus. I'm loving it.

Two tips, brown crunchy bottom or burnt on stove bottom, place a piece of bread on top and cover, it absorbs burn taste and smell, a cap full of vinegar with water before cooking, rice will last longer in warmer weather.

You're exactly right. My wife uses this Zoji for short grain rice, and it's night a day different from our $30 rice cooker. I can never go back to regular rice cooker now. She spoiled me!

Uncle Roger would approve of this rice cooker.

I love my rice cooker for all the reasons you mentioned, but there's one big additional plus to rice cookers: you can get on with whatever else you're cooking secure in the knowledge that when your rice cooker is done, you know you'll have great rice. I was converted once I figured this out. Thanks for a really interesting comparison.

Been cooking rice all over the world for over 50 year's now, I can't tell you how excited i am learning it all again. 🤣🙏

I never liked brown rice, until I made it in my Zojirushi with induction heating and pressure function. I then bought a smaller induction Zojirushi, and still like the brown rice. I don't think the induction part is important, but it's cool... So to me the real test was brown rice. Both also make great basmati rice. I had no idea you have to use a different amount of water for those, and it does come out slightly drier, so maybe that's the reason.

For those in the comments in the market for a rice cooker, there's actually a Zojirushi with less bells and whistles available for ~$100 on bed bath & beyond... and if you get one of those coupons in the mail you can probably deduct a percentage from that. I have it and it works wonderfully. As someone who eats brown rice on the regular, it's totally worth it. And those things never break... my parents have been using the same rice cooker for the past 20 years and it has never failed us.

I came here for the rice cooker comparison got more than expected. It was wonderful to look at your face, hear you talk and marvel at your bubbly personality. Thanks for the video. It was very well done. I learned a lot. ..and I regret not going to Thailand when I was younger.

My wife and I recently got a Zojirushi. While we haven't tried making much other than rice in it, most Zojirushi have several other cook functions apart from just making different types of rice - depending on the model, steaming food, making (steamed) cakes, and porridge - that add to their value. It's much like an Instant Pot in that regard

This felt like a video made to convince your husband you didn't overspend, lmao As an old white lady with very little experience with rice, THANK YOU so much for this. I've needed this tutorial for a long time. For 200 dollars, I want to be able to program my own ringtone, haha But I'm with you, I LOVE happy singing appliances. My washing machine is SO HAPPY to do my laundry!

I "inherited" the National one from my mom, I think she bought it in the 70s? Idk, it still works, still in good shape, and gives me perfect rice to this day :)

For the glass top rice cooker and stovetop, a cloth kitchen towel inside the lid, and tied on top so it does not burn (on the stovetop method) is sometimes used in some Japanese kitchens to prevent condensation and dripping of water droplets down onto the rice once it has finished cooking.

My stovetop method, that works perfectly every time. Bring 2 cups of water to a boil. Add one cup of rice (any kind) and stir. Then remove the pot from the burner, and set aside. Come back 15 minutes later. Fluff the rice, then serve. I'm sire Pai's $200 cooker does a better job, but the stovetop method is good enough for me. The rice cannot burn because you aren't adding more heat. Just using the residual heat of the boiling water. Plus, this method means there is one less specialty appliance to store. But I will admit that I always watch her videos because she is so darn adorable.

the best advantage for us for the expensive one is its ability to keep rice warm much much longer while keeping it moist. it may not matter for those who cook rice with every meal though but it's even worth it if you cook once a day to eat two meals out of it

Yeah a lot of people that have zoji’s seem to have kept using theirs for a long time (as far as small appliances go), many times lasting 10+ years if taken care of properly. Then it only costs $20 (or less) per YEAR to have awesome rice

I enjoyed your demonstration. You have a great personality and your enthusiasm is infectious 🙏🏽

The Zogi does a great job with brown rice too. Fluffy, not stuck to the bottom at all, even when you use broth instead of water.

A simple pan with boiling water and herbs in it and then the rice in a strainer on top off it with a lit for about 20 minits (until it is done) Is still the best rice, to me, the most taste.

I'd really recommend trying brown rice - I owned a cheap rice cooker for decades, and it never did a good job on brown rice even though I experimented with different amounts of water. My Zojirushi, on the other hand, does a fantastic job with brown rice, better than I've ever been able to do with a pot on the stove. When I first got a rice cooker 30 years ago, they were so uncommon I had to explain that it was an appliance that just cooks rice. Occasionally people would think that was crazy, and I'd always point out that they never said that about someone buying a toaster.

I LOVE the ability to tell the Zojirushi to have my rice done at a specific time.

One of the best I have ever seen and I lived in Chiang Mai for nine years. ( a New Zealander). I bought one of the fancy ones yesterday, paid for it and it is on its way but I searched the internet to see what I have done? After your video, I do not regent it. Well done!

I have a similar expensive rice cooker for over 15 years now. Still in “like new” condition. I find the cheaper ones cost more in the long run cuz it usually has a poorly made non-stick coating that wears off and then you have to keep replacing it.