I was a little skeptical I had orders 2 other brands , this one is hands down the best! Also very easy to store with the square design.

Hallo,Es wäre schön ,wenn zu diesem Gerät eine deutsche Beschreibung dazu gewesen wäre.So weiß man nicht wie man das Gerät bedienen soll

It's the second one I bought after almost two years I dropped and broke my last on. It's easy to use . It cooks rice perfectly. In the all American set it and forget it way. Durable , I had to trip carrying it to break it . I launched it into the ceiling and then it hit the floor. So it took a 10 ft drop tosmash the outside casings. It still worked, but I was concerned about wiring the might have been damaged. So I bought a new one. Works just as well as the last one. Great product.

I needed a rice cooker for my lengthy road trips. Paired with my 500w inverter this rice cooker is great. I trialed a car plug in 100w unit and took over an hour to make simple rice. This unit pulls 230w at warm or cook settings and takes 15minutes to get the job done. I’m starting to boil at 6minutes. I have done full meals in this set and loving the utility of this set. The price tag is more than I’d want to pay but pulled the trigger anyway for my needs. There are others out there but i like that there aren’t exposed buttons, the suction cup lid holder, the removable heating bowl and steam tray. The unit is heftier than my 100w unit so stays put in the car better. Having a traditional 120v house plug it doesn’t fall out of the socket as the car adapter typically does. Less monitoring while driving because of this. The set doesn’t deplete my battery while the engine is off and doesn’t steam up my car noticeably. Very happy and good to know the bowl itself is available to be replaced at cost if needed. Will see how this holds up. I’ve purchased bamboo utensils to not mar the inside of the bowl. The lid is even easy to clean. Not much rice gum noted while cooking so I’m happy to wipe it down while on a trip. Highly recommended.

It’s really good for 1 person use. Compact size, rice is really puffy.Love this.

Chico pero bueno

After using this product for a couple months, I have to say it is one of my favorite appliances! I live in a space where I do not have access to a stovetop or a microwave, so I was looking for a product where I could use it to make rice, soup, ramen, pasta etc. -- basically act as a stovetop -- and this product has far reached my expectations:)A few pros:- It is compact, and as seen in images, completely contains all its accessories so I know that when I go to use it, everything I need for this item is, well, with this item:) -- v. convenient!!- Non-stick coating on the pot makes clean up, as well as pouring liquids out a breeze.- Every section comes apart for easy cleaning. ex. see photo of lid- Buttons/general body of appliance is very easy to wipe clean and hasn't stained despite me spilling tomato soup on it hahah- So good for camping!! I haven't taken it out yet, but given its low power requirement, and compactability, I will definitely be taking this out with my next time I go:)- As a single person looking to cook only 1-2 portions at a time, this appliance is incredible as it is the perfect size, and given the pot heats up so quickly, if I want to serve seconds, reheating my food with this item is very fast.- For making rice specifically, I have never had an issue. It has made me p good sticky rice :)Cons:- The tray that comes with it has holes throughout as seen in images. I wanted a solid base one, but if you throw a layer of tin foil down in the tin, its completely fixes that issue, imo.- Keep warm setting isnt incredible. It is good once you've made your food, and don't want it to explicitly keep cooking, but you plan to eat it soon. But as for setting it to warm and coming back hours later, I find it loses most of the heat. That said, if you flip it back to the soup setting, it warms up so quickly it really isn't an issue for me.Thanks for reading!!P.S - it comes with a plastic spoon, and metal tongs which I forgot to include in the images.

after sifting through hundreds of reviews, dimensions, and videos, i threw the dice on the tlog. there is nothing wrong with this rice cooker. it could be refined in some areas, but the ads are not misleading. if my parents ate rice at home, this would be perfect for them. it's easy to use, compact, cheap-ish, and makes the right amount for two people to have a meal (with minimal left-overs). most importantly, it cooks rice how they would expect it to be cooked.not a set it and forget it. poor venting means that if you don't drain the lid when the timer alarms, all the condensed water trapped in the lid will drip back down on top of your rice, which is not good. also, it needs to be stirred, if not immediately served, because even the keep warm setting will completely dry out the bottom in no time. it doesn't get scorched, which could be nice and used for soup. it just dried up into hard, semi-transparent plastic-like grains. if you forget it and leave it on for any number of hours, the rice becomes inedible. if you unplug it to eat later, the rice becomes a shadow of itself. so cook it, eat it promptly, and don't use for leftovers.shopper perspective: i ordered this after my japanese rice cooker just stopped working after several years. i live in a micro-apartment; so sizing down from a 6-cup/uncooked rice capacity, which is not bulky to begin with, was my guiding requirement. to give a glimpse into my kitchen space issues: there are no counters; just a reduced-size stove, next to a half-size sink, next to a half-size smeg frig.this is the third rice cooker i've lived with, and it ranks fourth in terms of cooking quality. the first was in college. a roommate had the kind with just the lever you depress to start cooking, and which pops up to keep it warm (i.e., slowly drying it out). it made good rice. the second was the zojirushi one that just died. it made rice as decent as the prior one. the third on is the tlog. it's third out of the ones i've used personally, but fourth in terms of homemade rice i've eaten. the best rice I've ever eaten in a home was korean rice made in a korean rice/pressure cooker: hands down the best.so why didn't i just buy one of those? two reasons (other than a digestive one): (1) price and (2) size. my fantasy cuckoo one, in the size i wanted, was several hundreds of dollars more than this tlog. i figured the tlog would be at least as good as the one-lever cooker from my college days, but after months, it's become intolerable.there's nothing wrong with the rice it cooks, but there's something off about it, which is difficult to explain. for example, when cooked, the rice seems sticky, but once it's served, a mound of it falls flat. i typically eat with a korean utensil setting--short stainless chopsticks and a long-handle spoon. with this set up, the rice is supposed to be eaten with the spoon. so its scattering isn't a problem, but still. it's not that i don't use enough/too much water. i've tried many variations.mostly, i think one just can't get the water/rice ratio right in this cooker because of how the heat is programmed. it boils it on what must be a really relatively high setting and then drops, but i think it's too much heat for the volume, even on the keep warm. i know as soon as i open it that something is off just by how it looks. i am aware that the kind of rice i use requires less water than what is marked on the inside. if i use that much water, which i tried, it will be soggy. the best i've been able to cook is thai long-grain rice that gets blown up (not blown out) but is slightly dry like chinese takeout. i need it to be moister, slightly stickier without being soggy. besides, for decades, i've always successfully measured water for rice using my pointer finger. otherwise, i can usually tell justly looking at it. with this one, i just can't figure it out; even with all the testing i've done to try. when i go back through consumer videos, i notice it now.setting challenges: one perk of this tlog is its congee setting, but i can't make congee because it boils over and blows out the rice. it makes soggy congee. i just can't use thai rice for that in there. however, the given ratio will work well enough with japanese medium-grain rice. i've found the other settings equally frustrating because of the boil over problem. and ps, i don't even remotely overfilling it.also, i can't steam because too much heat accumulates plus the steam. so the difference between the gentler steaming method versus just rapid boiling disappears. the heat issue is related to its venting. it doesn't vent well. so for example, after the rice cooks, all the condensed water drips back onto the rice, making it unevenly soggy. or, on other settings, it boils over. it's too hot. when you see the food, you get a sense that everything seized up tight in response to being attacked by heat.at this point in the review, i may seem overly critical or too-high maintenance. however, there really are so many rice cookers (of higher classes) that execute everything perfectly every time. they are just too big or too expensive. i'm looking among the 3-cup rice size and less than $50 class. shoppers in my group maybe are not entitled to the same tech to cook our rice. do i have to spend $500? sh/d i just use a pot with a towel?overall, the rice the tlog cooks is not bad, but it leaves me feeling disappointed. ultimately i developed sad feelings about the rice cooked. so i'm trying a new-ish toshiba model as a potential replacement; cooks the same amount of rice and was about $75.rice background: i grew up with parents who rarely considered eating rice, and, if they did, used a double boiler to steam it. the emphasis then was on each grain not sticking to any other grain, such as uncle ben's. when cooked this way, the rice becomes engorged but oddly dry. it always needs some kind of sauce, if only butter, to be palatable. (i can enjoy jasmine and korean rice plain with just seaweed paper.) other than chinese takeout rice, that was the only rice prep i knew until i was in my teens and ate thai jasmine rice in a vietnamese american home, and then my twenties when i had korean rice cooked in a korean rice/pressure cooker and indian basmati rice via takeaway. each of these is tasty in its own amazing way.my everyday eating preference is thai, long-grain jasmine rice. i really like homemade korean medium-grain rice: it's actually my overall favorite, but i feel like my body has a hard time digesting it. it's my favorite, but i can't eat it everyday. so, i want to enjoy the jasmine rice as much as homemade korean rice. they are not the same, and should be evaluated along different criteria, but one's enjoyment can be equally intense. well-cooked thai long-grain jasmine rice is lovely: it's light, fragrant, sticky, yummy, and versatile. it pairs across cuisines better, imo, than any other rice.

First, don't listen to the people claiming you can't turn it off. They clearly didn't read the manual.When it's in "keep warm" mode, just tap the button, and it'll start flashing. This means the unit's in standby; no need to unplug. The element is off and it draws (essentially) no power.Having said that, it's the *perfect* size for 1-2 people and makes outstanding rice. It's a little slower than most (maybe 20-25 minutes) but only draws ~250W, making it perfect and efficient while running off a small inverter.Build quality is excellent, and it has a removable power cord! A PC-style power cord, no less ... so you can leave the cord on your counter and put the actual rice maker away for more counterspace (not like it takes up much to begin with).The non-stick pot cleans up with mere paper towel in a bind. The steaming tray doubles as a lid for keeping rice in the fridge for a day or two.Five solid stars and worth every penny!

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