Tiger Corporation Micom One-Button Rice Cooker, 5.5-Cup
Last updated: January 12, 2022
While many rice cookers require you cook your main dish using a separate device, this rice cooker comes with a steam basket so you can cook the entire meal at once and in the same machine. In fact, in order to make the best use of the "synchrony-cooking" function, the company supplies a complimentary cookbook. Once your meal is done, all you need to do is remove the inner pot and steam basket and wash them clean.
We looked at the top Rice Cookers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Rice Cooker you should buy.
Product Details
Key Takeaway: Since the inner pan of this rice cooker is covered in a non-stick coating, cleanup is a breeze.
In our analysis of 82 expert reviews, the Tiger Corporation Micom One-Button Rice Cooker, 5.5-Cup placed 8th when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
Our multi-functional rice cooker allows you to prepare two dishes simultaneously with Tiger’s own ‘tacook’ synchronized cooking function. With minimal preparation and the press of a button, Tiger’s Automatic Cooking Logic system actively monitors cooking temperatures to create the perfect meal. Unlike other rice cookers, Tiger’s cooking plate is specially designed so the flavors from the cooking plate do not affect the flavor or texture of the rice.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
