Zojirushi Neuro Fuzzy Computerized Rice Cooker, 5.5-Cup
Last updated: December 31, 2021
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
In our analysis of 82 expert reviews, the Zojirushi Neuro Fuzzy Computerized Rice Cooker, 5.5-Cup placed 11th when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
The Zojirushi Neuro Fuzzy Rice Cooker & Warmer features advanced Fuzzy Logic technology, which allows the rice cooker to ‘think’ for itself and make fine adjustments to temperature and heating time to cook perfect rice every time. The Micom Rice Cooker & Warmer cooks flawless rice . This 5-1/2-cup rice cooker and warmer makes 10 cups of cooked rice and includes a variety of cooking functions comprising of white (regular/sushi, softer or harder), mixed rice, porridge, sweet, semi-brown, brown, rinse-free, and quick cooking. This unit uses a black thick spherical pan with stay cool side handles that provides even heating for better cooking. There is a programmable melody or beep audio indicator to indicate when the cooking cycle has ended. Other highlights include a detachable and washable inner lid, an easy-to-read LCD control panel, and automatic keep warm, extended keep warm and reheating cycle, delay timer with two settings and a built-in retractable power cord. Accessories include a spatula, a spatula holder, and 2 rice-measuring cups (regular and rinse-free). The 680-watt rice cooker and warmer measures 10-1/8 by 13 by 8-1/8 inches.
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.
