Zojirushi Micom Automatic Rice Cooker, 5.5-Cup
Last updated: January 12, 2022
This rice cooker's induction heating warms your rice and water from all sides. The two-setting delay timer keeps your rice warm and tasty. It wipes clean in seconds and looks great to boot. In our test kitchen, we liked that the water measurement lines were delineated by the type of rice, as well as the digital timer. We also liked the cute jingle that plays when you press the start button.
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: This rice cooker is a do-it-all machine that's great for families or busy singles.
In our analysis of 82 expert reviews, the Zojirushi Micom Automatic Rice Cooker, 5.5-Cup placed 3rd when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
superior induction heating (IH) technology efficiently provides high heat and prepares flawless rice every time. Multi-Menu cooking functions include settings for white rice (regular, softer or harder), jasmine white rice, mixed rice, sushi rice, porridge, sweet rice, brown rice, GABA brown rice and quick cooking. The clear-coated stainless steel exterior fits any kitchen decor and makes cleanup a snap. The triple heater (bottom, side and lid) generates heat all around for even heating. Includes black thick spherical inner cooking pan, easy-to-read and use orange LCD control panel with clock and timer. 1 year limited warranty on parts and labor.
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.
