 I have no complaints |
| Review Date: November 23, 2007 |
| Reviewer: Me and My House, |
I bought the rice cooker a year ago when I was looking for one that did not have non-stick coating or aluminum or plastic bowl. I'd been looking for a long time and was happy to find that this one had been changed/updated to include a stainless steel bowl.
We use it most for brown rice (which we eat at least once or twice a week) - comes out great! perfectly done and fluffy. Have also used it for oatmeal and other grains such as quinoa, as well as a bit for steaming vegetables. I found a ton of recipes online to make in this. Haven't tried all of them that I want to.
My company sells another, top of the line, expensive rice cooker. I don't use it because I don't want the "non-stick" bowl. I almost gave this one 4 stars then realized I have no complaints about this cooker, so gave it the full 5. Maybe I was hesitant because I just found out there is another rice cooker that has a crockery bowl. :-) I'd sure like to try it. |
Stainless steel pot!! Not toxic nonstick or aluminum!
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| Review Date: June 28, 2008 |
| Reviewer: Yahtzee!, San Francisco, CA USA |
I searched and searched, and found this company directly and paid around 80 bucks for it.
Let me say that I have NO nonstick, or aluminum in my kitchen. I store my food in stainless or glass. I absolutely LOVE this thing. I lived in a tiny 8x10 dorm room at Columbia U last year, and the miracle rice cooker, and a toaster oven were the ONLY things I had to cook with.
I got very good at making one pot meals in this thing, the steamer basket is amazing and with just this one rice cooker, you can make a decent dinner.
Now, I'm back at home, and with a full kitchen, and I STILL use it to make dinner. Last night, I left it on for a bit too long and it started to stick, so I shut it off, and twenty minutes later, the moisture in the rice pulled everything off the bottom.
It's no stick! Go figure!
I like it so much, I bought a second one (on ebay, for $70) to take back to Columbia with me, when I go back to finish my graduate degree. That way, my hubby and I don't have to fight over it.
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A little overpriced, but nothing else like it: works great.
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| Review Date: May 5, 2008 |
| Reviewer: J K., Washington State, USA |
| I didn't want to pay 80$ for a rice cooker, but frankly this is one of the FEW aluminum-teflon free rice cookers to be had. I was afraid it would be hard to clean, burn the rice, not cook the rice, etc. because of what I read on the other reviews. I generously sprayed cooking oil on the pan with a pump aerosol sprayer and after the rice was finished I let the rice cool unplugged (not on the "warm" setting). The rice came out beautifully warm with absolutely no sticking: amazing, considering that it is stainless steel. I would buy this over again and as a gift for a friend. Also, it seemed sturdier than the other stainless steel rice cooker offered on amazon and it is sturdy. I haven't used the vegetable steamer basket yet, but just having it makes the cost a little more tolerable. |
No Toxins!
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| Review Date: October 1, 2008 |
| Reviewer: CA reader, |
After an exhaustive search for a rice cooker without a non-stick coating I was pretty much left with the ME81 from Miracle. On this basis alone, I would have given it 5 stars. It's very basic; when you plug it in, it goes to a warming mode (the directions state brown rice should be warmed for 15 minutes prior to cooking). When ready to cook, you simply depress the cook button. It then heats the contents to boiling and when ready, automatically switches back to the warming mode. The rice can continue warming for a couple of hours. Whenever ready to stop, simply unplug the unit and fluff the rice.
I must admit I have no experience with rice-cookers so my experience with the Miracle could be affected by my own ineptitude. To date, as far as grains are concerned, I've only made brown rice. My first attempt was 2 cups (the little plastic cup size which comes with the machine is smaller than one cup) and it worked fairly well with only a little rim of sludge around the edge of the glass top that occurred when it was pushed up during the boiling phase. The rice also stuck slightly to the bottom of the pan and was more moist in some areas than others, but I might have put in too much water. The directions call for extra water when cooking brown rice so with experimentation, I hope to improve on this. Next, I tried making 3 cups of brown rice and had quite a bit of boil over, with sludge running down the face of the cooker. I wonder what kind of mess results if you try to make all 8 cups? Obviously, I need more experience.
That aside, I have to say my efforts resulted in the best rice I've ever tasted! I feel like I can now get into all those healthy grains like millet, quinoa - and of course, brown rice - and switch from wheat-based products. I also steamed some vegetables in the steaming basket. They cooked in less time than I anticipated and even though I overcooked them (they never changed their bright colors so I thought they weren't done), they tasted fantastic. I've always felt uneasy about cooking vegetables in the microwave and now I'm finally liberated! The taste improvement alone is worth the investment in this cooker!
When initially searching for a rice cooker, I was disappointed all the fancy, multi-function rice cookers didn't come with stainless steel pots. Fuzzy-logic sounds so cool. But, according to a NY Times article (Sept 30 '08, "The Steamy Way to Dinner") one button varieties actually may have more flexibility. "It's easy to override the machine's small brain. Press the "cook" button, melt butter in the bowl, and sweat a finely diced shallot in it until soft - then add rice, broth and saffron strands, and start the machine again to make a daffodil-yellow pilaf". (Although, I think the directions enclosed with the ME81 stated you shouldn't repress the cook button, probably for risk of burning the contents of the pot.) According to the NY Times, "The most intriguing recipes are those that have been developed, out of necessity or curiosity, entirely for the rice cooker, like the ones here" and then introduces food blogger Hui Leng Tay. Search for tigerfish rice cooker to find the blog. There are also some recipe links. Just looking at the pictures makes me want to start experimenting.
Anyway, despite the slight messiness, I love this rice cooker, love the tastes it is producing, and look forward to many more healthful meals in the future. |
Stainless Steel Cooking Bowl
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| Review Date: May 2, 2009 |
| Reviewer: R. MARK Plummer, From the Former USA |
Last summer when I started visiting my sweetheart in New England,
(I'm from the West Coast where the influence of Asia on kitchen
and diet are more pronounced, i.e. I can't live w/o brown rice and
a good rice cooker) I researched a moderately priced Rice Cooker
with a Stainless Steel bowl and this is the one I bought for her kitchen -
we have used it about twice each week since then -
it works well - one complaint is: the lid has a venturi in it
a small vent hole - and when the rice is cooking steaming hot water
is forcefully expelled thru that small opening which
splashes out and makes a mess on the counter top... the solution is
to always use it with put the vegetable steamer tray
on top... other than that small matter, over all
it was a good value for the price. The stainless steel bowl was
THE primary reason we chose this cooker. Worth it!
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