Kotobuki 190-808 Earthenware Rice Cooker with Matte and Cobalt Blue Spoke Black

I had to make a few test runs before I perfected how to use this, but it makes perfect rice every time now that I figured it out. 1 1/4 cup rice rinsed. this comes to first line. then put in water to second line. put on medium heat and bring to boil, then bring to lowest heat and set timer for 15 min. turn off and leave covered for another 10 min, but you can also eat it sooner. but the water continues to absorb so waiting is better Read more

I'm in love with this pot. Seriously! Beauty and function in one. Cooks my rice perfectly and doesn't boil over on my stove. Also great for other meals. Read more

I own a fancy Zojirushi electric rice cooker. Initially, no matter which setting I used, the rice came out gummy, despite the fact that I was very careful to use the correct amount of water. It did better with brown rice and makes a great little cheesecake, but......I wanted perfect rice. So, I bought this 2 go nabe. It makes 2 lovely servings of rice if you use 3/4 rice to 1 cup water and observe the 20/20/20 rule. It also helps to use good rice. I like the Tamaki haiga or Tamanishiki koshihikari rices available on Amazon. Each grain cooks up discrete and perfectly hydrated. I’ve gotten better at using my electric rice cooker but keep it around only for cooking for larger groups. Read more

Beautiful but arrived broken. Had to return it. Decided on a steel pot instead. Read more

no instructions on how to use to cook rice Read more

Great rice cooker—-rice cooks fairly quickly and it keeps food warm for a long time. Read more

I love this rice pot. I have cooked Sichuan Chinese food for most of my life for a living. I have used electric rice pots and sauce pans to cook my rice at home. I wanted to stop using the huge teflon lined rice cooker to make one cup of rice. Once I made the initial batch of rice and let it cook again into congee with additional water I had to scrub out a bit of carbon from the bottom with water, white vinegar and a 3m green scrubber. Then I adjusted my cook time and flame level down and my second cook was awesome. I made Takikomi Gohan and it was about perfect. Low heat and once it's steaming then continue cooking after steaming starts for 2 or 3 minutes. (You want to shoot for about 10 or 12 minutes until steam starts to puff out of the lid,then you let it cook for the extra 2-3 minutes) Turn off the flame and don't open for 20 minutes more and then fluff gently with a bamboo paddle. I'm slowly getting a full set of Japanese clay Donabe for cooking at dinner parties. I have 3 Donabe now and 2 tabletop stoves so I'm on my way. This rice cooker was key to having a complete mobile kit to cook anywhere. Read more

Love it Read more