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Enjoy the benefits of pressure cooking with Sanyo's new micro-computerized multi-use cooker. Variable Pressure Control Technology creates rapid movement of rice within the unit during the cooking process to bring out the most delicious taste and flavor of rice. Superb consistency is acquired using the extra thick 3.5mm titanium coated non-stick inner pot with round bottom for maximum heat distribution. Multi-menu and texture selections are one touch and include rice dishes such as white, rinse-free, haiga, brown, sprouted brown, sweet, mixed, sushi and Dol Sot Bi Bim Bab. Steam veggies with the steam function and use the unique tray for preparing healthy foods. Make stews and soup using the slow cook function. Preset your meal to be completed up to 24 hours ahead using the timer function. A great benefit for coming home or waking up to a hot meal! Upon completion of cooking, the keep warm function keeps food warm and delicious up to 24 hours. In addition, a unique sleep function allows food to be kept warm for an extended time and creates energy savings. Pressure cooking is safe as the unit has safety locking devices to eliminate danger. Easy to clean removable steam vent retains the true taste and flavor of rice. Makes up to 10 cups of cooked rice. Deluxe stainless steel finish is an attractive addition to any kitchen or room. The retractable cord and carrying handle makes storage easy and allows you to take the food right to the table! Includes measuring cup, spatula, multi-language instruction manual and recipes.
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Technical Details
- Micro-computerized cooker makes up to 10 cups of cooked rice- Also functions as a slow cooker, pressure cooker, and steamer
- VPC technology; nonstick inner pot; 1-touch cooking options; 24-hour timer
- Keep-warm function; measuring cup, spatula, and manual with recipes included
- Measures approximately 14 by 10 by 9 inches
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By P. Xu (Ames, IA USA)
This rice cooker cooks rice very well. I use it for cooking normal rice and brown rice. I also use it to cook porridge and soup (with slow cook function). So far, I'm very satisfied with this product.
By rwizard (USA)
[NOTE: For those needing replacement/repair parts, see: [...]
I have just received my second one of these cookers. Mysteriously, my first one disappeared around the time my son left for college. Stranger still, an identical one materialized in his apartment! Where is Sherlock Holmes when you need him? Or perhaps, Tara King and Emma Peale?
Anyway, I love rice, and in general, I believe it should only be steamed, that the grains should stand alone, and the rice should be soft, but well defined. Gummy, mushy, sticky, and crunchy, are all headed for the dustbin, not my plate.
But after a lifetime of cooking and consuming the world's most widely consumed grain (over 600 million tons in 2000), I have been frustrated in my efforts to cook consistently perfect wholegrain rice in a reasonable period of time. It was out of that frustration that I began to be interested in pressure type rice cookers. I looked at several brands at a large Asian store, but held off due to the $300+ to $800+ price tags. Then I discovered the Sanyo. At roughly half the price of the next competitor, I figured it was worth trying, and I am very glad that I did.
For a cooker which boils instead of steaming, the results are quite good. And it produces consistently good results, even with the most difficult rice varieties and blends. For those of you who have experienced the very annoying bowl shaped outer "crust" produced by some of the Japanese cookers, that has not been a problem with this cooker. (I suppose some may love this outer crust, and consider it a feature, but do not count me among them.)
Of course, this cooker does more than all sorts and varieties of rice. It also does soups, porridge, etc.,. But I have to admit, I've never made use of those features. I do know that my son sets up meals in his appropriated cooker before going to bed, and, using the timer, has food ready to load into his bento when he heads out to school in the mornings, and that he finds this to be very convenient.
One thing new, which came with my "replacement" cooker was a small recipe booklet by Martin Yan. Mr. Yan is very entertaining on television, and I am sure the recipes are good (although a couple of them seem a bit bizarre, like Asian Jambalaya), but I wish he had talked about the ways of using the cooker, instead of just giving us a few recipes and pictures. I guess I prefer the theory behind the cooking, and then I can simply improvise from there.
It concerns me to note the mention another reviewer made, of having difficulty in obtaining parts. I haven't needed anything for mine, but it does have some critical bits and pieces which could wear out, break, or wander off. I was always careful about them (until the whole machine "disappeared", so to speak), and I shall be extra careful now that I have read parts may be an issue.
The cooker can be a little noisy for short intervals. Apparently it uses a vibration type pump, similar to what is used in many espresso machines. And of course, you have to be mindful of the steam which is vented at certain times. The cooker goes through a series of cycles, in which the pressure is reduced to cause a sudden boiling event, during which the rice is circulated within the pot by the resulting agitation. It is this cycling which is the reason for all the unexpected activity which occurs during cooking.
Overall, I have found it to be a very serviceable machine which produces very satisfactory results with a wide range of rice varieties. For white rice, and Haiga, I still prefer to use other methods (primarily a steamer). But, for whole grain, it can't be beaten, unless maybe you want to part with $830 for the difficult to find Toshiba "Vacuum Pressure Rice Cooker". Other, less stratospheric, options you might wish to consider, are the merely expensive Zojirushi NP-HTC Induction Heating Pressure Rice Cooker & Warmer - Color: Stainless Brown, 5.5 cups / 1.0 liter , the larger Zojirushi NP-HTC Induction Heating Pressure Rice Cooker & Warmer - Color: Stainless Brown, 10 cups / 1.8 liters , or the slightly less pricey Cuckoo Rice Cooker | CRP-HD1010F (Ivory/Silver) .
By Michael Way (Shady Side, MD USA)
The Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer is simply the most exquisite rice cooker that you can imagine. I looked long and hard and did much research before my purchase. I almost purchased the Zojirushi because of all the hype. I was told by friends in the know that I had to have a Zojirushi to experience great rice. But tests, user reviews and the specs of the Sanyo kept pulling me back.
Okay, I purchased it a month ago and was immediately impressed with the overall quality. This was my second 5 quart cooker as my last one, a Wolfgang Puck from QVC started burning the rice after five years. I thought I was happy with the Puck; that is until I got perfect rice from the Sanyo. No matter what you think, read, see or envision, you have not tasted great rice until you have rice from this cooker. But there is a catch.
The catch is to never believe ANYONE, including me, when they use the term, "perfect rice." What that really means is perfect rice to them; their individual palette and desired texture of the finished product. I learned by dining with dozens of friends, that what they think is great rice ranges from terrible - to - excellent and many shades in between. The recipe book provided will give you a middle-of-the-road idea for making basically "good" rice, but to use this cooker requires a bit of patience and willingness to experiment. Let me give you my approach and I hope it works for you.
Make your first rice using the method outlined in the booklet. Use their measuring cup as well as the calibration lines on the inside of the bowl, etc. Taste the rice and write down in your notebook a line or two about the rice. Next try manipulation of the basic recipe by changing the texture to FIRM, SOFT, or REGULAR to see which works best. Then try using a ¼ cup less or more water and repeat the variations again remembering to always make notes on the results of each batch. This will help you to adjust the recipe for your particular taste. I made a batch-a-day for two weeks until I got the magic "perfect" and it's been "perfect" for me ever since.
The rice this cooker makes is so wonderful that sometimes I eat it by the bowl with nothing else. There is one thing that you must do if you're going to invest in a professional appliance like the Sanyo Pressure Rice Cooker; you must use a better rice than most Americans buy at their supermarket. I can tell you that you will never get great rice from some generic North Carolina or Texas rice. Much of this rice is starchy and already old upon delivery to your store. The quality of rice they make is just barely better than cattle feed grain. The cooked grains often are rock hard in the middle yet soft on the outside. Sometimes these cheaper rice grains are sticky, crumbly and unpalatable. If you going to use a $200 rice cooker, learn about Basmati, Jasmine and Arborio rice. There is a Texas based rice called Jasmati; stay away from it; it's not true Jasmine nor true Basmati, but is an anomalous domestic hybrid marketed to lovers of aromatic rice like Indonesian Jasmine or Himalayan Basmati rice. Learn about par-boiled rice versus short grain generics. Study the subtle differences between brown rice and NEVER, NEVER, NEVER, I repeat, NEVER use those instant rice concoctions designed for the microwave like Success rice in your cooker.
PROS: Easy cleanup, well designed, durable, incredible titanium inner pot, retractable cord, super accurate always on clock display, nice spatula cradle.
CONS: I can't afford to buy two just in case something happens to this one. I never want to be without this rice cooker. In other words; no cons.
Conclusions: I went to my local upscale kitchenware shop after I purchased this one. I saw all the models displayed side-by-side; the Sanyo was so much nicer than all the others including the Zojirushi as to be scarcely believable. If you love rice and have the time to learn how to make your "perfect" rice, this is the rice cooker for you. Again, if you don't experiment and put in the time, you'll get "good" rice every time, but you won't get "perfect" rice until you perfect your technique.
By Joie
My husband and I purchased this rice cooker almost a year ago after our old one died. It was pricey, but after reading the reviews, we decided to go for it. Originally, we had wanted to get a pressure rice cooker that our friend has, which makes rice quickly and well, but we couldn't find it. My husband hates the crust on the bottom of the rice and with this machine, the rice comes out beautiful and crust-less with both white and brown rice. The finished rice is always fantastic. I was startled at how long it took the machine to make rice, but don't mind now since figuring out the timer setting.
The timer setting is extremely convenient. With this product, I can set the time I want the rice to be done ahead of time. It is one less thing to worry about when company comes over for dinner or when I know I'll be having a busy night. We have also used it to make porridge. We just put the ingredients in the night before and set the time we plan on having breakfast the next morning. It always comes out well, even if we toss some dried beans in or other things. I was surprised the first time when the beans came out perfectly cooked with the porridge and rice. My mother usually precooks the beans she includes in her rice.
The steaming function is also great for heating up steamed Chinese rolls, making great eggs, or steaming seafood. The only issue we've had to far is with steaming seafood (like crab legs). The steamer still has a seafood smell afterward, even if you wash all the parts. After a couple of times of being surprised with crab tasting rice, my husband now makes sure we run the machine with only water a couple of times to fully eradicate the smell of the crab.
At first, I thought washing the rice cooker would be a pain with all the small parts the other reviewers mentioned, but it's not bad at all. The titanium coated pot cleans with a few swipes. The small parts have been fine thus far, but I'm always sure to plug up the sink when I clean it so I can retrieve anything if it falls. We haven't had to deal with Sanyo service yet and I want to avoid it!
We absolutely love this rice cooker and highly recommend it, despite the seafood issue!
By M. Diedrich
This rice cooker is very easy to use and rice is tasty. It can cook brown rice soft enough even in Utah with high elevation. I am cooking rice almost everyday so haven't tried other functions yet. I like it and no regrets.
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Buy Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer Now
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