Zojirushi Umami Micom Rice Cooker and Warmer (5.5-Cup) with Accessory Bundle

Zojirushi Umami Micom Rice Cooker and Warmer (5.5-Cup) with Accessory Bundle

The versatile Zojirushi Umami Micom Rice Cooker and Warmer is sure to become the most used and most loved small kitchen appliance in your home. Make all types of rice, including GABA brown, white sushi, sweet, rinse-free and rice porridge or opt to use the machine as a slow cooker. Additionally, you can choose to use the Umami setting which soaks and steams the rice longer for enhanced flavor. With automatic keep warm, extended keep warm and reheating cycles, a delicious homemade meal is just a fer clicks away. Ensuring satisfactory experience, this Zojirushi model sports easy-to-read LCD control panel with clock and timer functions and detachable inner lid for easy clean ups. Included with the rice cooker you will find 2 cookbooks and a spatula.

Zojirushi Umami Micom Rice Cooker and Warmer (5.5-Cup/Pearl White)

The versatile Zojirushi Umami Micom Rice Cooker and Warmer is sure to become the most used and most loved small kitchen appliance in your home. Make all types of rice, including GABA brown, white sushi, sweet, rinse-free and rice porridge or opt to use the machine as a slow cooker. Additionally, you can choose to use the Umami setting which soaks and steams the rice longer for enhanced flavor. With automatic keep warm, extended keep warm and reheating cycles, a delicious homemade meal is just a few clicks away. Ensuring satisfactory experience, this Zojirushi model sports an easy-to-read LCD control panel with clock and timer functions and a detachable inner lid for easy clean ups.

Ultimate Rice Cooker Recipe Book: 250 No-Fail Recipes

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains.

10th Anniversary Edition

This 10th Anniversary Edition edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new and rediscovered grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice.

Induction and Pressure Cooking

This rice cookbook also includes a complete guide to the newer rice cookers that have come to the market since the original edition. It includes induction and pressure rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. 

50 New Recipes

Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

Harold Import Helen's Asian Kitchen 15-Inch Bamboo Stir Fry Spatula

This bamboo spatula from the Harold Imports Company is ideal for cooking Asian stir-fry dishes as well many other cooking tasks. Bamboo is stronger than traditional wood and it won’t absorb moisture, swell or split like regular wood which means this spatula is a good choice when preparing dishes that require high heat or contain a lot of liquid. This spatula is stronger than regular wood, but it’s still safe to use on any type of cookware including non-stick surfaces. You can toss and stir ingredients vigorously without worrying about scratching a pan’s finish which decreases its lifespan. Stir fry dishes typically require high temperatures to prepare and if you’re not careful you can badly burn yourself while you’re cooking. In order to reduce the chance of burns, this spatula is 15 inches long which means you can easily get to the bottom of the pan while keeping your hand away from the any hot surfaces.