Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer
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.
Sanyo ECJ-PX50S 5-Cup Micro-Computerized Pressure Rice Cooker and Steamer Review
We are a three-person East Asian household: My mother and I are Japanese, and my other half is Korean. Needless to say, we use this rice cooker at least five times a week, and have had it for about a year.
We’ve decided that eating brown rice instead of white rice about twice a week would be a healthy choice. The pressure cooker feature makes delicious brown rice (we use 2.5 cups regular Japonica brown rice mixed with 1.5 cups of sweet “mochi” brown rice nowadays). For the remainder of the week, we cook white rice, and it does a beautiful job. Once in a while, we make porridge — the traditional Japanese remedy for when someone is sick — which can be made excellently by this rice cooker. In that sense, we like all the features that this rice cooker offers, and it is really easy to operate.
I believe the titanium-coated thick inner pot is key to making this such a strong product; it seems to distribute heat evenly inside the pot. So, the problems that one might experience with cheaper or older pots — like the bottom being slightly burnt (“okoge” in Japanese) — or areas near the top being slightly undercooked — does not happen. Rice from every part of the pot — top, bottom, side and middle — is cooked perfectly.