NP-NWC10XB 5.5-Cup Pressure Induction Heating Rice Cooker and Warmer (Stainless Black)

This Zojirushi NP-NWC10XB 5.5-Cup Induction Heat Pressure Rice Cooker comes with instructions, the main unit, an induction heat (IH) pot, inner lid cover, pressure cap piece, proprietary rice measure cup, proprietary liquid measure cup, power cord, nonstick rice paddle and it’s clip-on holster. Upon first use I found the pot in the heavy and solid side, and it gave me the feeling that it was of good quality. The instructions advised me to level off the rice measuring cup (which I have never had to do before, but I guess every grain matters). Initially there was an odd plastic smell, which was a concern, but it went away. When done, my Zojirushi rice cooker made the rice taste amazing! Hands down the best rice I ever cooked, although I will admit that it does take forever to cook such fine fluffy grains. I make my brown rice using the GABA Brown Rice setting, which is primarily why it takes so long since it has a warm-up soak waiting time. Over two hours! But good things come to those who wait. The brown rice is fairly soft in texture and it tastes great. In conclusion, the size is right for me, as the pot is low profile and fits under the cabinet. It is easy enough to clean if you can get over having to wash and dry the inner lid after every use. I am thoroughly happy with my steaming capacity, cup size, and overall purchase [despite the hefty price point], and will only consider buying Induction Heating Pressure rice cookers from here on out.

I had to replace my old zojirushi fuzzy neuro rice cooker and I tried their competitors from a prominent korean company and another japanese company since this rice cooker hurts my wallet. The biggest feature about this rice cooker is the induction heating and pressure cooking which seemed like buzzwords but it makes a huge difference. If you have an instant pot, you know what I mean when you have that juicy pressure cooked rice. Imagine that quality rice but more homogenous and in a nonstick container so you don't have to scrape at the pot after you're done with your rice. The rice here blows the rice from my old zojirushi fuzzy neuro out of the water. With the korean competitor, on paper it looks better. It's half the price of a comparable zojirushi with the same induction heating and pressure cooking. It cooks rice at half the time 25 - 30 minutes vs 50-55 minutes. There's a lot more functions such as scorched rice and what not. I've tried it and it's incredibly temperamental. It tries to do everything and is the master of none. The rice from this korean competitor is subpar compared to the zojirushi. This zojirushi takes a bit longer to make rice, it has less settings, but it does everything perfectly. But what really stood out is the price of the parts. It's actually cheaper and easier to get replacement parts for this zojirushi if anything were to happen in the future. That is something else you're paying for, the availability of OEM parts 5 - 6 years from now. If money is an issue, I'd still get the induction heated version of this rice cooker, but I would highly suggest splurging ever so slightly for the pressure cooking version instead. Over the span of the lifetime of the product, it's pennies.

Love, love, love this rice cooker! I have to admit that I had to think long and hard over the price of this rice cooker, but I’m glad I finally decided to buy it. I can make just one cup of rice and it comes out perfectly. If it takes me 2 days to eat that one cup of rice, it holds it perfectly. The rice doesn’t dry out, or get “funky”. It stays delicious. This was an important feature for my decision because my husband only likes white rice and he likes to put bacon grease and salt in it. I’m on a low sodium and low cholesterol diet. And I also like a variety of different kinds of rice, depending on the meal. So we now have two rice cookers. Being able to prepare a small quantity is especially important for those who need to restrict carbs, or just don’t eat quite as much as they used to. I also appreciate the various options for cooking a variety of different types of rice and rice blends. I like traditional short grain white rice, but I also like brown rice and also a blend of brown rice, brown sweet rice, barley, and black imperial rice. So far, everything I’ve cooked comes out perfectly - even when I forget to prep the rice ahead of time, the quick setting still comes out perfectly. I think my next adventure will be to cook a whole meal in the rice cooker. I’ve seen a few very tempting recipes online. I have no doubt that it will work beautifully. I mean, what could be better than that when you get home from work and you’re dead tired . . . Just throw everything in the rice cooker and have a complete meal ready for you after you’ve changed your clothes, and poured yourself a cocktail. What could be better?!

We've been eyeing this rice cooker for a while now. Then we decided to pull the trigger after our Panasonic rice cooker had seen better days. The build quality is very sturdy and is luxurious. The interface is very intuitive and easy to use. It also plays the music before and after cooking the rice. Although it took longer than our older rice cooker, the quality of the rice was amazing. The same rice we cooked was fluffier and tastier. I didn't know that was possible until we tried it on this new rice cooker. Overall, we're very happy with the quality - it does not come cheap, but it's worth every penny.

I know it’s not fair to give 3 stars for an item which I only used 2 times. I’m rating it based on the presets I used so far. As of now, I only used umami and rinse free presets, and the results were mediocre. I tried umami without rinse free, the rice was a little chewy (hard) and fluffy. But when combined umami + rinse free. The total cooking time was 77 instead of 74 with just umami preset. The result was mushy and wet. The rice grain was broken and sticky. Next time I will try white rice setting with regular, then soft, and finally hard. I will update this review with every preset I can experiment with. This is the top of the line rice cooker by Zojirushi, so it should be perfect! The rice I tested throughout this trial is Japanese short grain rice 1st update: I measured the cup ratio 1:1 with the filter water and the rice turned out mushy and sticky. Grains were broken. 2nd update: This time I used regular white presets only. The rice was tough and chewy. Not quite there yet! SUCCESS! 3rd update: I measured 2 cups of white rice with umami preset. Make sure the water is measured to the marking on the pot. Because my last attempt, I skimped the water and the rice was dry. This time around the rice turned out to have a buttery smoothness with a hint of sweetness. Every bite to the fluffy rice is like biting through cloud. No mushiness or wetness to it. The rice was perfect! 3 times a charm! When the rice is ready, turn off the keep warm button and then scoop and toss the rice around with the ladle back and forth and then close the lid to let it sit for another 10 minutes to get a better result! Final update: it’s important to use the rinse free measure cup if cooking Musenmai rice. Select rinse free preset and select Umami preset. Rice and water ratio is 1:1. The rice will turn out fluffy and chewy! Just switch to jasmine rice recently and the jasmine preset produces the most fragrant rice ever! The rice was firm and individual grain can be tasted easily! I can’t think of another way to make jasmine rice if the preset on this machine is not included. Update: 2024 I'm all Japanese short grain Koshihikari Rice! Its the bomb! Most sweetest and buttery soft firm rice to eat! Make sure you buy the import Japanese Koshihikari rice! Its a bit pricey but worth every penny!

I've tried a number of rice cookers over the years and this one is by far the best. Rice and congee quality is excellent. The addition of the pressure cooking feature gives the rice an extra bounce/firmness that I have not had with other cookers. The cook time is a longer than I had expected though as regular rice is about an hour to make vs 30min for my old one. Operation is simple with many preset cooking options. Cleanup is a bit cumbersome as there are a few pieces to take off and wash. Another area of improvement would be to add a catch container for the water that inevitably drips off the lid. Cord storage is also another grip as there is no internal mechanism to hide it away. I can put up with these things since the rice and congee from this machine is the best I have had. A bit pricy but this is one of the top machines available.

Works as it should. Wonderful rice cooked even with fast cooking. Price is on the higher side but you get what you pay.

I have been purchased this rice cooker on sale using my previous Panasonic rice cooker after 18 years. My old one still works fine but the coating on the pot seemed to wearing off so it was time to switch to a new product. Here's my thoughts and comparisons: - Cooked rice is better with the Zojirushi, particularly with obtaining the individual grains of rice vs soft mush. The biggest immediate difference was with cooking fried rice the next day, which turned out amazing. - Cooking seems more consistent and clearly marked side water indicators on the pot help. I have a rice dispenser which is slightly less than the included cup but cooker seems to be forgiving with the amount of water. - For cooking times, I don't think it has improved with the pressure or induction heating. It takes the same amount of time or even longer in some cases. There is a quick cook mode similar to my old Panasonic but yet to try the results. I would have thought it could decrease the cooking time similar to an instant pot pressure cooker. - Ergonomics/size, overall it is slightly longer than our older one. For the length, there is now a fan at the rear which is likely for the induction heating and a extended bumper which might be to protect the lid when opening or stop from covering the fan vent. We do like the included handle because we store it in our cabinets. For build quality, it seems nicely build and study. For cleaning, the parts comes out easily and seem nicely made perhaps to withstand the additional pressure. - Price is extremely expensive for the incremental improvements in cooking but I did pick mine up on sale so keep an eye on it. It would really depend on how often you cook rice and if you prefer a model that is made in Japan. I'm not sure what makes the most improvement, induction heating or the pressure function. I cook white rice so perhaps if you cook brown rice and perhaps mixed rice with beans, it would be more worth it to you to have the pressure cooking. I think the Zojirushi induction heating model would be still a good alternative and also the Korean Cuckoo brand which has the pressure cooking for $150CDN less than this model.