Japanese Style Donabe Rice Cooker

I've had this donabe for over 6 months now. I'm completely weaned off of my rice cooker. It just does such a nice job. I only cook brown rice, still haven't tried white rice, and the occasional quinoa or buckwheat. Once you get used to it, it is very easy to use. And it's not as fragile as I first thought. The only time I had a problem was once I burned the rice and then it took quite a bit of soaking and scraping - but it did recover and I used it with a coating of olive oil for about a week and its as good as new. I believe this is the smallest size and it's great for one person - I cook rice maybe every 3 days that gives me enough for one meal and then a couple days of leftovers. I can't really comment on the flavor because I've gotten spoiled using it, but I can tell you this - unless it's a real emergency, I'm never going back to my electric rice cooker.

I bought a zojirushi and was amazed. I used it for weeks until I started to feel sick. It seems I have an allergy to Teflon. I figured there was no way I could ever have amazing rice again… until I found this. The rice is arguably better in this. I think it’s hilarious how humanity will have a perfect method of doing something and replace it with an electric device that isn’t as good. I used the donabe on my electric stove and it’s perfect.Best rice ever. Buy it and protect yourself from Teflon and other chemicals the leach from modern cooking tools.

Reasonably priced compared to the other donabes that have a double lid,This double lid doesn’t seal quite perfect some slight wiggle is needed hence I took off the star but this is about 2-3x cheaper than the other ones I have found

My wife and I had been making rice for years in an electric rice cooker (with a Teflon coated aluminum pot). It was starting to get pretty beat up, so we knew it was time to retire it and look for something else.When I stumbled upon this earthenware donabe, I honestly had never heard of them before. I did a little research and decided to give this one a try.My first effort wasn't bad, but the rice was a little stickier than we prefer. I adjusted the water/rice ratio for the second batch. It was better, but still a little sticky. For both tries, I had used premium long-grain white rice.For our 3rd try, we used parboiled rice and it came out PERFECT!! Here is exactly how I did it:- One cup of parboiled rice in a mesh strainer.- Rinse well under running water to remove excess starch.- Place rice in donabe and add 1 1/4 cup water.- Add approx. 1/2 tbl spoon olive oil- Add approx. 1 tsp coarse sea salt- Stir and cover with both lids.- Place on medium/high heat until steady steam is coming out of hole in lid.- Once that steam starts, leave on heat for 3 more minutes.- Remove from heat and let rest (with lids still on) for 20 minutes.- Fluff rice with forkIt was absolutely perfect. We love how simple this is to use, and how nice it looks in the kitchen. And the best part is that we have eliminated non-stick coatings and aluminum from the process. No rice sticks to the donabe at all, and it's very easy to clean. Just make sure you dry it completely after each use.Highly recommended!

I never heard of one of these until I started watching Kimono mom on youtube. I love watching her and seen her use it and I got one to makes cook rice so much easier and better.

It's fairly small, but perfectly sized for one person. It's heavy for its size, easy to clean, and doesn't take up much space.I've found it to be a great alternative to an electric rice cooker, as well as an attractive addition to any kitchen. Mine was given to me as a gift, and it's quickly become a rather favored item for soups and rice.I've used mine primarily on a propane stove and had no issues with it. Some discoloration occurred on the bottom, but it didn't affect the functionality of the item. I haven't seen any downfalls to owning this, and would recommend this affordable donabe to anyone looking for a good soup pot or stove top rice cooker.

Description says 1.5 L capacity. Pot has much, much smaller capacity.Also light as a feather. Clay pots should have a bit of weight, no?

I have cooked rice hundreds of times, either in the oven or in a standard pot with a lid on the stove. I never really got it perfect. Sure there were those few times that it was pretty dang good, but it was only a few times. Received this donabe and watched a few videos, (the included instructions aren't bad) and I was off to the races.I have cooked all kinds of rice in this thing; basimatti, jasmine, long grain, short grain, etc. It doesn't matter, this thing cranks out perfect rice every time. The best part is, when it's finished, you just leave it on the stove and it keeps rice warm for quite a while. The thermal properties that help cook the rice so well also is what keeps it warm.Another nice thing is that it has a very nice classic look to it. So it even looks great sitting on the counter while it is not in use.For anyone that is wanting to make great rice and starting to eat healthier, this is a perfect product. Not very expensive compared to others here, looks great and works great. You can't ask for much else.