Zojirushi Pressure Induction Heating Rice Cooker & Warmer
SKU: 82427066908

Zojirushi Pressure Induction Heating Rice Cooker & Warmer

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Description

Zojirushi Pressure Induction Heating Rice Cooker & WarmerSize: 5. 5 Cup Color: Stainless Brown Zojirushi NP NVC10 Induction Heating 5 1 2 Cup (Uncooked) Pressure Rice Cooker and Warmer The NP NVC10 5 1 2 cup Induction Heating Pressure Rice Cooker and Warmer is the most intelligent rice cooker ever made. Advanced fuzzy logic technology with AI (Artificial Intelligence) "learns" and adjusts the cooking cycle to get perfect results every time. This rice cooker will automatically select from 3 pressure settings

Size:5.5-Cup |  Color:Stainless Brown

Zojirushi NP-NVC10 Induction Heating 5-1/2-Cup (Uncooked) Pressure Rice Cooker and Warmer

The NP-NVC10 5-1/2-cup Induction Heating Pressure Rice Cooker and Warmer is the most intelligent rice cooker ever made. Advanced fuzzy logic technology with AI (Artificial Intelligence) "learns" and adjusts the cooking cycle to get perfect results every time. This rice cooker will automatically select from 3 pressure settings according to the menu selected for the best cooking results. The platinum infused nonstick inner cooking pan changes the water quality and allows rice to absorb water easily for better tasting rice. NP-NVC10 also includes superior induction heating technology, multiple cooking functions, an interchangeable melody and beep signal to indicate the end of the cooking cycle, automatic keep warm, and a detachable stainless-steel inner lid. For safety, the appliance provides a pressure-control valve, a back-up safety valve, an inner lid filter, and a pressure indicator on the control panel, which locks the lid during pressure-cooking. Accessories include a rice spatula, a spatula holder, and two measuring cups (for regular rice and rinse-free rice).

Make Every Rice Type Imaginable

Brown Rice

This is a menu setting designed to cook delicious brown rice. In order to cook hard rice bran and the rice inside, preheating time is extended for better absorption of water, and is cooked at a lower temperature to allow the rice to cook longer without becoming mushy.

Sushi Rice

Because sushi rice will be processed after it's cooked, it's easier to handle when it is a little firmer. This menu setting is very similar to regular white rice, but uses less water (adjusted by the water fill lines) for a firm finish.

Mixed Rice

Mixed rice is rice cooked with additional ingredients and seasonings. This setting extends preheating for better absorption of seasoning. Also, the cooking temperature is slightly lower than regular white rice, to avoid ingredients from boiling over.

Porridge

Instead of cooking rice in larger amounts of water and risk making it sloppy, use the porridge setting to cook fluffy porridge. Cooking temperature is slightly lower than regular white rice, to be cooked longer for soft texture.

GABA Brown Rice

A newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. The brown rice is "activated" by soaking it at 104 degrees F for 2 hours before the actual cooking begins.

About AI Fuzzy Logic Technology

The AI (Artificial Intelligence) allows the rice cooker to "learn" from past cooking experiences and adjust the cooking "flow" to cook ideal rice. NP-NVC10 cooks rice to the same consistency in summer or winter, when water and room temperatures may be drastically different. With AI technology, the rice cooker remembers the capacity you cook most often, and selects the ideal cooking "flow" from the very first stage of the cooking process. Basically, the microchip does all the thinking for you to adjust cooking times and temperatures, sets the precise amount of pre-soaking time of the raw grains, and the time for the final "wait" period during steaming.

What is Induction Heating (IH)

Induction Heating took rice cooking to another level by literally introducing another dimension to the heating process. Where the heating element would normally be located at the bottom of the cooker, IH transforms the entire inner cooking pan into a heat conductor, allowing for higher, more precise and more uniform cooking temperatures.

IH Pressure System

Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure resulting in even higher temperatures. Rice cooked with pressure has been found to stay soft for longer periods of time when compared to regular cooked rice. As pressure builds inside while the rice cooks, the boiling point of the water increases beyond the normal 212 degrees F. Once the water is allowed to boil, it cannot be heated further; but inside a sealed environment under pressure, higher temperatures can be reached, which penetrates everything in the cooker from the surface of the food to its center.

Platinum Infused Nonstick Inner Cooking Pan

The nonstick coating on the inner cooking pan is infused with platinum particles. Through research, we discovered that platinum alkalizes water, which breaks down the protein on the surface of the rice grain, and makes it easier for water to penetrate the rice grain. Enhanced gelatinization brings out the sweetness of rice ultimately making better tasting rice. The water is alkalized when poured into the inner cooking pan and comes into contact with the platinum particles.

Umami Setting

Umami is considered the 5th flavor, along with sweet, salty, sour and bitter. It is also described as savoriness, and comes from the Japanese word meaning "good flavor" or "deliciousness". The Umami setting soaks the rice before cooking longer than the regular white setting. During this extended soaking time, the sugar contained within the rice is slowly released out into the water. Once the rice cooker begins to cook the rice, the sugar that was released into the water reattaches itself onto the surface of the rice, making the cooked rice taste sweeter. The Umami setting also extends the steaming time at the end of the cooking cycle.

Steam-Reduce Setting:

Reduces steam to 50% of the Regular Setting. The Rinse-Free setting can be used together with Steam-Reduce, but it is a separate course from other courses, and cannot be combined (e.g., you cannot cook choose Steam-Reduce when cooking sweet or mixed rice). The rice texture may be slightly harder than Regular.

Scorched Setting:

Lightly toasts the bottom of the rice for a crispy texture. This is also a separate setting, and cannot be combined with other settings. It is recommended that the rice be consumed immediately.

Automatic Keep Warm:

The rice cooker automatically switches to Regular Keep Warm when cooking completes. It will keep cooked rice at the optimal serving temperature for up to 12 hours.

Extended Keep Warm:

Keeps cooked rice warm at a lower temperature than Regular Keep Warm to minimize drying and yellowing of rice. It is ideal to switch to Extended Keep Warm when keeping rice warm for a longer period of time.

Reheat Function:

Taking about 5-8 minutes, it can be used to reheat rice kept warm under Regular or Extended Keep Warm to bring the temperature closer to immediately after cooking.

Keep Warm Monitor

The lid sensor detects how many times the lid has been opened and for how long, and calculates the amount of rice left inside the inner cooking pan. The rice cooker then calculates how much heat is needed to keep the rice at the ideal keep warm temperature. The keep warm monitor alerts you by beeping four times, at 10, 40 or 70 minutes after cooking completes if the lid has not been opened, to encourage you to fluff the rice to release excessive moisture. The rice cooker will also beep four times if the lid is left open for over 5 minutes to remind you to close the lid. If unclosed, the rice cooker will beep every 3 minutes thereafter for up to 3 times. Both beeps will not sound if the rice cooker is set to "Silent" mode.

LCD Control Panel

Easy-to-read LCD control panel with clock and timer features.

Detachable Inner Lid

The inner lid is detachable and washable for easy cleaning.

  • Multi-menu cooking functions include settings for white, mixed, sushi/sweet rice, porridge, brown, GABA brown and quick cooking
  • Umami setting extends soaking and steaming time for better rice
  • Steam-reduce setting reduces steam to 50-percent of regular setting
  • Dimensions (W x D x H):10-1/8 x 15-3/8 x 8-5/8 inches.Scorch setting toasts rice to a crispy golden brown, ideal for special dishes
  • Easy to ready colored LCD control panel with clock and delay timer
  • Electrical Rating: 120 volts / 1,240 watts
Shipping Notes
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Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
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SKU: 82427066908

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Richard Clark
Grantham, US
★★★★★ 5
Wright is right
The fact Wright attacks popular concepts of progress is enough to merit five stars. Until 1955, when I was 25, I naively believed progress was inevitable, natural, and simply a part of human nature and society. I attended the Earl Lectures that year. Swiss Theologian Emil Brunner presented three addresses on "Faith, Hope, and Love" at Berkeley, California. Westminster Press published his series in a book given the same title. I shall quote a few remarks. Brunner traced the burgioning faith in progress to the nineteenth century, when "Darwin's theory of evolution seemed so to support and enlarge this optimistic evaluation of progress as to see it in a cosmic perspective." But the doctrine of progress is not the same as evolution. "Although this idea of progress had a success for which the word 'triumph' is hardly an exaggeration, there were warning voices raised against it, voices of men of weight and importance who were not willng to accept the new doctrine," he said. "It was a new doctrine because it was not known to antiquity, it was not known in the time of the Reformation, it was unknown in all Asiatic culture. It was a new thing! The idea of progress became an axiomatic conviction which needed no proof and could not be disproved." At one point, Brunner said, "Since Hiroshima the world does not believe in progress anymore." The end of WWII was still fresh in our memories, and I suppose that's why he said it. We know, today, that it didn't take long for much of the world to revive and renew its faith in progress. And now it's stronger--and more dangerous--than ever. I'm not opposed to every aspect of progress. Progress, when it moves in wholesome and healthy directions, is a blessing. I'm glad my dentist is able to fill--and save--my teeth without pain. And when it came time for my doctor to pull my cataracts and replace them with implanted lenses, I marveled at the miracle. It was a quick and painless operation, and now I have wonderful vision. It's that dogmatic idea of progress based on greed and cold indifference to global warming that concerns me. It's that ongoing waste of limited resources, whether they be animal, vegetable or mineral, that concerns me. We are pulling the carpet from beneath our feet, and the king is pulling hardest of all. And who is the king? Ignorance! Ignorance is king!
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Reviewed in the United States on September 21, 2008
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Kevin S. Grail
Draper, US
★★★★★ 5
My favorite book, in any genre
Ronald Wright is an amazing scholar and writer. His style is fun and easy to read while delivering impeccable historical research. I have listed to this book several times over the years and I appreciate it more each time. I recommend the audio version more than the print version because of the compelling way Mr. Wright delivers this 4-Part lecture series to his audience (now in book form). Note to Amazon: Please make this book available on Audible, CDs are cumbersome.
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Reviewed in the United States on July 3, 2018
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J. Edgar
Pawtucket, US
★★★★★ 4
How many trees do we have left?
In this book, the author takes a look at the downfall of civilizations. Yes, that's plural. There are several models of how civilization is progressing. One is that we're getting better and better as time goes by. Another, less popular one states that we are actually in decline, going down from some sort of golden age. You'll find many of these proponents in the old age homes and such. For them, the only disagreement is when we are declining from. Wright takes a look at the cyclical nature of the rise and fall of civilizations, taking examples from several once- prospering civilizations. This book stands as a call to action that something must be done to grow smartly and be careful on how we allocate the scant resources we have left. While he doesn't hit an anything new, this book's strength is its concise nature. The several examples are familiar and in that have more impact. The strongest example is one he visits several times to show an analogy of current times: Easter Island. This isolated speck in the Pacific was once a thriving mini-civilization with culture and art. And a lot of trees. These trees helped the islanders fish and raise their ceremonial head sculptures. However, these trees also were a poorly cultivated resource. Someone not too long ago cut down the last tree, and the island is now a wasteland and anthropological curiosity. We are doing the same thing. How many trees do we have left to cut?
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Reviewed in the United States on October 14, 2009
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W Lorraine Watkins
Chelsea, US
★★★★★ 3
Good on Review Short on Direct Experience
It is an extensive review of the literature on rise and fall of civilizations with observations on our's. Extremely well footnoted and referenced it however suffers from the author appearing to have little direct primary experience in the study of his topic. Nonetheless there is good information here and substantiation of the notion that cultures come and go, frequently going as a result of the lack of capacity necessary to change group behavior in response to certain challenges. He presents compelling evidence that those overwhelming challenges often revolve around irrational and compulsive exploitation of natural resources. Sadly I share the author's pessimism in regard to our global culture being likely to respond adequately to the ongoing destruction of our livable earthly environment. I fear the planet is headed for a massive kill off in the disturbingly near future.
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Reviewed in the United States on April 13, 2013
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phamv
Dallas, US
★★★★★ 5
I hate to be the kind of person preaching on Doom's ...
This is an impressive quick read. I hate to be the kind of person preaching on Doom's Day, but I do find the definition of progress to be a multi-faceted, direct correlation to humanity, or as this book challenges, inversely related. As Le Corbusier once stated in Towards a New Architecture, "[Progress is] the study of minute points pushed to its limits." I think that we forget that limits do exist. On a sustainability level, we seem to forget that growth is bound to a carrying capacity which is only a constant. We exceed limits in population, in wealth, in energy consumption, and we are doing so blindly because we believe we are progressing. This is the first that I heard the term "progress traps" (which I think Wright may have coined himself), and I believe we seem to fall under the impression that distilling or expanding our limitations is an ultimate form of progress, when in fact, its lack in sustainability will only push us back. If you have the time, it's a pretty quick and enlightening read. If you are still on the fence with the concepts discussed in the book, I recommend finding it at a local library before committing to buy. For me, I recommend it. Also, if you are interested, there is a documentary based on this book called "Surviving Progress" (2011). I prefer the book so much more, but the documentary wasn't that bad.
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Reviewed in the United States on August 29, 2015

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