Question about Zojirushi NS-PC10 5-Cup Rice Cooker

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Mushy after less then 24 hours

My rice cooker makes great rice but after less then 24 hours, half the rice is dried out and the other half is extremely mushy and both are inedible. My rice cooker/warmer is still relatively new though, only about 40 days. What should I do, I thought rice cooker's/warmers that are seeled shut are supposed to keep rice fresh for at least a couple days.

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  • arnelle1 Nov 02, 2007

    I bought the same brand but the ten cup cooker and I always ended up with smelly mushy rice in about the same time frame. I have purchased 2 other brands since then and I am stumped as to what to do to resolve this problem. I am getting very frustrated with this rice warmer problem because I end up wasting a lot of rice.

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It's not meant to keep in there for a few days. A few hours would be the max, say for a party for instance. When you are done with the rice, take it out and put it in your refridgerator.

Posted on Sep 17, 2008

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1 Answer

I just bought a rice cooker at a garage sale. It had no instruction manual


To make rice, remove the trivet if you have one as this is only for steaming food.

Wash rice to get rid of excess starch and put in pan. Then add the same amount of water as rice (2 cups water to 2 cups rice etc.) then shut lid and switch on and leave it.
Once it has switched off do not open the lid for a further 20 minutes (the machine will keep the rice warm do not worry) Stir rice and serve. Most rice cookers will keep the rice warm for a couple of hours.

If you find the rice is a bit dry then add a little bit more water, the amount of water really depends on the quality of rice used.

Sep 20, 2014 | Krups Kitchen Appliances - Others

1 Answer

Is a pressure cooker any good for cooking pulses and rice etc?


Yes - I think it's a great way to cut down on the time needed for cooking. I particularly love using my pressure cooker for beans which I soak over night and then they only take 20 minutes in the pressure cooker. It's also great for rices like brown rice that take 40 minutes when boiling - it cuts the cooking time by half.

Feb 14, 2013 | Home

1 Answer

I would like recipes for how to make my rice in this rice cooker


What do you mean by recipes?

What works best for me is to wash the rice until the water runs clear, constantly agitating it. Then let it set for an hour undisturbed. Add water - one knuckle joint (a little over an incy) above the rice level. Plug the rice cooker in and press the start lever down. And let it do its thing.

If you have left over rice, add about one cup of water a day to keep it from drying out.

Jun 05, 2011 | Black & Decker RC550 10-Cup Rice Cooker

2 Answers

Lost measuring cup for RD 3031. What are proportions for making rice?


1 cup of rice to approx. 1 1/2 cups water, more water for sticky rice, less for dryer, also you can use chicken broth instead of water, gives it a good taste

Nov 17, 2010 | Hitachi RD6106 10-Cup Rice Cooker

1 Answer

Rice is mushy, I have cut the water down by one cup and it is still mushy. 2 cups rice 4 cups water down to 3 cups water


If you are using regular rice, it is 1 cup of rice for 2 cups of water. Bring the combo to a hard boil and then reduce the heat to a slow simmer for 20min, stirring ocassionally.
If you are using "Minute Rice", it is 1cup of water to 1cup of rice. Bring the water to a hard boil, turn off the heat and add the rice. Cover for 5min. Fluff with a fork.

Feb 02, 2010 | Hamilton Beach 37532 20-Cup Rice Cooker

7 Answers

Spoiled rice after 20+ hours


I know this thread is old but after much research and trying all the crazy theories on sanitizing the rice cooker I have solved the problem and it should work for you too. EVERY person I've shared this with has reported the same results, rice that keeps for up to a week, nice and hot in the rice cooker as it ALWAYS has, the way you remember when you were a kid.

The problem lies not with the cooker itself but in the water you're using. Yes as simple as that. Let me give you a brief overview. You probably don't know but the tap water you're using most likely is treated with a compound called chloramine. The problem is this compound is also subject to a biological process called nitrification which in turn leads to an accelerated biological process in your rice cooker. This is a very high level explanation and there is much more detailed scientific explanations of the process and issues that are exacerbated by the pipes in your house and at the plant. I will not cover all the technical aspects but if you're wondering why this didn't happen before it's mainly because water was treated with chlorine before, not chloramine.

The bottom line is this. Rinse and cook your rice using ONLY bottled spring water, check the label. If it indicates the bottled water you're using is from municipal sources, call the manufacturer to make sure there is no chloramine. If you do this you will be so relieved and happy, I'll be happy knowing I saved you the frustration and brought rice peace to your life.

Forget about all the special cleaning procedures or equipment testing, I too thought there was something wrong with my fuzzy logic cooker...NOT!!!
If you want more in depth information about chloriminated water you can join my Facebook page and read/discuss it: https://www.facebook.com/pages/Chloramines-and-You/339649646128698

Mar 10, 2008 | Zojirushi NH-VBC18 10-Cup Rice Cooker

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Rice cooker vs a crocpot/slow cooker


I have both and use both for different things. The rice cooker cooks faster than the slow cooker. What the Crockpot does really well, the rice cooker cannot do. For example, with the crock pot, you can buy less expensive cuts of meat and because of the slow cook method, they will be tender, juicy, and delicious. You can make soups, stews and casseroles in a crock pot and the great thing is that you can turn it on low, go to work, and when you come home, dinner is done. You can cook the same types of things in a rice cooker but you can't leave it all day. You CAN saute', fry, etc,. in your rice cooker which you can't do in a crock pot but for dense veggies and tougher cuts of meat, stew beef for example, there's no comparison. I have an Oster Rice Cooker and Steamer which I use nearly every day. I cook rice, obviously, casseroles, veggies, spaghetti and meatballs, all kinds of side dishes and soups in it. I use the crockpot several times a week but more often in the Fall and Winter when I make soups, stews, chilis, roasts and BBQ. Oh my gosh, you have to try BBQ Ribs in the crock pot! They melt in your mouth. Go to Yahoo! Groups. You'll find all kinds of great info for both your rice cooker and crock pot. I have one of the fancier, more expensive crock pots because I take it to work with me one day a week for lunch. The lid seals and it comes with a carrier. If you do most of your cooking at home, you can spend a little less and get a good one. I recommend getting one that has at least 3 heat settings though. Different foods require different temps. Happy Cooking!

Nov 01, 2007 | Town Food Service 57155 55-Cup Rice Cooker

4 Answers

Cooking rice


I have a Sunbean Instant Streamer model 4710... I just wash the rice, add it to the bowl and add 1 cup of rice to 2 cups water. I fill the the bottom of the streamer to the max line and turn the steamer to 50 minutes.. The rice comes out great in my streamer this way

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