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  2. Rice cooker - Wikipedia

    en.wikipedia.org/wiki/Rice_cooker

    Electric induction rice cooker with scoop. A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and ...

  3. The Best Rice Cookers to Get Perfectly Fluffy Grains - AOL

    www.aol.com/best-rice-cookers-perfectly-fluffy...

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  4. Midea Group - Wikipedia

    en.wikipedia.org/wiki/Midea_Group

    Starting with only CN¥5,000 to open a workshop for the production of bottle lids in Beijiao, Shunde in 1968, He Xiangjian (Chinese: 何享健), the founder of the company, has since turned Midea into one of the most successful private companies in China, with sales revenue for the entire Group declared at US$ 40.5 billion for 2020 financial year, as well as listed on the main board of the ...

  5. I Tested KitchenAid's First-Ever Rice Cooker—Here's ... - AOL

    www.aol.com/lifestyle/tested-kitchenaids-first...

    Since KitchenAid’s grain and rice cooker sells for $299.99, I wanted to keep an eye out for standout features that justify the price. First off, it’s very high-tech in comparison to your ...

  6. Aroma Housewares - Wikipedia

    en.wikipedia.org/wiki/Aroma_Housewares

    The company is a leading American brand for rice cookers. [1] It also produces portable electric burners, hot pots, induction products, electric woks, food steamers, countertop ovens, food dehydrators, pressure cookers, coffee makers, rice dispensers, slow cookers, DoveWare cookware and bakeware, and toasters.

  7. Cuckoo Electronics - Wikipedia

    en.wikipedia.org/wiki/Cuckoo_Electronics

    Cuckoo rice cookers. Cuckoo manufactures small home appliances, notably Korean-style pressure rice cookers.Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than Japanese-style cookers (0.4 kg to 0.6 kg cooking pressure) resulting in a more glutinous and marginally more nutritious cooked rice.

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