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

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

   The grain and rice cooker was really easy to piece together. It features an eight-cup-capacity nonstick pot, steam basket, and water tank on a sleek tech base. After plugging in the cord ...

3. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Pressure cooker; Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes; Rice cooker; Roasting pan; Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served; Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes. [32 ...

4. Multicooker - Wikipedia

   en.wikipedia.org/wiki/Multicooker

   Housing – typically plastic, stainless steel or a combination of both. The body is mounted or attached to other parts of the machine. With an air gap between it and the inner bowl, this functions as a thermal insulator. Inner bowl [1] [4] – in most modern designs, the bowl is removable and has a non-stick coating (teflon, ceramic, etc ...

5. 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 ...

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

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

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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.