Ladies and gentlemen , welcome back to kitchen gadgets .
If you notice something different , it's a friend .
I have them , Esther Choi right here .
What's up ?
What's up ?
Esther is also the chef owner of Mob Bar here in New York City .
And miss you .
What are we testing today ?
Here we go .
We're testing the rice cooker .
Of course , you do cook rice in your restaurant .
I do cook rice in my restaurant and of course , at home like every single day .
But it's , it's also like when you guys were like , hey , you're gonna test the rice cooker .
I'm like , of course .
I am .
Of course .
Well , I mean , it , it's better .
It's better .
I'll be that token Asian .
You know , you know , I'm done with that .
Speaking of token , we are testing two rice cookers .
This one is from my house .
It's the one I've had for 10 years .
You may recognize it from certain college dorm rooms .
That's ridiculous .
I , I used to have that in college .
It's the aroma rice cooker .
It's around 40 40 50 bucks and we are testing it against the Ferrari of rice cookers with a price point of around $350 .
Looks like this one has white rice umami .
That's setting .
Yes , that's a setting quick which probably means like quick cook .
Yeah , brown rice , brown rice .
You can even pick the levels of like how you want your rice texture to be .
So I actually don't think there is going to be enough of a difference to justify the crazy price point .
Listen , this thing has a million functions .
This has one , there's one switch on it that says go Yeah .
So we're gonna test it at its most basic function .
So we have two cups , one part water versus one part rice .
I rinsed it three times each till it ran clear .
So give me a look .
Yeah , I gave you a look because three times is not enough cliff .
My mom told me the more you rinse it , the more you know , purified you will be eating .
Oh I was doing .
I have , I have the certain hand OK .
So you did the hand movement that really important straight up , right ?
Let's put this in .
The rice is going in the rice is in and two cups of water .
We're gonna hit start 123 .
And I love that .
This sings to you .
It does have a timer .
55 minutes going here .
This does not have a timer how you know it's done is in the other room , but here's something that goes quick .
My opinion is why this is so worth it .
If you mess up your ratio , it's ok .
It's very forgiving .
The second thing is that you have all these options , right ?
Third thing is to make it 10 days before you're actually gonna eat it .
And wait , wait , wait , wait , explain that .
Because it keeps warm right after it cooks , it'll change the uh setting to warm and then it will just keep in here for like days and days until the rice goes back .
This particular rice being Japanese short grain rice , um It should be like slightly sticky but still like beautifully like curly .
So , you know , consistency , consistency throughout the entire thing .
Top to bottom .
Here's a little aside .
Here from Ohio .
Your roommate .
How's that guy ?
How often does your roommate use his rice cooker ?
He probably used it once .
What's his name ?
His name is Brady .
Hashtag Brady .
Please use your rice cooker .
Sorry , what happened ?
I don't know what happened .
It , it sensed the moisture .
It sense that it needs a little bit more water in there .
So they're pressuring it now .
So this one it's just like steaming out .
So I don't know how that's gonna cook in that .
Oh , but as anyone knows who has one of these things that first click , it doesn't mean that it doesn't mean anything .
You gotta let it like hang out for another tip .
See if someone bought that , how would they know that the rice , like they just heard the click .
So they're like , ok , it's ready .
I have a feeling that no one just buys this one blind like they already know .
So cliff , um this started to steam .
I don't know what that means .
Um It means that they're letting out some of that .
But yeah , but it's still on pressure .
So it's still pressuring , but they're letting some of the moisture out .
The big thing with a lot of these products is like the clean up .
This one on a stick on the Yeah , it has a sticky layer on the bottom which is a freaking pain in the ass to like throw it in for a minute .
You have to like scrub it .
Whereas this one it's like the non stick literally when you , you don't even have to wash it because it's that clean and perfectly .
He sings to you .
That's lovely .
Rice is ready .
It gets you like excited .
It's like , oh my God , my rice is done for the grand reveal .
Let's open it up and see .
I mean , that's looking pretty good .
I mean it's sick .
Oh No .
Stick on the bottom .
Each grain is very individual .
None of the grains break you ready for this guy ?
I mean , hey , hey , hey , I mean it's not terrible .
0000 but it's mushy .
It's mushy .
That's very mushy .
And look , it's orch to hear because it's uneven .
So if we're talking about perfection right now , we are talking about perfection .
I see brown parts in there .
Like this part is obviously like a little bit harder than like this part .
This guy is a little wider .
It's more full .
We have some that are not as full here .
They all are really even let's taste this one first .
It's a little mushy .
It's uneven straight up .
If someone brought that to me , I would be like bad rice , bad rice .
Even the texture coming out , it's already different .
I mean , that's , yeah , it's so different .
I know that you're some of you are sitting at home and being like what the that's rice .
But for someone who actually like does a lot of rice dishes and really cares about this thing and someone who eats rice on a regular basis , this is a it , yeah .
You know , it's , it's kind of like that low and slow thing .
This , this took maybe almost double the time , but there's a reason for that and sometimes you have to be a little bit patient for perfection .
I thought this had a chance because I guess you learn to cope with the inconsistencies for so long .
This is , this is like that old pickup truck that , you know , you have to like kick three times and then you have to move the stick shift left and right .
We do understand that those usually she does make better rice than old blue , the aroma .
But does it make the $300 investment on top of this , I would say if you're cooking rice at least twice a week because then you span that out over the course of a few years and you're just getting .
So I guess basically if you've ever had a conversation to talk about the consistency of rice , that's your guy .
But maybe if you're Brady from Ohio , who's Ian's roommate who buys the expensive one but never makes rice .
Maybe brave .
You should got this one verdict .
Zoi Rushi is the winner .
Thank you .
Thank you .
If you wanna see the food that uh Esther cooks click here .
It's weird .
I feel like it's my duty to my country and to my culture to sort of like be that person to take it to the next .