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Zojirushi® Induction-Cooked Brown Rice

Several posts back I did a thorough review on my new Zojirushi NP-HBC10 5.5 Cup Induction Heat Rice Cooker, raving about how fantastic it cooks both “economy” Hinode Extra Fancy Calrose white rice, as well as “upgraded” Super Premium Tamanishiki white rice.

Well, today, let’s find out how well it does with the ever difficult brown rice, in this test, using Botan U.S. No.1 Extra Fancy.

Looking at the Botan brown rice grains compared to the Super Premium Tamanishiki white rice, you can clearly see how the husk is completely milled off and polished down so each rice grain is consistent for the super premium white rice.

As you see by Zojirushi’s rice chart, brown rice only has the chaff layer milled off, while the entire bran layer and germ where each rice grain is produced from remains, thus resulting in brown rice retaining most of the nutrients and fiber that are lost in fully milled and polished super premium white rice. The downside is the flavor and texture of brown rice isn’t as appetizing as white rice to many people.

So let’s find out if Zojirushi’s Induction Heat Rice Cooker will put some magic in brown rice, as it has for the white rice I’ve already tested.

Because the bran layer is still on, washing and rinsing brown rice before cooking isn’t necessary, however I still rinse it a couple times just to get any “stuff” out.

As Zojirushi’s cooking time chart specified, it took exactly 1 hour 30 minutes to cook, start to finish. Then it’s time to fluff it up (gotta’ love doing that lol)…

Induction-cooked brown rice. Let’s try it. Hai, itadakimasu…

And? It tastes like a perfectly cooked pot of brown rice, however it didn’t magically make this brown rice taste like white rice. Nor did it take brown rice to the next level, as it did for the white rice. For that, I should give my favorite white ‘n brown hybrid, Genjimai a try in this incredible rice cooker.

It still has that “woodsy” flavor profile, while the doneness turned out a bit softer than I expected. Not mushy, but soft, where I could easily make musubi out of this and it would stick together adequately, however didn’t try that.

Not stopping there, I decided to try the induction-cooked brown rice with my favorite breakfast comfort dish, Portuguese Sausage, Eggs & Rice! Above is a massive 10 oz. Gouvea Portuguese Sausage, where I hold it like I mean it as a proud Podagee man. LOL!!!

Here we have Gouvea Portuguese Sausage, ready for some eggs and brown rice action….

And here we have some Purity Portuguese Sausage, ready for some brown rice ‘n eggs action…

Setting it up, first plate the induction-cooked brown rice, and pour some shoyu on it before setting down the egg…

Then add the proteins, and voila…

While eggs scrambled in buttah is ono, for yours truly, my eggs must be served sunny side up…

Gotta’ have that rich, runny yolk coating my sausage and rice…

Oh yeah, you know da’ rules! I bet you’re looking at that just drooling right now. I am, and I  just had it earlier this morning! I swear, Portuguese Sausage, Eggs & Rice brings back so many memories, and everytime I eat it, I always remember them fondly.

So how did the induction-cooked brown rice do with the eggs and Podagee Sausage? Fantastic. While the health benefits of more fiber in the brown rice isn’t going to offset the high amount of sodium, fat and cholesterol in the eggs and sausage, at least I psychologically feel a little better about it. lol

As for the Gouvea vs. Purity Portuguese Sausage, no question Rego’s Purity remains the winner. It continues to have the perfect balance of sweetness and spices, pork and fat.

Next time I cook brown rice in the Zoji’ NP-HBC10, I’ll try the Activated Brown Rice GABA setting. According to the factory manual, “GABA (gamma-aminobutyric acid), a naturally occuring nutrient in brown rice, increases to 150% of the amount contained in non-activated brown rice. This process also makes brown rice softer, thus making it readily edible. GABA is a type of amino acid said to lower blood pressure and relieve stress.”

That said, in Zojirushi’s Induction Heat Rice Cooker, the GABA setting takes approximately 3 hours 10 minutes to cook brown rice vs. 1 hour 30 minutes for brown rice vs. 50 minutes for white rice. So again, I’ll try that next time, using the timer setting, of course.

Until then, toodles! ;-)

P.S. Here’s some shots of Kahala Beach on Oahu’s south shore, where I spent yet another gorgeous day in Hawaii Nei on Friday, July 4th, Independence Day. Enjoy.

3 thoughts on “Zojirushi® Induction-Cooked Brown Rice

  • July 14, 2014 at 7:54 am

    Beautiful shots; amazing scenery. You’re lucky to live in paradise.

    I hate cooking brown rice, I really should get a rice cooker. I think it would encourage me to eat it more often.

    • July 14, 2014 at 8:57 am


      Are there scenic places in Maryland that you like going to? Perhaps an oceanfront restaurant spot, etc.? Looking at Google Maps, I see you’re surrounded by Chesapeake Bay and the Potomac River. Must have some nice spots there. I’m a true Pisces and love the ocean. Could never live away from it. The town you live in looks like a far drive from the Potomac.

      You hate cooking brown rice, or eating brown rice? If it’s just the cooking part, you should definitely get a rice cooker with a brown rice function. So easy, only it takes longer to cook than white rice. If you don’t like the taste of brown rice, yet want the health benefits from it, I recommend you look for the Gen-Ji-Mai rice. Tastes like white rice with the same health benefits of brown rice.


      • July 14, 2014 at 9:03 pm

        There are plenty of lovely, scenic places (hiking trails, waterfalls, the Blue Ridge mountains, rural areas, etc.) in Maryland and the D.C. Metro area in general (D.C., VA, MD), not to mention tons of places just a day-trip away. I’m not far from the Potomac at all, though I am at least an hour away from the closest area on the Chesapeake. It’s not that we don’t have waterfront locations in the general area, it’s just that they aren’t the same as a tropical paradise like you have there, or like I grew up with in South Florida, that’s the scenery my soul longs for. Eastern Shore/Mid-Atlantic beach culture is… different. That said, I do appreciate the beauty of the areas here and we do have some unique places, like Assateague Island http://en.wikipedia.org/wiki/Assateague_Island where the wild Chincoteague Ponies/ Assateague Horses roam and swim (http://www.nps.gov/asis/naturescience/horses.htm). Or places like Smith Island (http://www.smithisland.us/history.htm, http://en.wikipedia.org/wiki/Smith_Island,_Maryland), which is beautiful, historic and very quirky. Going there is like being transported back in time. Not in a Williamsburg/”living history” way, it’s just that the lifestyle on Smith Island hasn’t really evolved much, nor has the dialect. In other words, longing for tropical paradise doesn’t discount the very different scenic places we have here.

        I hate cooking brown rice. It just never comes out right, it’s either not cooked enough, or watery. I do like the taste, of course it isn’t white rice, but I like them both separately. I’ll try the rice you suggested (it’s Amazon Prime-eligible. Hooray!). I will buy a rice cooker eventually, however, I’ve accumulated quite a hoard of seldom unused appliances, and I’m running out of space for new ones.


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