Why Every Family Needs a Cuckoo Rice Cooker

Since I was a little girl, I’ve been using rice cookers daily to make rice for my family. My mom would call from the restaurant she ran to and tell me to put the rice on before she came home. So, I would wash the rice three or four times until the water ran clear, then measure the water up to my knuckles and plug it in.


Here’s what I’ve tested in my CUCKOO rice cooker: white rice, brown rice, multigrain rice, and quinoa — and each grain has come out impeccably, much to my surprise. I think the key to this rice cooker is that it has a separate setting for each of those grains.

For the white rice, I tested a low-quality long-grain white rice bought from my local grocery store, and the result was fluffy rice perfect for eating with any protein. It was also moister than it usually is when I cook it on the stovetop in a normal pot.

For brown rice, I tested a short-grain brown rice, and the CUCKOO cooked it to a perfectly chewy consistency, so it wasn’t at all crunchy, but not too moist either. Often, I find that rice at the fast-casual restaurants I go to is too crunchy and not fully-cooked, and I wonder what kind of rice cooker or pot they’re using. The CUCKOO is brilliant at sensing when the rice is done.

For multigrain rice, I tested a hearty 12-grain Korean rice I bought at HMart, and I wasn’t even precise with the amount of water I added in. But to my relief, the CUCKOO again calibrated the level of moisture precisely, so that every grain was fully cooked without being soggy. I was surprised because 12 grains would surely have 12 different cooking times.

For quinoa, I tested white quinoa. My major problem in the past has either been burning the bottom of the pot when making quinoa because I’ve neglected it or added too little water, or ending up with soggy quinoa because I’ve added too much water. Not this time — it came out fluffier than it’s ever been when I made it on the stovetop, and I was overjoyed!