Aroma NRC-600 Nutriware 16-Cup Pot-Style Rice Cooker and Food Steamer

I bought this rice cooker after many hours of searching for something non-teflon & non-aluminum that was under $100. The only other option was a clay pot version, but if one broke or cracked, I'd be out money and the time of waiting for a replacement.

Pros:

-steel pot with steel steaming insert
-solid construction
-steams vegetables great and quickly

Cons:

-cooked rice was DRY, no matter what ratio of water to rice I used
-dry rice sticks to pot (granted, it's steel, but it's a pain to scrub)
-no timer function. it's on, warming (drying out more like), or off
-expensive for its functionality. I do better with a conventional pot with insert on a stove-top

Summing it up:

I don't know what to recommend if you want steel or something non-toxic, but I'd avoid this rice cooker. I believe the cookers with a latch top are much better at sealing in the moisture.

first impression about this cooker is the stainless steel cooking bowl
after reading about the drawbacks of non stick cooking elements. i attempt to try this

we use this cooker to cook rice daily. and the rice comes out very well and it is fluffy also.
some rice sticks at the bottom.

but we can avoid sticking by doing this
1. don't put rice in warm mode for longer
2. do not take rice from the cooker immediately after it is done. leave it in the cooker for half an hour(unplugged)

if little rice sticks at bottom, we don't mind. because it is stainless steel
the steamer is good to cook vegetables

i give 5stars since the stainless steel bowl is of good quality.

I was glad to find this rice cooker. The stainless steel bowl was most important to me. I read the reviews before I purchased this rice cooker and I knew that the rice would stick and burn on the bottom of the bowl. It seams to start burning the bowl when all of the water has evaporated. There is also a more noticeable burn on the bottom of the bowl where the heating element with the electric cord is located. I would have given this product five stars, but deducted one star because of the uneven heat of the heating element.

To prevent the bowl from getting burned to a minimum, rinse the rice until the water is clear, getting all the starch removed helps to prevent burning the bottom of the bowl. I oil the bottom and lower sides of the stainless steel cooking bowl with Avocado oil because it is still healthy for us when exposed to high heat. When the water in the bowl is almost evaporated, keep rotating the bowl away from the heating element where the electric cord is located, to prevent burning the bottom. When the rice is done and the keep warm light comes on, immediately unplug the rice cooker and remove the bowl.

I never cook white rice. I use the cooker twice a week. I mostly cook organic Harvest Medley a mix of four rices: CalMati Brown Rice, Wild Rice, Sweet Brown Rice and Heirloom red Rice. I also cook organic Quinoa in this rice cooker. I am always surprised how quickly the rice or quinoa is done.

QUINOA
Stainless Steel Rice Cooker Instructions
Use a US size cup
1 cup (8 oz.) Quinoa
1-1/2 cups (12 oz.) Water

Important: To prevent the quinoa from sticking in the stainless steel rice cooking bowl, oil the bottom and lower sides of the stainless steel cooking bowl with Avocado oil. Place quinoa in a sieve and rinse well under cold running water. Place the quinoa and water in the cooking bowl. Put on the cover and plug in the cord. Push down the lever to cook. Set a timer for 15 minutes. Allow to simmer for 15-18 minutes, until grains are translucent and the outer germ separates from grain. When the water in the bowl is almost evaporated, keep rotating the bowl away from the heating element where the electric cord is located, to prevent burning the bottom. When done cooking, immediately unplug the cooker and remove the bowl. Cooking time: 15-18 minutes.

BROWN RICE
Stainless Steel Rice Cooker Instructions
Use the rice cooker's cup size
2 cups (US 1-1/2 cups) Brown Rice
3 cups (US 2-1/4 cups) Water

Important: To prevent the rice from sticking in the stainless steel rice cooking bowl, oil the bottom and lower sides of the stainless steel cooking bowl with Avocado oil. Make sure to get rid of all the rice starch, by rinsing the rice 4 times in a separate bowl. Quickly rinse with plenty of cold water, than dispose the water immediately afterward. Than change the water and rinse 3 x more. Place the rice in the stainless steel bowl and flatten the surface of the rinsed rice so that nothing sticks to the sides of the cooking bowl. Add the water, put on the cover and plug in the cord. Push down the lever to cook. Set a timer for 35 minutes. When the water in the bowl is almost evaporated, keep rotating the bowl away from the heating element where the electric cord is located, to prevent burning the bottom. When the rice is done and the keep warm light comes on, immediately unplug the rice cooker and remove the bowl. Cooking time: 35 minutes.

I know this sounds like a lot of trouble to cook in this rice cooker, however for me it is important to get away from the Teflon coatings in our cookware.