KitchenAidGrain and Rice Cooker 8 Cup with Automatically Sensing Integrated Scale + Water Tank, KGC3155BM

I bought this rice maker for my husband for Christmas as he eats brown rice on a daily basis. The first couple of batches were trial and error with the settings, but now that we've found that sweet spot we use it every single day. It's great for oatmeal--we put it on the delay and have hot oatmeal ready for us in the morning! If having to clean up with a simple wipe of a sponge (that's all that the "sputting foam" requires)--then yes, this isn't for you. But personally it's quicker than cleaning a pan . Not really sure what the clean-up complaints are about--unless maybe you're one of those people that just reuse your pans? lolBut seriously, I've also used it for quinoa and to steam vegetables. We absolutely would not be without it! It's a great value for the money!

This is easily the best KitchenAid product I’ve ever purchased. It’s incredibly easy to use, has a sleek design, and makes perfect rice every single time.You don’t have to measure the rice or water—just add your rice, select the appropriate setting, and press start. The machine handles the rest. The rice never burns, always comes out fluffy, and stays warm until you’re ready to serve.Cleanup is simple, and I love that it also includes settings for beans and grains. Everything turns out just right with minimal effort.If you’re looking for a dependable, no-fuss cooker that delivers consistent results, this is 100% worth it.

Amazing! I use it every day. The steaming function works better then anything else

Amazing Rice cooker!

Very happy I bought this. We eat grains several times a week. Makes cooking ancient grains, rice, etc a breeze. Easy to use and the ‘make ahead and keep warm’ feature is a great feature. Perfect cooked grains every time.

tenía tiempo queriendo comprármela lo único que lamento es no haberla comprado antes … todo sale perfecto

Great

It is my guess that I have been using electric rice cookers longer than most non-Asians in America. Having spent significant time in various Asian countries as a child of military parent, and then again in the military myself, cooking rice is something I have done since I was a child and purchased my first automatic rice cooker in a Japanese grocery in San Diego in 1975.Yes, I know perfectly well how to cook rice with just a pot and lid and don't need a rice cooker but I do like them. They are certainly easier and also have the advantage that, in good ones at least, you can keep rice warm and perfectly edible for hours after initially cooking, and that is one reason that I bought this cooker.I am a Kitchen-Aid fan-boy, having two stand mixers, including the largest non-commercial one, and many, many attachments, I have pasta cutters, immersion blenders, and various other Kitchen-Aid products. Kitchen-Aid is where I start when looking for everything from utensils to gadgets to appliances, both large and small, for my kitchen so I was excited to see this new rice cooker from them. Even though there were only 6 reviews at the time, I jumped on it and bought one. Now I wish I had taken more time, read the existing reviews and documentation more carefully, and made a different choice. The one good choice was buying from Amazon so I could easily send it back, which I did.First, the cooker only keeps warm for 6 hours. I've had others that keep warm for, they say, up to 24 hours. I don't need or recommend that long but I definitely wanted something that I could cook rice late morning for lunch, eat rice again for dinner, and have some more for a snack in the evening if I wanted - minimum of 12 hours. Or if I eat rice for breakfast, I might need 16 hours. Now, I've never eaten it that long from a rice cooker, and I'm not certain it would be edible, but I wanted that choice to be mine rather than an arbitrary 6 hours from the maker.Then there's the custom cooking options. I have various rice cookers today. I have two sizes (3qt and 6qt) of Instant Pot bought from Amazon and I have a cheapo 20 dollar Presto from the local blue colored big-box store. My better Japanese cooker was destroyed in a disaster a couple years ago and I never replaced it. I decided it was time and decided to look at these new 200 dollar plus rice cookers. One thing I liked is they promised all the other things they could cook besides rice and all of the fancy rice recipes, too. I only ever make plain white rice - though I use all different types from long-grain, short-grain, medium-grain, Basmati, and Jasmine.We eat a lot of oatmeal and Cream of Wheat so I thought I'd try those as well. I experimented first with my $20 blue big-box store model and it actually did fairly well on oatmeal but Cream of Wheat only worked with regular stirring to keep the temp sensor from switching to warm. The Kitchen-Aid, though, did terrible. The custom settings require you to pour in the water yourself - so what's the point of having the bottle attached? And you can't set the cooking time. You add the cereal and it weighs it and you add the water. The cooker decides when to shut off and you can't restart the heat. On the Cream of Wheat in the 20 dollar cooker, at least all I had to do is to push the button down and it heated back up. So custom on the 300 dollar Kitchen-Aid is worthless.The water bottle is an interesting idea but the implementation is terrible. The sides are all smooth so there's no way to hold on to it securely, no finger indentation or anything. You have to tilt it to get it to attach so you're holding water in a very precarious position, tilted and off balance, and nothing to grip other than slick plastic.The cooker even fails at just plain white rice. You put in the rice and the cooker weighs it. You cook how moist you want it when done. I chose the most moist setting. You can't tell it how much water or how much time, you can't make adjustments or corrections. You put in the rice and tell it the moisture you want and that's it. So I told it the most moist (I don't remember the exact words the menu used) and cooked some short-grain rice. When it was done, it was dry, even a bit crunchy. And there's not a thing you can do to fix the recipe in the cooker. You can't change the water, you can't change the time, the heat, or anything else.So, in the end, this Kitchen-Aid rice cooker failed at every single promise that it makes. I'm going to try the oatmeal and Cream of Wheat in the Instant Pots (I bought a few extra boxes of both cereals just to waste in working out it out in various appliances). If they work out OK then I'll just use the Instant Pots. If they don't do a great job, I might try one of the Zojirushi cookers and see if it's worth the price. Otherwise, I will stick with the 20 dollar big-box store rice cooker that really does a great job with everything I throw at it, with, at most, having to give an extra stir for thick cereals that confuse the temperature sensor when cooking.