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Pressure Induction Heating Rice Cooker & Warmer NW-YNC10/18

Pressure Induction Heating Rice Cooker & Warmer NW-YNC10/18 - Main image
$394.19 $539.99 In stock

Category: Rice Cookers

Made in Japan, this stylish Pressure Induction Heating Rice Cooker & Warmer uses pressurized cooking that promotes gelatinization producing sticky and plump rice. Comes with convenient Quick Jasmine, Congee, and Steel Cut Oatmeal settings in stylish white exterior.

  • Made in Japan
  • Pressurized cooking and steaming promotes gelatinization and produces sticky and plump rice
  • Umami pressure steaming applies pressure at the end to burn off excess moisture for best cooking results
  • Superior induction heating (IH) technology generates high heat and makes fine heat adjustments resulting in fluffier rice
  • Menu settings include white (regular/firm), umami, mixed, sushi, sweet, Jasmine, congee, brown, GABA brown, steel cut oatmeal, quick white and quick Jasmine
  • Reduces odor with self-cleaning function
  • Zojirushi's Commitment to Safe Design: Equipped with multiple fail-safe measures to ensure safe pressure cooking; large steam vent minimizes messy overflows; sensors to ensure unit is set up properly
  • cETLus listed, tested to comply with FCC standards
  • Instruction manual in English and French (Japanese, Traditional Chinese, Korean, and Vietnamese available online)
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Customer Reviews (4.8 / 5 · 5 reviews)

Sofia ★★★★★

The pressurized cooking really makes a difference—my rice comes out noticeably plumper and stickier than with my old cooker. It’s a splurge, but for consistently perfect rice, I’ve got no regrets.

Nicholas Q. ★★★★★

The pressurized cooking really brings out the rice’s natural sweetness, and every grain comes out plump and sticky just like from a Japanese restaurant. I’ve used it daily for two weeks and the texture is consistently spot-on, even with the quick jasmine setting.

Kevin ★★★★★

The Quick Jasmin setting is a game changer for weeknight dinners—steamed jasmine rice comes out perfectly fluffy in under 30 minutes. The pressure cooking really locks in that sticky texture, and the warmer keeps it fresh for hours after.