Aroma rice cooker for $29.99 at Costco

Not very knowledgeable about rice cookers but have always wanted one. The choices are overwhelming with a very wide cost spread. The model number is ARC-2000, has sensor logic, and also claims to double as a slow cooker. This seems like a very good deal but not much on line about either the manufacturer or model. If I get some positive feedback, I'll make the purchase next week. Thanks in advance!

I bought the Arc 830TC from Costco two years ago for a sim price point. If it died, I'd go buy another without hesitation.
We are rice ppl at least twice per week. Use it for quinoa, barley, and the occasional big batch of sushi rice. I'd assume it's not in the same league as the fancy zojirishi things, but for the casual rice eaters we are, I'd get one again, no question. Not the same model, but I'd trust Aroma. I think my last two were Aromas over the span of 8 years or so.

I bought one in November to replace a 10 cup National, and have been using it to make brown short grain and white long grain rice. It works well, and the timer functionality is useful, albeit limited. The timer button works this way: every button press adds an hour to FINISH time (e.g. if current time is 7:30 and you set the timer for 10 hours, it will be DONE at 5:30).

It's also a good deal slower than my National or the stovetop, even when using the quick function, but overall it was a good purchase, and moreso a great value at $30.


-s.

we bought our aroma rice cooker from costco as well (to replace the fancy model we got as a wedding present that died within the first couple of years of use). we've had the aroma for several years now and use it frequently - at least 2-3x week - and it shows no signs of wear.

just checked the model # - ours is the ARC-930.

shyne

I like my rice cooker. I cook many other things in it such as macaroni and cheese. You can buy rice cooker cookbooks and also find many recipes on line for such things other than rice.

toria wrote:I like my rice cooker. I cook many other things in it such as macaroni and cheese.

What is your method?

Regards,

Rick T. wrote:Not very knowledgeable about rice cookers but have always wanted one. The choices are overwhelming with a very wide cost spread.

I've needed a new rice cooker for a while now, but the bewildering array of choices and wide price variations kept me from pulling the switch. At $29.99 from Costco I finally got off the fence.

I have no expectation the Aroma rice cooker will last 20 plus years like my $20 two button sanyo, but I've used it three times now and am quite satisfied. I am sure, at least for me, the condensation valve/trap in the top of the lid will be an eventual problem. Not functionality wise, but you have to remove it to clean after every use and I am sure, today tomorrow in two years, I will loose the damn thing.

All in all the Aroma seems a solid rice cooker, especially for the price.

Enjoy,
Gary

I bought one of these and so far, perfect individual grain rice has eluded me. The Aroma does a great job cooking the rice, but it comes out stuck together and not in the nice individual grains I'm looking for. I've been using long grain rice, which I rinse several times until the water runs clear, then I cook the rice exactly as outlined in the manual. I even use the supplied measuring cup, which is less than a cup, but recommended (I measure both the rice and the water using this cup).

Can someone set me straight? What am I doing wrong? How can I make perfect rice using a rice cooker?

stevez wrote:I bought one of these and so far, perfect individual grain rice has eluded me. The Aroma does a great job cooking the rice, but it comes out stuck together and not in the nice individual grains I'm looking for. I've been using long grain rice, which I rinse several times until the water runs clear, then I cook the rice exactly as outlined in the manual. I even use the supplied measuring cup, which is less than a cup, but recommended (I measure both the rice and the water using this cup).

Can someone set me straight? What am I doing wrong? How can I make perfect rice using a rice cooker?

I bought the same machine. I don't mind the clumped rice so much--I just fluff it out with a fork. I don't bother rinsing American long grain rice, although I do rinse basmati. My issue: I get a bit of browning on the rice along the bottom of the rice pot. Does this happen because I leave the rice in the "keep warm" mode for a bit? It sat at keep warm for about 10 minutes last night while I made our stir-fry dinner. That feature, which allows me to pay no attention to the rice once I start it while I prep everything else, is a major reason I bought the thing.

Eva -

Unplug the thing as soon as it beeps that it's done. I have an Aroma ten cup from Costco (The Martin Yan endorsed one from a few years ago) and it does the same thing. It will develop a slight crust no matter what, but if you leave it warm - the crust will get "crustier." If you turn it off when it's done, the crust can easily be incorporated into the rice, pretty much seamlessly - no real crunchy bits. I'm pretty sure that many Asians prefer their rice cooker to create these crunchy bits. I think I read somewhere that these are the prized bits of the meal by many. I wonder if the rice cookers are set up to do this on purpose. The rice will stay hot with the lid on after it's been turned off for a decent while.


Stevez - absolutely perfect rice like that takes a little while to master in the cooker. I'd assume that agitating the rice while rinsing might get you closer? If I want PERFECT rice like that. I measure the rice into a clear bowl. Fill the bowl to cover the rice by an inch or so. Then, I use my hand to kind of like "scratch" the rice with my fingertips on the bottom of the bowl, kind of do a zig zag motion through the rice to agitate it. This removes more of whatever the stuff that clouds up the water is much more that just rinsing. This was how I was taught to make sushi rice. The stuff that clouds the water is what I was told makes the rice stick together. So, I do that until the water is clear, changing the water after each agitation. It usually takes 5 or 6 attempts to get it clear. After that, I'd assume it's a matter of proper measurement or rice and water for your type of rice in your cooker.

seebee wrote:Eva -

Unplug the thing as soon as it beeps that it's done. I have an Aroma ten cup from Costco (The Martin Yan endorsed one from a few years ago) and it does the same thing. It will develop a slight crust no matter what, but if you leave it warm - the crust will get "crustier." If you turn it off when it's done, the crust can easily be incorporated into the rice, pretty much seamlessly - no real crunchy bits. I'm pretty sure that many Asians prefer their rice cooker to create these crunchy bits. I think I read somewhere that these are the prized bits of the meal by many. I wonder if the rice cookers are set up to do this on purpose. The rice will stay hot with the lid on after it's been turned off for a decent while.

Thanks, seebee. I have read that Persian (Iranian) rice is supposed to have the crust. I don't mind the crust too much en famille, but sometimes you want everything to look good when you put it on the table, and that includes white rice that's all white. I'll try turning off the machine when it beeps.

seebee wrote:Stevez - absolutely perfect rice like that takes a little while to master in the cooker. I'd assume that agitating the rice while rinsing might get you closer? If I want PERFECT rice like that. I measure the rice into a clear bowl. Fill the bowl to cover the rice by an inch or so. Then, I use my hand to kind of like "scratch" the rice with my fingertips on the bottom of the bowl, kind of do a zig zag motion through the rice to agitate it. This removes more of whatever the stuff that clouds up the water is much more that just rinsing. This was how I was taught to make sushi rice. The stuff that clouds the water is what I was told makes the rice stick together. So, I do that until the water is clear, changing the water after each agitation. It usually takes 5 or 6 attempts to get it clear. After that, I'd assume it's a matter of proper measurement or rice and water for your type of rice in your cooker.

You've pretty much described the method I use. I'm going to try less water to see if that helps, but I have a feeling that it's just the way the rice cooker makes rice. So far, I've heard from two people (Eva & G Wiv) who have the same cooker and they both say the rice comes out sticky.

stevez wrote:

seebee wrote:Stevez - absolutely perfect rice like that takes a little while to master in the cooker. I'd assume that agitating the rice while rinsing might get you closer? If I want PERFECT rice like that. I measure the rice into a clear bowl. Fill the bowl to cover the rice by an inch or so. Then, I use my hand to kind of like "scratch" the rice with my fingertips on the bottom of the bowl, kind of do a zig zag motion through the rice to agitate it. This removes more of whatever the stuff that clouds up the water is much more that just rinsing. This was how I was taught to make sushi rice. The stuff that clouds the water is what I was told makes the rice stick together. So, I do that until the water is clear, changing the water after each agitation. It usually takes 5 or 6 attempts to get it clear. After that, I'd assume it's a matter of proper measurement or rice and water for your type of rice in your cooker.

You've pretty much described the method I use. I'm going to try less water to see if that helps, but I have a feeling that it's just the way the rice cooker makes rice. So far, I've heard from two people (Eva & G Wiv) who have the same cooker and they both say the rice comes out sticky.

Make that 3--I happen to like it, especially the crusty part--SO not so much. And using less water doesn't help--tried it Just made the rice sticky and underdone!

G Wiv wrote:Not functionality wise, but you have to remove it to clean after every use

We love our Aroma. Didn't know one had to remove & clean that condensation valve part - that's good to know!

G Wiv wrote:the condensation valve/trap in the top of the lid will be an eventual problem. Not functionality wise, but you have to remove it to clean after every use and I am sure, today tomorrow in two years, I will loose the damn thing.

yes, this is what just happened to me, but it took 13 years to lose it. i guess I can't really complain. I will check and see if a replacement is available, but the cooker is cheap enough I will probably just buy a new cooker. I have to say I'm a pretty satisfied customer.