I received this book from the publisher via Netgalley.

I've owned and loved a Zojirushi rice cooker for years and rely on it almost weekly to make batches of sushi or brown rice, and I've made quinoa in it, too. I've heard rice cookers are capable of doing more, but wasn't sure how. This book outlines innovative new recipes in good detail, with some caveats: all cookers are different, and the book recommends manufacturer guidelines and tools (like the special rice measuring cup) be relied on foremost. I have never used the porridge setting on my cooker, and I was surprised to find that it can even make grits and beans. I'm very curious to try things like saffron risotto and forbidden rice in my cooker now, too.

The major fault I found in the book was that it lacked adequate pictures. Sure, photographs of plain white rice may not add a lot, but some how-to illustrations would be useful at points. There are more photographs near the end of the book as more elaborate recipes are presented, but it still didn't feel like quite enough.

I look forward to using this book to experiment with my cooker in the coming months. ( )