Write to Zojirushi and ask. Their CS is great!

Thank you all for taking time to answer. I wrote OP. I'm just curious and as I was cooking wild rice in it, knowing that it takes about an hour, was wondering how the cooker would know the difference. It cooked just fine. I know some fancy rice cookers have a "cake" function. Maybe mine can be used for that too. Or I can just use it to help with making yogurt (probably too hot for that). Anyway, knowing exact temperatures would help me decide what else I can use it for. I will try to measure the temperature next time I use it, thanks for the idea.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it.

Sorry but this is not accurate. Just going out on a limb and assume you don't have a Japanese rice cooker and you're not Asian.

Don't know the exact temp but we keep it in there all day if we want. But you can leave in there for literally hours and will taste the same the day of. If you leave it overnight (yes ppl do this) it will dry out over time. What we do is cook rice, leave for a few hours for seconds, etc. then unplug and let rice cool, refrigerate and use day old rice for fried rice.

Sorry - meant to add - this is assuming you are using Asian / calrose rice. Other types of rice such as basmati and jasmin can be cooked in the same cooker but tend to dry out faster and not used for next day fried rice.

Anonymous wrote:

Anonymous wrote:I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it.

Sorry but this is not accurate. Just going out on a limb and assume you don't have a Japanese rice cooker and you're not Asian.

Don't know the exact temp but we keep it in there all day if we want. But you can leave in there for literally hours and will taste the same the day of. If you leave it overnight (yes ppl do this) it will dry out over time. What we do is cook rice, leave for a few hours for seconds, etc. then unplug and let rice cool, refrigerate and use day old rice for fried rice.

Anonymous wrote:

Anonymous wrote:I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it.

honestly, that sounds like a fire hazard to me

Anonymous wrote:

Anonymous wrote:I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it.

What?! No. Have left rice in our Zojirushi for hours with no scorching and perfect steamed rice.

I have a cuckoo that replaced my zojirushi and it keeps the rice perfect overnight. I hate to malign the zojirushi, but the keep warm function always dried out the rice. Keep warm keeps the rice at >150F, out of the danger zone.

Anonymous wrote:I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".

Pretty hot and will dry out the rice or even scorch it on the bottom after a while. Use within 10 min of it finishing or else unplug it.

We keep rice warm for a day or longer. Nobody ever got sick from it.

I have the same rice cooker. I seem to recall that the directions that came with it said to use the keep warm setting for no longer than four hours.

I wouldn't leave it overnight but haven't gotten the deadly disease yet keeping it under an hour. Stick thermometer in it.

Is OP the Rice Lady?

Why would you want to know OP?

Just wait until it hits the get warm mode. Wait 15 minutes. Stick a thermometer in there.

I have a very simple Zorushi rice cooker. After rice is done it pops to "keep warm". That is all. I assume it uses internal temperature gauge to sense when all the water has evaporated and rice is "done" to switch to "keep warm". I'm just curious if anyone has any idea what those temps are. Mainly what temperature approximately is "keep warm".