Joyce Chen 4 in 1 Microwave Rice Steamer

I live at a 7000 foot elevation and have a hard time cooking brown rice in any expedient way. My rice cooker takes well over an hour. This product really gets my stamp of approval. The proportion recommended for brown rice to water is correct; the time says 15-20 minutes; 25 minutes was perfect in my apartment-sized microwave. The rice is tender with a nice resistance. Thanks to all the other reviewers who were my impetus to try it!

I absolutely love the Joyce Chen Rice Steamer! I forget how to cook rice any other way! It's so easy - measure in the rice and water, pop it in the microwave, set the time per the directions, and push the Start button.

Steamed veggies couldn't be easier with the special insert. Popcorn too - with exactly the toppings you want and nothing more. There's a special little basket you add butter to so it drips down over the popcorn as it pops.

And unlike an electric rice cooker, it takes no counter space, requires no access to an electrical outlet, and the whole thing just pops into the dishwasher.

This is the third Joyce Chen rice steamer I have purchased over the last fifteen years or so. The others just plain wore out! Joyce Chen 4 in 1 Microwave Rice Steamer

Saying it's a 'four in one' is a bit of a stretch when one of the 'four' is a spoon, and another is a different lid, but that's a small gripe.

This makes rice, popcorn and steamed vegetables quick and hassle-free. I can steam a tiny batch of veggie for lunch for me and two small kids and know they'll come out great. I can make a big batch of brown rice faster and better than I ever could in a pot.

I agree with another reviewer who questioned some of the design (three tiny feet that make it a bit unstable, no way to remove the steamer inner lid or pull out the basket without the danger of getting burned), but I still love this thing. In fact I'm buying my second (after dropping my first from a great height and breaking off one of the feet. My fault!)

Good day all -

-- I am mystified by certain aspects of the design of this product. There seems to be no involvement by anyone that might address some faults. This is why lawyers will still make money on lawsuits when someone has a problem with a product - like being burned or otherwise injured.

-- Whoever thought that three tiny 'feet' - not at the outside edges was sufficient, was wrong. Whoever thought that a 'basket' that is 1/2 inch deep was sufficient, was wrong. Whoever thought that leaving out a way to pick up that basket was okay, was wrong.

-- Make the next batch with four feet - at the very outside edges of the main bowl for greatly increased stability. Make that basket as deep as the main bowl so we can lift it out without dropping food back into the remaining water left in the bowl (after cooking pasta). Make that center 'rod' in a different shape, or, preferably, make it with a hole in it so it can be lifted without placing your hands directly into the steam rising from cooked, microwave cooked, food.

-- Otherwise - I -really- like the way this performs. I've done rice, pasta, and veggies - all were done very well. Both the rice and the pasta come out 'like' they were stuck together - they 'fluff' easily. You can put in your water and your rice or pasta and go take a shower after work and thus - no excuse for not eating a little better! :-) Great from this perspective.

My neighborhood Chinese restaurant makes fabulous brown rice, so I asked her secret. Always steam, never boil was the answer. So based on the reviews here - and my budget - I ordered the Joyce Chen microwave rice steamer (with Amazon free shipping!). So far, so good.

My brown rice, store brand, took 25 minutes and an extra 3/4 cup of water to really soften up, but was delicious. I was surprised that the directions called for HOT tap water. Haven't we been told lately NOT to use that for cooking or drinking?

UPDATE 10/20/2008 - Since the directions were written for a lower wattage microwave (mine is 1250), I have had better success with:

1 c brown rice
3 c COLD water
Cook on High for 5 minutes (Level 10)
Then on Medium High for 20 minutes (Level 7)
Let rice sit for 5 minutes, covered

And yes, use a paper towel to catch the overflow!