Buffalo Classic Rice Cooker 10-Cup rice cooker 🍚

This rice cooker combines a classic electric design with a patented clad stainless steel inner pot to deliver consistent results for everyday rice cooking, whether you make white rice, brown rice, or congee. It suits home cooks who want an easy-to-clean, non-toxic pot and an automatic keep-warm function that maintains serving temperature after cooking.

Key Points

The inner pot uses Buffalo's patented clad stainless steel unibody and multi-layer sealed construction, which the manufacturer says provides even heating and superior heat conduction for better-tasting rice. The cooking surface is scratch-resistant and non-stick without chemical coatings, so it avoids materials that can react with food. The cooker includes a movable steam vent that makes cleanup simpler and comes with a rice measuring cup and rice paddle. According to the manufacturer, the model has sold over one million units in Asia.

Technical Specifications

• Name: Buffalo Classic Rice Cooker KWBSC18-II
• Capacity: 10 cup (uncooked rice capacity)
• Inner Pot: Patented clad stainless steel, multi-layer sealed construction
• Functions: Cook and automatic keep-warm
• Accessories: Measuring cup and rice paddle
• Warranty: Outer pot 1 year, inner pot 3 years

Advantages

The absence of a chemical non-stick coating is a notable feature for cooks concerned about surface treatments and potential food reactions. The stainless steel inner pot is easier to keep looking new because it resists scratches and does not require special utensils to preserve a delicate coating. Automatic keep-warm engages after cooking and is convenient for staggered meal times, though the manufacturer advises not to use the keep-warm mode for more than four hours to avoid burning.

Practical Tips

For best results, rinse rice before cooking to reduce surface starch and get a cleaner texture. When cooking brown rice or grains, add a few extra minutes or slightly more water to account for longer absorption times. Clean the movable steam vent regularly to prevent residue buildup and maintain consistent steam release. Use the included paddle to separate grains gently after cooking so steam can escape and rice texture is preserved.