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  2. Tiger Corporation - Wikipedia

    en.wikipedia.org/wiki/Tiger_Corporation

    In 1953, the company's name was changed to Tiger Vacuum Bottle Ind, Co., Ltd., and in 1983 to Tiger Vacuum Bottle Co., Ltd., and from 1999 to its present name, Tiger Magic-jar Corporation. [2] In 1923, Tiger Corporation was established in Osaka by Takenori Kikuchi. At the time, most vacuum bottles were made of glass and very fragile.

  3. Cook Perfect Rice With These Foolproof Rice Cookers Small ...

    www.aol.com/lifestyle/cook-perfect-rice...

    Shop Now. Aroma Housewares Digital Cool-Touch Rice Grain Cooker and Food Steamer. Amazon. $29.98. Aroma

  4. Rice cooker - Wikipedia

    en.wikipedia.org/wiki/Rice_cooker

    Electric induction rice cooker with scoop. A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and ...

  5. I Tested KitchenAid's First-Ever Rice Cooker—Here's ... - AOL

    www.aol.com/tested-kitchenaids-first-ever-rice...

    We tested KitchenAid's new grain and rice cooker, which can make rice, beans, oats, and more. ... 2-Cup Mini Rice Cooker. Shop Now. 2-Cup Mini Rice Cooker . amazon.com. $21.95. You Might Also Like.

  6. If you’re into making rice bowls, this $25 mini rice cooker ...

    www.aol.com/lifestyle/dash-mini-rice-cooker...

    This gadget cooks rice to the perfect texture in 20 minutes or less. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail ...

  7. Cuckoo Electronics - Wikipedia

    en.wikipedia.org/wiki/Cuckoo_Electronics

    Cuckoo rice cookers. Cuckoo manufactures small home appliances, notably Korean-style pressure rice cookers.Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than Japanese-style cookers (0.4 kg to 0.6 kg cooking pressure) resulting in a more glutinous and marginally more nutritious cooked rice.