Yum Asia Kumo YumCarb Rice Cooker with Ceramic Bowl and Advanced Fuzzy Logic, (5.5 Cups, 1 Litre), 5 Rice Cooking Functions, 3 Multicooker Functions, 110V US Power (Dark Stainless Steel)

• 120V, 60Hz with detachable US plug and power cord
• 5.5 cup / 1 litre capacity of uncooked rice - enough for 1-5 people (0.5 to 5.5 cups)
• Advanced fuzzy logic technology (AI)
• White/long grain, short grain (for sushi) and brown rice settings
• Unique ‘YumCarb’ setting for white and brown rice to reduce carb value of rice by up to 25%
• Useful multi-cooker features - steam, porridge, slow cook settings
• Stylish industrial dark stainless steel exterior with black lid and trim
• High quality 5 layer 2mm thick Ninjaceramic coated inner bowl
• 24 hours keep warm function and 24 hours timer feature
• 10 minute rice function countdown timer. Korean designed 'Smart Button' control panel
• Cool ice white crisp and bright LED display
• 3D heating technology. Power On/Off feature
• Detachable outer steam cap and condensation collector for easy cleaning
• Stainless steel steam tray, measuring cup, spatula and soup ladle included. Multi language instruction manual (EN, FR and ES)
• Multi Award Winning: THE TELEGRAPH - 'Best Carb Changing Rice Cooker' (April, 2020) and Best Buy Rice Cooker (Oct, 2024), THE DAILY MEAL - 'Best Rice Cooker' (Jan, 2023), EXPRESS UK - 'Best Fluffy Rice Cooker' (March, 2021)

Kumo has a small footprint and stylish industrial look but is big on functionality - it's ideal for smaller kitchens, individuals or couples. It is a mid sized cooker where functionality is not affected by it's size. This is because we packed Kumo full of useful rice cooker functions and useful add on multi functions. The advanced fuzzy logic technology (AI) automatically controls the temperature for the efficient and perfect cooking of many different types of rice...you can cook long grain, short grain (including sushi and glutinous rice), brown rice (short or long grain).

Kumo doesn’t just cook perfect rice, it cooks other grains like quinoa, cous cous, millet and pearl barley perfectly too. The add on functions include porridge that can be used for rice porridge or oat porridge, slow cook and steam (using the stainless steel steam tray included). Kumo is unique in that it also has a special ‘YumCarb’ setting which when cooked in the stainless steel steaming tray, the rice has a lower carb value by up to 25% (Based on lab testing, a reduction of 25% less carbohydrates was shown in white rice. Certified by Testing Institute of Product Quality Supervision, China).

• Advanced Fuzzy Logic (AI)

Kumo has a multi-menu which uses advanced fuzzy logic (AI) technology to control the temperature for the efficient cooking of many different types of rice including white rice, short grain and brown rice along with our unique YumCarb settings for rice up to 25% lower in carbs value. Kumo is designed to cook rice using over 7 distinct phases to produce perfect rice every time and to carefully retain nutrients. This phased cooking and adjustments in temperature are controlled using Kumo’s fuzzy logic processor and ensure perfectly cooked rice every time. Kumo also counts down the final 10 minutes of rice cooking so you can see exactly when your rice is going to be ready to serve!

• Keep Warm/Timer

Yum Asia’s rice cookers have a 24 hours automatic keep warm - it keeps rice at an ideal serving temperature until it's ready to be served. There is a countdown indicator during the cooking cycle and when the rice is cooked a beep sounds and the cooker automatically shifts to keep warm mode (you may find after 15 hours rice dries out). For added convenience, there is a pre-set timer function which can be set up to 24 hours in advance, so you can have delicious rice ready for when you come in from work or nice, steaming hot porridge waiting on a cold winter's morning.

• A Healthier Way To Cook Rice

Kumo has YumCarb settings for both white and brown rice. By cooking rice in the provided stainless steel steaming tray, the rice is cooked in a special way so that the sugars in the rice are not re-absorbed and results in the cooked rice being up to 25% lower in carb value. Kumo has a Korean designed 'Smart Button' control panel with an easy to use ice white crisp and bright LED display. The buttons have been thoroughly tested for repeated pushing and to be hard wearing in even the most extreme kitchen conditions. With an added ‘off’ button Kumo is easy to turn on and off. All of this is built into a robust dark stainless steel industrial exterior with a small footprint for space saving in your kitchen but cooking ability for 1 to 5 people.

• Ninja Ceramic Bowl

We have designed every aspect of Kumo with our customers in mind; we were tired of customers telling us that their rice cooker inner bowls would often disintegrate or become unstable. We designed the Ninja bowl to overcome these issues, it’s a hard-wearing, 5 layer inner bowl with a 2mm thick ceramic coating which is BPA-free and PTFE-free, with marks on the inner bowl for different rice types. The steam cap and condensation collector are removable for easy cleaning.

Kumo uses advanced fuzzy logic (AI) to ensure rice is cooked perfectly every time. The graph above show how the fuzzy logic automatically adjusts the temperature using the weight and detecting the heat inside the bowl along with pre-programmed conditions to cook rice on a typical cooking cycle.

Kumo also many phases of cooking which includes preheat, absorb water, heating, boiling, steam, cool down and keep warm with steam which are each calculated for time and temperature using the advanced fuzzy logic to create the perfect rice for your meal.

1. Preheat – Kumo starts to gently heat the rice and water in the inner bowl to between 50-60°C. This begins the cooking cycle and is key to the release of sugars into the water from the rice grains.
2. Absorb Water – The cooking temperature is further increased whilst the advanced fuzzy logic makes small adjustments to obtain a range of between 50-80°C so the rice can optimally start absorbing the water depending on the setting chosen.
3. Heating – The temperature is increased again to between 75-85°C to start the actual cooking process. This varies depending on the setting chosen.
4. Boiling – Kumo then rapidly increases the temperature to 100˚C boiling point to evaporate the majority of the water from the inner bowl and to further cook the rice part way.
5. Steam – The steaming part of the cooking cycle enables the rice to continue cooking while reabsorbing the sugars in the remaining water back into the rice whilst simultaneously evaporating the remaining water. This part of the cycle makes the rice taste sweeter, more nutritious, have better aroma/texture and completes the final rice grain cooking.
6. Cool Down – Water balancing then occurs using low temperature range cycling to ensure there is no remaining water left and that the rice has the correct moisture content.
7. Keep Warm and Steam – The temperature is then held at an optimal 70-74°C to continue to steam the rice and keep the rice safe of bacteria etc . This ensures the rice is perfectly cooked, fluffy and delicious and ready for when you need it.

The YumCarb rice cooking function is unique to Kumo. This is rice with a lower carb value than conventionally cooked rice. By placing the rice into the stainless steel YumCarb tray, the rice is submerged in water at the beginning of the cooking cycle. When first activated, the display shows 0:20 (or 0:40 for brown rice) and will stay this way during the first 20/40 minutes of the cooking cycle. During this time, Kumo is gradually raising the temperature inside the unit to the optimal temperature for boiling away the excess water. This process gives time for the starch to leech out of the rice and break down (starches are easily-dissolvable). The starchy water drains down through the holes in the YumCarb tray, which doesn’t allow for the starches that have leeched into the water to be reabsorbed into the rice. The rice finishes cooking during the last 20 minutes of the cooking cycle - Kumo will start counting down. This last phase of the cooking cycle is crucial as it steams the rice in a lowered carbohydrate state, thereby reducing their levels in the rice by up to 25%