Panasonic SRG06FG 3 Cup Automatic Rice Cooker Review

Works just fine. It's simple and basic, and good for cooking small quantities of rice. Just right for 2, or maybe up to 4, people. The non-stick coating makes for easy cleanup. And since it doesn't have a "warm" feature, there's even less chance of rice sticking to the bottom. The warm feature isn't really needed, since one is likely to use up what's been cooked during one's meal, before the rice gets cold.
Sometimes, while cooking, the rice water will foam up and sputter out the side.
Well, some varieties of rice DO create more foam than others.
I don't think foaming is the fault of the rice cooker; rice just tends to foam while cooking. Try rinsing the rice several times before cooking. That usually reduces the amount of foam. Some people even soak the rice for a while before cooking, but this can be a nuisance if time is an issue.
This IS a rather small cooker, so cooking 2 or more cups of uncooked rice will be more likely to cause some sputtering, although, once again, the variety of rice that you cook and whether you rinse the uncooked rice a few times first makes the difference between sputtering out or not. But really, it's not a big deal if it does!
I paid just $21.85 for it from Amazon, and since the total was over $25(I ordered another item along with this cooker), I had it sent via Super Saver, which meant no shipping charge. I've had a National rice cooker for over 20 years that still works fine but has an aluminum pan. Wanted something a little smaller and non-stick. I believe Panasonic acquired National so thought I would try one of their cookers.
Received it yesterday and decided to test it right off the bat. I make a mixture of brown rice and barley, and after reading all the reviews, decided to just put in 1.5 cups of rice and 3 cups water. I have always rinsed my rice first so did that as well. Used my own measuring cups (not the one included with the cooker)and room temperature to cold water (which was necessary with my National). Plugged it in and hit the switch-I couldn't believe how quickly it cooked! It came out great with just a touch of browning on the bottom. That might have been due to 1)the grains were on the old side so might have needed more water and 2)I left the rice in the cooker longer than I usually do because I thought it might be a little undercooked.
Very pleased with my purchase-nice compact size, makes the right amount for two people and did a great job in a short amount of timeThis simple, compact cooker makes great rice. But the instructions are unclear, incomplete, and filled with typos. Here's what they should say.

1. Using the included measuring scoop, measure 1, 2, or 3 level scoops of uncooked rice into a strainer. (The scoop is 3/4 cup. If you've lost it, use a measuring cup to measure 3/4, 1-1/2, or 2-1/4 cups of rice.)

2. Rinse the rice in the strainer under cold running water.

3. Dump the rinsed rice into the cooker pan.

4. Add cold water to the pan so it just reaches the 1, 2, or 3 cup mark on the side of the pan. For example, if you used 2 scoops of rice, add water to the 2 cup mark.

5. Place the pan in the cooker, put the lid on, plug in the cooker, and press down the switch to turn it on.

6. After the Cook light goes out, wait 15 minutes for the rice to finish cooking.

7. Gently stir the rice, and serveTo me, the magic of cooking rice has a lot to do with prep work. Cooking is the final step. That said, a rice cooker is only doing the final step, no more. The final step involves measuring the correct amount of rice with the correct amount of water... some packages of rice tell you their measurements, some do not. After the measurements are made, they are put into the rice cooker, and the rice cooker does it's job. After the rice cooker is done, due to it having no warming function being a 3.3 and Panasonic's lowest priced model. Therefore, you must not touch the lid for at least 10 minutes after the rice is done. 20 minutes wouldn't hurt.

Measurements:
Nishiki white rice - 12 oz Rice to 16 oz H2O
Nishiki brown rice - 8 oz Rice to 24 oz H2O (water will overflow in this 3.3 size.)
Sho-Chiku-Bai - 12 oz Rice to 18 oz H2O (Koda Farms)

Prep work for Rice:
Rinse the rice. Like washing your vegetables, rinsing your rice makes a better tasting rice. Put the rice in a bowl add two or three times as much water, then move your hand around in the water until the water is dirty. Pour the water and rice into a strainer so the rice stays, and the water does not. Repeat until moving your hand in the water does not make the water dirty.

Soak the rice. Leave a container of rinsed rice with two or three times the amount of water over night. Rinse the rice once for anything that loosened. Now it's ready to be cooked.

Try to buy good rice and don't forget to do this rice prep work. This is how to have the better tasting rice.

Once the rice is cooked, you can do several things with it, including creating hamburger buns out of it.

The Manga Cookbook This is a good cookbook... seriously. It tells you how to do simple things many other cookbooks do not.

If you have health issues, you may consider adding True Health 'Ultimate pH Balance' to the water used for soaking, and to the water measured for cooking.

As for the durability of this product... I've cooked easily over 50 lbs of rice in this rice cooker, as well as have moved once. It still performs as on the day I bought it. Of course, remember to clean the rice cooking container the night you make the rice, so the rice doesn't harden. This way, you can use a washcloth to clean it so the non-stick stays around.