Abstract: A rice cooker for preparation of shaped foods of rice in a microwave range is made of microwave permeable synthetic resin such as polypropylene and internally provided with mutually separate confined spaces of a fixed capacity and adapted for accommodating rice with water. As the rice cooker containing uncooked rice with water is heated in the microwave range, compression acts on the boiled rice due to pressure contact of the boiled rice swelled with water with walls defining the spaces and the boiled water is automatically shaped in the spaces. Absence of direct contact of the rice with user's hand during the process enables preparation of shaped foods of rice such as rice balls without any keen pain and blemish on the hands.

Abstract: A rice gruel cooker suited for heating in a microwave range includes a bowl, a perforated rice container placed in the bowl and having a space for accommodatng rice, and a lid held above the top end of the bowl. During heating, boiled water circulates actively through the space containing the rice and boils the rice uniformly without production of cores in rice particles despite quick heating in the microwave range. Specified lid position well prevents overflow and/or scattering of boiled water during cooking.