Hario, Glass-Lid Stovetop Rice Cooker, Large (2–3 Go)
W270 x D230 x H210mm of Banko-ware ceramic with a glass lid: a stovetop rice pot for 2 to 3 go that whistles when it is time to turn off the heat.
This is Hario's larger glass-lid rice cooker, model GNN-200B. The pot is heatproof Banko ware ceramic, which holds and spreads heat evenly for glossy, separate grains, and the lid is Hario's heatproof glass, so you can watch the boil without lifting it and losing steam. A whistle in the lid tells you when the rice has reached the point to cut the heat. No electricity, no non-stick coating, just rice cooked on a gas flame the way it was before electric cookers. It takes 2 to 3 go, roughly 300 to 450g of uncooked rice.
Why Chefs Choose This
- Even ceramic heat: a thick heatproof ceramic pot gives the steady, all-round heat that cooks rice evenly.
- See it cook: the heatproof glass lid shows the boil and the steam without breaking the seal.
- The whistle calls time: no clock-watching: when it whistles, turn off the heat and let it rest.
- Nothing to wear out: no electronics and no coating to scratch, so it cleans with warm water and lasts.
How to Use
- Rinse and soak: wash the rice until the water runs nearly clear, then soak it in the pot with the measured water.
- Heat on a gas flame: bring to the boil over a medium flame, watching through the glass.
- Wait for the whistle: when the lid whistles, turn off the heat.
- Rest and fluff: leave it covered to steam for 10 to 20 minutes, then fold the rice gently before serving.
Before electric rice cookers, Japanese rice was cooked in a heavy pot over a flame, and many cooks still prefer it. The pot here is Banko-yaki (萬古焼), the heatproof stoneware tradition of Yokkaichi in Mie Prefecture, which is known for donabe clay pots that can sit over an open flame. Hario (ハリオ), the Japanese heatproof glass maker founded in Tokyo in 1921, adds what a clay pot has never had: a lid you can see through, and a whistle that tells you when the rice is ready. The result is traditional stovetop rice (炊飯, suihan) with the guesswork taken out.
Learn more: Japanese Rice
Pairs with: Yamazaki premium sushi rice and Momoya umeboshi paste, a classic with freshly cooked rice.
Is the pot made of glass?
No, and it is worth clearing up. The pot is heatproof Banko ware ceramic; only the lid is heatproof glass. The ceramic body gives the even, retained heat that cooks rice well and keeps it warm while it rests, while the glass lid lets you watch the boil and the steam without letting heat out. So you get the cooking of a donabe-style clay pot with the visibility of glass on top. For fewer covers there is also the smaller Hario Rice Cooker, Small.
Product Details
| Type | Stovetop rice cooker (ご飯釜), ceramic pot with glass lid and whistle |
| Brand and Model | Hario, GNN-200B (Large) |
| Capacity | 2 to 3 go (approx. 300 to 450g uncooked rice) |
| Dimensions | W270 x D230 x H210mm |
| Materials | Heatproof ceramic (Banko ware) pot; heatproof glass lid; silicone grip |
| Heat Source | Gas or open flame only. Not for induction, electric hobs or ovens |
| Origin | Made in Japan |
| Care | Hand wash; let the pot cool before washing |
How many people does it serve?
The large model cooks 2 to 3 go (about 300 to 450g uncooked rice), which is enough for around four to six rice bowls. For one or two people, or a small kitchen, the Hario Rice Cooker, Small is the better fit.
Can I use it on induction?
No. It is a ceramic pot designed for a gas hob or open flame. Induction needs a magnetic metal base, and electric plates can crack ceramic, so use it on gas only.
How do I clean and look after it?
Let the pot cool completely before washing, then wash by hand in warm water. Avoid sudden temperature changes, such as cold water on a hot pot or putting a wet pot on the flame, which can crack ceramic. Dry the pot fully before storing. With no non-stick coating, a short soak loosens any stuck rice.
SKU : S0776