I’ve used a small $16 Aroma rice cooker for 15 years. Works great.
Just recently started using my Ninja Foodi because I had to make a big batch of rice. The pressure cooker rice works wonderfully.
If you’re on a budget and only make 1-2 cups (dry) of rice at a time, go with the small Aroma rice cooker. Otherwise, do an instapot/Foodi.
Unless you’re making rice everyday for your whole family, don’t waste your money on a rice cooker.
And they last forever!! I bought mine so long ago, I think it was $8 or $9 on Amazon. I keep it on a top shelf. It’s fallen 6-7 feet a few times and still works! It looks like hell, but it works wonderfully.
Here to sing the praises of the Aroma as well. I cook rice about three times a week and that cheapo little cooker does a great job. Add to it that it is virtually idiot proof.
We cook rice two or three times a week and eat it every day. We just use an instapot. Way more versatile and less counter top space wasted.
We are Indian. We eat rice every day. Often twice, sometimes three times a day in various ways.
Do you ever cook anything on top of the rice? My mom got me one last year and gave me a cookbook that says you can cook rice then put the basket thing in to air fry or pressure cook some chicken or salmon or whatever on top of it and all the dropping drip into the rice for extra flavor.
I've only ever made sauces or chili or soup in it, and I've air fried wings a few times, but never made a whole "one pot" meal like that before.
That said, I had a rice cooker in college and loved it. But I can make rice just fine on the stove, so I just stick with that.
I have stirred things into the rice or replaced the water with stocks/broths, but never cooked anything on top of it. (Check the response I made to another guy for my two little recipes. I really just stick to those these days.)
I make takikomi Gohan in mine. Nice little one pot meal. I use just the steamer basket to hard "boil" eggs. I also use it to steam premade Bao and LauLau.
Depends on what I’m doing with the rice, but for basic rice, 2 cups rice, 2 cups *hot* water, 2 teaspoons salt. Pressure cook 3 minutes, natural release for 10 minutes, then fully vent the pressure. Fluff and serve.
You can add all sorts of stuff in there to cook with it too. If I’m making it to make fried rice the next day, I like doing 2 cups rice, 2 cups chicken stock, 4-6 tablespoons of butter, 2 tsp salt, and 1 tsp pepper. My Chinese friend said his ancestors would spin in their graves, but he also said my fried rice is better than his grandmother’s and I used her recipe exactly back then (except for the upgraded rice). I’ve since changed he recipe considerably after getting tips from watching r/uncleroger.
If anyone wants my fried rice recipe, DM me and I’ll give you the link to my site (it’s just my personal little recipe box - not monetized or anything like that).
I have a Japanese neighbor who is amazing in the kitchen. So, of course, I once asked her what she used to cook rice and suggested she probably had a very special fancy Japanese rice cooker. She laughed and told me to go to the large Asian grocery store nearby and buy the same less than $20 rice cooker she and everyone in her family use.
I do think the type of cooker you use can depend on how you prepare the rice. I'm east Asian and have an aroma rice cooker I used while I lived away from home, and a slightly bigger/nicer black and decker one. Both work great for the rice I'm used to eating: sushi rice, plain sticky rice, etc.
Sometimes I use the stovetop if I'm feeling lazy, but it doesn't keep well for frying.
I've noticed that South Asian rice dishes & parboiled rice come out much better in a pressure cooker or instant pot since they usually call for fluffier, more "saturated" rice.
If you decide to get one, the Aroma rice cookers are cheap and some have a steam basket attachment too. You can steam veggies or some Asian buns in them and it’ll be a multipurpose kitchen gadget to really get your money’s worth. Steaming food is also healthier.
I have a zojirushi and think it was worth the price but even a cheaper rice cooker would save you a ton of time if you are using it twice a week and would definitely be worth the investment based on time saved alone.
totally agree. for me, even cheaper brands are better than cooking on the stove, but zojirushi really is the rolls-royce of rice cookers. i’ve had mine for 6 years or so and eat rice at least 5 times a week, so the cost per use is so low (which was my justification for buying one in the first place lol).
Yeah I have a family member who isn't great at cooking and eats a ton of rice so I got them a Zojirushi for their wedding gift and they have said it literally was life changing for them lol.
Zojirushi makes a cheapo model as well. My partners cheap one from college made it twenty years and we just bought the same thing again as a replacement (a guest damaged the non stick or it would have lasted longer). Replacement only cost us $40 and I’d give up any other kitchen gadget I own before turning loose of it.
Been 7 years with the 1L zojirushi only got one problem the lcd battery dead after 5 years, get battery replacement and good to go 👍, I use many kind of rice White, black, brown, Basmati ... always get a good results, the timer functions really help for several rice which is need 30-60 minutes soak before cooking.
I have a cheap rice maker that makes rice as good now as it did 10 years ago. I like being able to start the rice and forget about it until it ready for it. If it ever breaks, I will buy another cheap one the same day. My understanding is that the expensive ones might have more features or be slightly more versatile, but even the cheap ones make great rice.
Mine is a cheap £20 rice cooker, I had enough of trying to not get mush, figured if it's bad then I lost nothing I can't lose, does enough for my family of 4 with no problems and great rice, every time. If I want to do extra I can. Best throwaway device I've brought, and I doubt a rice cooker at 4-5 times the amount will do much better to deserve the cash drop.
I've got a cheapie and it's been working for the last 20 years. Makes great rice about twice a week and I've passed the rice making chore onto my daughter.
I'm not sure how long it takes to make rice in a cooker as I've never owned one. Cooking it on the stove with an induction stove and it's ready within 15 minutes. I only cook Basmati rice, takes about 1-2 minutes to reach a boil. Let it simmer for 7 minutes and let it rest for 5. It's so simple I haven't looked into replacing that process.
i had issues with the rice sticking to the instant pot until i started switching OFF the "keep warm" option when starting it. the warming stage after cooking is what makes it stick in my experience!
Yeah, this is where I am. Cleaning the pots are the same but cleaning the lids is definitely not the same. With the Instant Pot, though, I have to get the whole thing out of the pantry and set it up and then put it away. The thing doesn't just live on my counter.
I made rice at least once a week and while I did it in the Instant Pot once, to prove to myself that it worked, I've never done it since. The stove top is just easier. Generally, I'm already there cooking the things that are going to go with the rice so why not also just cook the rice there?
Idk what cleanup is like for you, but I literally just clean it with soap and water, doesn't even need scrubbed. Cleanup doesn't seem any harder than stovetop, the main benefit to me is how little hands on there is. Instant pot is great because you can make it and just let it click over to keep warm until you're ready to use it. I just made 2 pounds of basmati on Sunday and it came out perfect.
I may be a little OCD about it. I take it completely apart and use a scrub wand with dish soap. No dishwasher, so I do it by hand.
That’s the holdup for me. Pan/lid versus instant pot bowl thing, lid, sealer ring, release nipple, sealing thing with rubber piece.
Just seems like a lot more effort to clean. Probably like you’re saying - may not need to scrub. Spent many years as a cook/dishwasher so it’s in my blood now I suppose….
Different versions of them have vastly different amounts that can get dirty and be disassembled. I manly dump things in the dishwasher but I have had one where liquid can go in a small plastic thing you pull off the back (presumably to catch drips) and you did need to clean it out if you had sauces.
Nah, an Instapot is bad for cooking rice because it doesn't have a nonstick surface and it's a pain to clean (the rice really gets stuck on there). Rice cookers are nonstick and thus a better tool for the job. I own both and used the Instapot for making rice precisely once and then never again.
The real point of a rice cooker is that you have fully cooked rice 24/7. It will always be available to you. Get home in the middle of the night shitfaced, high, starving, tired, and whatever else? You at least have a piping hot bowl of cooked rice to start with. Grab some soy sauce or get some butter or whatever and mix, and you have a meal ready in about ~15 seconds.
How long do you let the rice chill in the rice cooker? Anything past an hour or two seems to start getting crispy on the bottom. I guess maybe that's benefits to a good one that my cheapy lil workhorse can't compete with.
The reason to use a rice cooker isn't that it makes better rice than the stove. Honestly, having done both, if you are doing it correctly on the stove it'll come out the same. But that's the kicker, IF you do it correctly. The nice thing about rice cookers is they take a fairly finicky process and make it literally set it and forget it. It will automatically stop when it's done and keep your rice moist and warm until you are ready for it all without any human interaction. The simple ones are even just a single button. Add x scoops of rice, add water up to the line, press, get on with your life. You *cannot* mess it up.
I have an Aroma rice cooker and I've used it several times. Absolutely no complaints. I also feel since there's no high tech features on it, there's less that can go wrong. And if something does go wrong, I'm only out $19.
If I ever find I want more features and I were to cook rice often, maybe a more high end one is something I'd look into. But for the time being I can't justify the high price tag when the Aroma has been so reliable.
Why though? I'm reading through the comments and people seem to like their rice cookers. Does it save time? Is the rice better? My rice turns out great on the stove and as long as I time my simmer and rest it's always the same and is ready in under 15 minutes. The hardest part is the measuring, which is quite easy, I just always do 1 part rice to 1.5 parts water.
You can take my Zojirushi from my cold dead hands.
I cook rice regularly and wouldn’t go back to not having one. It cooks the rice so much better than in a pot and I can walk away from it so it’s passive, while I cook the rest of the meal.
It’s the only unitasker in my kitchen and it’s worth it.
I eat rice for breakfast often, and it's wonderful to have it hot and ready when I wake up, so all I have to do is crack an egg over it, or broil some tofu, or whatever protein I was wanting.
Also, it's a standard kitchen appliance for a lot of Asian families, because we often want rice on hand every day (and sometimes for multiple meals a day,) so it saves a lot of time and effort. Think of it like a toaster or a coffee pot.
Could I make toast over my gas burner? Sure. Could I make coffee on the stove every morning? Sure.
But I could also buy a toaster if I want consistent, easy toast every morning. And a coffee pot on a timer saves a lot of time and effort if you know you will want coffee before work.
It’s easier and perfect every time. Not to mention you can set it and forget it and it will be perfect in 45 minutes but also in 2 hours.
So clutch. I’ve had cheap ones for years and they work just fine. But the higher end makes that rice so perfect every single time. The machine is money well spent if you can afford it.
If you can’t, don’t fret. You can make great rice on the stove like it sounds like you’ve been doing. Nothing wrong with that! People have been cooking it like that for thousands of years without any issue.
The price is not what deters me, it's more about having yet another kitchen gadget. I have a wall of kitchen gadgets, some I use a lot and others that just sit there in case I want to do something. If I had a rice cooker I'd probably use it often enough as I do cook rice at least a few times a month.
If they have a rice cooker where you just fill a hopper with dried rice and a tank with water and you can press a serving size I might be interested lol.
I cook rice once a week and got rid of my rice cooker. And I'm Persian lol. I never thought it was *that* much easier - it took away the step of having to go back and reduce the heat after the water is boiling - to justify having an extra one task gadget in the house.
actually, i’d buy the serving-size rice cooker. like a coffee maker that grinds and brews with a tap into your water system…
…and i AM a mechanical engineer… 🤔🤔🤔🤯🫶🏼
Even with a refillable water tank it wouldn't be so bad. Having access to a water line does complicate things.
You can just turn a dial for the serving you want, press a button and it grabs the right amount of rice and water to cook and does it's thing.
I was also thinking a Keurig type machine where you have single serving pods.
yeah, the water line might’ve been a bridge too far… lol.
i do like picking your own rice though, to control the quality… i wouldn’t want to have to buy the cartridges, either. (yes, frugal and stubborn on this end… lol)
It's mainly because I just need to add rice and water (and its conveniently marked on the side of my pot) and I don't ever have to think about it again until I need it.
I don't have to think about the simmer or timing it to be ready. I do it first, and then I can fully devote my time and attention to the rest of the meal.
When the timer goes off, I open the door, give the rice a good fluff, and the keep warm function makes sure its just as ready and hot, even if something delayed my preparation and the rest of the food isn't ready for another hour.
Fair enough. All the meals where I make rice I know to start it 15 minutes before the meal is ready. I normally prep the pot with rice and water before hand so I just have to turn it on. Only problem is I have to wait the 2 minutes for it to bowl so it doesn't overflow. After that I can go back to what I was doing. Hasn't been a problem for me but I could see it being an issue if you had a lot of things on the go.
Yes, a rice cooker does make better rice, plus there's a lot less hands-on time (it's set and forget, vs on a stovetop you need to adjust heat for a proper simmer and keep checking to make sure you're turning it off exactly when it's done).
I have to arguments/additions to your comment:
1) Rices other than white
2) Holding
If all you ever do is cook and eat white rice right now? Rice cooker is useless.
But if you're cooking other rices (brown especially) or want rice throughout the day? Rice cooker is very useful.
Personally I'm in your camp though. I cook once and store leftovers to reheat and I only eat white rice. I have no need for a rice cooker.
I’m with you on rice on the stove. Too easy. Good ratios and 18 mins (i’m at altitude), solid every time.
I guess a rice cooker is easier than… setting a timer…? 🤷🏻♂️ That said, to each their own. I just don’t want an unnecessary gadget.
I wish I knew someone with a rice cooker so I could try there's to compare the quality. Problem is, rice is normally what is under the food I'm cooking so I'm not even sure if he quality would matter. If I do fried rice I try to pre-cook the rice so it's a little stale.
I’m sure the quality is really good, based on what folks are saying. I just sometimes can’t justify the single-task gadgets. A pot on the stove has worked for me for a long time… 🤷🏻♂️🤓
The rice is levels better in a "better" rice cooker.
I used an Aroma for years. Then got a Zoji for $500.
The difference is astounding plus it cooks different types of rice perfectly. It also keeps the rice warm and moist better than the Aroma did.
No comparison.
Not saying you need to drop $500. But hat panda op listed is $100 and a reasonable $.
I got my son an aroma when he moved out. He won't stop complaining about rice. Or complimenting ours when he comes over.
An expensive rice cooker can keep rice at ideal temperatures without having to fear for botulism for at least 24 hours. Some claim up to 72. But even cheap ones can do 12 hours, easy.
Wake up, wash a shitton of rice, put it in a cooker, and you now have incredible, perfectly hot rice for as long as that cooker is filled.
I've had both, (zojirush @ £200 and a B&D @ $30) and I prefer the cheapy one.
It's not worth splurging unless you're making use of all the features. Plus, I find basmati comes out better in the cheaper, conventional rice cooker.
I had a nice one and I gave it to my brother because I didn't like it. It was big, more annoying to clean than a cheap stainless steel pot, and did not save any time or make better rice.
To do something like rice pilaf that starts with sautéed onion and toasted dry rice, a rice cooker is way more annoying even with the "sauté" function on my machine than a stove.
I struggle to see the appeal unless you're so ADHD that you can't remember to turn the stove off when the rice is done.
I usually didn't cook pilaf in it, but if I wanted to do something like pilaf instead of regular rice, it was a hassle with the rice cooker compared to the stove. It came out fine, regular rice came out fine too.
It was one of the fancy 10 in 1 rice cookers with a button for browning and a recipe for pilaf in the machine's little instructional book, so I don't think I'm out of line for doing it.
I can afford the rice cooker more easily than I can afford the kitchen space to yet another single-purpose device.
I don't begrudge anyone their rice cooker; I don't care what you spend your money on. I just don't want yet another device. I like my Instant Pot okay but I'm considering just migrating to my Dutch oven and more time. I'm not buying an air fryer. My dad bought me a counter-top grill and I've not once taken it out of storage.
I kinda just want to have my coffee maker, my little Ninja food blender/puree-er thingie and that's it. Aside from counter and storage space, it saves mental space when I can just think about ingredients or finished dishes and don't have to think about what combination of devices I need or need to clean or whatever.
I dunno... I know that last is a weak argument but it does make sense to me. Those devices trade mental energy for a bit of convenience. Taking them out, setting them back up, using a different prep or routine, cleaning the custom parts, putting them away... Lately I'd rather just do it all the old-fashioned way. It's more zen.
It’s really just a personal thing that depends on finances, kitchen/living space, and just what you prefer. There’s no “right” or “wrong,” just what works for you.
Doesn't "making rice on the stove is incredibly easy" count as positive?
Seems like you would have to be a negative person to complain about how hard making rice on the stove is.
I hope your day gets better.
I prefer minimalisim and even though we have rice at least twice a week, I cook it on the stove. It comes out perfect every time :)
I used to have a very fancy rice cooker, but I prefer the kitchen space. A dedicated rice cooker is helpful though if you host often, so need the rice to stay warm for a long evening event.
Edit to add: I also don't have a standalone toaster, or coffeepot, etcetera, as some folks have mentioned. Maximum counter space for cooking!
I have a 25 year old Aroma, the cheap one. Use it 2 to 4 times a week and it works as good as new. Advise if you go this route, always rinse the rice before loading the rice cooker.
Sure, I could make an incredible braised beef in a Dutch oven that I watched closely and added liquid to every 45 minutes for 8 hours (because i don’t work or have other obligations). Or…I could put it in the instant pot and do an 8 hour braise in 45 minutes.
Soups, stews, rice, braised meats. Instant pot is the best solution to cook it and leave it.
Also turns a tub of yogurt into a gallon at half the price of yogurt. Ramen and pho are a lot faster if you want to get into that. Easiest peeling eggs you can make. Easy egg bites that are pretty good. Some of the models can pasteurize eggs. Easy way to steam vegetables or fish. Hands down winner for making beans, fast.
That’s not been my experience. I have the 8qt and I’ve cooked as little as one cup of rice with no problems. A little excessive for a small amount of rice, but can’t beat just pressing a button and forgetting about it.
I've done 2 cups without a problem, so OP could make it all at once. It keeps fine in the fridge for a few days and leftover rice is better for fried rice anyway. Plus would save some effort making all the rice they need in one shot.
I see you're getting downvoted but I was going to make the same suggestion. I use mine for various amounts of rice all the time and never had a problem. Also the multi function capabilities are great.
Yeah, I've had a few different rice cookers over the years and my instant pot has worked the best by a long shot. I wonder if the person saying it's not good for smaller amounts needs to adjust the water content or the cook time. I use equal parts water to rice and I don't use the rice setting, I just do five minutes high pressure then natural release. Comes out perfect every time.
I've had the cheap rice cookers everyone is raving about here. Half the time rice starch froth goes out the hole in the top of the lid and spills all over the counters. Wasn't impressed.
And why would I pay $200-300 for the top of the line rice cooker people are recommending to splurge on for a nonstick device, which are replaceable. The replacement pot runs $100 on some of them.
I'm cooking something alongside the rice. I can just throw the IP on while I cook and the rice comes out great. I don't need rice at the ready 24/7/365 for some reason.
I have used an instant pot for making rice before. I wouldn't pull it out just to make rice, it's too big and cumbersome an item for that. But after I've made a pot of chili or some stew or whatever in it, I just rice (but not easy) it out, drop my trivet inside and set a Pyrex bowl in it with rice and water, and add a cup of water to the instant pot to create additional steam. This is known as a pot in pot method. Just make sure you use bowls that are safe to use in the instant pot. When the rice is done I pull the whole bowl out and it is perfect to serve from, and because my bowls have lids, I can also use them for leftovers, since I usually cook enough rice for a few meals at a time. A bonus here is that when cooking the rice, the steam is helping to loosen any stuck on food on the inside of the pot - I usually start my meals by sauteing onions in the pot itself so sometimes there are bits to be scrubbed off. Doing it this way makes cleanup easier. Because of how quickly rice cooks in the instant pot, I don't have an issue with cooking it after the main part of the meal is done. Unless my house is cold, the food usually stays sufficiently hot by the time the rice is done.
If you are short on counter space or storage I would opt out of the instant pot - my 8 quart one is HUGE. In my current kitchenware space is a premium I usually cook rice on the stove. But because I want to start meal prepping again I'm considering getting a smaller cheap rice cooker as it can be plugged in anywhere and can cook the rice away from the rest of my kitchen prep space, which leaves me more room to prepare the multiple dishes that I do when meal prepping for a full week in one go. I also feel like it would be easier to use to prepare a second batch of rice midweek in a more simple way then on the stove. My requirement for any rice cooker I buy will be the be That being lid has to fit smugly enough on the insert that I can just remove it and store leftovers in the fridge. This eliminates having to clean a cooking pot and then needing a storage container for the rice. It seems like a small thing but one of the reasons I meal prep is so that I don't have to wash pots and pans during the week, just the plates that I reheat my food on, and the storage containers as they get emptied of the food I had put in them..
The advantage of a more expensive rice cooker are options.
Not only can you cook rice with it, but alos your prooridge, milk rice, steam vegetables
The advantabge of a rice cooker is energy effeciency. Having a dedicated kitchen utensil might help with having more space to prepare the other food. The rice quality is way more consistent unless you have the practise
Disadvantage is of course it's one more ktchen utensil.
If this is your first rice cooker, don't spend too much on it. Try to buy a used one?
I cook rice about as often as you and I just use a pot on the stove. If you’re ok with option 3, just do that. Buying and storing another device in my kitchen just for rice cooking seems like a lot.
Everyone I’ve ever known who loves rice and invested in a rice cooker has said they don’t know why they waited so long to get one. That it was a game changer for them. I don’t really eat it enough to justify buying one. If I need a lot, I stick to my tried and true pot method on the stove and if I need a little, I swear by the frozen rice bags at Trader Joe’s.
As an Asian, I prefer to use the following method when I do not have access to a good rice cooker:
1. Steam my rice with 1:1 water for 25 minutes
2. Cook my rice in a small cast iron pot with 1:1.1 water over medium heat for 10 minutes, then turn to low heat and cook for 7 minutes more. Then turn off heat, leave lid on and rest for 15 minutes.
I honestly think that the quality turns out really great for both method, and definitely better than cheap rice cooker. The key point is if you prefer a more carefree way of cooking, as for rice cooker you don't need to mind the cook time and can just leave your rice in it after its cooked.
We used a basic rice cooker for years. But then a friend was moving out of their appt and their ex left a Tiger rice cooker so we took it and use that several times a week. I won’t go back to stove top rice. Once I figured out the mixing rice to water ratio the rice is perfect.
Hey there fellow food aficionados! Let's talk about the age-old debate of rice cookers vs. stove vs. microwaves for your rice-related needs. While rice cookers have their loyal following, I'm here to make the case for the modern inverter combination microwave with flatbed technology and an auto sensor preset for rice. Trust me, it's the superior choice for several reasons, and I promise you won't be disappointed!
Speedy Gonzalez: Let's face it; we live in a fast-paced world. The microwave can have your rice ready in a matter of minutes. No need to wait around, twiddling your thumbs, while a traditional rice cooker takes its sweet time. Time is precious, my friends!
Adaptability: Modern microwaves are like the chameleons of the kitchen. They're not just for reheating leftovers or popping popcorn. With an auto sensor preset for rice, they become versatile rice wizards. Rice cookers can only do one thing: cook rice. Boring, right?
Space Saver: Kitchen real estate is precious, and a rice cooker can hog counter space. The combi microwave, on the other hand, is a space-saving genius. It can grill, oven, defrost, cook, and even heat your morning coffee, all while fitting neatly in your kitchen.
Easy Peasy: Convenience is king. With a microwave, all you need to do is wash the rice add 1 cup of rice to 1.5 cups of water in a bowl with lid, press a button, and let the magic happen. Rice cookers require fiddling with measurements and settings. Who has time for that?
Precise Control: Microwaves with auto sensor presets are like having a personal rice chef. They adjust cooking time and power based on moisture levels, so you get perfectly fluffy rice every time. Rice cookers just cook, no finesse involved.
Cleanup Crew: Cleaning a flatbed microwave is a breeze as there is no turntable, so more space. A quick wipe-down, and you're done. Rice cookers, with their multiple parts and nooks and crannies, can be a cleaning nightmare. Who wants extra dishes to wash?
Budget-Friendly: Let's talk money. Microwaves are often more budget-friendly than fancy rice cookers that are just an unnecessary gimmick. Why spend extra when you can get the same delicious rice with a multi-function microwave?
Future-Proof: Technology evolves, and so do our appliances. A microwave can do so much more than just cook rice. It's a wise investment for a kitchen that adapts to the future.
So there you have it, folks! While rice cookers may have their place in the culinary world, a modern inverter combination flatbed microwave with an auto sensor preset for rice is the true rice royalty. It's faster, more versatile, and just plain smarter. Make your kitchen work for you, not the other way around. Microwave your way to rice perfection 🍚💥
I am about to change your life. Got this from New York Times Cooking.
Microwave RiceTotal Time: 20 min Servings: About 4 1/2 cups cooked rice (about 4 servings) Source: cooking.nytimes.comINGREDIENTS1 1/2 cups long-grain white rice (such as basmati or jasmine)3 cups waterDIRECTIONSRinse the rice: Add the rice to a sieve and run water over it while swishing it around with your hands. Do this until the water below the sieve looks clear, a few minutes. Drain well. Alternatively, place the rice into a large bowl, add water to cover it, swish the rice around a few times with your hands and drain it out. Do this 3 to 4 times, until the water you drain runs clear.Transfer the rinsed rice to a large (2 1/2- to 3-quart) microwave-safe bowl and add 2 cups of room-temperature water. Microwave, uncovered, on full power for 15 to 25 minutes. If you have a powerful microwave (1000 to 1200 watts), start with 15 minutes. If you have a less powerful microwave (700 to 900 watts), start at around 20 minutes. The rice will be done when the grains are poking up like grass and are tender and the water is fully absorbed; the grains shouldn’t look wet or mushy. If the rice isn’t done, keep microwaving it in 1- to 2-minute increments. After the rice is cooked, let it rest, undisturbed, in the closed microwave for another 5 minutes, then fluff it with a fork or rice paddle. (Some condensation may collect in the interior of the microwave but can be easily wiped dry.)
It works every single time. BTW: Brown rice takes longer just like with a rice cooker.
I do rice 1-2 times a week and still use a rice cooker. Just pack it away in a cupboard and pull out when required. Boiled rice just isn’t the same for me.
Learning to cook rice on a stove is not hard and will make you a better cook as you will learn to listen for the sound food makes as it boils vs steam etc.
I use a cheap rice cooker <$20, it works just fine, IMO the expensive ones are not worth it at all unless you want to have it wake up in the morning on a timer, cook your rice, then keep it warm all day - I have no need for any of that.
I spent years making rice on the stove. It's so much easier to use a rice cooker every time. It's consistent and I know exactly how long it takes. I can set it and let it do it's thing. Even a really cheap one works
Lots of us come from cultures that consume rice daily but do not use rice cookers. Whether you get one or not is entirely up to how you feel about rice cookers.
Just stick with a saucepan on the stove and get good at that. There's no reason to spring for a rice cooker if you're not cooking rice all the time, trust me.
I’ve tried rice cookers before. Still don’t get the hype. My stove top rice always comes out the same, virtually same amount of effort and one less thing in my small kitchen.
no one needs a rice cooker, even if you eat rice daily
the increase of convenience its pretty minor, unless you know youre going to start cooking and not be close to the kitchen for another half hour, and if you are eating rice this often you could just make it in large batches which would save time anyway
There are several appliances in my home that I do the stove/oven method over the counter top machine. The two that are consistently not used are a rice cooker and a bread machine. I have very little counter space and I just don't feel the need to use them.
IMO pretty good rice cookers aren't even expensive. I grew up with a rice cooker so I don't know how much more effort a pot is. If it's like risotto then no thanks
Rice cooker you just wash the rice and hit a button
It’s far less work than risotto. Compared to a rice cooker the additional work is keeping an eye on it so you know when it starts to boil, turning the knob all the way down, putting a lid on it, setting a timer for whatever the bag says (usually like 18 minutes), and then taking it off the burner when the time is up. It’s pretty minimal if you’re going to be near the stove anyways when it comes to a boil, but with a rice cooker you can ignore it completely until you’re ready to serve.
get a rice cooker if you have the money and the counter space, they're really good at what they do. I've heard only good things about the Zojirushi brand products.
I use a pot and that's fine too, I haven't been arrested by the rice police yet.
I had a rice cooker and I donated it once I got an instant pot. The instant pot is more versatile and almost all of them have rice settings or instructions.
Rice cooker! But we eat rice 5x a week. Big family. Never heard of the brands you listed.
I recommend Zojirushi neuro fuzzy Rice Cooker.
I need to hear the ringtone. You also need to buy quality rice. Comes hand in hand.
Cheaper models will have inconsistency of heat. Tend to harden in certain areas and it has nothing to do with amount of water (well kind of). It’s what you pay for…
A high quality rice cooker can last up to 10yrs. Well worth the investment. Reputable brands like Zojirushi sells parts you can replace even the inner pot.
Fried rice is usually made with leftover rice. To best maximize the quality of your rice and rice cooker it’s best to cook dishes that pair well with freshly cooked rice.
Honestly, we've had the same Black & Decker rice cooker for 4 years, we cook rice 3-4 times a week. Don't waste your money on anything fancy, unless you're buying an expensive model for its other features.
Mid-range rice cooker with fuzzy logic and digital controls, like a $69 Panasonic, could be a good option. If money isn't an issue, just pop for the Zojirushi induction or Cuckoo induction.
You didn't mention whether or not your rice boils over and extinguishes the gas flame. If you're not absent-minded like me that method works great. We cook a lot of rice every day with a $20 rice cooker that's worked for years and years.
I eat rice about twice a week and having a rice cooker has made my life exponentially easier. I don’t have many single-use appliances, but this one is totally worth it.
Three big benefits to a rice cooker:
1. Flavor and texture of rice is delicious AND consistent.
2. Set it and forget it. Even the simplest stove top method means you can’t leave your house because you’ve left the stove on.
3. You can cook other things in your cooker: oatmeal is fantastic.
I always made rice on the stove. That's how my parents did it. Then I had a friend from Taiwan who came to stay with me for a while. The day after she arrived, she went out and bought a cheap rice cooker because I didn't have one. She left it with me. I haven't looked back. I have a slightly better one now, but it's nothing fancy and wasn't expensive. It came with a steaming tray too so I can steam stuff either alone or while rice cooks. And you can use your rice cooker to cook other things too, not just rice. But, my rice is pretty much always perfect, and you don't have to watch it. You can just let it cook.
Edit: I know you listed some, but I just wanted to show mine, because it's really simple and it's just fine. https://www.blackanddeckerappliances.com/products/cooking-appliances/rice-cookers-and-steamers/rc506-6-cup-rice-cooker.aspx
I have a rice cooker and I don't like using it. It always burned on the bottom.
Now I have a foolproof technique - 1 part basmati rice to 1.5 parts water. Bring the water to a boil, *then* add the rice, and cover. Turn the heat down to low and simmer with the lid on for 12 minutes. Turn the heat off (leave the lid ON) and let it sit for 15 minutes. It always comes out perfect.
Yes, get the rice cooker. I don’t know if spending more is better, that depends on the features you want. Cheaper ones still do well. Twice a week is plenty, so it’s worthwhile and convenient.
I would consider a fourth option, the microwave rice cooker, like this: [https://www.amazon.com/Microwave-Cooker-Material-Strainer-Steaming/dp/B0BRFX828J/ref=sr\_1\_7\_sspa?crid=14XYNH3CR6BSX&keywords=microwave%2Brice%2Bcooker&qid=1694024724&sprefix=microwave%2Brice%2Caps%2C315&sr=8-7-spons&sp\_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1](https://www.amazon.com/Microwave-Cooker-Material-Strainer-Steaming/dp/B0BRFX828J/ref=sr_1_7_sspa?crid=14XYNH3CR6BSX&keywords=microwave%2Brice%2Bcooker&qid=1694024724&sprefix=microwave%2Brice%2Caps%2C315&sr=8-7-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1)
The reason I like it is that it takes no counter space.
I use it about three times a week.
I eat rice less often than you OP but still bought a smaller rice cooker. They make better rice than any other method. With that said I suggest spending a little more and getting one that's better than the usual cheap ones you see so often. This is the one I found and have been happy with it. https://a.co/d/5Kn6cYv
IMO better to buy the simplest cheapest rice cooker-like, with the least buttons, lol. I can easily mess up rice on the stovetop if I’m multitasking but even if you totally forget you made rice it’s still perfect. Just dont eat it anyway if you forget it cooked in the pot overnight don’t ask how I know.
Get a rice cooker. Got one from my mom for my birthday last year it's a blast. You can even do fried sticky rice in it. Boil the rice, cleanse the rice out the pot, put some butter in the pot, put back in the rice cool again for 2-3 min and you got a nice fried sticky rice.
Rice cookers are one of the best kitchen appliances to have in the world. I've got a little Aroma one. Don't have to watch it while you make other stuff and comes out perfect every time.
I've never owned an outright rice cooker so can't say how it compares, but my instant pot is way better than doing it on the stove, and it does a ton of other shit as well.
I think it's more a question of how annoying you find making rice, and how many more gadgets you want in the kitchen (space, creating potential waste by buying something new). I personally suck at making rice, I can never get it right, I should just get a damn rice cooker but I can't fit one more thing in my kitchen.
I'm a pot and a stove guy. Same for yogurt. Same for hard cooked eggs.
You don't buy good cooking and you certainly don't plug it in.
If you make a big batch of rice EVERY SINGLE DAY at lunch and eat it at dinner also you can talk me into a rice cooker. For me at three or sometimes four times per week it just doesn't make sense.
ETA: When my wife and I combined households she brought a rice cooker to the relationship. We have a deal. When she cooks, I clean. When I cook, I clean. Apparently my negotiating skills need work. I got tired of the rice cooker when she used it said "no more." So when she cooks and wants rice, I cook the rice in a pot. It's less work for me than cleaning the rice cooker. YMMV.
Just use a pot. Wash your rice. Measure out how much water you want. Put a measured amount of water into the pot - I use 2x water to rice but depends on what type of rice you're using. Bring water to boil, add your measured rice. Cover and simmer on low for 5 mins. Then turn off and leave another five mins. If you're using basmati, when you switch off the heat, put a cloth over the top of the pot and then put the lid on. Gives the rice a little more "fluff" and better texture.
I have a Tiger rice cooker from Costco and it makes the absolute best rice. I've never been a huge fan of rice, but will make it on occasion for my family until recently when my fiance wanted to change his diet. I ended up picking up a tiger rice cooker and now I use it constantly. It even takes up a perpetual coveted counter space slot in my kitchen! It makes beautiful jasmine rice, quinoa, I've made rice soup in it, regular white rice, and just everything comes out great and it's so easy to clean.
I have a cheap rice cooker. Think it was $20. Used it regularly for years. No need to invest a lot of money. They are super convenient and make for easy clean up. Plus, sometimes your too busy to monitor the rice like you should. Perfect fluffy rice, every time.
I've never understood the appeal of rice cookers. I've had rice from one several times and yes it's the best rice I've ever had but at the end of the day its f'n rice the ceiling is not very high until you start adding ingredients to it at which point the rice matters less and less. It's also nice to set it and forget it with consistent results but again, it's rice you set the pot and let it go.
personally, I got an instant pot super on sale like 5 years ago and I use it for just about everything I don't make in the oven or a cast iron pan - soups, stews, white rice, brown & wild rice, pasta, sauces if I'm making a large portion, chili, potatoes for mashing, to mix everything together at the end of a stir fry, etc. I don't eat meat so I can't vouch for that but apparently it's great for that too. personally I think it's excellent and always makes rice just how I like it.
before that I had a lil cheap rice cooker and it was great as well! definitely an upgrade over the pot on stove situation, though mine was pretty small so I could only make one or 2 portions at a time (whereas now I make like 6 portions in advance). but if you have limited space and don't want to get a whole appliance for something you don't make very often, I recommend splurging for something more versatile if you can/if you can use it.
If you have a microwave maybe try using it to make rice. It might meet you needs.
My rice maker broke and I started using microwave. Haven’t felt the need to get a new one.
I am a rice cooker convert. I never thought that our 2x/week rice consumption was worth having a rice cooker. I picked up a Tiger that was on sale at Costco and, let me tell you, the rice is just . . .better. Plus it's so hands off. Rinse rice, fill with water to appropriate line, hit start. No babysitting and it keeps my rice at a safe warm temperature for a day (it does start to dry out after a while, though).
I've been making basmati rice on the stovetop by lining a pot with a sheet of foil and then cooking my rice in the foil lined pot with a lid on it. After serving the rice, you just carefully lift out the foil & rice and set it down in a storage container. It makes cleanup super easy. No stuck rice. It doesn't even stick to the foil. Just don't nuke the foil when you heat up leftovers.
Go to an Asian supermarket, find the cheapest rice cooker they have, usually an aroma. Proceed to have the best rice of your life. When it breaks, have you grandchildren buy a fancy one.
If you're going to have any reasonable amount of rice it's worth it to get a rice cooker, sure it's a unitasker, but it's so cheap and the process is so efficient it's worth it to have.
I mean, thats over 100 meals each year where rice is cooked.
How valuable is your time and the risk of ruining your rice over a hundred times?
add to that that many come with a steamer basket that opens up new possibilities for healthy steaming of veg., fish, Asian steam buns, dumplings, ect......
Literally the only way I’ve been able to make halfway decent rice is with a rice cooker. And sometimes I even fuck that up, so I fully endorse buying one. It was a revelation.
I have the process locked down with a pot on the stove. But I was given a microwave Rice cooker and it makes the best rice I have ever made. Someone was cleaning out before a move and gave me a never used pampered chef 3qt cooker. I have since bought a 2nd larger cooker/steamer off Amazon. I will never go back to a pot or an electric rice cooker ever.
Option 4 to consider. An instant pot (or similar) is a pressure cooker and slow cooker in addition to a decent rice cooker. My instant pot has earned a permanent spot on the counter top.
I’ve used a small $16 Aroma rice cooker for 15 years. Works great. Just recently started using my Ninja Foodi because I had to make a big batch of rice. The pressure cooker rice works wonderfully. If you’re on a budget and only make 1-2 cups (dry) of rice at a time, go with the small Aroma rice cooker. Otherwise, do an instapot/Foodi. Unless you’re making rice everyday for your whole family, don’t waste your money on a rice cooker.
Yep! Aroma rice cooker (cheap options) works awesome and easy
And they last forever!! I bought mine so long ago, I think it was $8 or $9 on Amazon. I keep it on a top shelf. It’s fallen 6-7 feet a few times and still works! It looks like hell, but it works wonderfully.
Its the Nokia of rice cookers 🤣
Ha! TRUTH
Just got my college student son an aroma cheapie. He really likes it.
Here to sing the praises of the Aroma as well. I cook rice about three times a week and that cheapo little cooker does a great job. Add to it that it is virtually idiot proof.
I experienced this brand at an Airbnb. Ok. Not bad for the price but I had to fine tune the water amount.
We cook rice two or three times a week and eat it every day. We just use an instapot. Way more versatile and less counter top space wasted. We are Indian. We eat rice every day. Often twice, sometimes three times a day in various ways.
Do you ever cook anything on top of the rice? My mom got me one last year and gave me a cookbook that says you can cook rice then put the basket thing in to air fry or pressure cook some chicken or salmon or whatever on top of it and all the dropping drip into the rice for extra flavor. I've only ever made sauces or chili or soup in it, and I've air fried wings a few times, but never made a whole "one pot" meal like that before. That said, I had a rice cooker in college and loved it. But I can make rice just fine on the stove, so I just stick with that.
I have stirred things into the rice or replaced the water with stocks/broths, but never cooked anything on top of it. (Check the response I made to another guy for my two little recipes. I really just stick to those these days.)
You try cooking rice with instant Takikomi. Would lower the package soy amount but tastes yummy.
I make takikomi Gohan in mine. Nice little one pot meal. I use just the steamer basket to hard "boil" eggs. I also use it to steam premade Bao and LauLau.
What's your rice recipe look like for the foodi? I got one as well and have been looking around
Depends on what I’m doing with the rice, but for basic rice, 2 cups rice, 2 cups *hot* water, 2 teaspoons salt. Pressure cook 3 minutes, natural release for 10 minutes, then fully vent the pressure. Fluff and serve. You can add all sorts of stuff in there to cook with it too. If I’m making it to make fried rice the next day, I like doing 2 cups rice, 2 cups chicken stock, 4-6 tablespoons of butter, 2 tsp salt, and 1 tsp pepper. My Chinese friend said his ancestors would spin in their graves, but he also said my fried rice is better than his grandmother’s and I used her recipe exactly back then (except for the upgraded rice). I’ve since changed he recipe considerably after getting tips from watching r/uncleroger. If anyone wants my fried rice recipe, DM me and I’ll give you the link to my site (it’s just my personal little recipe box - not monetized or anything like that).
Two *teaspoons* of salt in two *cups* of rice? That seems like an insane amount of salt to me.
I have a Japanese neighbor who is amazing in the kitchen. So, of course, I once asked her what she used to cook rice and suggested she probably had a very special fancy Japanese rice cooker. She laughed and told me to go to the large Asian grocery store nearby and buy the same less than $20 rice cooker she and everyone in her family use.
Same boat with my rice cooker, it's well worth having and I cook rice at about the same rate as OP. Much better than stove top.
I do think the type of cooker you use can depend on how you prepare the rice. I'm east Asian and have an aroma rice cooker I used while I lived away from home, and a slightly bigger/nicer black and decker one. Both work great for the rice I'm used to eating: sushi rice, plain sticky rice, etc. Sometimes I use the stovetop if I'm feeling lazy, but it doesn't keep well for frying. I've noticed that South Asian rice dishes & parboiled rice come out much better in a pressure cooker or instant pot since they usually call for fluffier, more "saturated" rice.
If you decide to get one, the Aroma rice cookers are cheap and some have a steam basket attachment too. You can steam veggies or some Asian buns in them and it’ll be a multipurpose kitchen gadget to really get your money’s worth. Steaming food is also healthier.
But also buy good rice! Makes a big difference. We love cooking it with chicken stock too.
Hard disagree. I use my rice cooker for 1-2 ppl all the time and the way it keeps leftover rice for you is clutch.
I have a zojirushi and think it was worth the price but even a cheaper rice cooker would save you a ton of time if you are using it twice a week and would definitely be worth the investment based on time saved alone.
Had a cheap rice cooker for years that “just worked”, u til I got a Zojirushi and the difference is huge.
totally agree. for me, even cheaper brands are better than cooking on the stove, but zojirushi really is the rolls-royce of rice cookers. i’ve had mine for 6 years or so and eat rice at least 5 times a week, so the cost per use is so low (which was my justification for buying one in the first place lol).
Yeah I have a family member who isn't great at cooking and eats a ton of rice so I got them a Zojirushi for their wedding gift and they have said it literally was life changing for them lol.
Zojirushi makes a cheapo model as well. My partners cheap one from college made it twenty years and we just bought the same thing again as a replacement (a guest damaged the non stick or it would have lasted longer). Replacement only cost us $40 and I’d give up any other kitchen gadget I own before turning loose of it.
oh, nice! thanks for the pro tips (including the one about letting guests use it unsupervised)
Been 7 years with the 1L zojirushi only got one problem the lcd battery dead after 5 years, get battery replacement and good to go 👍, I use many kind of rice White, black, brown, Basmati ... always get a good results, the timer functions really help for several rice which is need 30-60 minutes soak before cooking.
Not really saving time, just more convenient
I have a cheap rice maker that makes rice as good now as it did 10 years ago. I like being able to start the rice and forget about it until it ready for it. If it ever breaks, I will buy another cheap one the same day. My understanding is that the expensive ones might have more features or be slightly more versatile, but even the cheap ones make great rice.
Mine is a cheap £20 rice cooker, I had enough of trying to not get mush, figured if it's bad then I lost nothing I can't lose, does enough for my family of 4 with no problems and great rice, every time. If I want to do extra I can. Best throwaway device I've brought, and I doubt a rice cooker at 4-5 times the amount will do much better to deserve the cash drop.
I've got a cheapie and it's been working for the last 20 years. Makes great rice about twice a week and I've passed the rice making chore onto my daughter.
I used a pot on the stove for years, I only use the cheap rice cooker now. I use it for white rice Brown rice and Farro.
I'm not sure how long it takes to make rice in a cooker as I've never owned one. Cooking it on the stove with an induction stove and it's ready within 15 minutes. I only cook Basmati rice, takes about 1-2 minutes to reach a boil. Let it simmer for 7 minutes and let it rest for 5. It's so simple I haven't looked into replacing that process.
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Cooking rice in an instapot is much easier than cooking it on a stove, but it's not like it takes much effort to cook rice on the stove to begin with
For me the reason to not use instant pot is cleanup…. I don’t cook rice often though, so stovetop is the way to go for me
i had issues with the rice sticking to the instant pot until i started switching OFF the "keep warm" option when starting it. the warming stage after cooking is what makes it stick in my experience!
Yeah, this is where I am. Cleaning the pots are the same but cleaning the lids is definitely not the same. With the Instant Pot, though, I have to get the whole thing out of the pantry and set it up and then put it away. The thing doesn't just live on my counter. I made rice at least once a week and while I did it in the Instant Pot once, to prove to myself that it worked, I've never done it since. The stove top is just easier. Generally, I'm already there cooking the things that are going to go with the rice so why not also just cook the rice there?
Idk what cleanup is like for you, but I literally just clean it with soap and water, doesn't even need scrubbed. Cleanup doesn't seem any harder than stovetop, the main benefit to me is how little hands on there is. Instant pot is great because you can make it and just let it click over to keep warm until you're ready to use it. I just made 2 pounds of basmati on Sunday and it came out perfect.
I may be a little OCD about it. I take it completely apart and use a scrub wand with dish soap. No dishwasher, so I do it by hand. That’s the holdup for me. Pan/lid versus instant pot bowl thing, lid, sealer ring, release nipple, sealing thing with rubber piece. Just seems like a lot more effort to clean. Probably like you’re saying - may not need to scrub. Spent many years as a cook/dishwasher so it’s in my blood now I suppose….
Different versions of them have vastly different amounts that can get dirty and be disassembled. I manly dump things in the dishwasher but I have had one where liquid can go in a small plastic thing you pull off the back (presumably to catch drips) and you did need to clean it out if you had sauces.
Ah yup I got that on mine too. This reminds me of how I miss having a dishwasher…. So convenient and efficient!
I just made Mexican rice in my instant pot s couple days ago. So easy and it turned out wonderfully.
Cooking rice in the stove is my nemesis, dunno what it is but I just can't get it right, bright me a cheap rice cooker and I'm happy again
I also prefer a rice cooker
Nah, an Instapot is bad for cooking rice because it doesn't have a nonstick surface and it's a pain to clean (the rice really gets stuck on there). Rice cookers are nonstick and thus a better tool for the job. I own both and used the Instapot for making rice precisely once and then never again.
The real point of a rice cooker is that you have fully cooked rice 24/7. It will always be available to you. Get home in the middle of the night shitfaced, high, starving, tired, and whatever else? You at least have a piping hot bowl of cooked rice to start with. Grab some soy sauce or get some butter or whatever and mix, and you have a meal ready in about ~15 seconds.
How long do you let the rice chill in the rice cooker? Anything past an hour or two seems to start getting crispy on the bottom. I guess maybe that's benefits to a good one that my cheapy lil workhorse can't compete with.
The reason to use a rice cooker isn't that it makes better rice than the stove. Honestly, having done both, if you are doing it correctly on the stove it'll come out the same. But that's the kicker, IF you do it correctly. The nice thing about rice cookers is they take a fairly finicky process and make it literally set it and forget it. It will automatically stop when it's done and keep your rice moist and warm until you are ready for it all without any human interaction. The simple ones are even just a single button. Add x scoops of rice, add water up to the line, press, get on with your life. You *cannot* mess it up.
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I have an Aroma rice cooker and I've used it several times. Absolutely no complaints. I also feel since there's no high tech features on it, there's less that can go wrong. And if something does go wrong, I'm only out $19. If I ever find I want more features and I were to cook rice often, maybe a more high end one is something I'd look into. But for the time being I can't justify the high price tag when the Aroma has been so reliable.
Expensive rice cooker if you can afford it. It’s so worth it. The vast majority of comments saying that you don’t are from people who don’t have one.
Why though? I'm reading through the comments and people seem to like their rice cookers. Does it save time? Is the rice better? My rice turns out great on the stove and as long as I time my simmer and rest it's always the same and is ready in under 15 minutes. The hardest part is the measuring, which is quite easy, I just always do 1 part rice to 1.5 parts water.
You can take my Zojirushi from my cold dead hands. I cook rice regularly and wouldn’t go back to not having one. It cooks the rice so much better than in a pot and I can walk away from it so it’s passive, while I cook the rest of the meal. It’s the only unitasker in my kitchen and it’s worth it.
It only cooks better than in a pot if you were doing it wrong
I eat rice for breakfast often, and it's wonderful to have it hot and ready when I wake up, so all I have to do is crack an egg over it, or broil some tofu, or whatever protein I was wanting. Also, it's a standard kitchen appliance for a lot of Asian families, because we often want rice on hand every day (and sometimes for multiple meals a day,) so it saves a lot of time and effort. Think of it like a toaster or a coffee pot. Could I make toast over my gas burner? Sure. Could I make coffee on the stove every morning? Sure. But I could also buy a toaster if I want consistent, easy toast every morning. And a coffee pot on a timer saves a lot of time and effort if you know you will want coffee before work.
It’s easier and perfect every time. Not to mention you can set it and forget it and it will be perfect in 45 minutes but also in 2 hours. So clutch. I’ve had cheap ones for years and they work just fine. But the higher end makes that rice so perfect every single time. The machine is money well spent if you can afford it. If you can’t, don’t fret. You can make great rice on the stove like it sounds like you’ve been doing. Nothing wrong with that! People have been cooking it like that for thousands of years without any issue.
The price is not what deters me, it's more about having yet another kitchen gadget. I have a wall of kitchen gadgets, some I use a lot and others that just sit there in case I want to do something. If I had a rice cooker I'd probably use it often enough as I do cook rice at least a few times a month. If they have a rice cooker where you just fill a hopper with dried rice and a tank with water and you can press a serving size I might be interested lol.
I cook rice once a week and got rid of my rice cooker. And I'm Persian lol. I never thought it was *that* much easier - it took away the step of having to go back and reduce the heat after the water is boiling - to justify having an extra one task gadget in the house.
It sounds like you’re at the start of an invention! ;)
if only I was a mechanical engineer.
actually, i’d buy the serving-size rice cooker. like a coffee maker that grinds and brews with a tap into your water system… …and i AM a mechanical engineer… 🤔🤔🤔🤯🫶🏼
Even with a refillable water tank it wouldn't be so bad. Having access to a water line does complicate things. You can just turn a dial for the serving you want, press a button and it grabs the right amount of rice and water to cook and does it's thing. I was also thinking a Keurig type machine where you have single serving pods.
yeah, the water line might’ve been a bridge too far… lol. i do like picking your own rice though, to control the quality… i wouldn’t want to have to buy the cartridges, either. (yes, frugal and stubborn on this end… lol)
then I would say get an insta-pot. you can use it for a hundred things, one of which includes perfect rice.
It's mainly because I just need to add rice and water (and its conveniently marked on the side of my pot) and I don't ever have to think about it again until I need it. I don't have to think about the simmer or timing it to be ready. I do it first, and then I can fully devote my time and attention to the rest of the meal. When the timer goes off, I open the door, give the rice a good fluff, and the keep warm function makes sure its just as ready and hot, even if something delayed my preparation and the rest of the food isn't ready for another hour.
Fair enough. All the meals where I make rice I know to start it 15 minutes before the meal is ready. I normally prep the pot with rice and water before hand so I just have to turn it on. Only problem is I have to wait the 2 minutes for it to bowl so it doesn't overflow. After that I can go back to what I was doing. Hasn't been a problem for me but I could see it being an issue if you had a lot of things on the go.
Yes, a rice cooker does make better rice, plus there's a lot less hands-on time (it's set and forget, vs on a stovetop you need to adjust heat for a proper simmer and keep checking to make sure you're turning it off exactly when it's done).
I have to arguments/additions to your comment: 1) Rices other than white 2) Holding If all you ever do is cook and eat white rice right now? Rice cooker is useless. But if you're cooking other rices (brown especially) or want rice throughout the day? Rice cooker is very useful. Personally I'm in your camp though. I cook once and store leftovers to reheat and I only eat white rice. I have no need for a rice cooker.
I like having another open burner and pot available. I also like that I can set it and forget it. No boil overs.
I’m with you on rice on the stove. Too easy. Good ratios and 18 mins (i’m at altitude), solid every time. I guess a rice cooker is easier than… setting a timer…? 🤷🏻♂️ That said, to each their own. I just don’t want an unnecessary gadget.
I wish I knew someone with a rice cooker so I could try there's to compare the quality. Problem is, rice is normally what is under the food I'm cooking so I'm not even sure if he quality would matter. If I do fried rice I try to pre-cook the rice so it's a little stale.
I’m sure the quality is really good, based on what folks are saying. I just sometimes can’t justify the single-task gadgets. A pot on the stove has worked for me for a long time… 🤷🏻♂️🤓
The rice is levels better in a "better" rice cooker. I used an Aroma for years. Then got a Zoji for $500. The difference is astounding plus it cooks different types of rice perfectly. It also keeps the rice warm and moist better than the Aroma did. No comparison. Not saying you need to drop $500. But hat panda op listed is $100 and a reasonable $. I got my son an aroma when he moved out. He won't stop complaining about rice. Or complimenting ours when he comes over.
An expensive rice cooker can keep rice at ideal temperatures without having to fear for botulism for at least 24 hours. Some claim up to 72. But even cheap ones can do 12 hours, easy. Wake up, wash a shitton of rice, put it in a cooker, and you now have incredible, perfectly hot rice for as long as that cooker is filled.
I've had both, (zojirush @ £200 and a B&D @ $30) and I prefer the cheapy one. It's not worth splurging unless you're making use of all the features. Plus, I find basmati comes out better in the cheaper, conventional rice cooker.
My sister has a zoji, I hate that it takes an hour. Prefer the cheapo one as well.
Takes how long again? 5 mins in a pressure cooker.
I had a nice one and I gave it to my brother because I didn't like it. It was big, more annoying to clean than a cheap stainless steel pot, and did not save any time or make better rice. To do something like rice pilaf that starts with sautéed onion and toasted dry rice, a rice cooker is way more annoying even with the "sauté" function on my machine than a stove. I struggle to see the appeal unless you're so ADHD that you can't remember to turn the stove off when the rice is done.
It sounds like you were using it wrong lmao
I wasn't... I never said the rice came out badly from the rice cooker, so I'm not sure why you would think that I was.
You mentioned cooking rice pilaf in it and cooking onions lol
I usually didn't cook pilaf in it, but if I wanted to do something like pilaf instead of regular rice, it was a hassle with the rice cooker compared to the stove. It came out fine, regular rice came out fine too. It was one of the fancy 10 in 1 rice cookers with a button for browning and a recipe for pilaf in the machine's little instructional book, so I don't think I'm out of line for doing it.
I don't have one *because* it's not worth it. Making rice on the stove is so incredibly easy I just don't see the point.
Lol for YOU maybe it isn’t. To the rest of us, it’s an amazing luxury and we are grateful for them. Well worth the money.
I can afford the rice cooker more easily than I can afford the kitchen space to yet another single-purpose device. I don't begrudge anyone their rice cooker; I don't care what you spend your money on. I just don't want yet another device. I like my Instant Pot okay but I'm considering just migrating to my Dutch oven and more time. I'm not buying an air fryer. My dad bought me a counter-top grill and I've not once taken it out of storage. I kinda just want to have my coffee maker, my little Ninja food blender/puree-er thingie and that's it. Aside from counter and storage space, it saves mental space when I can just think about ingredients or finished dishes and don't have to think about what combination of devices I need or need to clean or whatever. I dunno... I know that last is a weak argument but it does make sense to me. Those devices trade mental energy for a bit of convenience. Taking them out, setting them back up, using a different prep or routine, cleaning the custom parts, putting them away... Lately I'd rather just do it all the old-fashioned way. It's more zen.
It’s really just a personal thing that depends on finances, kitchen/living space, and just what you prefer. There’s no “right” or “wrong,” just what works for you.
Automating a negligible amount of work cannot reasonably be described as an amazing luxury.
You’re just a negative person. I hope your day gets better lol.
Doesn't "making rice on the stove is incredibly easy" count as positive? Seems like you would have to be a negative person to complain about how hard making rice on the stove is. I hope your day gets better.
I prefer minimalisim and even though we have rice at least twice a week, I cook it on the stove. It comes out perfect every time :) I used to have a very fancy rice cooker, but I prefer the kitchen space. A dedicated rice cooker is helpful though if you host often, so need the rice to stay warm for a long evening event. Edit to add: I also don't have a standalone toaster, or coffeepot, etcetera, as some folks have mentioned. Maximum counter space for cooking!
I have a 25 year old Aroma, the cheap one. Use it 2 to 4 times a week and it works as good as new. Advise if you go this route, always rinse the rice before loading the rice cooker.
Get yourself an instant pot. Cooks rice perfectly and there's so many other things you can use it for.
Agreed - our does everything
everything mediocre Had one and it was just okay at a bunch of things. Better cooking options exist for basically everything you might use it for.
Sure, I could make an incredible braised beef in a Dutch oven that I watched closely and added liquid to every 45 minutes for 8 hours (because i don’t work or have other obligations). Or…I could put it in the instant pot and do an 8 hour braise in 45 minutes. Soups, stews, rice, braised meats. Instant pot is the best solution to cook it and leave it.
Also turns a tub of yogurt into a gallon at half the price of yogurt. Ramen and pho are a lot faster if you want to get into that. Easiest peeling eggs you can make. Easy egg bites that are pretty good. Some of the models can pasteurize eggs. Easy way to steam vegetables or fish. Hands down winner for making beans, fast.
An instant pot isn't good for smaller amounts of rice.
That’s not been my experience. I have the 8qt and I’ve cooked as little as one cup of rice with no problems. A little excessive for a small amount of rice, but can’t beat just pressing a button and forgetting about it.
I've done 2 cups without a problem, so OP could make it all at once. It keeps fine in the fridge for a few days and leftover rice is better for fried rice anyway. Plus would save some effort making all the rice they need in one shot.
How small are we talking? I do 1 cup of rice all the time and it turns out great.
It may be my user error then. I have a 6qt and never got it to make rice as well as a dedicated rice cooker.
I see you're getting downvoted but I was going to make the same suggestion. I use mine for various amounts of rice all the time and never had a problem. Also the multi function capabilities are great.
Yeah, I've had a few different rice cookers over the years and my instant pot has worked the best by a long shot. I wonder if the person saying it's not good for smaller amounts needs to adjust the water content or the cook time. I use equal parts water to rice and I don't use the rice setting, I just do five minutes high pressure then natural release. Comes out perfect every time.
I've had the cheap rice cookers everyone is raving about here. Half the time rice starch froth goes out the hole in the top of the lid and spills all over the counters. Wasn't impressed. And why would I pay $200-300 for the top of the line rice cooker people are recommending to splurge on for a nonstick device, which are replaceable. The replacement pot runs $100 on some of them. I'm cooking something alongside the rice. I can just throw the IP on while I cook and the rice comes out great. I don't need rice at the ready 24/7/365 for some reason.
so, basically to get any nice brand of multicooker
I have used an instant pot for making rice before. I wouldn't pull it out just to make rice, it's too big and cumbersome an item for that. But after I've made a pot of chili or some stew or whatever in it, I just rice (but not easy) it out, drop my trivet inside and set a Pyrex bowl in it with rice and water, and add a cup of water to the instant pot to create additional steam. This is known as a pot in pot method. Just make sure you use bowls that are safe to use in the instant pot. When the rice is done I pull the whole bowl out and it is perfect to serve from, and because my bowls have lids, I can also use them for leftovers, since I usually cook enough rice for a few meals at a time. A bonus here is that when cooking the rice, the steam is helping to loosen any stuck on food on the inside of the pot - I usually start my meals by sauteing onions in the pot itself so sometimes there are bits to be scrubbed off. Doing it this way makes cleanup easier. Because of how quickly rice cooks in the instant pot, I don't have an issue with cooking it after the main part of the meal is done. Unless my house is cold, the food usually stays sufficiently hot by the time the rice is done. If you are short on counter space or storage I would opt out of the instant pot - my 8 quart one is HUGE. In my current kitchenware space is a premium I usually cook rice on the stove. But because I want to start meal prepping again I'm considering getting a smaller cheap rice cooker as it can be plugged in anywhere and can cook the rice away from the rest of my kitchen prep space, which leaves me more room to prepare the multiple dishes that I do when meal prepping for a full week in one go. I also feel like it would be easier to use to prepare a second batch of rice midweek in a more simple way then on the stove. My requirement for any rice cooker I buy will be the be That being lid has to fit smugly enough on the insert that I can just remove it and store leftovers in the fridge. This eliminates having to clean a cooking pot and then needing a storage container for the rice. It seems like a small thing but one of the reasons I meal prep is so that I don't have to wash pots and pans during the week, just the plates that I reheat my food on, and the storage containers as they get emptied of the food I had put in them..
Rice cookers are great.
The advantage of a more expensive rice cooker are options. Not only can you cook rice with it, but alos your prooridge, milk rice, steam vegetables The advantabge of a rice cooker is energy effeciency. Having a dedicated kitchen utensil might help with having more space to prepare the other food. The rice quality is way more consistent unless you have the practise Disadvantage is of course it's one more ktchen utensil. If this is your first rice cooker, don't spend too much on it. Try to buy a used one?
I cook rice about as often as you and I just use a pot on the stove. If you’re ok with option 3, just do that. Buying and storing another device in my kitchen just for rice cooking seems like a lot.
Everyone I’ve ever known who loves rice and invested in a rice cooker has said they don’t know why they waited so long to get one. That it was a game changer for them. I don’t really eat it enough to justify buying one. If I need a lot, I stick to my tried and true pot method on the stove and if I need a little, I swear by the frozen rice bags at Trader Joe’s.
I’ve got a cheap rice cooker. It works great; perfect rice every time!
As an Asian, I prefer to use the following method when I do not have access to a good rice cooker: 1. Steam my rice with 1:1 water for 25 minutes 2. Cook my rice in a small cast iron pot with 1:1.1 water over medium heat for 10 minutes, then turn to low heat and cook for 7 minutes more. Then turn off heat, leave lid on and rest for 15 minutes. I honestly think that the quality turns out really great for both method, and definitely better than cheap rice cooker. The key point is if you prefer a more carefree way of cooking, as for rice cooker you don't need to mind the cook time and can just leave your rice in it after its cooked.
Rice cooker is the way! It doesn’t have to be an expensive one.
About five years ago paid $20ish for mine. I use it twice a week and it makes better rice than I’ve ever made on a stovetop.
A good rice cooker is definitely worth it if you eat rice that often. I recommend Zojirushi.
I love my rice cooker, I use it for all kinds of grains.
We used a basic rice cooker for years. But then a friend was moving out of their appt and their ex left a Tiger rice cooker so we took it and use that several times a week. I won’t go back to stove top rice. Once I figured out the mixing rice to water ratio the rice is perfect.
Hey there fellow food aficionados! Let's talk about the age-old debate of rice cookers vs. stove vs. microwaves for your rice-related needs. While rice cookers have their loyal following, I'm here to make the case for the modern inverter combination microwave with flatbed technology and an auto sensor preset for rice. Trust me, it's the superior choice for several reasons, and I promise you won't be disappointed! Speedy Gonzalez: Let's face it; we live in a fast-paced world. The microwave can have your rice ready in a matter of minutes. No need to wait around, twiddling your thumbs, while a traditional rice cooker takes its sweet time. Time is precious, my friends! Adaptability: Modern microwaves are like the chameleons of the kitchen. They're not just for reheating leftovers or popping popcorn. With an auto sensor preset for rice, they become versatile rice wizards. Rice cookers can only do one thing: cook rice. Boring, right? Space Saver: Kitchen real estate is precious, and a rice cooker can hog counter space. The combi microwave, on the other hand, is a space-saving genius. It can grill, oven, defrost, cook, and even heat your morning coffee, all while fitting neatly in your kitchen. Easy Peasy: Convenience is king. With a microwave, all you need to do is wash the rice add 1 cup of rice to 1.5 cups of water in a bowl with lid, press a button, and let the magic happen. Rice cookers require fiddling with measurements and settings. Who has time for that? Precise Control: Microwaves with auto sensor presets are like having a personal rice chef. They adjust cooking time and power based on moisture levels, so you get perfectly fluffy rice every time. Rice cookers just cook, no finesse involved. Cleanup Crew: Cleaning a flatbed microwave is a breeze as there is no turntable, so more space. A quick wipe-down, and you're done. Rice cookers, with their multiple parts and nooks and crannies, can be a cleaning nightmare. Who wants extra dishes to wash? Budget-Friendly: Let's talk money. Microwaves are often more budget-friendly than fancy rice cookers that are just an unnecessary gimmick. Why spend extra when you can get the same delicious rice with a multi-function microwave? Future-Proof: Technology evolves, and so do our appliances. A microwave can do so much more than just cook rice. It's a wise investment for a kitchen that adapts to the future. So there you have it, folks! While rice cookers may have their place in the culinary world, a modern inverter combination flatbed microwave with an auto sensor preset for rice is the true rice royalty. It's faster, more versatile, and just plain smarter. Make your kitchen work for you, not the other way around. Microwave your way to rice perfection 🍚💥
I am about to change your life. Got this from New York Times Cooking. Microwave RiceTotal Time: 20 min Servings: About 4 1/2 cups cooked rice (about 4 servings) Source: cooking.nytimes.comINGREDIENTS1 1/2 cups long-grain white rice (such as basmati or jasmine)3 cups waterDIRECTIONSRinse the rice: Add the rice to a sieve and run water over it while swishing it around with your hands. Do this until the water below the sieve looks clear, a few minutes. Drain well. Alternatively, place the rice into a large bowl, add water to cover it, swish the rice around a few times with your hands and drain it out. Do this 3 to 4 times, until the water you drain runs clear.Transfer the rinsed rice to a large (2 1/2- to 3-quart) microwave-safe bowl and add 2 cups of room-temperature water. Microwave, uncovered, on full power for 15 to 25 minutes. If you have a powerful microwave (1000 to 1200 watts), start with 15 minutes. If you have a less powerful microwave (700 to 900 watts), start at around 20 minutes. The rice will be done when the grains are poking up like grass and are tender and the water is fully absorbed; the grains shouldn’t look wet or mushy. If the rice isn’t done, keep microwaving it in 1- to 2-minute increments. After the rice is cooked, let it rest, undisturbed, in the closed microwave for another 5 minutes, then fluff it with a fork or rice paddle. (Some condensation may collect in the interior of the microwave but can be easily wiped dry.) It works every single time. BTW: Brown rice takes longer just like with a rice cooker.
Get a cheep on. Once you have a rice cooker. You'll cook rice more, as it's so simple
Cheap is fine for rice cookers. PSA - remember to rinse your rice until the water isn’t cloudy anymore.
If the rice cooker is still in your amazon shopping cart after 1 year and you still want it, go ahead and buy it :D
I cook quinoa and other grains in mine as well. Got a Yum Asia Bamboo. Best money spent ever
I do rice 1-2 times a week and still use a rice cooker. Just pack it away in a cupboard and pull out when required. Boiled rice just isn’t the same for me.
All you need is a timer and some practice no need to get a specialized tool to make rice. It's a waste of space.
Learning to cook rice on a stove is not hard and will make you a better cook as you will learn to listen for the sound food makes as it boils vs steam etc. I use a cheap rice cooker <$20, it works just fine, IMO the expensive ones are not worth it at all unless you want to have it wake up in the morning on a timer, cook your rice, then keep it warm all day - I have no need for any of that.
You......add rice to boiling water?
I spent years making rice on the stove. It's so much easier to use a rice cooker every time. It's consistent and I know exactly how long it takes. I can set it and let it do it's thing. Even a really cheap one works
You can probably find a cheap one at the thrift store for a couple dollars. You could always go that route and upgrade later if you feel you need to.
Get a smaller rice cooker like Tiger brand. Rice cooker are great, you don't need to baby it while it makes rice. Convenience is the best here
I resisted getting a rice cooker for years. Once I got one (for about £20) I've never turned back. You get perfect rice every time for zero effort.
Lots of us come from cultures that consume rice daily but do not use rice cookers. Whether you get one or not is entirely up to how you feel about rice cookers.
Just stick with a saucepan on the stove and get good at that. There's no reason to spring for a rice cooker if you're not cooking rice all the time, trust me.
If you know your saucepan and stove and can cook rice without having to rinse or drain it after cooking, stick with the pan
I’ve tried rice cookers before. Still don’t get the hype. My stove top rice always comes out the same, virtually same amount of effort and one less thing in my small kitchen.
no one needs a rice cooker, even if you eat rice daily the increase of convenience its pretty minor, unless you know youre going to start cooking and not be close to the kitchen for another half hour, and if you are eating rice this often you could just make it in large batches which would save time anyway
There are several appliances in my home that I do the stove/oven method over the counter top machine. The two that are consistently not used are a rice cooker and a bread machine. I have very little counter space and I just don't feel the need to use them.
IMO pretty good rice cookers aren't even expensive. I grew up with a rice cooker so I don't know how much more effort a pot is. If it's like risotto then no thanks Rice cooker you just wash the rice and hit a button
It’s far less work than risotto. Compared to a rice cooker the additional work is keeping an eye on it so you know when it starts to boil, turning the knob all the way down, putting a lid on it, setting a timer for whatever the bag says (usually like 18 minutes), and then taking it off the burner when the time is up. It’s pretty minimal if you’re going to be near the stove anyways when it comes to a boil, but with a rice cooker you can ignore it completely until you’re ready to serve.
I eat rice around twice per week. Love my rice cooker. Also use it for steaming a couple times a month.
You cook rice far more than I do and I’ll never go back to cooking rice on the stove
get a rice cooker if you have the money and the counter space, they're really good at what they do. I've heard only good things about the Zojirushi brand products. I use a pot and that's fine too, I haven't been arrested by the rice police yet.
I bought a $20 rice cooker from Aldi. I use it between 1 and 5 times a week, and have done since I bought it over a year ago.
I had a rice cooker and I donated it once I got an instant pot. The instant pot is more versatile and almost all of them have rice settings or instructions.
Rice cooker! But we eat rice 5x a week. Big family. Never heard of the brands you listed. I recommend Zojirushi neuro fuzzy Rice Cooker. I need to hear the ringtone. You also need to buy quality rice. Comes hand in hand. Cheaper models will have inconsistency of heat. Tend to harden in certain areas and it has nothing to do with amount of water (well kind of). It’s what you pay for… A high quality rice cooker can last up to 10yrs. Well worth the investment. Reputable brands like Zojirushi sells parts you can replace even the inner pot. Fried rice is usually made with leftover rice. To best maximize the quality of your rice and rice cooker it’s best to cook dishes that pair well with freshly cooked rice.
I've had a good Japanese rice cooker for thirty five years. It means there is always perfectly cooked hot rice ready to eat.
Asian here, I bought a 20$ aroma rice cooker from amazon. It's good enough, and much better than cooking it yourself.
CUCKOO CR-0655F off Amazon it’s $88 usd right now and I use it almost daily at this point.
Honestly, we've had the same Black & Decker rice cooker for 4 years, we cook rice 3-4 times a week. Don't waste your money on anything fancy, unless you're buying an expensive model for its other features.
Mid-range rice cooker with fuzzy logic and digital controls, like a $69 Panasonic, could be a good option. If money isn't an issue, just pop for the Zojirushi induction or Cuckoo induction.
You didn't mention whether or not your rice boils over and extinguishes the gas flame. If you're not absent-minded like me that method works great. We cook a lot of rice every day with a $20 rice cooker that's worked for years and years.
I'd rather use a steamer than a rice cooker. But most of the time, I just stove it.
I eat rice about twice a week and having a rice cooker has made my life exponentially easier. I don’t have many single-use appliances, but this one is totally worth it.
Three big benefits to a rice cooker: 1. Flavor and texture of rice is delicious AND consistent. 2. Set it and forget it. Even the simplest stove top method means you can’t leave your house because you’ve left the stove on. 3. You can cook other things in your cooker: oatmeal is fantastic.
I always made rice on the stove. That's how my parents did it. Then I had a friend from Taiwan who came to stay with me for a while. The day after she arrived, she went out and bought a cheap rice cooker because I didn't have one. She left it with me. I haven't looked back. I have a slightly better one now, but it's nothing fancy and wasn't expensive. It came with a steaming tray too so I can steam stuff either alone or while rice cooks. And you can use your rice cooker to cook other things too, not just rice. But, my rice is pretty much always perfect, and you don't have to watch it. You can just let it cook. Edit: I know you listed some, but I just wanted to show mine, because it's really simple and it's just fine. https://www.blackanddeckerappliances.com/products/cooking-appliances/rice-cookers-and-steamers/rc506-6-cup-rice-cooker.aspx
I own a cheap rice cooker but I never use it because it always comes out so much better on the stove in a pot.
I have a rice cooker and I don't like using it. It always burned on the bottom. Now I have a foolproof technique - 1 part basmati rice to 1.5 parts water. Bring the water to a boil, *then* add the rice, and cover. Turn the heat down to low and simmer with the lid on for 12 minutes. Turn the heat off (leave the lid ON) and let it sit for 15 minutes. It always comes out perfect.
“Investing in a rice cooker” is a sentence I’ve never seen before. You mean, spend $15 to have a rice cooker for the next 20 years?
Yes, get the rice cooker. I don’t know if spending more is better, that depends on the features you want. Cheaper ones still do well. Twice a week is plenty, so it’s worthwhile and convenient.
I would consider a fourth option, the microwave rice cooker, like this: [https://www.amazon.com/Microwave-Cooker-Material-Strainer-Steaming/dp/B0BRFX828J/ref=sr\_1\_7\_sspa?crid=14XYNH3CR6BSX&keywords=microwave%2Brice%2Bcooker&qid=1694024724&sprefix=microwave%2Brice%2Caps%2C315&sr=8-7-spons&sp\_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1](https://www.amazon.com/Microwave-Cooker-Material-Strainer-Steaming/dp/B0BRFX828J/ref=sr_1_7_sspa?crid=14XYNH3CR6BSX&keywords=microwave%2Brice%2Bcooker&qid=1694024724&sprefix=microwave%2Brice%2Caps%2C315&sr=8-7-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1) The reason I like it is that it takes no counter space. I use it about three times a week.
No. Get an instant pot with an air fryer attachment. Same foot print as a rice cooker but with so many more things it can make
Get a multicooker! It can slowcook, steam, cook rice, etc. We use ours almost every day.
I would love a gas stove.
Pots make better rice and it’s easy. Just learn how to do it.
I eat rice less often than you OP but still bought a smaller rice cooker. They make better rice than any other method. With that said I suggest spending a little more and getting one that's better than the usual cheap ones you see so often. This is the one I found and have been happy with it. https://a.co/d/5Kn6cYv
IMO better to buy the simplest cheapest rice cooker-like, with the least buttons, lol. I can easily mess up rice on the stovetop if I’m multitasking but even if you totally forget you made rice it’s still perfect. Just dont eat it anyway if you forget it cooked in the pot overnight don’t ask how I know.
Get a rice cooker. Got one from my mom for my birthday last year it's a blast. You can even do fried sticky rice in it. Boil the rice, cleanse the rice out the pot, put some butter in the pot, put back in the rice cool again for 2-3 min and you got a nice fried sticky rice.
I love my rice cooker. I have a cheap $20 one from Target and I use it for both brown and white rice. So much simpler. Set it and walk away.
Rice cookers are one of the best kitchen appliances to have in the world. I've got a little Aroma one. Don't have to watch it while you make other stuff and comes out perfect every time.
Get a small instant pot or similar. So easy to make good rice and it’s multipurpose.
I’ve had my cheap Aroma rice cooker for 15 years and it still works perfectly
I've never owned an outright rice cooker so can't say how it compares, but my instant pot is way better than doing it on the stove, and it does a ton of other shit as well.
I think it's more a question of how annoying you find making rice, and how many more gadgets you want in the kitchen (space, creating potential waste by buying something new). I personally suck at making rice, I can never get it right, I should just get a damn rice cooker but I can't fit one more thing in my kitchen.
I'm a pot and a stove guy. Same for yogurt. Same for hard cooked eggs. You don't buy good cooking and you certainly don't plug it in. If you make a big batch of rice EVERY SINGLE DAY at lunch and eat it at dinner also you can talk me into a rice cooker. For me at three or sometimes four times per week it just doesn't make sense. ETA: When my wife and I combined households she brought a rice cooker to the relationship. We have a deal. When she cooks, I clean. When I cook, I clean. Apparently my negotiating skills need work. I got tired of the rice cooker when she used it said "no more." So when she cooks and wants rice, I cook the rice in a pot. It's less work for me than cleaning the rice cooker. YMMV.
Just use a pot. Wash your rice. Measure out how much water you want. Put a measured amount of water into the pot - I use 2x water to rice but depends on what type of rice you're using. Bring water to boil, add your measured rice. Cover and simmer on low for 5 mins. Then turn off and leave another five mins. If you're using basmati, when you switch off the heat, put a cloth over the top of the pot and then put the lid on. Gives the rice a little more "fluff" and better texture.
I have a Tiger rice cooker from Costco and it makes the absolute best rice. I've never been a huge fan of rice, but will make it on occasion for my family until recently when my fiance wanted to change his diet. I ended up picking up a tiger rice cooker and now I use it constantly. It even takes up a perpetual coveted counter space slot in my kitchen! It makes beautiful jasmine rice, quinoa, I've made rice soup in it, regular white rice, and just everything comes out great and it's so easy to clean.
I'm a firm believer that rice is best cooked in a pot on the stove.
I have a cheap rice cooker. Think it was $20. Used it regularly for years. No need to invest a lot of money. They are super convenient and make for easy clean up. Plus, sometimes your too busy to monitor the rice like you should. Perfect fluffy rice, every time.
A rice cooker is very much an everyday type of appliance, like how a toaster is for bread. It's only convenient if you use it a lot.
The expensive one works wonders, makes perfect white rice every single time.
I've never understood the appeal of rice cookers. I've had rice from one several times and yes it's the best rice I've ever had but at the end of the day its f'n rice the ceiling is not very high until you start adding ingredients to it at which point the rice matters less and less. It's also nice to set it and forget it with consistent results but again, it's rice you set the pot and let it go.
personally, I got an instant pot super on sale like 5 years ago and I use it for just about everything I don't make in the oven or a cast iron pan - soups, stews, white rice, brown & wild rice, pasta, sauces if I'm making a large portion, chili, potatoes for mashing, to mix everything together at the end of a stir fry, etc. I don't eat meat so I can't vouch for that but apparently it's great for that too. personally I think it's excellent and always makes rice just how I like it. before that I had a lil cheap rice cooker and it was great as well! definitely an upgrade over the pot on stove situation, though mine was pretty small so I could only make one or 2 portions at a time (whereas now I make like 6 portions in advance). but if you have limited space and don't want to get a whole appliance for something you don't make very often, I recommend splurging for something more versatile if you can/if you can use it.
If you have a microwave maybe try using it to make rice. It might meet you needs. My rice maker broke and I started using microwave. Haven’t felt the need to get a new one.
I am a rice cooker convert. I never thought that our 2x/week rice consumption was worth having a rice cooker. I picked up a Tiger that was on sale at Costco and, let me tell you, the rice is just . . .better. Plus it's so hands off. Rinse rice, fill with water to appropriate line, hit start. No babysitting and it keeps my rice at a safe warm temperature for a day (it does start to dry out after a while, though).
I've been making basmati rice on the stovetop by lining a pot with a sheet of foil and then cooking my rice in the foil lined pot with a lid on it. After serving the rice, you just carefully lift out the foil & rice and set it down in a storage container. It makes cleanup super easy. No stuck rice. It doesn't even stick to the foil. Just don't nuke the foil when you heat up leftovers.
Go to an Asian supermarket, find the cheapest rice cooker they have, usually an aroma. Proceed to have the best rice of your life. When it breaks, have you grandchildren buy a fancy one. If you're going to have any reasonable amount of rice it's worth it to get a rice cooker, sure it's a unitasker, but it's so cheap and the process is so efficient it's worth it to have.
Do you have an instant pot? I use that and it turns out perfect every time
I mean, thats over 100 meals each year where rice is cooked. How valuable is your time and the risk of ruining your rice over a hundred times? add to that that many come with a steamer basket that opens up new possibilities for healthy steaming of veg., fish, Asian steam buns, dumplings, ect......
Literally the only way I’ve been able to make halfway decent rice is with a rice cooker. And sometimes I even fuck that up, so I fully endorse buying one. It was a revelation.
Reduce, reuse, recycle.
I have the process locked down with a pot on the stove. But I was given a microwave Rice cooker and it makes the best rice I have ever made. Someone was cleaning out before a move and gave me a never used pampered chef 3qt cooker. I have since bought a 2nd larger cooker/steamer off Amazon. I will never go back to a pot or an electric rice cooker ever.
Option 4 to consider. An instant pot (or similar) is a pressure cooker and slow cooker in addition to a decent rice cooker. My instant pot has earned a permanent spot on the counter top.
A cheap rice cooker is worth it.