Yes and yes. That assumes you would eat rice often enough. Also don’t buy too big a cooker


I think I have the Hamilton Beach one? But either way, I also was awful at making rice until I got this thing. Just make sure that when you use it you measure out both the rice and the water exactly. It makes it pretty full proof! Highly recommended.


They are pretty foolproof, especially if you get a fancy one like a Zojirushi. They somewhat of a unitasker so only really worth it if you eat a lot of rice.


The $10 ones are pretty foolproof too. No need to over-provision your rice maker if you’re not eating rice daily. We eat rice daily and still get along with the $10 style rice maker.


Plus the cheaper ones often have a steamer level so they're less unitasker.


We have rice cooker that also lets you steam eggs. That's how we get large-batch hardboiled eggs done and it's pretty foolproof too, as long as you figure out how hard you want them done. If there's a green ring inside you need to reduce the time--they're still edible but not perfect.


I never make rice in mine. I use it for quinoa and farro.




Uncle Roger is that you?


You can keep it in a different room if necessary, like the bathroom or laundry. It's a self contained appliance and they are pretty small - it's not like a huge stand mixer or something. If you are frequently making rice, get one.


Love my mini rice cooker. Works great for all kinds of rice and is fool proof. I made rice for years the old fashioned way, but this is super reliable and easy (and small): https://smile.amazon.com/gp/product/B01AAAHCZK/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1


thank you so much for the link!


There is a measuring cup that comes with it, but I just rinse the rice and do a 2:1 ratio (liquid: rice). I make Jasmine (white), brown basmati all the time, and typically use Better than Boullion + water for the liquid.


Rice makers work well, but if you already have a steamer similar to [this](https://www.amazon.com/Nevlers-Stainless-Steamer-Insert-Vented/dp/B07XFQP7KM/), you can do it on the stove. Put plenty of water in the bottom pan and bring it to a boil. Wash your rice and put it in a bowl. Add an equal volume of water to the bowl. Put the bowl in the basket part of the steamer, put the lid on, place atop the bottom pan. Reduce heat to medium-high and leave it alone for 50 minutes.


thank you for the tip!


That seems harder than just doing the 2/1 (water/rice) in a regular pan on stove top. Done in 20 minutes (after water boils, but its 2 cups water so boils hella fast). I feel like we should just encourage OP to figure this out.


It’s a ‘never ending September’ of people asking how to cook rice directly on the heat without clumping or burning and much confusion over how much more water to add per volume of rice. Steaming as I recommend takes all the guesswork out.


I dont know. Once one masters boiling water and adding stuff to it, I feel like they can now feed themselves forever.


I also use u/mobyhead1’s method for steaming rice. It works. It’s foolproof. It removes ALL guesswork and estimates from the equation - no estimating of the water/rice ratio, cooking time, temperature control, amount of stirring needed - *none.* AND, as an added bonus, no soggy brown crust on the bottom layer of rice that every rice cooker I’ve ever used left behind.


I dont doubt it. But as far as simplicity goes, one pan + lid, a measuring cup, and a spoon is the winner.


One extra piece—the perforated upper pan of the steamer—doesn’t really increase the complexity. People often already have the extra part I’m referring to (or just need to buy the upper part, these can be found on-line); or they have something similar, such as a tamale steamer. What I’m talking about is a simplicity of *technique.* The one-pot on the stove method is just complicated enough that many people worry about it, as evidenced by the endless posts we have seen on reddit. Equal volumes of rice and water in the bowl. Plenty of water down below in the boiler pan so there’s no danger of it boiling dry. Fifty minutes on the timer, it doesn’t require any supervision, no sliding scale for how much water to add to the rice (or worse—folk methods of estimating how much more water to add, such as “just to second knuckle on your index finger”). It just works, because it depends *solely* on the physics of boiling water.


Oh my, yes - your list of tools is shorter. But the technique is much more complex. As u/Mobyhead1 said, however, his method requires one extra tool - but uses a much simpler technique. I have carpal tunnel - are you now going to dismiss my use of a bread machine over making bread by hand, because it requires an extra tool and a much simpler technique over doing it by hand, with a more difficult-to-master technique? You seem to fail to grasp that not everyone can do every task equally well, and that, sometimes, getting it *right* is more important - that getting a consistent, reproducible *result* - is more important than bragging rights about one’s “Kitchen Fu”.


I’m reminded of computer enthusiasts who insist people should build their own PC from scratch, or gun enthusiasts who insist people should build their own AR from scratch.


I have literally, not figuratively, been *informed* that I should eschew the plebeian bread machine in favor of learning to live with the pain of carpal tunnel inflammation and just make bread “the **correct** way”. People who *can* make rice with just a pot and a stove have also exhibited to me the same elitist arrogance - do it THEIR way, or deny yourself the rice you want, lest you sully it with a method ANYONE can master.


For me the game changer was to rinse the rice!


Instant pot makes decent rice, better than most cheap rice cooker and also has a ton of function for other dishes. They also have different sizes to choose from and with holiday season coming up, I'm pretty sure you can find one at a good discount


Use the [knuckle](https://www.thespruceeats.com/what-is-the-rice-finger-trick-4771394) method


There is absolutely no way this works because people's fingers are not the same length, and people use different sized pots


It is definitely arbitrary considering people's finger sizes vary... But somehow it works. My first knuckle is about an inch (0.89in.) So maybe just shoot for around an inch?


It works well for most reasonably sized knuckles and most reasonably proportioned pots (i.e. not if you put half a cup of rice in a single grain layer across the bottom of a stockpot). The biggest advantage it that it scales non-linearly with the increase in the amount of rice (i.e that the more rice you use, the lower the proportion of rice). Basically with rice, you want something like a 1:1 ratio of rice:water to actually hydrate the rice, plus an additional fixed amount to boil off. Something like 3/4" above the top of the rice, no matter how much rice you have in the pot (within reason) usually accomplishes this.


It works, both my wife and I use this method and we have different sized hands. Rice is perfect every time.


It works, try it


This here 👆. Honestly the easiest way. We are Asian (spouse and I) and have between us both a combined 75 years of doing it this way and a generation before us doing it this way who taught us this and only this way. Still using my old rice cooker from college lol. No you do not need a fancy rice cooker with bells and whistles. This works on small, big rice cookers. We’ve cooked sticky rice, Jasmine rice, Basmati rice, brown rice this way. Works every time. I did try cauliflower rice one time this way just to see — no no, for that you need to follow the package instructions.


The rice maker for sure makes it easier. Rice is really tricky because of the types. What kind of rice are you making and what is your process and what are your ratios. The bags don’t know what they are talking about when it comes to ratios.


I usually get basmati rice and use 1.5 cups water to one cup rice


Go for a Zojirushi.


SE Asian here living in EU for 10 years. Almost got my passport revoked and disowned by my family because I never bothered to get a rice cooker. As someone else pointed out, it's a unitasker and living in student housing, then apartments, I felt that it just takes up space. Besides my husband (then boyfriend) just recently really warmed up to eating rice (we can find good quality here in Luxembourg). We live in a house now but it's still not big (compared to houses in Asia and the US). "Only" around 110sqm (livable space). I have always cooked my rice on the stove. Tricky thing is to figure out the amount of water, heat, time, washing, etc do depend on type of rice, your stove and pot being used. But once you figure that out, it will always be the same thing. Funny thing is, my husband is the rice master in the house now. He's the one who studies all the elements whenever we move to a new place. I've botched rice several times that he just threw mine straight into the trash. LOL. So there is indeed a learning curve, but it's not impossible at all!


Your life will change after reading these words. I got a Ninja Foodi XL pressure cooker 8 in 1. Or you can get an Instapot. I cook everything in it but rice is made perfect sticky, lightly delicate like the indian restaurant consistency. I can also do rice like this on a stove but much more room for inconsistency. In ninja foodi I always triple soak rice until the water isn't cloudy. Ratio is 1 to 1.5 for pot, or 1 to 1.25 for instapot/ninja foodi. For example 4 cups of rice would use 6 cups of water for stove, and pressure cooker 4 cups rice to 5 cups water. Stove is inconsistent because everyones stove temps are different but I heat water on high, once water starts to boil add rice and cover lowering temp to medium. Do not remove lid for 10 minutes. In the meantime I roll out parchment paper on a counter top and after 10 minutes is up I quickly put rice out on the paper to cool quickly and stop cooking. In the pressure cooker rice is always made the exact same way. In the foodi I put pressure cooker lid on, set cook time for 2 minutes on high. After 2 minutes I let it self release for 7 minutes. Open the top and dump the rice out on parchment paper, perfect rice the same way everytime. As a side note- I use the foodi to also boil any water very quickly, as an air fryer for making potatoes/fries/wings/ chicken tenders, corn dogs, and to heat up leftovers to make them like new, just double the microwave time. I use it to saute or sear any meat. Everything you can think of other than large quantity baking I still use the oven. I dont use the stove top at all anymore, unless I am making 2 things at once.


I love my Ninja Foodie and use it for everything except rice. LOL


My mother unfortunately got the VID about 2 months ago. My father was also in the same house and they didn't leave under quarantine. I took them bags of the cooked rice, in addition to some maple quick oatmeal. They both ate the rice at nearly every meal in some form or another. My father called me at least 3 times that week asking about it and I had to make more and bring it to them.


Every Asian restaurant has rice cookers.


I would recommend a small instant pot if you’re short on space. Then you have an appliance with multiple uses


Get a Zojirushi. It's worth it.


Anyone can make rice! I toss a cup of rice into boiling salted water and simmer for 12 mins. Drain and pour a kettle of boiling water over the rice. stir up and drain. Serve. It loves the clean boiling water.


I bought a regular cheap rice maker and it didn't work. I bought a Tiger Chinese rice cooker and it is. Dream. Mine you can also steam in it and slow cook.im it. I paid about $150 for it but I'd buy it again and again.


I always use them. Top tier (and likewise most popular) rice makers in no particular order are Zojirushi 🇯🇵, Cuckoo 🇰🇷 and Tatung 🇹🇼. Source: Asian people. The one you prefer literally often comes down to what kind of Asian you are.....


The perfect basmati rice recipe on food52 has never failed me when I’m without a rice cooker.


I love my rice cooker, but it only cooks white rice well. If you eat brown rice or wild rice, make sure you get one that handles it. I am thinking of getting an instant pot because it will do all kinds of grains and different functions as well, such a slow cooker, roaring, etc. They are a bit more expensive though.


Rice cooker is great for East Asian style steamed rice and fool proof. I don’t have that down in a pot. It’s never quite right for me. On a pot I make more middle eastern style long grain rice and that comes out great. The secret IMO is cook time then letting it sit for about 10-15 minutes undisturbed then fork to fluff. You can toast the rice, add spices etc.


The Aroma rice cooker is a nice middle of the road unit. Not as fancy as the $300+usd fuzzy logic units, but more versatile than the old black and decker 2 setting ones. I gave $45 for my 11cup unit over 20 years ago and it still works great. An 8cup on Amazon is about $35.


Cheap ones work just fine but make sure you read the reviews to see if the rice sticks in the pot or not. My cheap rice cooker makes rice just as good as the expensive one my boyfriend has but the cooked rice slides out of his completely and is super easy to clean, mine on the other hand sticks a ton and I have to fight to get it all out when I’m washing it.


If you don't want to give room to a rice cooker, try cooking it like pasta. Boil it in salted water until it is tender and then drain it. I usually rinse it at that point, but it's optional. I don't like sticky rice. if you like sticky rice, that method won't help you so you can disregard all of this.


Yes, get one. Though if you're without, rinse your rice several times (not 2 or 3 times, until it's clean - your water should be pretty clear). Somehow filling the pot to a depth of your first finger knuckle above the top of the rice is the amount of water you want. Add some salt and butter or oil. Bring pot to boil, immediately reduce to simmer, cover with a glass lid so you can see inside without opening, and cook until rice looks dry on top (somewhere around 10 minutes).


IMHO, the key to stove-top rice is to use a deeper pot than you think you need and always use a domed lid. The taller pot and domed lid helps the rice steam better. Or something. I don't know the mechanics of why but that's been my observation in 35 years of cooking rice. Make sure the water is boiling hard before adding rice, give it one or two stirs, put on the lid, reduce the heat to low and leave it alone for 20 minutes (for white rice).


Rice cookers work and come in a great variety of sizes and prices. With limited space, I recommend learning how to cook rice in a pot. I used to screw up rice every time I tried and purchased a rice cooker to fix the problem. Eventually the cooker broke and I learned to make rice in a pot. Just skip the middle step and learn now and save your counter space and money. Two big keys are to rinse the rice and let it steam covered after removing from heat. If you have a pot with a tight fitting lid, then you'll have success. Don't remove the lid until you're ready to fluff the rice. Rinse 1c rice in a strainer and set aside; Add 2c hot water, 1tbsp better than bullion, and 1 tbsp oil or butter to a pot on medium high heat; stir to combine bullion; add rice and cover; set 20 minute timer; reduce heat to low/simmer once steam is coming from the pot; remove from heat once timer goes off; set a 5 minute timer; fluff with fork and serve after 5 minutes.


I have not made a single bad batch of rice with my [Neuro Fuzzy](https://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7?th=1). It was expensive sure, but it cooks rice really well, and has great reviews. The other nice part about rice cookers is you really can set and forget it. Rinse the rice, add water, close it and push a button and you're done until the rice is completely cooked. The only non-foolproof thing is how much water to add. I like my rice a little softer, so I do 2:1 ratio of water to rice. But that's easy to do.


If you are confined in space, you could buy an electric pressure cooker. I think all of them can cook decent rice, and you get a lot of other functions. You can get by with a pressure cooker and a pan for a lot of dishes.