There’s something satisfying about honing that skill, but, even with age and wisdom, the grains don’t turn out right every time. But the bottom line is, if you eat rice even a couple times a week, a rice cooker may be well worth a spot on your countertop.Ĭapacity: 5.5 or 10 cups | Settings: White/sushi, mixed, porridge, sweet, brown, cake, steam, and quick cookingįor my whole adult life, I’ve cooked rice in a pot on the stove. I spoke with a bunch of experts about their favorite models, which ranged from cheap and straightforward contraptions to more high-tech machines. They can either be incredibly simple, with just two settings to “cook” and “keep warm,” or they can be quite advanced, with presets for all different types of rice (brown, long grain, sushi, and more) as well as preparations like congee, porridge, and even pressure-cooking (which is, yes, one way in which all those electric cooking tools can overlap). They’re basically a targeted type of electric cooker, similar to a pressure cooker or slow cooker, only they excel at making plump, perfectly cooked rice. Sometimes the grains turn to mush sometimes they’re hard in the middle and all too often they’re stuck to the bottom of the pot (in my house, the ultimate “let it soak overnight” culprit - never a fun thing to wake up to).Įnter rice cookers, which, for many, save the day. And yet so often - no matter if you’re an amateur in the kitchen or consider yourself pretty accomplished - the final result is a letdown. Making rice is deceptively easy: Measure, rinse, add water, simmer, steam, and less than a half an hour later, you’re done.
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