I’ve also used the included basket to steam greens and, as Carla Lalli Music taught me, perfect potatoes. The settings are displayed on a small screen at the front, and if you’re unsure about your water to rice ratio, the brand has this helpful guide (the first time I cooked Basmati in it, I did a quick check to make sure I was filling it with the proper amount of liquid). But if you have the space, it really does live up to the hype. My biggest disclaimer: This appliance is big. A few months ago, however, I got my hands on this Zojirushi to test, and since then, my rice has been evenly tender and fluffy every time. There’s something satisfying about honing that skill, but, even with age and wisdom, the grains don’t turn out right every time. The bottom line is clear: If you eat rice even a couple of 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 17 experts about their own favorite models, which ranged from cheap and straightforward contraptions to more high-tech machines, and then tested some out myself. 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 are basically a targeted type of electric cooker, similar to a pressure cooker or slow cooker, only they excel at making plump, perfectly cooked rice.
Even though I put myself in the latter category, sometimes my 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).įor many, rice cookers save the day. And yet often - no matter if you’re an amateur in the kitchen or consider yourself pretty accomplished - the final result is a letdown. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than a half an hour later, you’re done. I eat rice multiple days a week - and used to exclusively make it in a pot on the stove.
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