“I’m sure people have said this before, but it really is the Lamborghini of rice cookers,” she says.
It has a fancier model with even more settings that multiple experts mentioned (you can read about that one further down the list), but this one - especially given that it’s less than half the price of the other - makes for an all-around great buy.įood writer and recipe developer Kiera Wright-Ruiz had to leave hers behind when she recently moved to Hawaii she told me it’s the thing she misses the most.
In my reporting, Zojirushi came up more than any other brand. Here, I’ve listed each of the specific functions the given rice cooker can perform.ĥ.5 or 10 cups | White/sushi, mixed, porridge, sweet, brown, cake, steam, and quick cooking Settings: As I mentioned before, some rice cookers come with just a couple settings, and others come with many. Also important to remember: The bigger the capacity, the more space the cooker will take up.
But in general, a three-cup rice cooker is good for one or two people, a five- or six-cup rice cooker is good for about four people, and anything bigger is best if you eat a lot of rice or host people frequently for dinner. Of course, how big a capacity you go for will depend on how much rice you consume per meal as well as if you want to have leftovers. I’ve listed all of them so you can easily see what your options are. 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.īest overall | Best less expensive | Best electric steamer | Best simple | Best small | Best Persian | Best with pressure cooking | Best less expensive with pressure cooking | Best high-endĬapacity: Many of these rice cookers come in multiple sizes. 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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