Buzz
As a child, our family’s rice cooker was an integral part of daily life, just like the refrigerator or kitchen sink. The thought of not having one never crossed my mind. But as an adult, I observed that some of my friends preferred cooking rice in a pot on the stovetop. While there's nothing wrong with that, let's explore which method yields the easiest and most consistently perfect rice.
The Contenders
Cooking rice is hardly a challenging task. In terms of kitchen skills, it's one of the simplest meals, comparable to making toast or cereal. But there are two primary methods for preparing rice, with strong opinions on both sides:
Rice Cookers: Supporters of rice cookers argue they deliver flawless results every time, making them a must-have. Rice cookers vary significantly in price and features. Some are as inexpensive as $15, while others, packed with advanced options, can exceed $200. Premium rice cookers, like the Zojirushi, utilize “fuzzy logic” technology, which adjusts the cooking process based on the type of rice, ensuring perfect sushi, porridge, brown rice, and more. While I don’t prepare sushi or porridge often, I use this simple Aroma rice cooker, a well-rated model that’s under $30. I add rice and water, press a button, and let it work its magic.
Stovetop Method: The stovetop method is a classic. Its advocates say, “What’s the big deal about cooking rice on the stove?” You simply add water to a pot, bring it to a boil, then reduce the heat (or turn it off, depending on who you ask) and cover it for 10-15 minutes. “No need for a fancy cooker,” they claim. While this method doesn’t require much effort, it does need some attention to avoid overcooking and burning the rice at the bottom.
To compare these two methods, we decided to cook a basic bowl of rice. This is the rice cooker’s most essential function, so we wanted to test its performance against the stovetop method in terms of efficiency, effort, and taste.
A Rice Cooker Clearly Requires Less Effort
Readers have shared strong opinions about rice cookers. “Why bother with a rice cooker,” you’ve asked, “when you can simply cook rice on the stovetop?” That’s a good question. Why use a toaster when you can toast bread in the oven? Or use a juicer when you can squeeze fruit by hand? Because it’s easier. And, more importantly, it’s foolproof.
It took me less than a minute of actual effort to prepare the pot of rice shown in the photo above. I rinsed the rice directly in the pot that comes with the cooker, added water using the first knuckle method (or you can use the provided measuring scoops), and then pressed “Cook.” Twenty minutes later, I had perfectly cooked rice.
The greatest advantage of a rice cooker is that it delivers perfect rice every single time. We’re all prone to occasional mistakes, and rice is no exception. Maybe Jeopardy is on and you're acing the 90’s sitcom category, and you get distracted. Before you know it, your rice has overboiled and turned soggy. And your stove is a mess. It’s not a big deal; you can always start over. But with a rice cooker, you never have to worry. You simply add water to the pot, and you’ll get perfect, fluffy rice, even if you get sidetracked. The cooker stops when it’s done cooking.
In my experience, a rice cooker is also easier to clean. Most come with built-in lids, so all you need to do is clean the non-stick pot. You should give the lid a quick wipe, but that’s a simple task.
Time and Taste Are a Toss-Up
Many people argue that rice from a rice cooker tastes better. I’m not entirely convinced of that. I always thought rice cooker rice tasted better too, but that might just be because I’ve never quite perfected the stovetop method.
This time, I actually followed a recipe instead of just improvising, and my rice came out perfectly, just like the rice cooker rice. It was fluffy, slightly sticky, and just the right amount of moist. Maybe it’s just my unrefined taste buds, but both bowls tasted the same.
It took me 5-10 minutes to prepare the stovetop rice, and from start to finish, the entire process took about 20 minutes. I spent the same amount of time waiting for rice with the stovetop method.
While the rice cooker certainly makes things easier, when it comes to time, it's a toss-up. You still have to wait for the rice to cook, after all. And the taste difference is minor too. As long as you cook a decent pot of rice on the stove, you probably won’t notice it tasting any better or worse than the rice made in a rice cooker. At least I didn’t.
A Rice Cooker Does More Than Just Cook Rice
If you didn’t grow up with a rice cooker, it might seem strange to have a machine that does just one thing. The last time I moved, I got rid of my cheap $15 rice cooker because I wanted to simplify. I thought, why keep an extra appliance when I could use a pot I already own? But once I ditched it, I found myself cooking rice far less often. Even though it’s not a lot of effort on the stove, it still took more work than using a rice cooker, so I ended up making other dishes instead.
When I received the Aroma rice cooker as a wedding gift, I was happy to have one back in my kitchen. It makes cooking rice so simple that you actually want to cook rice more. I found myself going back to dishes like brown rice and avocado for lunch, white rice and fish for dinner, rice for soups, and more. It’s a little odd to have a machine dedicated to just one task, but for many meals, rice is a key ingredient. It’s a versatile staple, and the rice cooker is a versatile tool. You can even use it for steaming vegetables, or baking a cake!
Of course, you can use a regular pot for many other dishes too. The point is, owning a rice cooker means it’s not just for rice. It’s by no means a single-use appliance.
The Conclusion: If You’re a Regular Rice Eater, Investing in a Cooker Makes Sense
If you find yourself cooking rice frequently, at least once a week, spending $15-$30 on a rice cooker isn’t a big deal. While owners of premium brands like Zojirushi swear by their cookers, I’ve never had the chance to try one myself. These models are supposed to elevate the experience, offering even better results with various rice types and grains. If I ventured beyond my regular jasmine rice, I might be tempted to give one a shot, but for the basics, even an affordable $15 cooker like the Aroma is a solid choice.
On the flip side, if you don’t cook rice often or prefer to minimize your kitchen appliances, skipping the rice cooker might be the way to go. After all, who needs more gadgets cluttering up the kitchen? I’ve even considered parting with my toaster for the same reason—since I rarely use it, and it’s simple enough to toast bread on the stove or in the oven. That said, as a fan of rice and someone who enjoys it often, I’ve made my decision: the rice cooker takes the win.
Photo credit: Alex Shultz.
