The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I’ll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That’s my vision I imagine exists.
I’m seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.
I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.
From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the “red copper” concept of aluminum, copper, and ceramic.
I would love to know what’s working and not working for others, and what’s out there that makes the most sense at a good value.
I just want a quick cooker / steamer with simple, but somewhat extended basic controls. If it could offer a clear-top lid and simmer options, it could be used to make soup, which would be incredible.
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I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals.
As someone who cooks rice (or alt grains like quinoa) almost daily, trust me when I say this - just get any decent fully stainless steel saucepan, which has a glass lid and a steamer basket option, and you’re all set. For example, something like this: https://www.amazon.com.au/HZIB-Stainless-Hanging-Saucepan-Nonstick/dp/B099Z6KQJJ
It would be free of PFAs (aka “forever chemicals” like Teflon, GenX etc); zero plastic means it’s eco-friendly and there’s little risk of getting microplastics into your food; and it also makes it dishwasher/steel wool safe. Cleaning it manually is also a lot easier compared to a full-on rice cooker/instant pot.
Cooking rice in one of these is super easy - just add 1.5-2x water, bring it to boil, add some rice, turn down the heat and let it simmer for 12-15 minutes. Take it off the stove and let it cool down for 5 more minutes and you’re done. Perfectly cooked rice every time, no sticky bits either, which makes it super easy to clean up manually as well.
If you want some of the more fancier features found in electric rice cookers then just get an induction hob (you can get portable ones, which are pretty cheap like < $100). With a modern induction hob, you can set an automatic timer, schedule it, and even select from preset programs like soup/steam etc, so you can make it behave pretty much like a rice cooker.
The other advantage of using an induction top (over regular electric or gas) is that your saucepan’s base won’t get dirty, which will save you the hassle of cleaning it, and thus it’ll continue to retain it’s heat transfer efficiency without you needing to put in any cleaning effort.
IMO, this sort of setup gives you so many more advantages over a fancy cooker and is a much better option. In addition to the low cost, low-fuss maintenance, and eco-friendlyness, you get versatility - like you could even chuck the whole thing into an oven if you wanted to, say in case you feel like making cake or something.
I disagree about the fact that a pan is as convenient as a rice cooker. There are so many more variables and steps and unless you have induction there are no timers. When my rice cooker was out of commission for a while my entire workflow was seriously impacted and I quickly bought another one lol. It is really helpful for me when I’m juggling a lot of things and can’t really focus on kitchen time.
Sorry, but I disagree with your disagreement. I’ve been cooking rice for over 20 years, I’ve tried rice cookers, instant pots, pressure cookers, every which way you can think of, and I’ve ultimately settled for a plain ol pot.
There are so many more variables and steps
Not really, it’s literally just a three step process.
unless you have induction there are no timers
May modern electric hobs (non-induction) also have timers. Or you know, you could always set a timer on your phone or a kitchen timer.
I too juggle a lot of things, and never had any issues with cooking rice - it’s the least of the things on my list I need to worry about.
I have been cooking for 30 years and am over 40 years old lol 🤷♀️Rice cooker is a 2 step process, cup rice, cup water and click. Come back any time later and rice is done. You’re not going to be able to convince me there is a faster and more convenient way.
As I said, get an induction cooker with a timer, and it’s the same thing. They’re also pretty cheap and occupy little space, so there’s literally no excuse to not get one.
Also, I find cleaning a rice cooker vessel more of a hassle, since they’re usually bigger in size than a normal pot. As a single person, I only cook one portion of rice at a time so I find most rice cookers way too big for my needs.
Also, most rice cookers these days have non-stick coatings, which isn’t good for you or the environment; or they’re made of aluminum, which can leach into your food. A stainless steel pot is safer for you, more eco friendly, easier to clean, more versatile, and can last literally your entire life.
It isn’t the same thing though because I then need to put away a pot and an induction hob instead of an all in one thing. A steel pot is convenient for you in your use case and I know for a fact it is more work in my life in my use case because I literally was just using one a few weeks ago and getting a new rice cooker has freed up my time.
I cook 3 meals a day for my family and every shortcut helps, using a pot and an hob is not as easy as a rice cooker, I know this from my own experience, further proof is the fact that there are billions of rice cookers in the world and millions of people that agree with me lol.
Stainless steel rice cookers exist. This is the one I have https://www.amazon.com/Aroma-Simply-Stainless-Uncooked-Cooked/dp/B007TNXYYA?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=ATVPDKIKX0DER&th=1
I really appreciate these suggestions. Thank you.
Since you mentioned alt-grains, I’ll admit I’m more interested in leaner “ancient” alternatives to rice, but sometimes I still test my glycemic threshold with brown rice variants; basmati and jasmine.
Zojirushi has been recommended to me before, so this is starting to ring true. Your stovetop notions are hands down agreeable. Thanks for introducing me to the hob top. Smart!Since you’re interested in alt-grains, I’d also recommend checking out black rice / jasberry rice btw - they’re super rich in antioxidants, and therfore another healthier option to white rice.
I’d also avoid brown rice btw, since they typically have high levels of arsenic - unless your brand specially indicates that it is a low-arsenic variant.
Thanks for the heads up.
I use an instant pot for everything. It makes great rice.
Another instant pot vote.
I joke that it’s just a rice cooker for me 99% of the time but it’s nice to be able to do lots of other things in it plus a simple slow cooker function.
That and a Ninja oven/air fryer is basically all I need besides a stove.
Try throwing in some TVP with the rice! Here’s the recipe I use:
- Two cups white rice, thoroughly washed and drained
- 75 grams dry TVP
- 825 grams water (3 and 1/2 cups plus 2 tablespoons)
- Big scoop of better than bouillon vegetable base
Pressure cook for four minutes. Natural release for at least ten minutes, twenty is better. Once it’s done I like to throw in some extra veggies (leftovers or just cooked separately). Broccoli or spinach are great, but they’ll turn to mush if you put them in during the pressure cook cycle.
In 3 years I still haven’t tried TVP but that’s too simple not to try.
It’s my staple recipe and probably accounts for about half of everything I eat. It’s dead simple to add extra stuff either before or after cooking depending on whether or not it will survive the pressure cooking. It also takes really well to different sauces or seasonings on each serving. Some of my favorites include lemon pepper, Cajun seasoning, soy sauce, and bottled hot sauce. Not all at once, of course.
I’m also really happy with my electric pressure cooker. A rice cooker might be faster and slightly easier, but I am trying to minimize how many appliances I own.
zojirushi (also check out their other products too as they’re all absolute quality)
The Zojirushi NS-TSC10 is the second-best rice cooker money can buy. The best one is the Zojirushi NP-NWC10, but that’s rather pricey so I don’t recommend it unless you really need a congee setting.
