A good rice cooker consistently delivers perfectly tender grains, taking the guesswork out of making an admittedly tricky staple dish. After steaming countless batches of rice, I named the Zojirushi NS-TSC10 Micom Rice Cooker and Warmer the best rice cooker overall, thanks to its reliable results. Read on for the rest of my favorites, including a multi-purpose option that can accomplish more than one cooking task.
- Best Overall Rice Cooker: Zojirushi NS-TSC10 Micom Rice Cooker And Warmer
- Best Value Rice Cooker: Aroma Housewares ARC-914SBD Digital Cool-Touch Rice Grain Cooker And Food Steamer
- Best Multi-Purpose Rice Cooker: Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
- Best Persian-Style Rice Cooker: Pars Automatic 4-Cup Persian Rice Cooker
Zojirushi rice cookers are known for being at the top of the class, and the NS-TSC10 Micom Rice Cooker is no exception. Each of the four rice varieties I made in it exceeded my expectations and put my usual stovetop rice to shame. The jasmine and sushi rice varieties were springy, tender and strangely addictive (even after making multiple pots of rice in other cookers, I couldn’t stop snacking on it!), while the basmati rice was fragrant, loose and perfectly low-moisture. And the brown rice was softer and bouncier than it had any right to be. My brown-rice-based grain bowl consumption has skyrocketed since the Zojirushi rice cooker came into my life.
I’ll admit I was a little bit intimidated when I first unboxed the Zojirushi. It is large and stately, with a commanding vibe and a very detailed instruction manual. But it is also very user-friendly, thanks to a cooking basket that is clearly marked with the proper water level for different rice varieties and cooking styles (white, brown, sushi, sweet and porridge), plus a panel display that makes switching between settings simple. Meanwhile, the fuzzy logic technology, which calibrated individualized cooking times for each batch of rice, meant that my perfect pots of rice were steamed with zero guesswork. I also found it endearing that the rice cooker played an encouraging jingle when I set the timer and another when the rice was finished cooking. What’s not to love about a little music in the kitchen?
The Cadillac of rice cookers, the Zojirushi rice cooker delivers springy, tender and strangely ... [+]
The only real downside to the Zojirushi is that it took a long time to cook rice. Most of the rice cookers I tried steamed white rice in about 40 minutes and brown in 60 minutes, but the Zojirushi clocked in at nearly an hour for white rice and close to 2 hours for brown. According to Marilyn Matsuba, who is a marketing manager at Zojirushi, the cookers take longer because the cooking program includes soaking the rice before the cooking starts, adjusting the heat while cooking, and allowing it to steam after cooking. “We program our courses to cook the absolute best rice,” she told me. “In our opinion, some things can’t be rushed.”
The Zojirushi does include a quick setting that shaves about 20 minutes off of white rice steaming, but when I tried it with jasmine rice, the resulting grains were more al dente than I wanted them to be.
I can see how the lengthy cooking times could become frustrating on hurried weeknights, though I personally think perfection is worth the wait. Meanwhile, the machine does offer a workaround with its delay setting, which allows you to measure the rice and water in the morning and set a timer that starts the cooking process later in the day. After the rice is cooked, a keep warm setting holds the temperature steady for up to 12 hours, and a reheat button lets you revive rice cooked hours before. For food-safety reasons, any rice remaining in the cooker after the 12-hour window should be discarded.
Usually the adage “you get what you pay for” checks out, but the Aroma performed well above its price point. On first inspection, I liked its rounded, streamlined shape and classic stainless look, but I wondered if the bonded-granite cooking pot—which felt a bit flimsy in my hands—would stand up to other models. (Granite cookware coats an aluminum or stainless steel core with a nonstick, mineral-based coating that is resistant to scratches and flaking.) I also noticed that the display panel only included buttons for white and brown rice. But my initial reservations were quieted after I spooned into the first pot of jasmine rice. Another budget-friendly model I tried, the Hamilton Beach Digital Programmable Rice Cooker and Steamer, produced jasmine rice that was noticeably gummy in texture. But the jasmine rice that emerged from the Aroma rice cooker was fluffy and tender, with distinct grains.
The Aroma rice cooker delivers perfectly fluffy and tender jasmine rice with distinct grains.
The Aroma performed similarly well with basmati rice, which fluffed beautifully, as well as the brown and sushi rice varieties, which were flavorful with great chew. The Aroma also delivered this quality rice (not quite as ethereal as the Zojirushi, but noticeably great) relatively quickly, clocking in at 40 minutes for each of the white rice varieties I tried, and just over 60 minutes for brown rice. And like the Zojirushi, it allows you to set a timer to delay cooking and keeps rice warm for up to 12 hours after it finishes steaming.
The cooking pot showed no signs of wear and tear after multiple uses, and I appreciated how the nonstick pot was both toxin-free and dishwasher-safe. (Rice is starchy! Anything that helps shorten cleanup time after dinner is welcome in my book.) And while there were not a ton of setting options, the instruction manual included information for cooking other grains using the white and brown rice settings. I took a photo of some of the pages so I will have the information even if (more likely when) I misplace the physical manual.
I will admit, I was not expecting a lot from the Aroma rice cooker, but it held its own among more expensive models. As I wrote in my testing notes, “Wow, surprisingly great!”
I have always shied away from using an Instant Pot. It felt too complicated. But when Che told me that she regularly makes rice in her Instant Pot, I was convinced to give it a try. And true to its “do everything” nature (it pressure cooks, slow cooks, sautés and even makes yogurt and dessert), the Instant Pot turned out respectable rice in my tests—and quickly. (Forbes has also tested the best Instant Pots; read the full review for more details).
Each of the pots of white rice I tested in the Instant Pot took 12 minutes of active cooking (plus ... [+]
I used the regular rice setting for the white rice varieties I tried and found that the beans/grains setting worked well for sturdier brown rice grains. Each of the pots of white rice I tested—jasmine, basmati and sushi—took 12 minutes of active cooking (plus about 10 minutes of preheating) to yield chewy, flavorful grains. And my pot of brown rice was pleasantly tender after just 30 minutes (including preheating). As someone who regularly cooks dinner on busy weeknights, this kind of timing felt like a minor miracle.The instruction manual did not include water-to-rice ratios, which seemed like an oversight. But since the Instant Pot is so universally loved and used, it was easy enough to find that information online.
Overall, my tests in the Instant Pot convinced me that it makes quality rice with relative ease and remarkable speed—just one more reason why an Instant Pot is a worthy addition to any kitchen.
Real talk: I legitimately love this rice cooker. Making Persian-style rice with tahdig (a golden, crunchy layer that forms at the bottom of the pot) is delicious, but tricky and time consuming when made on a stovetop. The Pars rice cooker eliminates the work, transforming Persian-style rice from a special occasion treat into a doable weeknight side dish. The cooker employs a two-zone heat mechanism that creates more heat on the bottom—just enough to crisp up the tahdig, while keeping the rest of the rice tender, well separated and fragrant.
I followed Deravian’s advice and ignored the instruction manual (which was questionably translated and overly complicated), adding the basmati rice, water, oil and salt all at once. One hour later and voilà: Persian rice with tahdig that rivals any other I’ve tried. “I gift this rice cooker to everyone,” Deravian told me. “I can’t tell you how many of my friends text me to say how much they love it!”
Admittedly, the Pars is not quite as dreamy when it comes to other kinds of rice. It turned out decent jasmine, brown and sushi rice (with the timer set to 40 minutes and sans oil), but nothing special. And because it uses a simple timer rather than fuzzy logic, it was challenging to find the sweet spot for the other rice varieties. But while it is not as versatile as the other rice cookers on this list, if you are someone who will make Persian rice with tahdig often (or someone who loves impressing dinner guests), it is definitely worth making space for a Pars—even if you own another rice cooker.
Other Rice Cookers I Tested
I tested three additional products that, while they definitely had their merits, didn’t quite make the cut.
Cuisinart 8-Cup Rice Cooker & Steamer: There were definite pros to the Cuisinart rice cooker—most specifically that it steamed white rice in about 20 minutes and brown rice in 30, which is literally half the time of most of the other brands I tested. The rice cooker shined brightest with sushi rice, which came out of the pot plump and chewy, and basmati, which fluffed up handsomely. The Cuisinart rice cooker’s results were less consistent with jasmine rice. Despite soaking and rinsing the grains, and making sure to measure the water carefully, the rice turned out gummy and mushy. On the flip side, the brown rice came out too al dente—not crunchy, but too close to it for my taste.
“My priority at this point in my life right now is speed!” Kim told me about his own simple, single-button rice cooker. “Maybe the rice comes out a little less perfect, but wow do I love how quickly it steams uncooked rice!” If speed is, similarly, your top priority, then the Cuisinart would make a worthy addition to your kitchen. But I ultimately found that other models performed better.
Hamilton Beach Digital Programmable Rice Cooker and Steamer: I loved the rounded retro look of this rice cooker, and I appreciated that it included a steamer basket for preparing vegetables and other parts of a complete meal while the rice cooked. But the quality of the rice it prepared fell short of my expectations. The jasmine rice, which I cook most frequently in my kitchen, verged on clumpy and was noticeably more gummy in texture than the jasmine rice prepared in the other rice cookers. The basmati rice also had a hint of stickiness, which is particularly unusual for a rice variety known for being low moisture. Hamilton Beach’s rice cooker performed better with brown rice and sushi rice, which hold up better to excess moisture—but I was looking for rice cookers that performed more consistently across a variety of rices.
Dash Mini Rice Cooker: I included a mini rice cooker in my tests for anyone who prefers to cook rice in smaller quantities. The Dash Mini Rice Cooker, which comes in a variety of cute colors, is definitely petite, accommodating a maximum of 1 cup of dried rice, which yields 2 cups of cooked rice. (You can also choose to steam just a 1/2 cup of rice at a time, if desired.) The one-touch operation was simple and straightforward, and it turned out decent brown and sushi rice.
When I tested the rice cooker with jasmine rice, however, it came out far too sticky, with poorly defined individual grains. And the basmati rice clung together in an uncharacteristic clump at the bottom of the pot. I was also surprised that the cooking process took so long (40 to 60 minutes, depending on the rice variety), considering the small amount of rice and water in the pot. While the Dash Mini Rice Cooker would serve the needs of a college student in need of a midnight dorm snack, I would not recommend it for other kitchens.
How I Tested The Best Rice Cookers
First things first: I made a lot of batches of rice—28, to be exact, over a span of 15 days—in pursuit of finding the best rice cookers most worthy of your cabinet or counter space. Each of the seven rice cookers steamed up batches of jasmine, basmati, brown and sushi rice, allowing me to evaluate how well they worked across a variety of rice types and textures. I used the same brand of each rice across all of the cookers to ensure consistency of results.
I measured the rice grains using the measuring cups provided with each rice cooker. I was surprised to learn that the “1 cup” measuring cups that contemporary rice cookers typically come with actually measure approximately ¾ cup by Western standards. (The cups are modeled after the gō, which is a traditional Japanese unit of measurement for a single serving of rice or a cup of sake.) I also soaked and swished each batch of dried rice grains for 30 seconds in water to remove any excess starch that could make the cooked rice gummy, before rinsing, draining and adding it to the cooking pot. Every batch of rice was judged on its overall quality (taste and texture) and how quickly it cooked.
In addition to assessing the overall quality of the grains cooked in the rice cookers, I also ... [+]
While the rice steamed, I evaluated other aspects of the cookers. As someone who has a fairly low threshold for complicated gadgets, I assessed their ease of use. Specifically, I was looking for straightforward displays and instructions. Were the buttons or setting panels clearly marked and easy to understand? How complicated was it to toggle between and select settings? Did the instruction manuals include helpful charts about timing and water-to-rice ratios? We are talking about making dinner, not launching into space, so I wanted a rice cooker that made things less rather than more complicated.
While I only tested rice varieties, I also looked for indicators that the cookers were versatile enough to be used for other grains. If I wanted to make quinoa or barley, or set a timer to cook a fresh pot of oatmeal just before I woke up, would the rice cooker accommodate that? (Though not part of my official testing process, I have since learned that the Zojirushi rice cooker does the latter very well, and it’s a delightful way to wake up.) I don’t typically steam vegetables—I’m more of a roast in the oven with olive oil, salt and pepper kind of person. But I do like to steam salmon and eggs, so I gave extra credit to the rice cookers that included a steamer basket or rack, which all of the rice cookers included in this best list do, except the Pars Automatic Persian Rice Cooker.
Many of the rice cookers I tested come in different sizes. The Zojirushi, for example, is available in a 5.5-cup size (which yields 11 cups of cooked rice), and the much larger 10-cup size (yielding 20 cups of cooked rice). And the Pars comes in seven different sizes. When choosing which rice cooker to test, I aimed to find machines that could accommodate someone cooking for one or two people, or hosting a dinner party for six to 10 people. Anything larger than that felt like it would be impractical for many households.
How To Pick A Rice Cooker
After rigorously testing seven models over the course of 15 days, I found the Zojirushi NS-TSC10 ... [+]
If you still can’t decide which rice cooker is best for you, consider these following factors:
Quality Of Rice
If you eat rice on a regular basis, a rice cooker is likely to become an MVP in your kitchen. But not all rice cookers work equally well. “Perfectly prepared rice, for me, consists of individual grains that are soft and bouncy, and yet distinct around the edges,” Kim told me. Fortunately, there are rice cookers at all price points that can achieve this perfection.
I kept Kim’s words in mind as I tested batches of rice and found that the best rice cookers turned out supple (but not sticky or gummy) jasmine rice; fluffy, low-moisture basmati rice; delightfully chewy brown rice; and tender sushi rice that gently clung together when pressed. My favorite is the Zojirushi NS-TSC10 Micom Rice Cooker And Warmer—a higher-end rice cooker that makes truly superior rice. But I also loved the Aroma Housewares ARC-914SBD Digital Cool-Touch Rice Grain Cooker And Food Steamer—a much less expensive model that more than held its own.
Size
When picking out the right rice cooker for your home, you of course want to think about how much counter space or storage capacity you have. But you should also consider how often you will make rice, and also how many people you typically prepare rice for. A 4-cup rice cooker (which allows you to add up to 4 cups of dried rice to the pot at a time and yields 8 cups of cooked rice) will be large enough for many households. But if you regularly serve a crowd, look for a rice cooker that can yield 10 or more cups of rice at a time. For college students and people who typically cook for one or two people, there are also smaller rice cookers on the market that let you steam as little as ½ cup of dried rice at a time.
Versatility
Some people want a dedicated rice cooker that makes the absolute best rice and grains, full stop. But other home cooks want their rice cooker to be versatile. If you would prefer your rice cooker to do more in the kitchen, look for a model that includes settings for different types of grains and beans, and preparations like porridge or congee. You can also look for rice cookers that include a steamer basket for steaming vegetables, fish or meat as your rice cooks. Some models, like the Zojirushi NS-TSC10 Micom Rice Cooker And Warmer can even bake a cheesecake for dessert.
My Expertise
Over the past 15 years of being a professional food writer for publications like Food & Wine, Bon Appétit, the New York Times and Food52—and also publishing seven cookbooks—I have steamed countless pots of rice. That experience helped me develop a keen understanding of what makes rice great, rather than just a serviceable side to whatever else you’re making. I have also reviewed numerous home appliances including toaster ovens, cold press juicers and microwaves for Forbes Vetted.
For this article, I reached out to three additional experts for their insights on rice cookers. I connected with Eric Kim, a New York Times food columnist and author of the cookbook Korean American: Food That Tastes Like Home. In addition to being one of today’s most respected food writers, Kim is a rice aficionado. He told me he makes rice so often at home that his rice cooker permanently “stays out on my counter because I’ve prioritized it.” I also corresponded with Hannah Che, who is a chef and author of The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition, a book that takes a plant-based approach to the dishes and flavors she grew up with. Lastly, I chatted with Naz Deravian, a food writer and author of the cookbook Bottom of the Pot: Persian Recipes and Stories, who introduced me to the concept of a Persian-style rice cooker that effortlessly creates the crunchy, golden tahdig layer that Persian rice is known for.
Do I Need A Rice Cooker?
Che described ideal rice as “Q,” a term that originated in Taiwan that means soft, pleasantly chewy and almost bouncy, like al dente pasta—not mushy or gummy. Making rice on the stovetop that achieves “Q” is not a difficult endeavor, but it requires a bit of patience and know-how to do it well. A rice cooker, on the other hand, simplifies the rice making process and makes it a mostly hands-off cooking experience. So while you can absolutely continue to make rice in a pot on the stovetop, a rice cooker is a smart addition to any kitchen where rice is made regularly.
How Do I Use A Rice Cooker?
Rice cookers are generally simple and straightforward to use, even for beginners. Most rice cooker pots are marked with numbers on the inside. If, for example, you want to make 2 cups of rice, fill the water level to the corresponding 2 line indicated on the pot. From there, simply press the button, and the rice cooker takes care of the rest. For best results, be sure to use the measuring cup that comes with your rice cooker (which typically measures about ¾ cup of rice), rather than standard measuring cups.
Should I Rinse Rice Before Using A Rice Cooker?
Rice grains contain starch, which helps give them their delicious texture. But you should always wash your rice grains before cooking them to remove any excess starch that could lead to overly gummy or sticky cooked rice. Place the rice grains in a bowl and cover with cool water. Swish the grains around with your fingertips to release the excess starch (the water will turn cloudy), then rinse and drain through a sieve. Continue the process as many times as needed until the water in the bowl is relatively clear. This washing method works equally well—and is equally important—for rice cooked in a rice cooker and rice that is cooked on the stovetop.
