Why do people use rice cookers?

[Anonymous]

When cooking rice is so easy to make on the stovetop? Why an extra appliance? The rice literally cooks itself to perfection in about 10 minutes. I can make enough for one serving in a small saucepan, or enough for a small army in a large pot, and anything in between. Is it simply because people don’t want to watch for the pot to boil? What am I missing?

[Anonymous]

I can stick the rice in, turn on the machine and not think about it again. If I'm not ready to eat it immediately, it will stay on warm.

[Anonymous]

Asians use rice cookers because there is a standard for perfectly cooked rice that rice cookers consistently meet

[Anonymous]

Because rice cookers seem no-fail and idiot-proof in a way that stovetop cooking does not.

[Anonymous]

Not having to watch the pot boil is nicer than I expected it to be. It’s really nice to set it and forget it. Also the rice cooker is nonstick so it’s an easier dish to clean. But if you like your current rice system, don’t get one! Lots of people don’t.

[Anonymous]

Lol I don’t understand why you don’t use a rice cooker! As Ron Poupeil said, set it and forget it.

[Anonymous]

Anonymous wrote:Asians use rice cookers because there is a standard for perfectly cooked rice that rice cookers consistently meet

Yep. In an Asian household a rice cooker is a staple.

[Anonymous]

The rice cooker is fail-proof.

Also, I love the timer feature: set it in the morning and come home in the evening and it's done to perfection.

[Anonymous]

Trader Joe’s frozen rice in the microwave for 3 minutes is even easier!

[Anonymous]

Why do you need to understand or approve of what other people do in their own kitchens?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Asians use rice cookers because there is a standard for perfectly cooked rice that rice cookers consistently meet

Yep. In an Asian household a rice cooker is a staple.

Asian here and I only make rice in a rice cooker unless I’m making something like a Latin American chicken and rice recipe or a risotto.

[Anonymous]

I only make my rice on the stove top. It’s how I learned, it’s easy for me and I don’t like the extra appliance. But, OP, how does it only take you 10 minutes? It takes me about 20.

[Anonymous]

No fail and you don't have to watch it. We make rice at least once a week, so it's worth it to me. Ours also has a steamer option on top so I can steam some vegetables while making the rice.

[Anonymous]

I am extremely bad at making rice. (And I'm otherwise a really good cook!)

[Anonymous]

I was encouraged to get one but have limited storage space so declined. I cook a ton of rice because I eat a batch of curry every other week - I cook rice in my cast iron enameled saucepan and the method of bring to a boil, reduce heat to low and let sit covered for 15-20 minutes works perfect for me every time. The one indulgence I'm grateful to have invested in is a rice spoon (mine is Staub), which was a game changer in terms of fluffing without breaking.