This rice cooker makes it almost impossible to screw up

Illustration: Dana Davis; Photo: Michael Murtaugh

Rice is notoriously difficult to make on a stovetop. Too little water, too much heat, really any slight error, and you’ll end up with what used to be senior staff writer Dave Gershgorn’s reality: a mushy, sticky clump.

Now on any given weeknight, this rice cooker is all Dave needs for a dinner plan. He rinses some grains, fills water to the appropriate line, and uses the 40-minute cooking time as a timer to dig in the fridge and figure out what’s going to go on top.
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“The luxury of a $200 rice cooker isn’t just that it makes rice for you,” he writes. “It reliably makes restaurant-quality rice, the kind I was never able to achieve in a pot. So even if my tofu stir fry is just OK, at least everyone I’m feeding knows we’ll have great rice.”

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It sings you a little song when it’s done, too→

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And what will you plop on top of your perfectly cooked rice? How about this recipe for “crazy delicious” sesame chicken with cashews and dates from NYT Cooking?

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This rice cooker makes it almost impossible to screw up

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