Rice is a major component of many of our favorite dishes. It serves as a foundation for delicious curries, adds texture to soups and fills out our menus when made as a side dish.
As common as this ingredient is, it often can give even regular cooks some trouble (raise your hand if you’ve ever scorched a pot of rice!). Even if rice doesn’t present major problems for you, keeping an eye on the pot while you’ve got other parts of your meal in the works is a pain. That’s where finding the best rice cooker comes in. A good rice cooker takes care of making this grain perfectly tender and keeping it warm while you finish up that stir-fry.
What to Look for When Shopping for a Rice Cooker
There are what seems like limitless rice cooker options out there. While we’ve provided some of our favorite options below, there are a few considerations you should keep in mind when you make your selections:
Capacity: How many people do you typically cook for? Look for rice cookers that produce four cups or more if cooking rice as a side for the family.
Settings: Do you want your rice cooker to just cook rice? Do you regularly cook other grains as well?
Cleanup: What level of clean up would you prefer? Some models offer nonstick surfaces and dishwasher-safe inserts. Others require hand washing.
Price: Keep in mind how much you want to spend. There are good options at any price point. You’ll find worthwhile rice cookers starting at just $30.
The Best Rice Cooker Based on Your Cooking Style
We know that everyone is looking for something different when it comes to appliances. Check out our Test Kitchen’s top picks for small kitchens, multiple grains and more.
Best Basic Model: Zojirushi 6-Cup Rice Cooker
Zojirushi NHS-10 6-Cup (Uncooked) Rice Cooker
Love rice? Make it all the time? Don’t need any frills? You’ll want to snag a Zojirushi Rice Cooker. This brand produces reliably good rice whether you prefer white, brown or even wild rice. With just a single setting, this rice cooker manages to cook and steam these different grains perfectly. The texture is terrific and the cleanup is a cinch thanks to the nonstick insert.
Capacity: 6 cups, though 3- and 10-cup models are also available
Best Budget Option: Aroma Housewares 2-8-Cup Rice Cooker
Aroma Housewares 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver
The rice cooker that most Taste of Home staffers keep in their kitchens is from Aroma Housewares—and it’s also a great budget-friendly option.
The Aroma rice cooker is compact—about the size of a coffee canister—and can be easily stashed away when not in use. And when you are using this rice cooker, it’s a dream. The intuitive controls make cooking tender rice simple and the keep warm function is triggered as soon as your rice is done. We love that functionality in case the rest of your dinner isn’t quite ready yet—the rice will be toasty but not overcooked.
Capacity: 8 cups
Features: Four preset options, keep warm setting, dishwasher-safe nonstick insert
Best Splurge Option: Zojirushi 5.5-Cup Rice Cooker
Zojirushi ® 5.5-Cup Rice Cooker
Are you really serious about your rice? Do you eat it more than once a week? Then you should consider spending a bit more on your rice cooker. Just like with any other appliance, if you use it frequently, you won’t regret leveling up a bit. When it comes to luxury rice cookers, try this 5.5-cup option from Zojirushi—the original rice maker manufacturer.
This rice maker has perfect reviews, with many customers raving that this easy-to-use appliance has them cooking more grains than ever. With this Zojirushi model, you can choose from various settings including white rice, sushi rice, brown rice, porridge and steaming (perfect for dumplings!).
Best for All Sorts of Grains: Instant Pot Zest Plus Rice Cooker
Instant Zest Plus 20 Cup Rice Cooker, Steamer, Slow Cooker,13 One Touch Programs, No Pressure Cooking Functionality
If you find yourself cooking grains often, you’ll be happy investing in a rice cooker that cooks more than just rice. The Instant Pot Zest Plus Rice Cooker has settings for white and brown rice, of course, but you’ll also find presets for other grains: quinoa, couscous, barley, bulgur, oatmeal and risotto.
These one-touch settings are super convenient if you like to start your day with a bowl of oatmeal or keep fueled with popular grain bowl recipes. These options are also helpful if you’ve been trying to incorporate more grains into your diet but aren’t entirely sure how to properly cook quinoa or barley; this Instant Pot takes out all the guesswork.
Capacity: 20 cups
Features: Dishwasher-safe removable parts, settings for nine different grains, delay start and keep warm options
Best Rice Cooker for Small Spaces: Dash 2-Cup Mini Rice Cooker
Dash 2-Cup Mini Rice Cooker
If you don’t have much space to spare but love the idea of rice made easy, grab a Dash Mini Rice Cooker. This compact appliance cooks just enough rice for a pair—ideal for when you make Chinese takeout-inspired recipes for your date night in. The Dash rice cooker isn’t fancy or flashy (outside of the cute color options), but it does its job well.
More Than Just a Rice Cooker: Instant Pot Duo Electric Pressure Cooker
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
We get it: Many folks don’t want to invest in a one-task wonder for their kitchens. But if you snag an Instant Pot Pressure Cooker, you get an appliance that does a lot. The Instant Pot pressure cooks, slow cooks, steams, sautes, makes yogurt and much more—including making rice.
Our Test Kitchen loves the Instant Pot and its multifunctionality. Just like the pressure cooking and sautee functions, the rice setting performs well. And when dinner is done, the insert can go right in the dishwasher. Another big win!
Capacity: 24 cups (though you can get smaller and larger models)
Our Test Kitchen’s recommendation: Use your rice cooker whenever you can! This set-it-and-forget-it gadget makes your rice perfectly and with near-zero effort. Start with some white rice recipes then move on to brown rice and wild rice dishes.
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I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, Minnesota
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better—each serving has only 5 grams of fat! —Shirl Parsons, Cape Carteret, North Carolina
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it’s so easy to prepare and I love that I can do other things while it bakes. —Evelyn Lewis, Independence, Missouri
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. —Debra Rzodkiewicz, Erie, Pennsylvania
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana
I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, Wisconsin
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri
Peach preserves sweeten the spicy salsa in this delicious dish that’s nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. —Melissa Molaison, Hawkinsville, Georgia
It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
This delectable shrimp dish is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas
Thanks to tangy balsamic vinegar and sweet apples, this one-pot pork chop lets you have a little something special anytime. —Greg Hageli, Elmhurst, Illinois
This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming
For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. —Hope Huggins, Santa Cruz, California
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort. —Stacy Mullens, Gresham, Oregon
I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. —JoAnn Parmentier, Branch, Michigan
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida
At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, Tennessee
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New York
I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, Texas
I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, Wisconsin
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
