Everyone has their weakness in the kitchen. For me, it’s always been rice. Based on a few health tips, I decided about a year and a half ago to try to incorporate more whole grains into my diet. Brown rice tops many lists as a low-cost and healthy choice. For me, that posed a problem.

For as long as I can remember, I’ve been terrible at cooking rice. I can make very complicated dishes, yet bungle rice! It boggles my mind. It may be because rice has so often been a last-minute endeavor for me (as a side), when I’m focused on other things. Whatever the problem, the inevitable outcome is either rice with an unsavory crunch, or I carelessly overcook it.

One thing for sure, I fare far worse with brown, and especially wild, rice. If I make ho-hum white rice, then I make miserable whole grain rice. That is, until I followed a suggestion to invest in a rice cooker. Why would I spend $80 on something I should be able to cook in any pot on the stove?

I’ve gotten every cent worth out of my rice cooker. I use it every week, or possibly even several times in that span. What it it does best, is work on weight. Ratios vary by variety, but for white rice you use 2:1 water to rice. Meaning, you measure those, pour them into the rice cooker, close the lid, and press a button. You’re well on your way.

The rice cooker steams based on the total weight, then shuts off and moves it to a “warm” mode. Almost magically, because of the heating being tied to weight, your rice is perfectly cooked. Spices, substituting broth for water, etc. are just tools to put you over the top, to that val halla moment where people want your rice recipe. That’s a moment I never expected!

My rice cooker comes equipped with a steaming basket. You can steam vegetables and cook the rice at the same time. It also incorporates a slow cooking function/timer. It’s non-stick, and quick to clean up because the cooking pot removes from the main housing.

What’s really sold me on the value, is looking at all the things I’ve cooked in the rice cooker, and how often I’ve actually used it. Beef short ribs, roasts, soups, beans, lentils, and, of course, all manner of rices. I was afraid I buying another kitchen appliance that would end up as a dust collector or conversation piece. I was pleasantly surprised.

I have a KRUPS 10 cup. Its’ features and cost put it about middle of the pack. Greater features and more capacity come at a premium. This is perfect for me, and I highly recommend it after a year of heavy use. Shop around–I’m sure you’ll be able to find something that fits your needs, and if you keep it out where you can use it, I’m sure it’ll get some great mileage.

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