I have to ask, why do people love rice cookers?

The convenience of being,able to set it to start time before going to work or leaving the house so your rice is done at a preferred time. Also they make it hard to frick up rice.

1. My wife can't ruin rice anymore

2. It can cook rice in an hour, unwatched, while I handle anything else more pressing

3. it will keep rice perfect for a day sitting on my counter (It will keep it as long as its plugged in but I've never left it running more than 24ish hours)

4. Consistency.

Asians are 10x more picky about their rice than most coonasses and rice cookers make perfect rice (no butter or salt ever) every time. Zojirushi is the best in case anyone is on the hunt.

Minute rice FTW.

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My rice comes out great every time, 2:1 water to rice, a little butter and salt, when water boils, add rice and cover, 15 minutes remove from heat and let it steam for about 10 minutes

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That seems harder than pushing one button then walking away

If you eat much rice, a rice cooker is worth the storage/counter space.

I also use it to gelatinize rice for use in home brewing.

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My rice comes out great every time, 2:1 water to rice, a little butter and salt, when water boils, add rice and cover, 15 minutes remove from heat and let it steam for about 10 minutes, so easy.

I don't see the need for another appliance, but they are very popular, especially with Asians. What am I missing here?

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Consistency: Rice cookers automatically adjust temperature and time, producing evenly cooked rice with less risk of burning or undercooking compared to stove methods that require constant monitoring.

Convenience: Set it and forget it—no need to watch the pot, stir, or adjust heat; stove cooking often involves babysitting to prevent boiling over or sticking.

Keep-warm function: Most rice cookers switch to a warm mode after cooking, keeping rice at serving temperature for hours without drying out; stove-cooked rice cools quickly or requires reheating.

Ease of use: Simple one-button operation, ideal for beginners; stove cooking needs precise water ratios, heat control, and timing.

Safety: Reduced risk of boil-overs or forgotten pots on the stove;
automatic shut-off prevents fire hazards.

Versatility for some models: Can steam vegetables, cook oatmeal, or make soups in the same pot; basic stove pots are less multifunctional without extra tools.

Energy efficiency: Uses less electricity overall for the cooking cycle due to insulation and precise control; stove burners may waste heat if not perfectly matched to pot size.

Cleaner kitchen: Non-stick inner pots are easy to clean and contain steam/mess; stove cooking can lead to starch splatter or pot scrubbing.

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Asians are 10x more picky about their rice than most coonasses

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same reason i prefer jar roux......it's easier.

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Zojirushi is the best in case anyone is on the hunt.

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I replaced my tiger rice cooker with a $250 Zoji. The rice texture is a lot better and more consistent with Zoji. Totally worth it bc we eat 25 lbs bag every 2 months. The only drawback is that you have to cool the cooker down (if it’s on warm mode) to start a batch.

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Do you want it to take an hour? Rice on stovetop takes me 20-25 minutes, tops.

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Some of the rice cookers take about 20 minutes

It's the really high end ones oddly enough that take longer

I have a cheaper zojirushi and it cooks rice in about 20 minutes

Eventually I may upgrade to one of the really fancy ones