The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I’ll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That’s my vision I imagine exists.
I’m seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.
I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.
From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the “red copper” concept of aluminum, copper, and ceramic.
I would love to know what’s working and not working for others, and what’s out there that makes the most sense at a good value.
I just want a quick cooker / steamer with simple, but somewhat extended basic controls. If it could offer a clear-top lid and simmer options, it could be used to make soup, which would be incredible.
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I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals.
As someone who cooks rice (or alt grains like quinoa) almost daily, trust me when I say this - just get any decent fully stainless steel saucepan, which has a glass lid and a steamer basket option, and you’re all set. For example, something like this: https://www.amazon.com.au/HZIB-Stainless-Hanging-Saucepan-Nonstick/dp/B099Z6KQJJ
It would be free of PFAs (aka “forever chemicals” like Teflon, GenX etc); zero plastic means it’s eco-friendly and there’s little risk of getting microplastics into your food; and it also makes it dishwasher/steel wool safe. Cleaning it manually is also a lot easier compared to a full-on rice cooker/instant pot.
Cooking rice in one of these is super easy - just add 1.5-2x water, bring it to boil, add some rice, turn down the heat and let it simmer for 12-15 minutes. Take it off the stove and let it cool down for 5 more minutes and you’re done. Perfectly cooked rice every time, no sticky bits either, which makes it super easy to clean up manually as well.
If you want some of the more fancier features found in electric rice cookers then just get an induction hob (you can get portable ones, which are pretty cheap like < $100). With a modern induction hob, you can set an automatic timer, schedule it, and even select from preset programs like soup/steam etc, so you can make it behave pretty much like a rice cooker.
The other advantage of using an induction top (over regular electric or gas) is that your saucepan’s base won’t get dirty, which will save you the hassle of cleaning it, and thus it’ll continue to retain it’s heat transfer efficiency without you needing to put in any cleaning effort.
IMO, this sort of setup gives you so many more advantages over a fancy cooker and is a much better option. In addition to the low cost, low-fuss maintenance, and eco-friendlyness, you get versatility - like you could even chuck the whole thing into an oven if you wanted to, say in case you feel like making cake or something.
I use an instant pot for everything. It makes great rice.
Another instant pot vote.
I joke that it’s just a rice cooker for me 99% of the time but it’s nice to be able to do lots of other things in it plus a simple slow cooker function.
That and a Ninja oven/air fryer is basically all I need besides a stove.
Try throwing in some TVP with the rice! Here’s the recipe I use:
- Two cups white rice, thoroughly washed and drained
- 75 grams dry TVP
- 825 grams water (3 and 1/2 cups plus 2 tablespoons)
- Big scoop of better than bouillon vegetable base
Pressure cook for four minutes. Natural release for at least ten minutes, twenty is better. Once it’s done I like to throw in some extra veggies (leftovers or just cooked separately). Broccoli or spinach are great, but they’ll turn to mush if you put them in during the pressure cook cycle.
