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- I made rice using 4 different appliances, and I never would’ve thought to use the winning one (businessinsider.com)
Local Foodie Puts Kitchen Appliances to the Ultimate Rice Test: The Results Might Surprise You!
(Local, USA) – For many of us, rice is a kitchen MVP – a versatile sidekick to everything from salmon to stir-fries. But with so many ways to cook it, which method truly reigns supreme?
One local culinary enthusiast, a self-proclaimed rice aficionado, set out to answer that very question, pitting four common kitchen appliances against each other in a delicious showdown. Forget the dedicated rice cooker; our intrepid home chef wanted to know what other tools in their arsenal could deliver the fluffiest, most flavorful grains.
The challenge: prepare a cup of jasmine rice using an Instant Pot pressure cooker, a stovetop, a microwave, and a conventional oven. Each batch received the same treatment: a mix of vegetable broth and water, plus a touch of olive oil.
The criteria for judgment? Ease of preparation, timing, and, of course, the all-important taste and texture.
Here’s a breakdown of how each appliance stacked up:
Instant Pot: The Hands-Off Hero
The pressure cooker method proved to be a masterclass in convenience. After a quick rinse, the rice, broth, water, and oil were simply added to the Instant Pot, the lid secured, and the “rice” button pressed.
Twelve minutes later, after a brief pressurization period, the appliance beeped its culinary victory. The result?
Flavorful rice with a soft, though not overly fluffy, texture. While a reliable go-to for years, it faced stiff competition.
Stovetop: The Classic Contender Steps Up Its Game
Before the Instant Pot entered the scene, the stovetop was the preferred method. This technique required a bit more attention: bringing the rice, broth, water, and oil to a boil, then reducing to a simmer and monitoring closely.
After about 15-20 minutes of simmering and a five-minute rest, the rice was fluffed and ready for tasting. Surprisingly, this classic method edged out the pressure cooker, delivering plump, flavorful grains that were noticeably fluffier.
The key? Careful monitoring to prevent overcooking.
Microwave: A Gummy Disappointment
With low expectations, our chef still consulted multiple online recipes to ensure a fair test for the microwave. Rice, broth, water, and oil went into a partially covered microwave-safe dish.
Five minutes on full power, followed by 15 minutes on half power, and a final five-minute rest. The outcome?
A clumpy, dried-out mess, with the larger sections being gummy and unevenly cooked. This method, it seems, is best left for reheating leftovers, not preparing fresh rice.
Oven: The Unexpected Champion
The dark horse of the competition proved to be the oven. This method requires a preliminary step of boiling the liquid (water and broth) on the stovetop.
Once the oven was preheated to 375 degrees Fahrenheit, rinsed rice and oil were combined in a greased baking dish, followed by the boiling liquid. Covered tightly with aluminum foil, the dish baked for 25 minutes, then rested for five.
The reveal? A truly astonishing result.
Each grain was evenly cooked, fluffy, and infused with the rich flavor of the broth, with a subtle, pleasant roasted note. Beyond the initial boiling, this was a largely hands-off process.
The Verdict: A New Favorite Emerges
In a blind taste test, our chef’s wife wholeheartedly agreed: the oven-cooked rice was the undisputed champion in terms of flavor and texture. While the convenience of the Instant Pot still makes it a strong contender for rushed evenings, the oven has now claimed its place as the preferred method for those days when a little more time allows for culinary perfection. This experiment has certainly shaken up the local rice-cooking hierarchy!