I made rice using 4 different appliances, and I never would’ve thought to use the winning one
In a recent culinary experiment, Steven John explored the various methods of cooking jasmine rice—specifically, how it fares when prepared in an Instant Pot, on the stovetop, in the microwave, and in the oven. As a long-time rice enthusiast who regularly incorporates this versatile staple into meals such as salmon, steak, stir-fries, and soups, John sought to determine which appliance would yield the best results. Each method involved preparing a cup of jasmine rice with a blend of vegetable broth and water, along with a touch of olive oil, allowing for a fair comparison in terms of flavor, texture, and ease of preparation.
John’s findings revealed a clear hierarchy among the cooking methods. The pressure cooker, while convenient and quick—cooking rice in just 12 minutes—produced grains that were soft but lacked the fluffiness he desired. The stovetop method, which he had previously favored, surprised him with its superior results; the rice was plump, flavorful, and fluffy, taking about 20 minutes to achieve the perfect texture. In contrast, the microwave method was a disappointment, resulting in clumpy and unevenly cooked rice that John deemed unworthy of serving. However, the standout of the experiment was the oven-cooked rice, which John described as the best he had ever made. This method, which involved starting with boiling water and baking the rice covered for 25 minutes, produced evenly cooked grains with a delightful roasted flavor, making it a new favorite for him.
Ultimately, John’s taste test, which included a blind evaluation by his wife, confirmed the oven-cooked rice as the top contender. While he acknowledged the Instant Pot’s convenience for quick meals, he expressed a newfound appreciation for the oven method, especially for leisurely cooking days. This experiment not only highlighted the nuances of rice preparation across different appliances but also encouraged readers to reconsider their own cooking methods, potentially inspiring them to try baking their rice for a change. For those interested in maximizing their culinary skills, John’s journey serves as a reminder that sometimes the less conventional methods yield the most rewarding results.
I made white rice using a pressure cooker, stovetop, oven, and microwave.
Steven John
I cooked jasmine rice in an Instant Pot, on the stovetop, in the microwave, and in the oven.
Rice I made with a stove and a pressure cooker turned out great, but it got gummy in the microwave.
The oven-cooked rice turned out to be my favorite — it was a fluffy and flavorful delight.
I love rice and have been cooking it regularly for all of my adult life.
It’s a perfect staple to serve alongside salmon or steak, stir-fry with veggies and tofu, or mix into soups and stews.
Many swear by making it with a
rice cooker
, but I don’t have one, and I was curious to see which other appliance in my home could produce the best results.
So, I tried cooking rice four different ways: in an Instant Pot, on the stovetop, in the microwave, and in the oven.
For each method, I prepared a cup of jasmine rice with an equal blend of vegetable broth and water, along with a small amount of olive oil.
Here’s how these
different ways of cooking rice
stacked up in terms of ease, timing, and, of course, taste and texture.
Pressure-cooked rice is hands-off.
Steven John
First, I measured out a cup of rice, which I then rinsed well under tepid water. Next, I added ½ cup of broth, ½ cup of water, and a bit of olive oil to a lightly sprayed
Instant Pot pressure cooker
.
Then, I secured the lid and pressed the “rice” button. And that’s it — that’s the beauty of this device. It’s so easy to use.
After a brief period of pressurization, the rice cooked for all of 12 minutes, then the appliance beeped, indicating it was rice time.
This still feels like a reliable way to quickly cook the grain.
Steven John
My pressure-cooked rice was plenty flavorful and had a soft, though not quite fluffy texture. All of the grains of rice were cooked through.
The process was so easy, and I have no big complaints about the taste or texture of the rice. This has been my go-to method for cooking rice for several years.
The stovetop rice required a bit more effort.
Leka Sergeeva/Shutterstock
The stovetop was my
go-to way of cooking rice
before I got an Instant Pot.
For this method, I measured and rinsed a single cup of rice, then added it to a medium-sized saucepan with a cup of water, a cup of broth, and 1 teaspoon of oil.
I placed the pan on the stove over a medium-high heat. As soon as the rice came to a boil, I reduced the heat to a low simmer and covered the saucepan with a lid.
I kept an eye on the rice, turning up the heat slightly when the simmer dropped to just a few bubbles every few seconds, then easing the heat back off again once the bulk of the liquid seemed to have been absorbed or cooked off.
Once I could see little pockets of air between the rice grains, which typically takes between 15 and 20 minutes, I cut the heat and let the rice sit, covered, for another five minutes.
Then, I fluffed the rice with a fork and took some bites.
I actually liked this better than the pressure-cooker rice.
Steven John
This was, to my surprise, better than the pressure-cooked rice.
Before this experiment, the two had been more or less interchangeable to me. Now that I had eaten each rice side by side, I could definitely tell the difference in the taste and texture.
The stovetop rice was truly plump with a nice flavor, and there wasn’t even much of it caked to the bottom of the pan. This method took a little longer than the pressure cooker, but the resulting rice was slightly tastier and fluffier.
This is a great way to cook rice as long as you have the proper grain-to-liquid measurements and keep a close eye on your pot. With this method, it can be easy to
accidentally overcook rice
.
I wasn’t excited about trying to make rice in the microwave.
Steven John
Before
cooking rice in a microwave
, I cross-referenced at least a half-dozen recipes I found online, so I’m confident my approach was decent. But the outcome? I can hardly describe it as such.
I rinsed the rice, combined it with 1 ¾ cups of my water-broth blend, and added the olive oil to a microwave-safe glass container.
Next, I partially secured the container’s lid — not too tightly, as I didn’t want it to explode — and popped the rice in the microwave on full power for five minutes.
Then, I microwaved it for another 15 minutes on half power and let it rest for an additional five minutes before retrieving it.
I won’t be using this appliance for rice again.
Steven John
I had low expectations, but I was still disappointed.
The microwaved rice was clumpy and dried out, except for the largest gobs, which were gummy and unevenly cooked.
Only a generous dose of a sauce and further cooking in a frying pan could have made this rice tasty. I took three or four bites and then composted the rest.
The oven was the dark horse of the taste test.
Steven John
The thing about oven-cooked rice is that you need to start with boiling water — or a water/broth blend, in my case. So, you’ll probably also need a stovetop or electric kettle.
Once I preheated my oven to 375 degrees Fahrenheit, I rinsed the rice and brought a cup of water and a cup of broth up to a full boil on my stovetop.
Next, I greased a 2-quart glass baking dish and added the rice and oil to it. Then, I carefully poured 1 ¾ cups of my boiling liquid over the rice.
Finally, I quickly covered the dish with aluminum foil and popped it into my heated oven. I pulled the baking dish out after 25 minutes and let it sit, still covered, for five minutes.
I’m amazed by how good the oven rice was.
Steven John
I pulled back the foil to reveal the
best rice
I have ever made.
It was evenly cooked, and each grain was fluffy and full of flavor. The oven-cooked rice had taken on the taste of the broth and had a faint, yet pleasant, roasted flavor.
Plus, other than having to boil liquids, this cooking method was fairly hands-off. I was able to pop my dish in the oven and work on other tasks.
I may have found a new favorite appliance for cooking rice.
Steven John
I had my wife do a blind taste test of all four versions of the rice, which I’d carefully timed to be ready at the same time. She agreed that the oven-cooked rice was the best on all fronts.
I had never thought to
cook rice in the oven
, but I’ll consider doing it every time going forward, provided I have enough time on my hands.
This experiment also had me second-guessing my switch from stovetop to Instant Pot, but the convenience of the latter is still so hard to beat.
When I’m in a rush, the pressure cooker will still be my go-to for preparing rice, but on more relaxed days, into the oven it goes.
Click to check out the other
appliances we’ve put head-to-head
so far.
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