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Rice Cookers

Published May 2015
Update, October 2018
Our favorite model, from Aroma, has a new name and a new “flash rice” function that the manufacturer says speeds up the cooking time for white rice. We purchased the new model and used it to prepare long-grain white rice, sushi rice, and brown rice in both small and large batches. Throughout, we held side-by-side blind tastings with rice prepared in the original model. In all tests, the new machine performed as well as or better than the old rice cooker. Even better, the “flash rice” function delivered on its promise, cooking 4 cups of long-grain white rice in about 28 minutes, 8 minutes faster than the old model, without compromising the rice’s flavor or texture. Our verdict: The Aroma 8-Cup Digital Rice Cooker, Multicooker and Food Steamer is better than ever.

How we tested

At its most basic, a good rice cooker should make the task convenient and foolproof—just add a measured amount of rice and water, press a button, and walk away—and keep the rice fresh-tasting for hours. Some models also come with specialty settings and high-tech bells and whistles that supposedly lead to superior results—and they fetch correspondingly higher prices. Would we be able to find the best rice cooker at a nice price?

We purchased five cookers, priced from about $20 to about $170, in which we cooked white and brown rice (in small and large batches), as well as sushi rice. The capacity of each machine ranged from a maximum of 6 to 20 cups of cooked rice. For our testing we used the rice measuring scoop (all roughly 3/4-cup capacity) that came with each model and the water markings inside the pot (no matter the type of rice, rice cookers require slightly less water than stovetop methods to account for the lower rate of evaporation).

Testing All Types of Rice

All rice cookers work similarly: As the water reaches a boil and is absorbed by the rice, an internal thermometer detects that the rice has finished cooking and the machine then automatically switches to a keep-warm setting (we confirmed that each of the rice cookers held the rice at a food-safe temperature—in the range of 12 to 20 degrees above the required 140—for the entirety of their keep-warm cycles). When we made the smallest possible batches of white and sushi rice (1 to 2 cups uncooked), all of the machines were easy to use and performed well. Cooking brown rice and maximum-capacity batches of white rice (3 to 10 cups rice uncooked) revealed greater differences. In both tests, two machines produced grains that were cooked unevenly or were blown out and far too watery. A third machine, which had no brown rice setting, cooked the rice uniformly but tasters found it a bit dry. Our two favorites from the white and sushi rice tastings continued to excel, repeatedly turning out large and small batches of rice, both brown and white, that were evenly cooked and had a pleasant, tender chew.

What Features Were Worth It?

As for convenience features, many were either superfluous or fussy. One high-priced model comes with settings for “hard,” “soft,” and “quick-cooking” rice, as well as rice porridge—features that are useful in Asian cuisines. Two models also included “fuzzy logic” technology, a system of sensors and thermometers that supposedly adjusts the cooking time and temperature, but the technology didn’t necessarily improve the results. In fact, one of these cookers failed the large-batch test, producing rice that was either inconsistently cooked or blown out.

The Best Rice Cooker We Tested

In the end, we liked the rice from one simpler machine at least as much as that from higher-tech machines and were happy with this winning model’s few perks: separate settings for white and brown rice (brown rice settings generally include a soaking period to soften the rice before cooking, which helps to produce more consistently cooked grains), a digital timer and audio alert, a delayed-start function, clear water line indications, and a removable lid insert that made cleanup a breeze. Best of all, it's one of the least expensive models we tested.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.