Even back then, when my son recommended to buy a rice cooker, I told him that I really didn’t need something like that. If you know how to cook rice the classic way, there’s no need for such a purchase.

Cooking rice in a pot is actually simple:

Over the course of my “cooking career,” I’ve tried out several methods and have been using one for a few years now that I read on the packaging of a Japanese poke rice. With this method, the rice always turns out perfectly, no matter what type of rice you use.

The ratio of rice to water should, regardless of the preparation method, be about 1 part rice to 1.5–2 parts water for long-grain and polished rice, 1:3 for round-grain rice, and about 1:2 for whole-grain rice. If you don’t want to use a measuring cup, you can simply measure the water level with your fingers: the water should stand about 2 finger-widths above the rice in the pot, and about 3 finger-widths for round-grain and whole-grain rice. That said, you also need to factor in the size of the pot relative to the amount of rice. Experience definitely plays a role here.

The method used for poke rice – and as mentioned, it works for all types of rice – is as follows:

Wash the rice 2–3 times before cooking, add it to the pot with the water and, optionally, a little salt (about 1 tsp per cup of rice), bring it briefly to a boil over medium heat, then cover and let it simmer gently – depending on the variety – for 10–15 minutes (long-grain to round-grain) on the lowest setting (level 1, max. 2). There’s no need to stir during this time. Afterward, remove the pot from the stove and let it sit for another 10 minutes or so, without lifting the lid. Only after this resting time should you stir and fluff the rice.

Pros and Cons of an electric rice cooker

I asked an AI about the pros and cons of the two methods. Here’s the result, along with my own assessment:

Advantages of an electric rice cooker

• Guaranteed results: Sensors automatically end the cooking process as soon as the water has been absorbed, making burning or boiling over almost impossible. Well, that’s true to some extent. Still, with the classic method, it comes down to how it’s done. If the rice is prepared as described above, boiling over or burning is virtually ruled out.
• “Set and forget”: You don’t need to supervise or stir the rice. This saves time and attention while preparing the rest of the meal. Here too, I only partly agree: with the method described above, you just need to wait until the rice starts to bubble lightly, then turn the heat down. Once the cooking time is up, all you need to do is turn off the stove and set the pot aside. For the rest of the time, there’s nothing more to do.
• Keep-warm function: After cooking, rice cookers automatically switch to a keep-warm mode that holds the rice at serving temperature for hours without drying it out. Generally speaking, rice shouldn’t be kept warm for too long and should be eaten as quickly as possible or refrigerated, since it’s well established that the bacterium Bacillus cereus develops very quickly and isn’t killed during cooking; it can multiply at temperatures between 5–60°C.
  
  Since rice cooked in a pot can’t be kept at a constant warm temperature, the safe limit here is a maximum of 2 hours. It should therefore be eaten as soon as possible, or stored in the refrigerator for a maximum of 2 days. Rice also freezes perfectly, which makes it keep even longer.
  This is actually where the rice cooker shows a real advantage, since, depending on the model, it can keep rice constantly above 60°C for between 12 and 24 hours.

• Consistency: The rice cooks more evenly and stays fluffier and grainier than when cooked in a pot. Here too, I find that with the method described above, the rice cooks evenly and has a perfect consistency.
• Extra functions: Many models come with steaming inserts for vegetables or fish, as well as special programs for different types of rice (e.g., whole-grain, sushi). OK, this is a clear advantage when it comes to steaming inserts and programs. But it’s worth considering whether you really need that.
• Energy efficiency: Modern devices often use up to 30% less energy than cooking on a conventional stove.
  
  In my opinion, this is pretty much the only real advantage.

Disadvantages of an electric rice cooker

• Space requirements: An extra electrical appliance permanently takes up space on the counter or in a cupboard.
• Purchase cost: While a pot is usually already on hand, a rice cooker represents an additional investment.
• Time investment: In some cases, preparation in the rice cooker (approx. 30–40 min.) can take longer than the quick stovetop method (approx. 20 min.).
• Sensitivity: The commonly used non-stick coating requires special utensils (plastic or wooden spoons) to avoid scratches.

Comparison: Stovetop preparation

• Advantages: No extra hardware needed; often a faster cooking time for small quantities; full control over the heat.
• Disadvantages: The traditional cooking method requires constant supervision (risk of boiling over/burning); keeping it warm without losing quality is difficult; the result depends heavily on experience.
  
  As mentioned above, the point about supervision is only partly true.

My conclusion: For anyone who really eats a lot of rice and/or has to cook it regularly for family reasons, investing in a rice cooker may well be worthwhile – provided you have the space for it. In my experience, extra kitchen gadgets often end up unused if they constantly have to be taken out of the cupboard and put back afterward. For everyone else, the classic method is certainly the more efficient one. So, not necessarily a must-have.

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