The Best Small Rice Cookers Of 2024
Perfect rice every. Single. Time.
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There's nothing more dreadful than waiting for a pot of rice to cook, only to end up with a dry result and a burnt pan. While rice is one of the most versatile pantry staples, it also can be one of the most finicky things to cook—which is why all rice lovers can benefit from a rice cooker. From fragrant coconut rice to the viral TikTok salmon rice bowl and all of these 55 super-easy rice recipes, there are endless meal possibilities when you have the promise of perfectly-cooked rice. That said, no one wants the burden of yet another clunky appliance taking up precious counter space. Luckily for you, we've researched the best small rice cookers that are both functional and compact.
How We Picked These Products
We combed through tons of online reviews to find the best rice cookers that are small enough to keep your kitchen streamlined. This list includes models that can produce anywhere from two to eight cups of cooked rice. From one-button rice cookers to styles with several presets and modes, we made sure to select a wide variety of models. Some of the useful settings we looked for includes a "delayed start" and a "keep warm" mode.
Keep in mind, most rice cookers come with a 6.1-ounce measuring cup, which is referred to as a "cup." In contrast, in the U.S., one "cup" generally equals 8 fluid ounces.
"The 6 ounces measuring cup is based on a traditional Japanese measuring container called the 'masu.' It's the square wooden box that sake is often served in," explained Marilyn Matsuba, a marketing manager at Zojirushi. A masu has a capacity of about 6 ounces, she added. "In Japan, rice is measured in this 'masu' and hence the rice cooker capacities are based on rice volume by 'masu.'"
What does this mean for you? If a rice cooker says that it has a two-cup capacity, it typically means that it will hold the cooked equivalent of two 6.1-ounce cups of dry rice—not two 8-ounce cups. The more you know!
Expertise: food & culture (Sustainability, Health, Travel)
Education: M.S. in Journalism from Columbia University, B.S. in Information Science (User Experience Design) from the University of Michigan
About Me: As the Associate Editor at Delish, Allie is a writer, reporter, and producer of features at the intersection of food and culture. Before Delish, Allie worked for publications including Apartment Therapy and Insider. She even spent time working in restaurants and breweries. Allie has dumpster-dived in NYC to expose food waste, reported on the invasive lionfish you can eat, and wrote about the growing trend of weed weddings. Her health and nutrition stories on hydration culture, bananas, and coffee have generated nearly 2M combined views. She loves traveling, running, and eating her way through new places and even has a thorough Google Maps ranking system for her favorite restaurants and bars! When not writing about food, she's planning her next trip, lifting weights, or training for a race.
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