Good Question: What's a Good Pot for Cooking Rice?

Here's a good question from reader Joan on simplifying and reducing her kitchen cookware. She's getting rid of her rice cooker...

The entry about how good a large skillet is got me thinking about simplifying my kitchenware. When I moved into my small space, I gave away my inherited set of pots and pans and streamlined.

I would like to get rid of a large and unwieldy rice cooker that a friend gave me awhile ago, but don't want to buy a smaller electronic version. What type/size of pot could I get that wouldn't be too big or too small for making rice, but would be really versatile in the kitchen?

Joan, we use a 4-quart pot, usually, for making rice. Here are a few on Amazon, from left to right in our image above:

Chantal Enamel-on-Steel, $95
Revere 2000, $44.95
KitchenAid Gourmet Reserved Hard Anodized 4.5-Quart Covered Saucepot, $39.99

Check discount stores like TJ Maxx and Ross for great deals on high-end cookware. You can also get discounted All-Clad cookware at this online store: Cookware & More.

A 4-5 quart stockpot is endlessly versatile in the kitchen; we use ours for everything and find that it's the perfect size for most amounts of rice. If we're making rice for one we just use a saucepan and lid.

Any other thoughts for Joan?

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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