The 9 Tools Kitchn Editors Rely on for Making Perfectly Cooked Rice

"We use the Japanese Zojirushi that my husband got years ago. My family has always used a rice cooker of some kind, whether a simple push-button one or this Japanese one. It just always makes perfect rice that stays warm forever! I even had a small microwave one in college that I used for making rice rather than doing it on the stove. I think I just love that these things never scorch." — Christine Gallary, Food Editor-at-Large

"I'm also a huge fan of my zojirushi rice cooker. It cooks rice perfectly every single time and this model in particular is fantastic because it has a retractable power cord, a lid that slowly opens, handles on the rice pot, and a little hook for the included rice paddle. It even 'sings' when rice is finished cooking!" — Riddley Gemperlein-Schirm, Tools Editor

"We ate a lot of rice when I was growing up, and we always cooked it in a stainless steel pot. It always comes out perfectly, so I’ve never deviated from that. Now, I love making rice in my 1-quart, stainless steel Cuisinart saucepan because it’s the ideal size for making a small amount of rice, which is great for my needs!" — Nicole Rufus, Assistant Food Editor

"I make rice a few times a week and I always do it exclusively in this pot. In fact, I've never even used this pot for anything BUT rice. It's the perfect size for making one cup of dried rice. I like the slight angle at the bottom of the pot, which helps when it's time to fluff the cooked rice. And the tight-fitting lid not only helps ensure a perfect pot of rice every time, it also doubles as a trivet on the table when it's time to eat." — Lisa Freedman, Lifestyle Director

"I always make baked rice, so I've got to nominate my vintage Dansk! Matt (my husband) found it at a yard sale and it was piled full of junk (nuts, bolts, washers, etc.). I think we paid $5 for it. It's a tiny bit warped, but it cooks like a dream and it's sunny yellow, which makes me very happy." — Nina Elder, Executive Food Director

"My secret weapon for cooking rice — especially brown rice — is to use the oven, not the stovetop. I use a vintage Pyrex casserole dish with a glass lid, which holds the heat of the oven and traps the liquid, resulting in perfectly cooked rice every single time. I bet a Le Creuset covered casserole dish would work well, too."  — Patty Catalano, Contributor

"I almost always use my Dutch oven because I almost always cook my rice using the pasta method. I love my Le Creuset Dutch oven because it has roomy handles that make it super easy to pick up and carry to the sink when it's time to drain the rice." — Sheela Prakash, Senior Contributing Food Editor

Read more: The Never-Fail Technique for Making Fluffy Stovetop Brown Rice

"I have had, like, three Instant Pots, but I like the Max best (I want a Max but with bluetooth access, that's my dream!). I like the controls on the Max and also the higher pressure, which cooks rice super quickly — essential for busy weeknights." — Faith Durand, Editor-in-Chief

"I have the Instant Pot Duo Nova. For rice it's handy because it's so hands-off and basically foolproof. I don't have to worry about forgetting it on the stove and having it overcook." — Brenda Schmerl, SEO Director