I made rice using 4 different appliances, and I never would've thought to use the winning one
This still feels like a reliable way to quickly cook the grain.
My pressure-cooked rice was plenty flavorful and had a soft, though not quite fluffy texture. All of the grains of rice were cooked through.
The process was so easy, and I have no big complaints about the taste or texture of the rice. This has been my go-to method for cooking rice for several years.
I won't be using this appliance for rice again.
I had low expectations, but I was still disappointed.
The microwaved rice was clumpy and dried out, except for the largest gobs, which were gummy and unevenly cooked.
Only a generous dose of a sauce and further cooking in a frying pan could have made this rice tasty. I took three or four bites and then composted the rest.
The oven was the dark horse of the taste test.
The thing about oven-cooked rice is that you need to start with boiling water — or a water/broth blend, in my case. So, you'll probably also need a stovetop or electric kettle.
Once I preheated my oven to 375 degrees Fahrenheit, I rinsed the rice and brought a cup of water and a cup of broth up to a full boil on my stovetop.
Next, I greased a 2-quart glass baking dish and added the rice and oil to it. Then, I carefully poured 1 ¾ cups of my boiling liquid over the rice.
Finally, I quickly covered the dish with aluminum foil and popped it into my heated oven. I pulled the baking dish out after 25 minutes and let it sit, still covered, for five minutes.
