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A rice cooker. YMMV but I've probably cut 80% of my food spending since I had a way to cook rice reliable and easily.
I've never found a rice cooker to be necessary. Just cover the rice with about an inch of water - i.e. the finger trick - bring it to a boil and then cover it and turn it off. The latent heat will cook it perfectly in about 20 minutes without any other thought.
That sounds nice and easy, but i fucked up my rice about a third of the time and it really deterred me from making much. I got a rice cooker 4 years ago, ooooh boy now i make rice at least twice a week. As simple as making rice seems, untill you get it, it just isnt that easy. Plus rice cookers are like 25 dollars. Definitely the most used extra appliance ive ever had.
Rice cooker superiority.
I don't get it either, and I have tried both. My results in the Zojirushi are middling, and well below what I achieve on my stove. If I need a longer-cooking variety (like brown or black rice) done more quickly, then I use the Rice button on my Instant Pot. The Zojirushi takes minimum 60 minutes on any variety and the results are not as good as what I can do on my stove in 20 minutes. (Plus the Zojirushi has no timer, no status indicator, and no power button. To turn it on you plug it in.)
(Plus the Zojirushi has no timer, no status indicator, and no power button. To turn it on you plug it in.)
Every zojirushi I've ever seen has more buttons and settings than most microwaves. Did you buy the cheapest one they sold?
I didn't say it didn't have buttons. I has loads of buttons. It just doesn't have a power button, or timer, or status indicator.
It's good to have a pot with a heavy, well-sealing lid in this case since rice cooks better under a bit of pressure.
An small InstantPot does the trick just as well, and you can use it for other stuff as well.
I'm actually the opposite. We relied heavily on our $25 rice cooker (and it's still nice sometimes) but recently I discovered that stove cooked rice with like actual ingredients in it isn't as difficult as I thought it would be. Total gamechanger and even though I love my plain white rice, it can be really nice to mix it up and do like a Greek or Mexican style rice.
Could you elaborate? It sounds like you used to fuck the rice up most of the time and have to throw it?