How much rice does a rice cooker cook/?

They come in different sizes. I have one, but I rarely use it. Some people swear by them for perfect rice every time. I’m lazy about taking extra appliances out of the cabinet.

Like @JLeslie said, they come in different sizes, but most of them have very large capacity, enough to feed at least six or seven people (well, it also depends on how much rice you consume too). So the capacity isn’t a problem. The problem here is knowing how much you want to eat.

I don’t know what kind of rice you eat, but in my case of white rice, a cooker is a must, because it provides the ideal condition for the rice (in the past we had to use coat and wood to cook rice, cough). Do you have anything to measure how much you eat? I have an average sized can in my rice bag and most of the time 2 cans are enough to feed four. You shoud have something like that to know how much you can eat so that you don’t waste rice.

I have a small rice cooker. I think it holds up to three cups of rice, but you can put less.

if a rice cooker could cook rice?

Seriously though, I make rice for my boyfriend and I in a 3-cup rice cooker like this one all the time. Two cups water + one cup rice + “cook” setting = rice for two done in 12 minutes. I find it saves me a lot of time and effort. If you eat rice with dinner a lot, you might want to get a rice cooker.

You don’t have to cook the rice fresh for every meal. I find it reheats well, or you can stir it into many hot foods to heat it.

Why Would Cooling Rice Make it Less Caloric?

It is usually three of us (me, wife, youngest child still at home.

We make either one cup or one and a half cups and finish most of it at dinner.

I don’t need six cups at a clip/

I cook this short grain brown rice, and have found myself happier with the results of just using a pot on the stove. The rice cooker tended to overcook the bottom layer and needed an adjustment both to the cook cycle and water-to-rice ratio.

I actually prefer a rice cooker. I think it comes out fluffier. Plus you don’t usually have to watch the rice, just set it and go. Whereas a pot you have to wait for the water to boil and then make sure the rice doesn’t burn. I think rice tastes better the next day. Day old rice is great for stir fry. So to me a rice cooker is worth it, even though we really don’t eat that much rice. It’s jsut a nice item to have on hand.

You can change up how much you make. Most hold quite a bit of rice, but they don’t have to because they have varying levels you can fill to. I much prefer eating rice from a rice cooker, because the rice gets a lot fluffier and rice cookers are a must for sticky rice. I think they’re worth it, and since you eat a lot of rice, you probably would as well.

Just because that particular one makes 6cups of cooked rice certainly doesn’t mean that you have to cook that much each time.

Just adjust the water and rice to what you usually use.

Also, there’s a lot of other things you can make in a rice cooker.

If you want a great read at a cheap price written by a Pulitzer prize winner, get a copy of “The Pot And How To Use It” by Roger Ebert.

Yup, the movie guy. But he’s also a terrific writer and I love this book. It came out quite a while ago so Amazon has it for cheap.

Ebert describes all the different things he made in his rice cooker and how it encouraged him to healthier eating.

Get the book. You won’t regret it. I guarantee :)

We use ours three or four times a week. It holds about 2 cups and is the best way to make restaurant style rice. It has the perfect amount of hydration.

@srmorgan I have a rice cooker and use it quite often. Typically 1.5 cups rice 2 water. Occasionally I will double it. 3 cups rice 4 water. That is probably about half of the capacity.
I love the way the rice turns out.

If I have left overs I let it sit in the pot and eat it the next day. No problem. (“Purists” are cringing now.)

There is another point to consider: Energy consumption. A rice cooker is much more efficient than cooking on a stove. Of course in the winter when you need heat it doesn’t matter. Most of the heat is contained in the well insulated vessel. Your air conditioner does not have to work to expel the heat wasted when you cooking your rice on a stove.

(Purists, schmurists, @LuckyGuy. I have a Filipino friend that makes big batches of rice in a cooker and uses the rice for days, until it’s gone.)

Mine has a steamer basket, so I can steam broccoli while I make rice. It’s ever-so-slightly soggy, but efficient.

I’ve started making bone broth on the weekends and making a big batch of rice with mostly bone broth and a little water for the week. Extra collagen… yum.