I made rice using 4 different appliances, and I never would've thought to use the winning one

"I love rice and have been cooking it regularly for all of my adult life. It's a perfect staple to serve alongside salmon or steak, stir-fry with veggies and tofu, or mix into soups and stews. Many swear by making it with a rice cooker, but I don't have one, and I was curious to see which other appliance in my home could produce the best results."

"So, I tried cooking rice four different ways: in an Instant Pot, on the stovetop, in the microwave, and in the oven. For each method, I prepared a cup of jasmine rice with an equal blend of vegetable broth and water, along with a small amount of olive oil. Here's how these different ways of cooking rice stacked up in terms of ease, timing, and, of course, taste and texture."

I love rice and have cooked it regularly throughout adult life. Rice serves as a versatile staple alongside salmon, steak, stir-fries, soups, and stews. Four cooking methods were tested: Instant Pot (pressure cooker), stovetop, microwave, and oven. Each test used one cup of jasmine rice, an equal blend of vegetable broth and water, and a small amount of olive oil. Stovetop and pressure-cooked rice produced great results. Microwave-cooked rice became gummy. Oven-baked rice yielded the best outcome, producing fluffy, flavorful grains. Results were compared across ease, timing, taste, and texture.

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