How We Test

Our Testing Philosophy

We test rice cookers by the results you can taste and feel. Texture comes first—fluffy, sticky, chewy—then we score consistency across batch sizes, ease of use, cleanup, durability, and value. Every claim we make must be backed by a repeatable protocol with clear photos and grams‑based notes.

The Kitchen‑Lab Protocol

• Grains and Batches: We run jasmine, basmati, Japanese/Korean short‑grain, brown, mixed grains, and congee/porridge. Each machine cooks 1, 2, 4, 6, 8, and (where rated) 10 cups (uncooked), using weighed rice and water in grams.
• Preparation Controls: Standard rinse, optional soak times by grain, and water hardness recorded. Altitude and ambient temperature/humidity are logged.
• Texture Measurement: We combine blind tasting panels with simple, repeatable metrics: moisture loss (pre/post mass), temperature curves via probe at center and edge, and surface stickiness/adhesion observations documented with macro photos.
• Keep‑Warm Validation: We sample at 1, 2, 4, 6, 12, and 24 hours to note dryness, yellowing, aroma retention, and food‑safe temperatures. We publish safe windows by grain.
• Speed and Aroma: We time full and quick cycles and compare aroma retention and bloom. Quick modes must meet minimum texture thresholds to be recommended.
• Cleaning & Build: We time cleanup (pot, lid, steam cap), inspect coating wear after repeated use, check part availability, and assess footprint, cable length, and stability.
• Energy & Noise: Power draw measured with a watt meter; noise levels with a dB meter at a fixed distance.

Scoring Model (Weighting)

• Texture vs. target: 45%
• Consistency across volumes: 20%
• Ease of use (setup, UI, programs, timer): 10%
• Cleaning and maintenance: 10%
• Durability/build & parts availability: 10%
• Value (price vs. measurable gains): 5%

Repeatability and Transparency

Every review includes: the exact rice brand/age when relevant, rinse/soak details, water ratio in grams, altitude/water hardness notes, and side‑by‑side photos. We publish correction rules for altitude and hard water, and we retest after firmware or model revisions. Where samples are provided, we disclose them and run the same protocols. We buy most units retail to avoid bias.

When We Recommend

A cooker earns a recommendation only if it hits its promised texture across at least three batch sizes, maintains safe and tasty keep‑warm windows, and shows reasonable cleanup and durability. We call out trade‑offs (e.g., IH vs. pressure) in plain language so you can pick by bite feel and lifestyle fit, not buzzwords.