Top Of The Best Rice & Potato Servers Reviewed In 2018
№1 – Fireboomoon Stainless Steel Potato Masher Potato Press for Smooth Mashed Potatoes, Vegetables and Fruits Fine-grid Mashing Plate for Smooth Mashed Potatoes
№2 – 4/Pack Premium Silicone Rice Paddle, KSENDALO Rice & potato Service Spoon, Non-stick/Eco-friendly/Heat-resistant, Works for Rice/Mashed Potato or more, Size: 8.86×2.68″, Green
№3 – Joyce Chen 30-0031, Non-Stick Rice Paddle, 7-5/8-inch, White
Varieties of brown rice such as Jasmine or Basmati still contain their germ and bran layers, meaning they provide fitness buffs with a range of important nutrients including B vitamins, bone-building phosphorus, and magnesium. Although data shows that about half of all Americans don’t consume their daily quota of magnesium, this mineral is needed for proper muscle functioning. Low levels of magnesium may also contribute to or at least predict heart disease.
The dietary fiber that brown rice provides—about grams in each cooked cup—can help quell the hunger pangs that lead to gut-busting junk-food binges by slowing down digestion. Brown rice has a great nutty flavor absent from the white variety.
It looks like rice and grows like rice but, botanically speaking, wild rice is not rice at all. Native to North America, wild rice is a seed of an aquatic grass traditionally harvested via canoe by indigenous populations. Much of the modern wild rice on store shelves has been tamed, cultivated in man-made paddies.
You can still find some organic, hand-harvested, lake-grown wild rice in certain speciality stores. Wild rice delivers an impressive range of nutrients: phosphorus, immune- and testosterone-boosting zinc, magnesium, and B vitamins, including the cancer-protective folate.
If you want the most nutritional bang for your buck, pick up a bag of sprouted rice. To make sprouted rice, companies kickstart the process of germinating the grain. The process encourages the rice to start growing into a plant—which increases its nutritional value.
A “Journal of Functional Foods” study found that germinating brown rice caused an uptick in levels of gamma-aminobutyric acid (GABA), a compound which may support your mood and heart health. Sprouted foods such as rice are easier to digest and are quicker to cook since the hard outer shell is softened during the sprouting process.
Made with California-grown sprouted brown rice, Planet Rice is a top-notch brand.
A creation of the forward-thinking Lundberg Family Farms in northern California, Wehani is a russet-colored, slightly chewy, long-grain heirloom rice which fills the house with the appetite-inducing aroma of buttery popcorn as it cooks. Its flavor is somewhat reminiscent of brown basmati rice. Keep an eye out for the stellar black Japonica rice.
As with other whole-grain rice, Wehani is rich in complex, slow-digesting carbohydrates needed to fuel hard-charging muscles. While we love all protein does for a sculpted physique, it’s important to remember that carbohydrates deliver most of the energy needed to sustain those high-intensity gym sessions. Think of a side dish of whole-grain rice with your meal as fuel for your engines during workouts.
But beware: Go easy on Wehani and other less-processed rice types shortly before its time to hoist that iron; the extra fiber may leave your tummy crying foul mid-workout.
This striking variety is cultivated in China and possesses a praise-worthy sweet, nutty taste, and chewy texture. Recent research discovered that the bran layer of black rice contains a surfeit of anthocyanins. These are the same type of antioxidants, found in dark berries such as blueberries, which sweep through a body looking for cell-damaging free radicals to knock out.
Look for Chinese black rice at some health-food stores and Asian markets. A reliable brand is Lotus Foods, which sells the grain under the name Forbidden Rice… folklore says that the prized grains were once only served to emperors in ancient China.
Not to be confused with wild rice or Thai black sticky rice, this non-sticky medium-grain rice becomes a vibrant purple when cooked and can add a real “wow” factor to mealtime. It’s especially good in a stir-fry or salad.
The Post-Workout Option Only White Rice
Rice consists of three components: the endosperm, the bran, and the germ. The bran is where much of the dietary fiber is found. The germ harbors a bundle of vitamins and minerals. When brown rice is processed to make its ghostly counterpart, the bran and germ are removed, leaving behind what’s mainly just endosperm.
In the endosperm, you find little more than quick-digesting carbohydrates, making white rice a nutritional dud compared to more nutrient-dense brown. By encouraging a sudden rise in blood sugar, forkfuls of white rice can also spiral into fat gain. For this reason, it’s best to prioritize the whole-grain guises of rice discussed below.
If you need a sushi fix, however, the best time to do so is after a vigorous workout when your body can better benefit from the fast-digesting carbohydrates white rice provides. For the most part, the carbs will be quickly taken up by your muscles at such times to replace spent energy stores.
How we picked and tested
A good rice cooker should cook delicious, fluffy, flavorful Japanese-style rice (meaning short-grain or medium-grain white rice) evenly throughout the pot every time. The machine should be sturdy and built of quality materials to stand up over time. The lid should have a tight seal to maintain steam and temperature. It should also cook consistently: One cup of rice should taste as good as cooking rice to maximum capacity. Though rice cookers aren’t known for being faster than cooking rice in a pot, they shouldn’t be painfully slow, either. A good appliance should also have some convenient features, such as delayed start, keep warm, and quick-cook settings. And ideally, a good rice cooker should be easy to clean and easy to use.
Any rice cooker insert worth its salt is going to be nonstick; most have nonstick aluminum inserts. Thinner pots tend to wear out more quickly and lose some protective coating.
We looked for cookers with solid, tightly sealed lids and heavy, quality cooking pots. We also selected models with a minimum five-cup cooking capacity; many users report that they make extra rice, and to cups seems like the right amount for two to four people with leftovers. We also chose to look only at models that have a brown-rice option and—to help save time for busy cooks—a quick-cook setting for speed and convenience.
For our original 201review, we first tested the cookers informally with some home cooks. Then we conducted a formal group taste test with the chefs from Japanese restaurant Ken Ken Ramen in San Francisco.
For this update we didn’t perform a panel testing, but in each of the cookers we made a batch of Japanese white rice—likely the most critical and the most-used skill for a rice cooker. If they performed well for rice flavor, texture, and cooking speed in this test, they moved on to three other tests (see below). For the Japanese rice tests, we washed the rice of its exterior starch for one full minute and then drained for one full minute before cooking (we didn’t wash the brown or long-grain white rice). See our full guide for details of our tests.
The Hamilton Beach 37542-to-14-cup Digital Simplicity Rice Cooker and Steamer is the best value for most people because it offers tremendous functionality for the price. Above all, it makes short-grain or medium-grain white rice as delicious as that of models that cost four times as much. The construction feels solid, and it cooks more quickly when compared with most of the competition (it was the second fastest cooker we tested). With a 14-cup capacity, the Hamilton Beach is much larger than many other machines at this price. Additionally, it’s a pleasure to house on almost any kitchen countertop: its sleek stainless and black design makes it look like a more expensive model, and it’s more well-contained in a small footprint than most. It delivers on features that we thought a great rice cooker should have: a timer, stay-warm functions, a tight lid, and a heavy, quality cooking pot. For the majority of home cooks seeking a useful, manageable tool to make delicious white rice at a great price, it will be tough to beat this Hamilton Beach machine.
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Basmati Is A Taste Sensation
Tilda Basmati tastes like no other rice on earth. Unlike ordinary long grain rice the light, fluffy texture of Basmati’s long, slender grains offers the palate a totally different experience in terms of mouth-feel and taste – distinctive, unique and slightly ‘nutty’.
Tilda Basmati Is The Champagne Of Rice
Likened to champagne, Tilda Pure Basmati is steeped in centuries of legendary tradition and heritage. Like a fine wine, Basmati improves with age, and relies entirely on nature for its very special characteristics. We store our Basmati for months in order for it to mature, before carefully milling, resulting in a deeper and richer flavour.
Basmati Requires Constant Love And Affection
There is only one Basmati harvest a year and the plant requires specific weather conditions to mature and flourish. It is much taller than other rices, and so is prone to wind damage. Its delicate make-up explains the constant need for vigilance and care by the farmer, yet allows the plant to develop its complex and unique flavour and characteristics. This constant love and affection is reflected in its premium price compared to ordinary long grain rice.
Tilda Basmati Is A Dream To Cook
Cooking with Tilda Basmati means light, delicate and separate grains.
That’s because we carefully mill our grains, rejecting broken grains that would otherwise release starch and cause the rice to become sticky. Uniquely, the Basmati grain expands more than twice its dry length during cooking. Unlike other types of rice the grains only expand lengthways resulting in the grains retaining their long slender characteristic when cooked.
We Love Tilda Basmati
Basmati is now the most popular type of dry rice with UK consumers. Sales of Basmati rice have grown every year for the past 20 years and now account for over 50% of the rice sold in the UK. Annual Basmati sales of rice are £100 million at retail selling prices
We are proud to be part of The Hain Celestial Group of companies.
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Cuckoo 10-Cup Electric Pressure Rice Cooker
If you make rice a couple times a week or are particularly discerning about rice texture and flavor, consider the Cuckoo CRP-G1015F 10-cup Electric Pressure Rice Cooker. Because it’s a pressure cooker, it makes both white and brown rice far faster than the competition. We found that the texture and flavor of the cooked rice is also unsurpassed by similar cookers at this price. It’s built more solidly than the Hamilton Beach and offers more cooking options, but that’s only worth the significant extra cost if you make rice a couple times a week.
Seductions of Rice
Every Grain of Rice: Simple Chinese Home Cooking. For this update, we also spoke with Beth Hensperger, author of
The Ultimate Rice Cooker Cookbook, as well as famed chef/restauranteurs Sunhui Chang of FuseBOX in Oakland and Sylvan Mishima Brackett of Izakaya Rintaro in San Francisco.
Additionally, we looked at online reviews (there weren’t many good ones). We researched the newest technologies and available models from the largest and the smallest manufacturers, including Zojirushi, Tiger, Aroma, Korean superstar Cuckoo, and many other smaller brands.
Karen Solomon is a food writer and cookbook author of three titles, including
Asian Pickles. Solomon formerly lived in Japan, studying its culture, language, and cuisine, and she has traveled around Asia. For over 20 years she has cooked rice in a rice cooker (an ancient National SR-GE10N) at least three times a week. Tim Barribeau, who wrote our original guide, spent three months interviewing authors, researching the science of starch, doing blind taste tests with Japanese chefs and everyday people, and cooking more than 12pounds of rice to pick the best rice cooker.
Who should get this
While rice cookers have their roots in Japanese, Korean, Chinese, and other Asian cuisines, they’ve become a frequently-used tool for many international cooks, including those preparing Latin American dishes. Here in the US, rice cookers are essential to Hawaiian cookery and Cajun cuisine.
Rice cookers can dramatically improve the quality, flavor, and texture of rice. Great rice cooker rice is really, really delicious—aromatic, nutty, earthen, and with a broad depth of flavor—and quite easy to make. If you want the ease of one-step cooking with delicious results while you put together the rest of dinner, it may be time to buy one. Another bonus for many cooks: rice cooker cooking is unburnable. It’s much easier to clean a rice cooker insert than burnt-on rice in a cooking pot.
A rice cooker is also perfect for people who don’t cook often or who don’t enjoy it. An entire meal can be cooked in a rice cooker by simply cooking the rice and putting some meat, tofu, fish and vegetables in the steamer tray. (Roger Ebert wrote a book on this kind of rice-cooker cooking called
The Pot and How To Use It.) Many rice cookers can now make polenta, slow-cook stews, or steam things like tamales or dumplings.
How we tested
Rice cooker testing at San Francisco’s Ken Ken Ramen. Photo: Tim Barribeau
For our original 201review, we first tested the cookers informally with some home cooks. Then we conducted a formal group taste test with the chefs from Japanese restaurant Ken Ken Ramen in San Francisco. Heading the panel were chefs Takahiro Hori and Yuichiro Aramki; both are Japanese and have years of experience under their belts, including time making sushi. Alongside them were other restaurant employees and co-owner Robert Patterson. Between the panelists’ backgrounds and their restaurant’s menu (which involves bento boxes and Japanese curries), they were extremely knowledgeable about rice.
For the white rice tests, we rinsed rice of starch, dust, and any other particulate matter before cooking. Photo: Tim Barribeau
For this update we didn’t perform a panel testing, but in each of the cookers we made a batch of Japanese white rice—likely the most critical and the most-used skill for a rice cooker. If they performed well for rice flavor, texture, and cooking speed in this test, they moved on to three other tests (see below). For the Japanese rice tests, we washed the rice of its exterior starch for one full minute and then drained for one full minute before cooking (we didn’t wash the brown or long-grain white rice). Here are details on each of the tests:
The Hamilton Beach 37542-to-14-cup Digital Simplicity Rice Cooker and Steamer is the best value for most people because it offers tremendous functionality for the price. Above all, it makes short-grain or medium-grain white rice as delicious as models that cost four times as much. The construction feels solid, and it cooks more quickly when compared to most of the competition (it was the second fastest cooker we tested). With a 14-cup capacity, the Hamilton Beach is much larger than many other machines at this price. Additionally, it’s a pleasure to house on almost any kitchen countertop: its sleek stainless and black design makes it look like a more expensive model, and it’s more well-contained in a small footprint than most. It delivers on features that we thought a great rice cooker should have: a timer, stay-warm functions, a tight lid, and a heavy, quality cooking pot. For the majority of home cooks seeking a useful, manageable tool to make delicious white rice at a great price, it will be tough to beat this Hamilton Beach machine.
Japanese rice from the Hamilton Beach is everything that rice fans crave: aromatic, sweet, and with a texture that preserves the integrity of every grain.
The Hamilton Beach makes Japanese-style rice and quick-cooked Japanese rice on par with the Zojirushi, Tiger, and Cuckoo machines we tested that cost three or four times as much. Japanese rice from the Hamilton Beach is everything that rice fans crave: aromatic, sweet, and with a texture that preserves the integrity of every grain. Even on the quick rice setting, this machine delivers surprisingly excellent, soulful rice. Long-grain rice and brown rice are cooked satisfactorily.
When it comes to cooking time, the Hamilton Beach 3754is the clear winner for the price:
If you plan to leave this cooker on your countertop, its look and overall footprint will also be a welcome addition to your kitchen. The design is black and stainless to slip seamlessly into the countertop landscape next to the toaster and the blender. Round, 10¼ inches tall, and about inches in diameter, it feels smaller than the 14-inch long and rectangular Zojirushi or Tiger machines.
The Hamilton Beach 37542-to-14-cup Digital Simplicity Rice Cooker and Steamer is very similar to our former top pick, the much larger and now discontinued Hamilton Beach Digital Simplicity Deluxe Rice Cooker/Steamer. In our original group tasting, our former HB pick was a favorite of both laypeople and the pro chefs. When it came to white rice, the non-pros rated it first overall, beating all the other rice cookers and the stovetop option. Amongst the pros, it came in second for firmness, third for clumping and fluffiness, and it was the best overall of the affordable rice cookers. We’re confident the 14-cup version produces white rice just as delicious as our former pick.
This rice cooker comes with a pretty standard one-year limited warranty.
Flaws but not dealbreakers
If you plan on making brown rice or long-grain rice often, you may be disappointed in the taste. These two common rice varieties were just okay in both flavor and texture in this machine. If these rices are frequently on your menu, you will likely be better served by the Cuckoo or the Zojirushi. And if your taste in rice requires high-end functionality, such as settings for firmer or softer rice, GABA rice, rice porridge, or rice with a fine sheet of crust along the bottom, this machine won’t deliver any of it.
While not dealbreakers, some physical aspects of the exterior machine lid are less than optimal. For example, the lid opens up from the left side to the right, rather than lifting from front to back like all of the other machines we tested. It feels unwieldy and, if you’re serving with your right hand, it comes a little too close for comfort to the scalding-hot interior lid of the machine. All of that said, it’s simple enough to just rotate the machine for serving.
Additionally, the condensation collector isn’t always doing its job. Lift the lid after cooking and a good amount of hot steam water runs down the side near the exterior hinge of the pot; sometimes it drips onto the counter. Again, simply rotating the machine and lifting the lid from front to back seems to solve this problem easily.
Care and maintenance
Most machines also have a steam catcher that needs to be emptied after every batch of rice. These little cups will get grungy and moldy if left wet and unattended. The Zojirushi and the Cuckoo have the steam collector on the top of the device. The Hamilton Beach has it along the side at the hinge. Make sure that all product parts are dry before placing them back into the machine. The machine exterior can simply be wiped down as needed.
We tested the Hamilton Beach 37502-to-cup Rice Cooker against our top pick as an option for smaller households. In our tests, the 3750made good short-grain brown and long-grain white rice, but the rice was not as fluffy as our top pick’s. And this small cooker couldn’t yield good sushi rice. After three attempts using three different ratios, we got everything from undercooked to soggy and overblown. As for size, the smaller Hamilton Beach measures 10½″ tall and 8″ diameter, compared with our top pick at 10″ tall and 9″ diameter. The meager 6-square-inch size difference isn’t worth its shortcomings as a rice cooker, even for small homes.
Our 201pick, the Hamilton Beach Digital Simplicity Rice Cooker and Steamer, 20-cup (Cooked) Silver (37536), has been discontinued. We found it produced great Japanese-style white rice with good texture and flavor. We think our new Hamilton Beach pick performs just as well.
The Hamilton Beach 37544-to-20-cup Digital Simplicity Rice Cooker and Steamer is the larger version of our new pick, the Hamilton Beach 37542-to-14-cup Digital Simplicity Rice Cooker and Steamer. Although it made good white rice in our tests, its 20-cup capacity seemed a bit too much for most households.
The Tiger JAX-T10U was one of the strongest performers in our latest round of tests. It has a nice thick inner pot (1½ mm for 5½ cups), computerized cooking menus, two preset cooking timers, a stainless steel exterior, detachable steam cup, and a detachable inner lid. It is on-par with the winning Zojirushi when making Japanese rice, which is why it moved forward into the latter rounds of testing. But we were not impressed with its brown, long-grain, or quick rice.
The Tiger JAH-T10U we tested for our 201review is another high-end rice cooker that’s competitive with the high-end Zojirushi or the Cuckoo, but it was marred by some flaws in design performance. It produced very good rice; it was quicker to cook brown rice than the Zojirushi and it had an even better cooking pot. But the restaurant professionals didn’t like the white rice as much; it was much trickier to take apart/reassemble for cooking; when it’s done cooking your rice, the noise it makes is so quiet that it’s extremely easy to miss; the lid gets hotter than most of the other models; and it tends to have a ring of stuck rice in the pot if you don’t turn it out right.
The Aroma ARC-914SBD, which we tested in 2013, is another super-affordable rice cooker with a low price tag, a tiny footprint, and a 4-cup maximum capacity. Unfortunately, its rice wasn’t really up to scratch, with home cooks rating it bottom of the barrel for both white and brown rice and the pros likewise disliking it (barring one ex-sushi chef who was a fan). It also has a tendency to gather condensation on top of the lid, and while it was very quick to cook both brown and white rice, its brown rice was really poor.
The Zojirushi Induction Heating System Rice Cooker & Warmer NP-HCC1was a new model since we’d done our original testing, and it has an added setting for jasmine rice and an easier-to-read display. We really wanted to taste rice that had been cooked with IH to see if the technology was worth the cost. Though the rice from the NP-HCC1was very good, we felt that the rice from our runner-up pick (the lower-end NS-TSC10) was even better. And at almost half the price, we quickly decided to hold on to our original.
Tatung is another brand, along with the Cuckoo, that was recommended by our readers from the original 201rice cooker review. We wanted to give the Taiwanese maker a whirl, so we ordered the TAC-11QN 11-cup Multi-Functional Stainless Steel Rice Cooker, which appeared sturdy, capable, and well-reviewed. The double-boiler pot was unique, but ultimately the cooker was loud and splattery, and the rice stuck to the bottom—an unforgivable act for a rice cooker.
As much as we wanted to love the VitaClay for its adherence to using a traditional clay pot for cooking rice, this is not one we could recommend for most users. The rice stuck to the seasoned clay, and the nub of the scalding hot interior lid was difficult to grasp.
We looked at a number of Cuckoo models with pressure cooking technology, but found that our pick, the CRP-G1015F 10-cup Electric Pressure Rice Cooker, offered the best combination of price and higher ratings. Here’s a comparison chart of our main pick against Cuckoo’s other cookers:
Erin Biba, Full Steam Ahead: Picking the Right Rice Cooker, Wired, June 12, 2014
Sylvan Brackett, Chef and owner of Izakaya Rintaro, Interview
Perfect Rice Pilaf
Prep time mins Cook time 20 mins Total time 30 mins This perfect rice pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll crave it at least once a week! Author: Natalie
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 1to 1minutes.
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Vegetable Fried Rice has to be one of my all time favorite dishes. I love making Chinese food at home and fried rice is always the perfect accompaniment to my take out style dishes. I love serving this rice with my
The health benefits of rice include its ability to provide instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process. It also plays a role in providing vitamin Bto the human body. Other benefits include its ability to aid in skin care, boost the metabolism, aid in digestion, reduce high blood pressure, help in weight loss, boost the immune system, and provide protection against dysentery, cancer, and heart diseases.
These benefits can be found in more than forty thousand varieties of this cereal available throughout the world. The two main categories are whole grain and white rice. Whole grain is not that processed, so it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with fewer nutritional value. People choose different types of rice depending on their culinary needs, availability, and the potential health benefits as well.
Since rice is abundant in carbohydrates, it acts as fuel for the body and aids in the normal functioning of the brain. Carbohydrates are metabolized by the body and turned into functional, usable energy. The vitamins, minerals, and organic components in rice increase the functioning and metabolic activity of all your organ systems, which further increases energy levels.
Controls Blood Pressure
Rice is low in sodium, so it is considered one of the best foods for those suffering from hypertension. Sodium can cause veins and arteries to constrict, increasing the stress and strain on the cardiovascular system as the blood pressure increases. This is also associated with heart conditions like atherosclerosis, heart attacks, and strokes, so avoiding excess sodium is always a good idea.
Medical experts say that powdered rice can be applied topically to cure skin ailments. On the Indian subcontinent, rice water is readily prescribed by Ayurvedic practitioners as an effective ointment to cool off inflamed skin surfaces. The phenolic compounds, particularly in brown or wild rice, have anti-inflammatory properties, so they are also good for soothing irritation and redness. Whether consumed or topically applied, it tends to relieve a number of skin conditions. The antioxidant capacity also helps to delay the appearance of wrinkles and other premature signs of aging that can affect the skin.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
Garlic Butter Rice
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This is like the rice version of garlic bread. In my world, garlic bread goes with almost any meal except Asian food.
But this Garlic Butter Rice? Now this goes with anything. Western, Asian, Mexican, Mediterranean, French. I honestly can’t think of a single cuisine or dish this would not suit.
I love making rice in this way – seasoned and flavoured so that it’s so tasty, it can be eaten plain. I could eat a meals’ worth straight out of the pot – it’s that good!
Garlic rice is a dish that is found in some Asian countries. I think it’s quite common in the Philippines. This is my everyday version – yes it’s garlicky and buttery, but not insanely so. Definitely feel free to up the garlic and butter to your taste, but I’d suggest trying the base recipe first then adjusting it to your taste. Extra butter can be stirred in at the end to your taste.
Sometimes I stir scallions throughout the rice, sometimes I just garnish it lightly, as pictured. I think it adds a nice touch of freshness to the rice.
This Garlic Butter Rice is one of those sides that can transform any every day recipe into something extra tasty. I really hope you try it one of these days – I think you’ll be as addicted as I am!
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Rice & Potato Servers wisely! Good luck!
So, TOP3 of Rice & Potato Servers
- №1 — Fireboomoon Stainless Steel Potato Masher Potato Press for Smooth Mashed Potatoes, Vegetables and Fruits Fine-grid Mashing Plate for Smooth Mashed Potatoes
- №2 — 4/Pack Premium Silicone Rice Paddle, KSENDALO Rice & potato Service Spoon, Non-stick/Eco-friendly/Heat-resistant, Works for Rice/Mashed Potato or more, Size: 8.86×2.68″, Green
- №3 — Joyce Chen 30-0031, Non-Stick Rice Paddle, 7-5/8-inch, White
My name is Reginald Meyer and I am a Journalist Reviewer. I graduated from New York University Continuing and Professional Studies - New York, NY
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Contact me if you have any questions:
276 5th Ave Suite 704 New York, NY 10001
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