GreenLife Digital Rice Cooker, 2-Cups Uncooked/4-Cups Cooked, Removable Nonstick Ceramic PFAS-Free Pot, One-Touch Presets 1.5QT, Black $34.99

littlejumbo

Jun 21, 2026 10:22 PM

17 Posts

Joined Oct 2012

littlejumboJun 21, 2026 10:22 PM

17 Posts

Thanks. Great price. I wish there is a bigger version.

RussMoore

Jun 23, 2026 01:10 PM

308 Posts

Joined Nov 2008

RussMooreJun 23, 2026 01:10 PM

308 Posts

I've always wondered how the rice would be any different in rice specific cookers than the rice I make in my instant pot. I realize there are different types of rice and don't always need the same amount of time or water. But that can easily be achieved or adjusted for in an instant pot too. Plus with IP, you can use either pressure cooked or pure steam cooked with glass lid if you wanted. I get there are very high end rice only cookers that would probably be valuable for certain specialty rices, especially for larger quantities and for small commercial kitchens. But with all the different rices I cook regularly at home (Jasmine, Basmati, Cal-Rose, Brown, Short-grain Sushi), the IP has always provided me with great cooked rice.

lleung1980

Jun 23, 2026 01:20 PM

883 Posts

Joined Mar 2012

lleung1980Jun 23, 2026 01:20 PM

883 Posts

Quote from RussMoore

:

I've always wondered how the rice would be any different in rice specific cookers than the rice I make in my instant pot. I realize there are different types of rice and don't always need the same amount of time or water. But that can easily be achieved or adjusted for in an instant pot too. Plus with IP, you can use either pressure cooked or pure steam cooked with glass lid if you wanted. I get there are very high end rice only cookers that would probably be valuable for certain specialty rices, especially for larger quantities and for small commercial kitchens. But with all the different rices I cook regularly at home (Jasmine, Basmati, Cal-Rose, Brown, Short-grain Sushi), the IP has always provided me with great cooked rice.

I was always told, since I was a kid, that the correct amount of water is when you put your hand flat on the rice; the water should touch the back of your hand. However, it does not work with IP. I need to adjust that. I'm still determining the correct amount after two years of using it as a rice cooker.

tantip

Jun 23, 2026 01:36 PM

460 Posts

Joined Dec 2011

tantipJun 23, 2026 01:36 PM

460 Posts

Cute but too small.

RussMoore

Jun 23, 2026 01:52 PM

308 Posts

Joined Nov 2008

RussMooreJun 23, 2026 01:52 PM

308 Posts

Quote from lleung1980

:

I was always told, since I was a kid, that the correct amount of water is when you put your hand flat on the rice; the water should touch the back of your hand. However, it does not work with IP. I need to adjust that. I'm still determining the correct amount after two years of using it as a rice cooker.

With most rices in the IP, it's a simple 1 to 1 for pressure cooked. Brown works best for me at 1:1.2 (or 20% more than than the volume of water). For something like yellow rice or spanish rice, dissolve your spices and/or additives 1st using the sauté setting then add rice and cook normally and the distribution will be perfectly uniform throughout.

multiuseemail

Jun 23, 2026 03:29 PM

948 Posts

Joined Oct 2020

multiuseemailJun 23, 2026 03:29 PM

948 Posts

Quote from lleung1980

:

I was always told, since I was a kid, that the correct amount of water is when you put your hand flat on the rice; the water should touch the back of your hand. However, it does not work with IP. I need to adjust that. I'm still determining the correct amount after two years of using it as a rice cooker.

Filipinos would dip their finger and when the water touches the line you're good.

Makes me wonder about those poor souls with long fingers eating watery rice or shortys eating hard rice.

RussMoore

Jun 23, 2026 05:10 PM

308 Posts

Joined Nov 2008

RussMooreJun 23, 2026 05:10 PM

308 Posts

Quote from multiuseemail

:

Filipinos would dip their finger and when the water touches the line you're good.

Makes me wonder about those poor souls with long fingers eating watery rice or shortys eating hard rice.

That's what they do in Japan too. Never understood how that could be though. In my mind, could never get past it would be totally dependent on pot size and/or quantity of rice. But with pressure cooking, and for the most part steaming as well, it's a closed vessel where the water doesn't vaporize and escape. I just feel more confident it will be consistent when it's done if i measure each one. There's a lot more to rice than one would think, especially considering it's purpose. As with fried rice, most texts will say it needs to be at least day old refrigerated. Because the texture changes and the surface scales. But rice is probably one of the most forgiving grains. In truth, water doesn't usually need to be very precise.

rnma100

Jun 24, 2026 07:27 AM

117 Posts

Joined Dec 2010

rnma100Jun 24, 2026 07:27 AM

117 Posts

I have a similar looking one from GreenPan that does lower carb rice (removes starch when cooking).

KimK24

Jun 24, 2026 12:42 PM

8 Posts

Joined Apr 2019

KimK24Jun 24, 2026 12:42 PM

8 Posts

Quote from rnma100

:

I have a similar looking one from GreenPan that does lower carb rice (removes starch when cooking).

Can you link? I haven't heard of this before.

GreenLife Digital Rice Cooker, 2-Cups Uncooked/4-Cups Cooked, Removable Nonstick Ceramic PFAS-Free Pot, One-Touch Presets 1.5QT, Black $34.99

$35

$60

Community Voting

Join The Conversation

9 Comments

Join The Conversation

Related Searches

Popular Deals

Trending Deals