There are many differences between a pressure cooker and a rice cooker. Pressure cookers cook all types of foods quickly, while rice cookers are typically only for cooking rice, and do not speed up cooking time. A pressure cooker and a rice cooker are both common in the modern kitchen. There is also a pressure-rice cooker, which uses pressure cooking technology in the rice cooker.
These two tools differ significantly with in terms of design. A rice cooker is a self contained unit, while a pressure cooker is a special pot that is used on a regular cooktop stove. Most modern rice cookers are electric, and, like many small kitchen appliances, can be stored in the cabinet and taken out for use when needed. The typical pressure cooker is constructed from stainless steel or aluminum, and is heavier than other types of cooking pans the same size.
Rice made in a rice cooker.
Rice cookers allow the cook to measure and place the rice and water in the cooker, then leave it unattended until the rice is ready to eat. Many rice cookers have a warm setting, which will hold the rice at serving temperature, without burning it or having it become too soft, until it is served. Some rice cookers will automatically switch to warm when the rice is cooked, while others require a manual change in settings.
A pressure cooker is what you want for making meals fast. For example, you can braise a whole chicken in 40 minutes, so it’s convenient for preparing dinner after work. With the help of a tightly locking lid that traps steam, a pressure cooker raises the boiling point of water, which is why it can decrease cook times by up to two-thirds.
You’ll find electric models and stovetop models. The electric kind—also called multicookers—look similar to rice cookers. They are more convenient for hands-off cooking because the appliance controls the heat, pressure, and depressurization. Electric pressure cookers also have additional functions such as rice, porridge, and slow-cooker modes. (In our tests we found that the slow-cook mode on these appliances cooks on a par with a stand-alone slow cooker.) Stovetop pressure cookers are basically pots with a specially designed locking lid. They’re better for searing meats, because you can increase the heat more than with electric models; they also cook at a higher pressure setting, so they braise, simmer, and boil faster. But you need to keep a closer eye on stovetop models than electric ones. You can make rice in both electric and stovetop pressure cookers, but we’ve found that the texture turns out dense and a little wet compared with what you get from a rice cooker.
