Black + Decker RC506 Nonstick Food Steaming Rice Cooker, 6-Cup
Last updated: January 12, 2022
With this rice cooker, you can create 1 to 3 cups of rice for yourself and your significant other or 4 to 6 cups for a family. The classic cooker is super easy to use and has an automatic "keep warm" feature in case the rest of your meal isn't ready yet. Included with the cooker is a steam basket, measuring cup and serving spoon.
We looked at the top Rice Cookers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Rice Cooker you should buy.
Product Details
Key Takeaway: Since you won't want to eat rice every night, this rice cooker was created to double as a vegetable steamer.
In our analysis of 82 expert reviews, the Black + Decker Nonstick Food Steaming Rice Cooker, 6-Cup placed 1st when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
Dinner is easier with the BLACK+DECKER 6-Cup Electric Rice Cooker. Cooking takes just 20-30 minutes, and the unit keeps the delicious, fluffy rice ready to serve long after cooking is complete with an automatic “keep warm” function. Use it as a food steamer, too! The included steaming basket lets you prepare healthy meals with vegetables, fish, and more. Cleanup is a cinch with the dishwasher-safe, nonstick rice pot and tempered glass lid. Plus, you can use the electric cooker to prepare soups, stews, and even oatmeal! With a 1 to 6-cup capacity, this electric rice cooker is great for small and large servings. Dishwasher-Safe Parts – The rice pot and tempered glass lid can be cleaned in the dishwasher.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
