Go with the grain.

In Japanese, hario means “the king of glass,” and this heat-resistant number totally lives up to the name. For the softest, fluffiest rice you ever did see, measure your rice and liquid using the handy internal measuring guide (or the list below), simmer on high till the top whistles, then turn off the heat. After a quick 15 minute steam, your rice is ready for anything. That little vent lets out extra steam to help control overflow, and the glass lid gives you a front row seat for the magic happening inside. Now all you have to do is opt for the little guy or larger size (perfect for dinner parties).

For picture-perfect white rice use the following ratios:

  • 3/4 cup rice to 220ml (for small pot) or 200ml water (for large pot) (200-220g, about 7-7.5 oz.)
  • 1.5 cups rice to 400 ml water (400g, about 14 oz.)
  • 2.25 cups rice to 600 ml water (600g, about 21 oz.)