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What size pot to use when cooking rice? (Demeyere)

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I haven't cooked rice in about 5 years, so I am unsure what size sauce pan I should use.

Firstly what is a 'standard' serving of rice? 1/3 cup uncooked rice? (my husband and I aren't big rice eaters and our cooking tends to be rice as a side dish and more vegetables)

In the near future I'll be cooking rice for mostly 2, sometime 4, and occasionally 6 people. So is there a simple formula to follow when choosing a pot to cook 1 cup, 2 cups or 3 cups of rice? When is a pot too big or too small for the job?

I am planning on buying some cookware from the Demeyere Atlantis line and I am wondering if there is an advantage to cooking rice in the conical sauteuse
(which is a clad design) or if a heavy bottomed sauce pan will yield good results?

Hope to get this sorted so I can start cooking my own rice and not having to buy the mushy rice from the restaurant downstairs.

Cheers :-)

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  1. I would buy a rice cooker and use that. Usually comes out foolproof. Try brown basmati rice for a delicious experience.

    1. The size of the pot depends on how much rice you're cooking and what method you're using. If you're steaming rice on the stovetop, you probably want to go deep rather than wide (that is, saucepan rather than saute pan), in order to reduce the amount of rice that comes into contact with the bottom of the pot. To make regular white rice for 2 to 3 people, I boil slightly less than 2 cups of water in a 2-quart Le Creuset oven, add a cup of unwashed raw rice, reduce the heat to a very low flame, and steam for 17 minutes. Works fine (and the cast iron pot keeps the cooked rice warm for a long time). Other types of rice require slightly different proportions of rice to water, but as long as I'm using 1 to 1-1/2 cups of rice, I use the 2-quart pot. When making rice for a crowd, I prefer to reduce the guesswork by cooking it in a large pot of boiling water and draining it when it's done (like pasta). For either of these methods, I see no advantage to a clad pot over a heavy-bottomed one. Of course, the most foolproof pot of all is an electric rice cooker!

      1 Reply
      1. re: Miss Priss

        I'm by no means a rice expert but I've found that at least for me a wider pot is better, this way all the grains sit in roughly the same amount of water. I think if a pan is too deep the grains at the bottom of the pan are more likely to be soggy than the ones at the top and a wider pan makes everything more shallow and even in this regard.

        The most important thing I have noticed though is a tight fitting lid and a good temperature response so you can keep the steam in and then go from boiling to low heat quickly to avoid over doing it. Old Le Creuset pots with the open spouts are no good at all for rice!

        Oh and to the op, I have found regular flat bottomed pans better than sauteuses, probably for similar reasons.

      2. 3/4 cup of uncooked rice works out to two servings, which happens to be the size of the little cup they give you with a rice cooker. If I'd known this before buying the rice cooker, I'd have likely bought the one that makes rice for 12 instead of for 20. The extra capacity has come in handy... but I digress.

        For a pan to cook rice, go with a medium size saucepan. There isn't really any formula for pan size, but I'd avoid something squat and wide just because more water can evaporate that way. A 2-quart saucepan should take care of a group of 6 just fine. Good rule of thumb- add dry rice to the pan, and then cover with water so your thumb is submerged to the first knuckle when just touching the rice.

        If you find you're cooking rice on a very regular basis, you might want to look into getting a rice cooker. It simplifies the process to 1) add X cups of rice to the cooker per 2 guests, 2) add water to the level of X marked on the side of the pot (add more if you're cooking long-grain, the lines are calibrated for Japanese short-grain rice), 3) Close the lid and push Start. It beeps at you when it's done. Just give the rice a fluff when it beeps and it will keep in the rice cooker for hours. The basic model from Target will do just fine, but there's some gee-whiz bells and whistles at the high-end, mostly involving giving the rice cooker an electronic brain that can fine-tune the cooking process so that the rice comes out dead-on perfect. It also tacks on a pretty penny. I went with a top-end model from Zojirushi, and am pretty sure that if the kitchen appliances stage a coup d'état, the rice cooker is going to lead the revolution. But hey, when I can throw in some rice and water before I leave for work, tell it I want the rice done at 7:42 PM, and the rice gets done at EXACTLY 7:42:00, I'm willing to take the risk. The advantage of the fuzzy logic ones is that it has a variety of settings for things such as brown rice or rice porridge, and said settings can be used to cook a variety of other things (oatmeal and polenta come out incredible). The advantage of the cheapie models is that you can use a great many of them as a steamer, even steaming food while you're cooking rice.

        1. I cook rice in my 100+ year old rice pot that came from Japan with my grandparents and that belonged to my great grandparents. I think such real rice pots are still sold in Japanese stores. For Japanese rice (and we've been doing this for centuries) 1:1 rice to water, bring to a boil, simmer on the lowest for 20 minutes, let sit for 10 (do all this with pot covered), then fluff and serve. Long grain rice is similar, but use 1.5 rice to 1.0 water. Perfect every time.

          4 Replies
          1. re: Sam Fujisaka

            Sounds like the perfect tool for the job; what's it made from and what shape and size it?

            1. re: pass

              Made from some unidentifiable pot metal. They have a rounded steam ring around the pot rim where the lid sits down a bit recessed. Escaping rice steam can't splatter anywhere. The lid is slightly domed.

            2. re: Sam Fujisaka

              This is exactly my rice cooking method as well.

              1. re: Sam Fujisaka

                That's pretty much my method, except to measure how much water I need, I touch the surface of the rice with my finger tip and add water to the first knuckle. Whether in a clay pot or my cheap aluminum pots, the rice has come out perfect every time.

              2. snax, We make rice about 300 nights per year, and we also have several pieces of Demeyere cookware, both disk-bottom, and the 5-layer conical sauteuse.

                To address your specific question about cooking rice, cathodetube is absolutely right. There is no way that you can make good rice as consistently in a pot atop the stove as you can consistently make rice in a rice cooker; certainly, you cannot maintain rice at a serving temperature on a cooktop without it drying out or burning on the bottom as consistently as you can keep the rice warm in a rice cooker. This is NOT to say that you cannot make excellent rice atop a range; you can. But proper rice preparation requires repeated adjustments in the temperature as the cooking cycle progresses, and thus requires a lot of hands-on attention. And sometimes, while the rice is cooking, the telephone rings. With a rice cooker, you never lose a batch of rice to an unexpected telephone call from your relatives in the Old Country.

                For the maximum amount of rice you will be cooking at one time -- that is, for six people -- a so-called "five-and-a-half cup" rice cooker will be more than adequate. Any major brand rice cooker that has "fuzzy logic" or better ("better" = induction heating, pressure, etc.) will make excellent rice. For historical reasons (at the time we purchased it, it was the first fuzzy logic rice cooker available in North America), we happen to have the predecessor of this model: http://www.amazon.com/gp/product/B000... but if we were purchasing today, we might well get a Zojirushi instead. By "historic," I mean that we have had our current rice cooker over 15 years, maybe 20 years or more ... we purchased it either in the late 1980s or early 1990s, and, despite using it almost every night, it has never given us a moment of trouble, so there never has been any reason to consider replacing it. It continues to make superb rice, night after night after night. A similar rice cooker would cost you less to purchase than a Demeyere Atlantis saucepan, and it will not occupy one of your cooktop burners that you need for preparing the remainder of your dinner.

                Returning to your impending Demeyere purchase, did you know that, except for the handle, the 5-layer pieces in the Atlantis line are identical to the 5-layer pieces in the considerably lower-priced Apollo line? The disk-bottom Atlantis, with a layer of silver-coated copper, differs from the disk-bottom Apollo, which has an aluminum disk, so there is a greater justification for the premium price of the Atlantis there. But, if you are buying your Demeyere not as a set but by the piece, a good way to save some money without losing a whit of functionality is to get the Atlantis line for disk-bottom pots and the Apollo line for the sauteuses.

                5 Replies
                1. re: Politeness

                  I still stand by my family's centuries of experience; you turn the rice down just after it comes to a boil to the lowest setting and let simmer for 20 minutes. No adjusting - ever. Perfect every time.

                  1. re: Sam Fujisaka

                    Sam_F: "...my family's centuries of experience..."
                    <g> Judging by your surname, I suspect that if we go back just a very few generations your family and ours probably share a few ancestors. (After all, we have two parents, four grandparents, eight great-grandparents, etc., and Yamato is not all that large a place.)

                    An amazing fact is that the electric rice cooker is only 53 years old: Toshiba introduced the first commercially successful rice cooker in 1956. We were teenagers then, and when we cooked rice, we used the "centuries of experience" method. It was not until 30 years or so later that we purchased our current electric rice cooker. We are not proud: it makes better-tasting rice, every night, than we, with seven or eight decades of experience between us, ever used to make on our best nights. As I wrote above, "this is NOT to say that you cannot make excellent rice atop a range; you can." But, solely on the basis of taste, convenience aside, our rice cooker was an upgrade.

                    What the rangetop method lacks most, however, is the convenience. We do not have to watch our pot until it boils, so that we will know when to turn it down. We do not have to watch our clock after we turn the clock down to count the 20 minutes. If we are not ready for supper right when the 20 minutes are ended, the rice cooker keeps the rice warm and fluffy until we are ready for it -- and even if something comes up and we are delayed for hours, the kept-warm rice will not be scorched at the bottom of the pot, as it will be ready when our dinner guests want a second helping an hour after the cooking cycle has finished.

                    1. re: Politeness

                      What is Nihongo for, "I'm a Luddite"? Actually, I (think I) can taste a difference between my pot and a rice cooker for Japanese rice, the pot rice being bettter.

                      1. re: Sam Fujisaka

                        I'm not Japanese, but I agree with Sam. My cajun palate thinks that pot cooked rice tastes better than rice cooker rice. And I sure never fiddled with a pot of rice besides turning the heat down after the initial boil...20 minutes later, I turn it off, let it sit for a bit, and it's perfect.

                        1. re: Hungry Celeste

                          I agree with Sam. I cook rice the way my Grandmother taught me.

                          I use a 2 qt pot. Put the rice in the pot and rinse it (I no longer clean the rice). Add water a knuckle over the rice level. Boil down most of the water, cover, reduce and wait 20 minutes, fluff and serve.

                          Usually there is a crust on the bottom of the pan but I like the crunch of the crust. It's like the polenta crust that Lydia Bastianich loves. My husband thinks my rice is too dry so sometimes I make it more moist for him by not boiling off as much water.

                          I don't like the taste and texture of the rice cooker rice as much but I can see using it for the convenience.

                2. I love my rice cooker, and if you're going to be eating rice every day (or even a few times a week) you should consider getting one. If not, you can easily cook rice in a pot, just like people did for about a zillion years before rice cookers were invented. It's bonehead simple, and, contrary to what others say, requires no fiddling. Here's a detailed description; some of these points have been touched on above, so pardon any repetition.

                  The main key is to use a heavy pot with a heavy, tight-fitting lid. I use a ~3 quart Le Creuset dutch oven for amounts up to about 3 cups of rice. If you have a pot with a lid that doesn't fit snugly or is lightweight, make a "snake" of aluminum foil to seal the gaps and/or weight the lid with a can of tomatoes or some such.

                  Put your rice in the pot and give it a rinse. Rinsing isn't necessary, but I think it gives better results. Pour off the rinse water and add your cooking water. Ignore what it says on the bag. Assuming you're using a long-grained variety such as basmati, jasmine, or (duh) long-grain, use 1.5 cups of water for each cup of rice. Short-grain rices take less water. Add a little salt if desired.

                  Put the pot over high heat and bring it to a boil. Reduce the heat to the lowest possible setting (if you have a flame tamer, now's a good time to use it) and clap on the lid. Set the timer for 20 minutes. Do not peek, do not stir, do not take the lid off the pot for any reason.

                  After 20 minutes, remove the pot from the heat and let stand for 10 minutes. Again, don't remove the lid.

                  Once the rice has rested, fluff it up and serve it. If your lowest setting on the stove is too hot, there may be a little stuck to the bottom of the pot. Don't sweat it. The rest of the rice will be infinitely better than the mushy stuff from the restaurant downstairs.

                  1. In regards to the questions of what size pot - I was taught that for 1 cup of rice, use a 1 quart pot, 2 cups of rice gets the 2 quart pot, etc.

                    I'm a rice novice, but this is a good rule of thumb that's easy to remember.

                    1. You shouldn't invest in a rice cooker unless you are going to make a lot of rice, often. I cooked (and still cook) rice in a Demeyere Atlantis pot several times a week, and use my rice cooker for larger quantities only. I have a nice rice cooker, and the "keep warm" feature is convenient, but unless you are making rice for at least four people, most are not designed for that small a quantity. When I use my rice cooker, I use the lowest setting of two cups of uncooked rice (most go to ten or twenty), and it makes enough rice to make a good side dish for four to six. Note that this is twice the amount I would cook in a pot, and this is the smallest quantity to cook in the rice cooker. I always have left over rice as a result -- lots of it. So I make fried rice or arancini. The pot method supports smaller quantities, but of course you need to be vigilant and you can't walk away from it like you can a rice cooker. That is why I suggest turning off the burner at about 15-18 minutes into the cooking process. The residual heat will do a fine job, the water will absorb (leave the cover on) and the rice won't burn.

                      There is one exception to my recommendation here -- brown rice. That is best done in a rice cooker. What kind of rice are you talking about? If you are buying a grocery store item in a box, it is likely white and either medium or long grain. I use one dry cup measure of rice and two times that amount of water for pot cooking when I cook for three people. There is always left over rice at that amount. Add salt at the beginning and immediately lower the flame or burner to a simmer once the rice comes to a boil, and the rice will absorb the water and be really fluffy. If you like firmer rice, you can use less water, but in a pot, you risk burning the rice on the bottom even with the lowest setting. One technique is to simply shut off the burner about five minutes early and let the residual heat finish the job. If you are into Basmati -- use 2 1/2 times water to rice, plus salt. If you like Jasmine or Cal Rose, you should cut back the water a little, and be sure to rinse the rice thoroughly to remove excess starch. For Carolina or Uncle Ben's and the like, just follow the box instructions for water.

                      As for your beautiful Demeyere pots (which are my favorite), I use the clad conicial sauteuse for rice versus the other more prevalent disk bottoms in their line and in my cabinets. The clad walls are thicker and the heat is held better versus the standard saute pans which have thicker bottoms and thinner sides. However, I am sure this would work with most pots, so give it a whirl. My sauteuse is 4.2 quarts, and that is just about too big when cooking for three people. If you think you think you will be cooking for two more oftne than for three plus, go with a 3 quart saucepan or saute pan or conical sauteuse. I happen to like the conical pot, which I would call my "go to" pot, because the round bottom makes stirring things easier. Of course, and you didn't mention this, risotto can only be made in a pot. That is where my beautiful conical sauteuse really shines -- because of the constant stirring needed.

                      2 Replies
                      1. re: RGC1982

                        RGC1982: "When I use my rice cooker, I use the lowest setting of two cups of uncooked rice (most go to ten or twenty), and it makes enough rice to make a good side dish for four to six. Note that this is twice the amount I would cook in a pot, and this is the smallest quantity to cook in the rice cooker. I always have left over rice as a result -- lots of it."

                        It sounds like you got a "ten cup" rice cooker. We make less than half that amount in our nightly batch in a "5.5 cup" rice cooker. We are empty nesters, and one "short" cup (before cooking) of rice is sufficient for our supper, plus breakfast (rewarmed in a microwave) or a snack (o-nigiri) the next morning.

                        1. re: Politeness

                          You may be right. I have a small Aroma, which has a fuzzy logic control and options for steaming and brown rice, as well as quick rice (never tried that). I took many years to decide to buy one, and finally did last year. I really like it, but it requires a minimum of two "cups" (more like scoops). I finally gave in after reading so much about them and resisting my daughter's urging. I have at least eight varieties of rice in the house at any one time, and do enjoy making dishes like red beans and rice, paella, saffron basmati rice, fried rice and arancini as well as "plain" Jasmine or Cal Rose as a side dish pretty often, so I thought I would give one a try. I bought mine at Costco for $30, and it is supposedly about $70 other places according to what I have seen.

                      2. Thank-you all for the feedback. Unfortunately for me it's all kind of conflicting and not straight forward meh. I personally don't want a rice cooker. As I said I find the rice mushy (but maybe that is because of the type of rice they use on island) I am also not huge into electronic appliances, however I would freak out of my toaster and kettle broke!. I'd prefer to have a cupboard full of pots instead of specialised electronic equipment. Furthermore I’m happy to cook very average rice for another 5 years and hopefully then be able to turn out a decent dish of rice for the family. Trial and error.

                        So now to the rice.
                        Some people have said to change the pot based on the amount of cups you use of rice, others have said to use a 3 quart pot and you’re good to go. In the ideal world I'd like to use the same pot (which I am leaning towards the conical sauteuse 3.5 quart as this pot would be ideal for me to use as a small deep fryer) and not swap from a clad design to a disk bottom pot (which could significantly alter the cooking process)

                        Keep the comments coming as they are all helpful


                        12 Replies
                        1. re: snax

                          I never mentioned this, but I use my conical sauteuse to fry small batches of French fries all the time, and it is a great fryer. The thicker walls help keep the oil temperature far more constant that the pot I previously used.

                          That 3.5 qt. is an ideal size. Go for it and good luck.

                          1. re: RGC1982

                            Do you have any tips or advice on using the conical sauteuse for deep frying? Do you use a fryer basket to lower and raise the food from the pot? Do you store you oil in the pot if you were to cook another batch of fries say in the next day or two? I’d like to strain the oil and put the lid on and either store it in the fridge or bench top. I’m sick of burning my chicken nuggets so I think I’ll keep a candy thermometer in the pot the whole time.

                            1. re: snax

                              This is probably starting to go off topic, just a bit, but here goes:

                              I fill the sauteuse to no more than half with oil, and I keep a lid handy. I attach a thermometer to the side, just because I like to know the temperature of my cooking oil.

                              No, I don't use a basket -- I use tongs or a spider, but I have thought about getting a small basket for this purpose. My sauteuse is the largest one, so I have some options as it is ten inches in diameter at the top. It just hasn't been a priority for me to find one, but the larger size will undoubtedly give me more options.

                              BTW -- my only complaint about my pot is that it is too large NOT to have a helper handle, so I sometimes have to two-fist it on a lift of something heavy or a full pot.

                              I never store oil in the pot because I like things out of the way. I will strain cooled oil and store in a dark bottle once in a while, but that's about it. You probably can store safely with the lid on as long as you have a place for it, as the finish is fabulous on these pots. They are easy to clean and the lids are tight. I would find a pot with a long handle, filled with oil, a pain to work around, however.

                          2. re: snax

                            Believe me, we've been cooking perfect rice daily for centuries. I worked at the International Rice Research Institute in rice-eating Asia for years and years (does that count?). You just need any pot that fits the anount. Any pot with a cover! One rice to one water for Japanese rice. One and a half water to one rice for long grain, basmati, or Jasmine. Bring to a boil, turn down to lowest for 20 minutes, let sit for 10, fluff and serve. Try it! There is nothing more to cooking rice.

                            1. re: Sam Fujisaka

                              Sam, in your experience does the freshness of the rice play a difference? I remember my mother getting very fresh rice and having the rice come out slightly mushy because she underestimated the amount of moisture in the rice.

                              1. re: KTinNYC

                                Fresh aromatic rices (in India in my experience) are really good. As to moisture - all commercial rices are dried to 14% moisture prior to milling. The grain has and looses very little moisture aftet that.

                                1. re: Sam Fujisaka

                                  Sam_F: "all commercial rices are dried to 14% moisture prior to milling. The grain has and loses very little moisture after that."

                                  Yes, but freshness of rice still does make a difference. When the new crop of Koda Farms (a wonderful California rice) becomes available around the beginning of November, we purchase a year's supply (it comes in either 20 lb or ten kilo bags, I forget which; we buy about four), and store it in a dry place for use throughout the year. By the time the next new crop comes into the market the next November, we can easily discern the difference in taste between the previous year's crop and the fresh new rice.

                                  1. re: Politeness

                                    Exactly - you're right and I forgot to mention that when growing up in Fresno we always got a 100 lb sack of, first, CalRose and later Koda Bros. The new rice and the fresher rice was better. Same as the Basmatis and Jasmines in Asia.

                              2. re: Sam Fujisaka

                                Sam, do you mean that you cook cover and then let sit covered? If I don't use a rice cooker then I let say the basamati cook uncovered and not usually for 20 minutes - usually for 10 after coming back to the boil, and then cover and let sit. Works well with most other rice, except brown which takes longer.

                                1. re: cathodetube

                                  Yes, cook and let sit covered the whole time.

                              3. re: snax

                                Okay, first things first. This ain't molecular gastronomy. You're cooking rice. Billions of people do it every day under conditions that are far less controlled than those in your kitchen, and they do a good job of it. It's easy. Don't sweat it.

                                As far as pot size and shape, it sounds like you're letting the perfect become the enemy of the good. Sure, it's hard to properly steam a tablespoon of rice in a 12qt stock pot, and it's impossible to cook 8 cups of rice in a 2qt saucepan. But generally speaking, so long as your pot has enough room for the rice, the water, and plenty of steam, you'll be okay.

                                The cooking vessel has nothing to do with whether rice is mushy. You can make mushy rice in a rice cooker, a pot, a thermos, or an aluminum foil packet. Just add too much water. Voila, mushy rice.

                                Given that you said "on island," I'm assuming you're talking about short- or medium-grain rice, which is popular in much of the Pacific. It definitely has a different texture than long-grain varieties, but can be cooked well. Just use less water; as Sam noted, a 1:1 ratio is about right for slightly al dente grains. Experiment to get it to your taste.

                                Or you can buy jasmine or basmati rice, which have much less sticky, much more distinct grains. You'll need a bit more water (start with 1.5:1), but they're your best bet for fluffy, light rice. If you want the grains to be even more distinct, take a cue from the American South and add a good bit of butter. Mmmmm, butter...

                                Long story even longer, you CAN make rice that you'll like a lot. Maybe not on the first attempt, but definitely by the third. Just set aside an hour or two, pay attention to what you're doing, and learn from your mistakes. Trial and error is the greatest teacher of all.

                              4. I find that a microwave rice cooker works really well for up to 4 servings.

                                This may help:


                                1. With jasmine rice with a good air-tight lid:
                                  Rice, pinky nail (put finger onto rice, have water end at bed of nail) of water over the rice of water. Bring to boil, turn off heat. Perfect rice in 20 minutes.

                                  This does not work with rice from the normal supermarket or with All-Clad. It always worked at home with my parents--even though we had a rice cooker. I have failed with this with AC, and supermarket rice. That said, the jasmine rice in the 20lb+ bags from the asian stores are better anyway, and using a cheaper pot (ie Revereware) makes for better rice.

                                  I have been a terrible rice cook with everything else. It doesn't work. Those need oil and 2C water per 1C rice. Boiled and watched, with the tendency to burn. And get mushy or otherwise inedible except for the dog.

                                  1. I have gone from ‘too scared to cook rice ever’ to ‘cooks rice a couple of times a week’. Since purchasing several pieces of Demeyere Atlantis cookware my cooking skills have improved. I guess it’s partly the fact that the cookware is more forgiving (regulates the heat well, thick base to avoid burning).
                                    Anyway using the saucepan I have found that I can cook rice!!!!!! 1 cup, 2 cups, 3 cups (I haven’t tried 4 cups yet) I’m using a very old, uneven, electric coil cooktop, but have only had success. And the best thing is that at clean up time, no rice is stuck to the bottom on the pot. I even once turned the pot onto high instead of low for 10 minutes until I realised, but the rice was still perfect.

                                    Sort of off topic but I also reheat my rice in the pot too over the next couple of days. Just by adding a bit of water and bringing the pot to the point where the water starts to evaporate, turning the element onto low, putting the lid on and just leaving it until it is nice and hot.

                                    I can see where people come from when they say that a rice cooker is either a must or a huge help when cooking rice often. But I’ve found that between a well made pot, tight fitting lid and the following website:

                                    http://www.online-stopwatch.com/ (so you don’t forget to turn the pot off after 20 minutes


                                    I have perfect rice.

                                    4 Replies
                                    1. re: snax

                                      You don't even need a well-made pot: just one with a bottom thick enough not to create scorched spots, witha tight-fitting lid. Cheap magnalite alumnium, ancient cast iron, glazed terracotta: all will work fine as long as the bottoms heat up evenly and no significant amounts of steam escape from the lids. You can skip the fancy cookware.

                                      1. re: Hungry Celeste

                                        I have cooked rice with a 2 qt LC DO, a 2 qt All-Clad SS Suacepan, and a 1.5 qt cheap ss sauce pan with a disc bottom. There are significant differences. The rice cooked with a 2 qt LC is the best and with a 1.5 qt ss sauce pan is the last. I think the heaviness of a lid plays a significant role for a rice cooking.

                                        1. re: hobbybaker

                                          That's my experience as well. A heavy pot with a heavy lid works best, and once it's cooked, keeps rice warmer, longer. I also use an LC for rice. Stainless steel pots cool down too fast and have lighter lids allowing more steam to escape. I haven't used Demeyer pots, so I can't say how heavy they are or how tight their lids are, but rice just seems cozier and happier in a heavy enameled pot. When I worked at a restaurant we used a pressure cooker for large batches of rice...it saved time.

                                          1. re: Seitan

                                            Agree that rice looks cozier and happier in LC:) My 2 qt is in carribean blue but I should have chosen "Dune" color harmonizing with the color of rice! Resting rice for a couple of minutes after turning off the heat makes it better. SS with a lighter lid does not work for this, as you mentioned.