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Description
Hario, Rice Cooker, SmallThe Stovetop Rice Cooker Used at Two Star Ynyshir Before electric cookers, Japanese rice was cooked in a clay pot over a flame, and many cooks still believe that gives the best result. The Hario rice cooker brings that method to a small pot with one clever addition: a domed heatproof glass lid, so you can watch the rice through every stage instead of guessing. The body is glazed ceramic, built for a gas flame, and the size is small, right for one to
The Stovetop Rice Cooker Used at Two-Star Ynyshir
Before electric cookers, Japanese rice was cooked in a clay pot over a flame, and many cooks still believe that gives the best result. The Hario rice cooker brings that method to a small pot with one clever addition: a domed heatproof glass lid, so you can watch the rice through every stage instead of guessing. The body is glazed ceramic, built for a gas flame, and the size is small, right for one to two servings of good rice cooked to order. Gareth Ward cooks on it at his two-Michelin-star Ynyshir in Wales. It comes from Hario, Japan's heatproof-glass maker since 1921.
Need a bigger pot: the same cooker in the large size (2–3 go) serves two to three portions.
Why Chefs Choose This
- Watch it cook: the heatproof glass lid shows the boil, the foam and the steam, so you judge each stage without lifting the lid
- Stovetop, no electrics: a glazed ceramic pot cooks over a gas flame the traditional way, for texture an electric cooker struggles to match
- Small-batch quality: sized for one to two servings, ideal for cooking a small amount of a special rice to order
- Used at 2-star Ynyshir: Gareth Ward's kitchen in Wales cooks on this Hario pot, the same kitchen that runs our Yamazaki sushi rice
How to Use
- Rinse and soak: rinse the rice until the water runs nearly clear, then soak before cooking
- Boil then low: bring to the boil, then drop to a low flame to finish, reading the stages through the glass
- Rest, then fluff: rest off the heat with the lid on before lifting, then fluff gently
- Cook a special rice: a small pot is perfect for a premium sushi rice cooked fresh rather than held
Clay pot, glass lid: an old method made legible
Cooking rice in a donabe, a Japanese clay pot, over direct heat is the traditional way, valued for even heat and a clean, well-defined grain. The catch has always been that you cannot see in: timing the boil and the rest is done by ear, smell and experience. Hario, founded in 1921 and known above all for heatproof glass, answered that by topping a ceramic rice pot with a clear glass lid. The name Hario itself nods to glass. Now the whole cook is visible, the rolling boil, the starchy foam, the moment the surface dries and the steam holes open, so getting a good pot of rice is far less a matter of guesswork.
Learn more: Japanese Rice
Is stovetop rice better than an electric rice cooker?
Many cooks think so. A pot over a flame gives you direct control of the heat and a faster, more vigorous boil than most domestic electric cookers, which tends to produce a cleaner, more separate grain and, in a clay pot, a little prized crust at the base. The trade-off is attention: a stovetop pot needs watching, where an electric cooker is hands-off. The glass lid is what tips the balance back, since you can see exactly what the rice is doing and step in at the right moment. For a small, careful batch of good rice it is hard to beat; for large volumes held through a long service, an insulated container and a bigger system make more sense.
Product Details
| Type | Stovetop rice cooker (ceramic pot, glass lid) |
| Brand | Hario (est. 1921) |
| Materials | Glazed ceramic pot, heatproof glass lid |
| Heat Source | Gas / open flame (not induction) |
| Capacity | Small, around one to two servings |
| As Used At | 2 Star Ynyshir, Wales |
| Origin | Japan |
| Care | Hand wash; cool before washing |
How do you cook rice in a Hario stovetop rice cooker?
Rinse the rice until the water runs nearly clear, then soak it for about 30 minutes and drain. Add the rice and measured water to the pot, put on the glass lid, and bring to the boil over a medium flame, you will see it come up through the glass. Once boiling, turn down to low and cook until the water is absorbed and steam holes appear on the surface, then take it off the heat and rest, lid on, for around 10 minutes before fluffing. The glass lid means you can read each of those stages by eye rather than by timer alone.
Can I use it on an induction hob?
No. This is a glazed ceramic pot made for a gas flame or open heat; ceramic is not magnetic, so it will not work on induction. Use it on gas, and avoid sudden temperature shocks such as putting a hot pot onto a cold or wet surface, which can crack ceramic. Heat it gradually and let it cool before washing. If you only have induction, this pot is not the right choice.
Why does it have a glass lid?
So you can see the rice cook. Hario is first and foremost a heatproof-glass maker, and the clear lid is its contribution to a very old method: traditional clay-pot rice is timed by experience, but here you can watch the boil, the foam and the drying surface and judge the moment precisely. It also looks the part if you cook at the table or the counter. The lid is heatproof glass; handle it with care as you would any glass cookware.
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