Black & Decker 6-Cup Rice Cooker

A compact cooker that earns its counter space

I keep a few single-purpose appliances in rotation, and this 6‑cup cooker has stayed in the lineup because it does one thing—make grains—consistently well, and a couple of other things well enough to justify its footprint. It’s small, simple, and fast, which is precisely what I want on busy weeknights.

Setup, build, and first impressions

Out of the box, the cooker is straightforward: a lightweight housing, a removable nonstick bowl, a tempered glass lid with a cool‑touch handle, a plastic steaming basket, and the usual rice cup and paddle. The body feels basic but tidy, with two indicator lights for Cook and Warm and a single switch. The lid’s small steam vent helps prevent splattering, and a built‑in holder lets you prop the lid on the side handles—a thoughtful touch that keeps condensation off the counter.

The bowl is thin but evenly finished, and the nonstick coating releases rice cleanly. I prefer to hand‑wash nonstick cookware to prolong the coating, but this bowl is also listed as dishwasher‑safe and tolerated the dishwasher fine during testing. The glass lid wipes down easily. The unit is compact enough to tuck into a cabinet and light enough to move one‑handed.

Capacity: what “6 cups” really means

Marketing on small rice cookers can be confusing. In practical, day‑to‑day use, this cooker is best treated as a 3 “rice‑cup” machine (using the included 180 mL cup) for uncooked rice, which yields roughly 6 cups cooked. That translates to about 2–4 portions if you’re serving rice as a side, or 3 portions if rice is the main starch. It can physically hold a bit more, but pushing beyond 3 rice‑cups increases the risk of starchy boil‑over and uneven texture. If you routinely cook for five or more people, you’ll want a larger model.

A quick capacity tip:
- White rice: 1 rice‑cup rice to 1 rice‑cup water (adjust to 1.1–1.2x water if you prefer softer).
- Brown rice: 1 rice‑cup rice to 1.6–1.8 rice‑cups water.
- Rinse rice well to reduce foaming and improve texture.

Cooking performance: consistent and forgiving

White rice is this cooker’s wheelhouse. With jasmine and basmati, I consistently get separated grains with a tender bite using a 1:1 ratio (rinsed) and a brief fluff right after the switch clicks to Warm. For two rice‑cups of jasmine, cook time is around 20–25 minutes; for three cups, plan closer to 30 minutes. The heating plate’s profile is even enough that I rarely see hard patches, provided the ratios are right.

Brown rice takes longer—roughly 45–50 minutes for two rice‑cups—and benefits from a brief soak and a bit more water. It won’t rival what a high‑end fuzzy‑logic cooker does for short‑grain brown, but the results are reliably tender without chalky centers or mushy edges.

Beyond rice:
- Quinoa: 1 cup quinoa to 1.25 cups water; light, evenly cooked in ~20 minutes. Rinse well to remove saponins.
- Steel‑cut oats or grits: keep portions modest (1–2 rice‑cups uncooked), stir once mid‑cook if you’re nearby, and be ready to switch to Warm right as it thickens. This prevents scorching.
- Soups and simple one‑pot stews: small batches work nicely. The Warm setting doubles as a gentle hold for broth‑based dishes.

Steaming: useful, but the basket is the weak link

The included basket fits neatly on top of the bowl and is sized for quick sides. It handles broccoli, green beans, and small fish fillets well if you keep pieces bite‑sized and don’t overload. Timing is predictable: most vegetables finish in 6–10 minutes once you’ve got a good head of steam.

That said, the basket is plastic. It’s light and easy to clean, but it feels flimsy and flexes when loaded. I’d prefer a metal insert for heat tolerance and longevity. If you frequently steam, consider replacing it with a compatible stainless insert; the cooker’s steaming performance warrants a sturdier accessory.

Keep‑warm and day‑to‑day use

The automatic keep‑warm is the right intensity: it holds rice at a safe, pleasant serving temperature without drying it out for about an hour. After the two‑hour mark, the bottom can develop a slightly crusty layer. If I know dinner will be delayed, I add a tablespoon of water and fluff before closing the lid, which stretches the window another 30–60 minutes.

Usability is largely frictionless:
- The switch is decisive and the indicator lights are clear.
- There’s no audible alert; you’ll hear a soft click when it transitions to Warm.
- There’s no true Off position—unplug the unit when you’re done.
- The lid holder is genuinely handy, though condensation will drip back into the handles, so keep a towel nearby.

Cleaning and maintenance

Cleanup is where this cooker earns loyalty. The nonstick bowl releases even starchy short‑grain rice with a single swipe of a sponge. I hand‑wash the bowl and lid in under a minute. The plastic paddle is serviceable but flimsy; I replaced it with a silicone rice paddle for better leverage and heat resistance.

A few care tips to maximize lifespan:
- Hand‑wash the bowl when possible; if you use a dishwasher, avoid harsh detergents and high‑heat cycles.
- Rinse rice thoroughly to minimize starchy boil‑over and reduce residue on the lid and vent.
- Wipe the heating plate if any moisture or grains spill under the bowl; debris under the pot can cause uneven heating.

Reliability and quirks

With small, thermostat‑controlled cookers like this, the most common hiccup is a premature switch to Warm if water levels are too low or the bowl bottom isn’t making solid contact. I had one early click on an under‑hydrated batch of brown rice; a quick stir and another press of the switch finished the job. Avoid lifting the lid mid‑cook for starchy grains, which can trigger splatter and extend cook time.

The vent controls steam well, but very full pots of rinsed long‑grain rice can still bubble. A teaspoon of oil or butter reduces foaming if you’re cooking at maximum comfortable capacity (2.5–3 rice‑cups uncooked). The exterior stays warm but not dangerously hot; the lid’s handle remains comfortable to grab.

The two‑year limited warranty is reassuring for a budget‑friendly cooker, and the design is simple enough that there’s little to “set” wrong—no menus, no modes, just heat and hold.

Who it’s for

• Small households, students, and anyone cooking for one to three people.
• Cooks who value simplicity and quick cleanup over advanced programs.
• Meal preppers who want a reliable base of rice or grains and an occasional steamed side.

Who should skip it:
- Families regularly cooking more than 3 rice‑cups uncooked; step up to an 8–10 cup class.
- Those who want perfect brown‑rice profiles, chewy short‑grain sushi rice modes, or porridge presets—consider a fuzzy‑logic cooker.
- Frequent steamers who prefer metal accessories out of the box.

The bottom line

The 6‑cup cooker doesn’t try to be smart; it tries to be dependable. Within its realistic capacity—about 3 rice‑cups uncooked—it cooks white rice beautifully, handles brown and alternative grains with minor tweaks, and offers a genuinely useful Warm function. The compact footprint, easy cleaning, and thoughtful lid holder make it a friendly everyday tool.

Its compromises are clear: a plastic steaming basket that feels like a placeholder, a paddle you’ll likely replace, and capacity labeling that can mislead if you assume “cups” means standard measuring cups. Treat it as a small cooker, rinse your grains, mind the ratios, and it rewards you with consistent results and almost no cleanup.

Recommendation: I recommend this cooker for small households and anyone who wants an affordable, set‑and‑forget way to make rice and grains without giving up counter space. If you routinely feed larger groups or want premium grain‑specific programs, you’ll outgrow it quickly; otherwise, it’s a simple, reliable workhorse that does its primary job well.