This is our review of the Le Creuset Cast Iron Rice Cocotte, the cast iron pot with a stoneware insert we have cooked rice in every week for three years. The Le Creuset brand is well known for its high-quality cookware, and this pot is no exception.
In this review we go over the features and share our experience of using the pot to get perfect rice.
My Honest Review
We’ve been cooking with the Le Creuset Rice Pot for more than three years now, using it weekly for rice, grains, and one-pot meals. After countless batches, it still looks and performs like new. This updated review shares what we’ve learned, how the cast-iron design affects results, what it’s like to clean, and whether this cocotte is still worth its premium price today.
To see how other Le Creuset cookware compares, read our Le Creuset reviews hub, our Kone Kettle review and our Skillet review for long-term performance. Cookware like these avoids many of the weak points that cause modern kitchen items to fail. For more ideas, see our Avoiding Obsolescence hub.
Rice cooking guide: times and water ratios
How to get perfect rice from start to finish.
Below are approximate ratios of water to rice and cooking time on medium heat after coming to a boil.
We use setting 8/10 to bring it to a boil and reduce it to 4.5/10 for cooking time. This may vary depending on the hob type used.
| Type of Rice | Rice to Water Ratio (Cups) | Approximate Cooking time |
|---|---|---|
| Basmati Rice | 1 Rice to 1.5 Water | 15 minutes |
| Brown Rice | 1 Rice to 1.75 Water | 25 minutes |
| Mixed Wild Rice | 1 Rice to 2 Water | 35 minutes |
Basmati Rice Recipe: How we cook easy, fluffy rice in the Le Creuset Rice Pot.
Wild Rice Recipe: Farah also tried the same pot with wild rice, a longer cooking time, but equally fluffy and easy to clean.
How we get perfect rice
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1
Step 1: add the rice
First, add your desired measure of rice to the pot.
Take note of the measure, as this will be required if calculating the amount of water. -
2
Step 2: washing the rice
Often overlooked, yet vital, is washing the rice.
To do this, we add water to the rice and gently swirl the rice around until the water becomes cloudy. -
3
Step 3: pouring away the cloudy water
Once the water becomes cloudy, carefully pour it away.
Take care to pour slowly and avoid pouring away rice. -
4
Step 4: washed rice with water
This rice washing step should be repeated until the water remains relatively clear, typically 5 or 6 times.
Once drained, add the measure of water as per the previous table. For white rice, we use 1.5 times the amount of rice. -
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Step 5: boiling
Next, we put the pot on medium/high heat (8/10) until it boils.
This typically takes 3 or 4 minutes, depending on the amount of rice. -
6
Step 6: cooking time
Next, we put the pot on a medium (4.5/10) for a set time with the stoneware lid used to keep in the steam and heat.
For a cup of white rice, this is about 15 minutes. Brown rice 25 minutes. -
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Step 7: 15 minutes later
After 15 minutes, you should turn off the hob and have a pot of lovely fluffy rice.
If the rice is undercooked or still wet, allow some additional cooking time, and adjust the amount of water next time if required. -
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Step 8: serving
Allowing the rice to sit for 5 minutes after cooking allows any remaining water to evaporate and leaves the rice ready for serving.
This is thanks to the cast iron holding a lot of heat and gently cooking the rice even when the hob is turned off. -
9
Step 9: keep the rice warm
We often go back for extra rice during a meal.
Using the cast iron lid, you can keep the rice nice and hot. It also helps hold in moisture and stops it from drying out.
Features
After using the Le Creuset Rice Pot for more than three years, these are the features that truly stand out.
Consistent Temperature Control
Cast iron distributes heat evenly and retains it well, giving perfectly cooked rice that stays warm for long after the heat is off. The heavy base also helps prevent burning or uneven cooking, one of the biggest advantages over standard electric rice cookers.
Versatile Cooking
This pot isn’t limited to rice. It works beautifully for soups, stews, and even baking bread. Because it’s made from durable cast iron with a stoneware insert lid, it can be used on all hob types, including induction, and inside the oven.
Elegant Design and Build
Made in France, the Le Creuset Rice Cocotte combines classic style with practical function. Its enamel coating resists staining and chipping, while the lid’s tight seal locks in steam for fluffy results every time. The vibrant colour options add warmth to any kitchen.
After countless batches, it still looks and performs like new.
My Honest Review · Le Creuset Rice PotEasy to Clean
The smooth enamel surface prevents rice from sticking and makes cleanup simple, no scrubbing or soaking required. It’s dishwasher safe, though a quick hand wash with mild soap keeps it looking new.
Built to Last
Le Creuset backs its cast-iron cookware with a lifetime guarantee. The Rice Pot is designed to be a long-term investment that avoids planned obsolescence, the perfect mix of durability, sustainability, and everyday performance.
If you want to explore more long lasting products, our avoid planned obsolescence hub lists all related reviews in one place.
Positives and Negatives
Our breakdown of the Rice Cocotte.
Pros
- Excellent heat retention and even cooking, delivers fluffy rice every time.
- Works on all hob types, including induction, and safe for oven use.
- Easy to clean, smooth enamel resists sticking and staining.
- Beautiful design with classic Le Creuset finish and colour options.
- Built to last for decades with Le Creuset’s lifetime guarantee.
- Doubles as a one-pot for soups, grains, and even bread baking.
Cons
- Premium price, significantly higher than most rice cookers.
- Heavier than aluminium or ceramic pots, so less ideal for quick serving.
- Requires a bit of practice to perfect water ratios on the first few uses.
If you are upgrading your cookware for better longevity, you may find our guide on choosing non toxic cookware helpful.
Le Creuset Rice Pot
Cast iron pot with stoneware insertAfter three years, ours still performs and looks just like new, proof that Le Creuset’s quality more than justifies the cost if you cook often.
Our verdict after three years
In conclusion, the Le Creuset cast iron rice cocotte is top-notch and will stand the test of time, making it the perfect choice to avoid the planned obsolescence of electric rice cookers.
Its durable construction and superior heat retention make it the perfect tool for cooking rice and various dishes.
It can be used on any stovetop or in the oven, making it a must-have for any home chef.
The cocotte’s beautiful design and vibrant colours make it a great addition to any kitchen.
Overall, the rice cocotte is a brilliant investment that will become a staple in your kitchen as it did ours.
For wider ideas on everyday sustainability, you can read our guide on ways to reduce your environmental impact.
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FAQ
Yes. If you cook rice or grains often, it’s one of the most durable and consistent options available. After more than three years of weekly use, ours still performs like new. Built from cast iron rather than disposable non-stick materials, it’s a long-term piece that avoids planned obsolescence.
Yes. The Le Creuset Rice Pot works on all hob types including induction and it’s oven safe up to 260 °C.
The Rice Pot isn’t automated but it gives better texture and flavour plus you can sear, simmer and finish in the same pot. Unlike electric rice cookers, there are no parts to break or replace and no non-stick to degrade, so it lasts for decades.
No. The enamel surface releases rice easily with warm water and mild soap. It’s dishwasher safe, though handwashing is quick and easy.
The pot’s two-litre capacity comfortably cooks about two cups of uncooked rice, giving four to six servings, ideal for everyday family cooking without using multiple appliances.
No, it is only available in one size of 2 Litres.
White rice takes about 12 to 15 minutes, brown and wild rice take longer as shown in our cooking guide, but timing is easy once you know your ratio.
The stoneware lid sits inside the cast iron one and traps steam over the rice, which is what stops a boil-over and gives the grains an even finish. It is a second lid, not a liner, and there is nothing in it to wear out.
Wash the rice until the water runs clear, add water to the ratio in our cooking guide, bring it to the boil on a high setting, then drop to a low-medium setting with the stoneware lid on. White rice takes about 15 minutes, brown about 25. Rest it for five minutes before serving.
It is a pot. There is no timer and no switch, so you set the heat yourself, and in exchange you can wash, boil, simmer and serve in the same pan and there is no electronic part to fail.