Preparing cooked rice of several varieties or breeding lines to evaluate their eating quality characteristics is a difficult task. The error across samples is often high because each test entry must be cooked separately, usually at different times and using different apparatuses. To reduce this error, we developed a special cooker that uses indirect heat through water to subject the samples to the same conditions (see figure). One unit can cook nine samples simultaneously. This cooker may also be used to test the quality of small samples or samples from a single plant.