Technical Abstract: Koshihikari and Basmati rices, two premium rices from Japan and Pakistan respectively, were evaluated for volatile compounds and textural characteristics using three different cooking methods. Three hundred grams of each rice were prepared in National and Hitachi rice cookers and a covered saucepan ("stove top" method). Samples were analyzed for hardness, adhesiveness and cohesiveness using a texture analyzer and for volatiles using a using a GC-MS. A trained sensory panel evaluated the samples for six textural attributes: stickiness-to-lips, hardness, cohesiveness, toothpacking/toothstickiness, cohesiveness of mass, and roughness. The Hitachi cooker and the "stove top" methods cooked the rices in about 20 minutes while the National cooker required about 40 minutes. The texture analyzer showed that both rices prepared in the National cooker were the hardest with the "stove top" being the softest. Although there was no significant difference in cohesiveness for Koshihikari, there was significant difference (P<0.05) in all the cooking methods for Basmati. Koshihikari prepared in both cookers was more adhesive while Basmati was less adhesive than that prepared on the "stove top". The sensory panel was unable to detect any significant difference (P>0.05) in the preparation methods. Of the volatiles identified by SPME/GC/MS, dodecanal and hexanoic acid were present in greater amounts in the samples prepared in the Hitachi, whereas, acetone and naphthalene were present in greater amounts in the samples prepared in the National. The aforementioned data shows that rice cookers can have an effect on texture and flavor of rice cooked in them.