The development of rice cooking from traditional cooking by fire to modern cooking by electric rice cooker are reviewed, including pot from reactor to aluminium pot, to modern pressure cooker, rice cooker, electric pressure cooker; stove from tandir to coal stove, to modern fuel gas stove, induction cooker; fire（heat source） from wood to coal, to fuel gas, to modern electricity. Some cooked rice and gruel such as Yangzhou fried egg rice, black rice, shefan, are described in the paper.