Quote:
Originally Posted by jay santos
We cook rice at least once maybe twice a week. I can't imagine not having a rice cooker.
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Really? Not to argue, but why? As long as I buy a decent rice and measure out the amount of water, I can throw it on a stove, bring it to a boil, simmer it with a lid on for 20 minutes and it's done. I've even forgotten about it and it turned out well. I really can't tell the difference between it and what I could make with the cooker. I'm no YOhio in my culinary wisdom, but I like to cook and had two different roommates with Asian backgrounds who were very picky about rice.