I had a rice cooker but it burned up in 2007 and I never replaced it. Now I just boil the rice for 5-7 minutes, strain through a collander into another pot, put the collander over that pot, cover, and steam for another 5-10 minutes.
Bulletproof and works with Japanese, basmati, brown, and converted rices. If you've got 2 pots and a collander, you already have a ricecooker.
Here is Jaime oliver's assistant showing how he cooks rice.
The way I do it is similar.
I bring the water to a more vigorous boil and then turn down flame and simmer it 5-7 min then I pour
the rice and water into the metal sieve & put that over a second pot I add more water & then I cover the
sieve and the pot over the water and steam the rice an additional 5-10 minutes over a very low flame.
Casper wrote: ↑Fri May 19, 2017 11:37 am
I've never used a rice cooker and am just wondering what is the difference versus making rice in a pot on the stovetop? I take one cup of rice and two cups of water, bring to boil, cover and cook for 20 minutes. Don't stir or open the lid. It's easy and comes out perfectly and everyone loves it. Is a rice cooker appreciably different? What does it do better? Not being smart-alecky -- just never used one before and am wondering if I'm missing out. We make rice frequently and if a rice cooker is that much better/easier I might look into it.