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[quote=Anonymous][quote=Anonymous]When I cook basmati which is very frequently it comes out great in a Le Creuset saucepan on the stove. Rice, water, evoo, bring to boil reduce to low and let sit ~20 minutes then fluff with fork.

The above method is very easy and I have just always wondered if I am really missing out by not having a rice cooker? What is the advantage?[/quote]

Sweet Thai rice and Basmati rice is the only rice I don’t cook in the rice cooker. It’s far superior in the pan. My basmati method is a bit different, but also delicious.

I toast the rice first in oov and butter. Once toasted I add - splash of white wine until it evaporates, I then add a whole garlic clove, a dash of salt, bay leaf and grated lemon peel. I bring to a boil with 1:2 ratios and also immediately turn off and leave covered for 20 min before I fluff. I remove the whole garlic before serving Turns out absolutely perfect.

I prefer jasmine, sushi and quiona in the rice cooker over stovetop method. [/quote]

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