No

Yes, but I am from SC. The key is you have to rinse the rice, get the proportions right, and keep an eye on it.

I am good at cooking rice on the stovetop. This is how I always do it.

Anonymous wrote:Rice cooker has always been a mystery to me, and the most useless waste of space in the kitchen. I mean, it is a pot, you add water and rice and cook it, right? How is that any better than doing the same thing in...wait for it...a pot!?! Easy and perfect every time.

I agree, but people certainly swear by it. I figure there must be something to it, but I stick with my (and your) method.

Anonymous wrote:

Anonymous wrote:Rice cooker has always been a mystery to me, and the most useless waste of space in the kitchen. I mean, it is a pot, you add water and rice and cook it, right? How is that any better than doing the same thing in...wait for it...a pot!?! Easy and perfect every time.

I plug it in. I walk away. It turns itself off. It keeps the rice warm. Does your stove do that?

LOVE my rice cooker. It also frees up burners on the stove, and yes, I sometimes have all four burners going at once.

Anonymous wrote:Rice cooker has always been a mystery to me, and the most useless waste of space in the kitchen. I mean, it is a pot, you add water and rice and cook it, right? How is that any better than doing the same thing in...wait for it...a pot!?! Easy and perfect every time.

I plug it in. I walk away. It turns itself off. It keeps the rice warm. Does your stove do that?

Rice cooker has always been a mystery to me, and the most useless waste of space in the kitchen. I mean, it is a pot, you add water and rice and cook it, right? How is that any better than doing the same thing in...wait for it...a pot!?! Easy and perfect every time.

I've read about this in an article recently (maybe NYTimes?), and it calls for rinsing the rice and then soaking the rice for 20 min. drain water and add an equal amount of water to rice and simmer for 20 min.

The key is that you have to use something to scoop out the rice because you will fill the same vessel with water when it is time to cook.

Yes. Extra water and less time.

My H burns it every time thought.

Hey dude, extra water, less time.
But the bag says…. 😂

I've always been able to cook rice on the stovetop pretty well. However, after I was gifted a Zojirushi one Christmas, I will never go back... the rice cooker is a game changer. Perfectly separated fluffy white and brown rice every time.

I do still cook rice pilaf on the stove.

Anonymous wrote:

Anonymous wrote:I make rice on the stovetop, but recently started cooking it like pasta - an excess of water than is drained at the end. I started this to cut down on the naturally occurring arsenic in rice, but it eliminates the need to fussily measure the amount of water, get the correct temp, keep it covered, etc. It also means that you can cook rice anywhere. It is obviously only good for plain rice - anything with seasoning needs to be cooked in the traditional way.

Ew. Rice should not be cooking with excess water and drained like pasta.

Why not?

Hispanic here (acknowledging we cook rice differently than others)...

- toast the rice with evoo and garlic cloves and salt (sometimes I'll add cumin)
- brown the rice a little and then add the boiling water
- my proportions are 1c rice = 1.75 c boiling water
- cover and simmer for 16-17 mins

I don't bother rinsing the rice b/c I forget.

Anonymous wrote:I've never used a rice cooker. I use a heavy pot, small but with tall sides (All-Clad). Add one cup white rice to 2 cups water, bring to a boil, cover and reduce heat to low. Cook 15-20 minutes (depending on what the package says). Remove from heat, let sit for 5 minutes. Easy and delicious.

That's basically what we do. If it's used as a base for other stuff we add no salt and butter. It's easy but if we needed a massive amount of plain rice on a regular basis I guess we'd get a rice cooker. Rice cookers can also be popular initially because the cooks had limited stove top capacity-maybe 2 burners.

https://www.nytimes.com/wirecutter/reviews/the-best-rice-cooker/ Sometimes 40 minutes for white rice and 90 for brown?

So what I did recently in 50 minutes in a big heavy frying pan. Put 2 tbs butter and some garlic in the pan on med heat with diced some onion and green pepper. Saute. When 1/2 done added rinsed 1.5 cups brown rice. Continued the saute and added 1 tps olive oil plus some Goya [cooked down in it].
When rice toasty added the water and it made Spanish rice. Because it was toasty brown rice the whole thing went from 30 min to 50.

So for high volume regular cooking I'd get one. For normal rice? No. It's like do I need a $150-500 stand mixer? Exactly how often would I use it? I don't even use my hand mixer for cake , dough etc. and we bake alot. I only use it to whip mashed potatoes or cream.

Yes,
Of course. Ratio is just 2:1. And no you don’t wait for the water to boil! You add both let it come to a boil and then simmer.

Only and always. Melt butter stir in rice. Pour over water or broth. Bring to a boil. Cover and set to low for 15 min. Turn off and keep covered and on hot burner for 10 minutes. Fluff w fork. Basmati is my jam.