[utdiscant]

I found the ratio of rice and water to be the main issue - and the rice cooker didn't fix that. I stumbled upon a recipe with a different approach that I use now.

Take plenty of water and get it to a boil. Add any amount of rice to the boiling water, and let it boil for 8 minutes. Then drain the water, remove the pot from the stove and put the lid on for a few minutes. Reduces the need for measuring quantities.

[fkyoureadthedoc]

I just use the included rice cup and fill to the correct line in the rice cooker pot...

[adrian_b]

I always use a ratio of water to rice (by weight) of 4 to 1 (e.g. 500 g of water for 125 g of rice).

I cook the rice in a microwave oven in a covered glass vessel (preventing the escape of water) and it is very good with this ratio.

For most other cereals that are either coarsely ground or whole grains, e.g. cornflour, semolina or wheat grains, the same 4 to 1 by weight ratio works fine when boiled in a closed vessel.

Most other kinds of starchy seeds absorb less water when boiled, so the ratio must be lower.

I assume that a dedicated rice cooker is useful only for those with numerous family members, who might want to cook large quantities of rice at the same time.

For smaller quantities, e.g. suitable for a couple of people, a microwave oven is very fast and reproducible, so there is no need for dedicated equipment.

[will5421]

What wattage is your microwave on?

[jillesvangurp]

Works great indeed. Another useful trick is to use a microwave. Simply put rice and the water in an open container in the microwave. Let it go at full blast for 14-15 minutes. Keep going until the water is gone. Let it sit for a few minutes and done. You get perfectly fluffy rice every time. Works great for small portions and it won't boil over.

I learned about this trick only a few years ago and when I tried it, I basically got a perfect result. Which was not what I was expecting.

[brbrodude]

How about the seasoning? Years ago I used to do this microwave rice but I threw in some powdered flavoring and it would boil & stick everywhere :/

[pandemic_region]

How do you prevent the rice from sticking to the bottom of the pot? Do you stirr it a few times?