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Rant: Rice cooker beats a pot on the stove and it is not even close
I used to cook rice in a regular pot on the stove for 15 years and always ended up with a burnt layer stuck to the bottom and mushy rice on top. Then my roommate moved in with a cheap $20 rice cooker from Walmart and I swear the thing makes perfect rice every single time with zero watching. Last week I did a side by side test, same bag of jasmine rice, same water ratio, and the pot version came out uneven while the cooker version was fluffy all the way through. The big thing is you can walk away and do other stuff, no timer stress, no scraping burnt crust at 9pm. It also frees up a burner when I am cooking chicken and veggies at the same time. For anyone feeding a family on a tight food budget, rice is like the cheapest filler you can buy and you want it to actually taste good. Who else made the switch and never went back? Or if you still use a pot, what trick keeps yours from sticking?
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