Originally Posted by PrincessFiona60
I cook all grains in the rice cooker...I'm talking about hot cereals. There is a bit of a learning curve. I have not done Basmati, yet. But have had no problems thus far with any type I have used. Basmati seems to be a bit more delicate, I would use about 25% less water.
I don't know about white basmati, but brown basmati is more forgiving than regular, long grain, brown rice. DH was asked to turn off the rice while I was out grocery shopping. He forgot. I got home more than an hour after the rice should have been done. It was fine, albeit a little bit crispy on the bottom, but we like that.