I recently bought a Zoji fuzzy logic rice cooker, and decided to try making risotto. I followed Beth Hensperger's recipe.
The Magic of Rice Cooker Risotto | Food Gal
I set it on porridge, and the Zoji said it was going to take 65 minutes. I took a peek at 22 minutes - all of the water was absorbed, and it was beyond al dente. Looks like she meant either regular or porridge at 20 minutes, and not porridge at the full length of the porridge cycle.
Not sure if it would have been a little creamy if I had cooked it even less than 20 minutes, as there was no liquid at all left in the risotto. I'm wondering if adding some liquid at the end of the cooking cycle would give it the texture I was hoping for, or if it would come out like rice with extra water sloshing around. Has anyone tried this?
The stuff was tasty, it just wasn't quite what I was expecting.