Nicholas Mosher
Sous Chef
I use the $15 non-stick Black & Decker model all the time for steamed rice. None of the common rice cookers are that complex, some just have a few extra timing features and energy levels really (and capacities of course) - kinda like a $50 microwave vs a $200 microwave that has a baked potato button and alarm to get you up in the morning...
(Not to rain on anybodys parade that bought the $4500 microwave with the buttons labeled "Cream of Wheat" or "Mac & Cheese"... )
Really good rice still needs to be washed, bloomed, and cooked with the proper amount of water, and then briefly rested whether you use a hand-hammered wok or a $6000 Fuji-Express 9000 Plus. I like rice cookers for their consistency of quality product. It knows exactly when the water is all absorbed and the temp begins to rise. I can guess pretty good with rice in a pot when it reaches this stage, but not nearly as well as a thermocouple device.
(Not to rain on anybodys parade that bought the $4500 microwave with the buttons labeled "Cream of Wheat" or "Mac & Cheese"... )
Really good rice still needs to be washed, bloomed, and cooked with the proper amount of water, and then briefly rested whether you use a hand-hammered wok or a $6000 Fuji-Express 9000 Plus. I like rice cookers for their consistency of quality product. It knows exactly when the water is all absorbed and the temp begins to rise. I can guess pretty good with rice in a pot when it reaches this stage, but not nearly as well as a thermocouple device.