[JRandomFreeper]

I've been looking for a really good rice cooker that can handle making the rice in the morning and keeping it warm (but not inedible) all day long so that I can have the same rice for supper that night.

Warming seems to be the sticking point.

It has to warm all day without turning the rice into concrete.

/johnny

[piasa]

Rice spoils easily at warm temps; maybe companies don’t want the liability of a rice warmer like you describe because all it would take is for someone to give the rice a stir with a tainted spoon and then leave it in the warmer for someone to get sick.

[Jamestown1630]

I never use an electric cooker for rice; I just cook it on the stove.

But I recently purchased an item from a company that imports food and cooking implements from Thailand. I would suggest that the Asian folks probably know most about rice cooking, and suggest that you look into a website like that.

Here is a very good one, with many recipes for Thai food:

http://importfood.com/

-JT

[MistrX]

Why would you want to eat rice all day?

[greeneyes]

I don’t suppose you could refrigerate it for a while, and then put it in the crock pot or rice cooker on warm or low a couple of hours before supper?

I just don’t see how rice could be good held from Morning to supper time and still be good.

[bonfire]

I knew a patient at my clinic who said she made hers in a rice cooker and kept in on low all day. I have no idea what brand she used. I just make rice in a pan every few days and keep in the fridg. I eat it almost every day as chemo tends to give most of us tummy problems.

btw, You could simply make rice the normal way and dump into a slow cooker on “warm”.