Sorry, Johnny; I’ve never used a rice cooker in my life.
I’ve steamed it 2:1, American style; and 3:1 Chinese style; and boiled, all in a Revere Ware covered pot, Guardian Ware pot, mess kit pot, and even in a 12V percolator; but never in a rice cooker or rice steamer.
I’ve fried it in a cast iron skillet; and wokked it, and even added it raw to crockpot dishes, but I have never used (nor owned) a rice cooker or rice steamer of any sort; nor did my mother before me. Neither has my wife, nor did my MIL.
Did you also post this in the Cooking Thread?
In any case, still keeping you in prayers.
I was lucky enough to watch the grandkids for the summer, and my son-in-law made rice in his rice maker every single day. By lunchtime it was ready and good to feed me and the kids rice.
By suppertime, it was still good (same pot) to feed with supper.
Lots of times, it was ready for breakfast and start the cycle over the next day.
He used it a lot, and so did I.
Not a bad way to learn, I suppose.
Thank you for your input. I'll wait until the next food thread and see what they have to say then.
/johnny