re: Rice Cookers

One thing that was a little disappointing to me when I came to LA decades ago was the rice people cooked. All the time spent making gumbos and then cover rice with water in a pot to make mushy rice to serve with it seemed lacking. Rice making in general seemed more of an afterthought. I noticed some restaurants served rice that was more firm and flavorful which was more to my liking. I was eventually able to duplicate that texture / flavor profile with a pressurized rice cooker. Bought it over 25 yrs ago and have cook rice no other way since. If you make rice in a pot of water on the stove, my rice is better (OK, maybe just different). Not a big deal since it's only rice.