Can someone explain? Why is a rice cooker needed? Like, why a special pot to cook rice, specifially? I eat plenty of rice -basmati, brown basmati, brown long-grain, carolina, bomba paella, arborio, etc etc. I boil it in a simple pot where I also boil everything else. It cooks just fine. I make pilafs (in my French oven!), Greek stuffed veg, egg fried rice (with last day's rice obviously), risotto, Persian tahdig with saffron, you name it. I really don't think there's ever any problem with my rice.
So why is everyone using special cookers? What's the secret?
So why is everyone using special cookers? What's the secret?