I found this article pretty interesting… it seems to contradict the current cooking zeitgeist

  • Dkarma@lemmy.world
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    1 year ago

    Interesting. I don’t have the hard in the center issue with my rice at all and it comes out the same way every time. What kind of rice do you use most? I use jasmine.

    • uphillbothways@kbin.social
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      1 year ago

      Jasmine and basmati, usually. Sometimes, calrose. Rarely, something else.

      I never would’ve said it was hard centered per se by itself, just in comparison. Before trying rice cooked both ways side by side, I really liked my rice cooker. But, after getting the pressure cooker, then trying both freshly cooked, this was my impression.

      But, it’s been years since I switched over, now. I remember looking into it (the Bacillus cereus issue also came up in reading), comparing, and finally getting rid of the rice cooker as the pressure cooker could do more, better.

      • Dkarma@lemmy.world
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        1 year ago

        I’m so hesitant to buy an IP cuz I don’t need another kitchen device. Maybe I will when the rice cooker dies.