I have been researching getting a stainless ricecooker (to avoid aluminum and non-stick chemicals) and almost bought a Buffalo smart cooker.
Then I went to our Auntie's house for dinner and she made rice in her ancient Tatung indirect (double pan) rice cooker.
Then it hit me, her rice is light and perfectly cooked with no sticky bottom because it's STEAMED!!
Darn, I wish I had realized this difference 30 years ago, upgrading modern ricecooker one after another trying to find the best steamed rice. Modern rice cookers don't steam rice, they boil it until it evaporates, recycling moisture sort of steaming it.
Am I nuts to donate my fancy rice cookers for a simple stainless Tatung?
Sure, it's not a cool looking but the difference in rice texture was a revelation. It will take my chau fun to a new level.
I feel silly for not realizing this before.
yours truly, a fun fan,