Never tried cooking arborio rice before.
I put 2 cups of unwashed arborio rice into a sauté pan with a little OO. I slowly just browned it.
Into the rice cooker and added 2 1/4 cups of water. A T of unsalted onion powder a T of unsalted garlic powder a 1/2 T of powdered chicken base Won Ton Powder.
A good stir. Turned on rice cooker. Within a few minutes the cooker went 'click' onto the keep warm setting. Removed the lid and tasted. Un-bloody believable! The rice was delicious. Perfectly el dente. The center is just firm but not hard. Each kernel grew at least twice it's size. I stirred in a large T of unsalted butter. Seasoned to taste. Put the lid on turned off the rice cooker.
Obviously this is not the way to make risotto. I wasn't trying to.
Another delicious rice option! And so damn easy it's scary.
Couldn't help passing it on.
Arborio rice served on a fresh (frozen) home made tomato puree with local rosemary lamb chops tonight. HOT white plates with a few glasses of a Bordeaux blend.