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Anyone Super Familiar With Rice Cookers?

mobiledynamics | Jun 9, 201806:06 AM

Maybe it's just me and I'm going crazy - but cooking rice over the stovetop/pan seems to be to be more fluffier, etc than via a rice cooker. Granted there is more cleanup involved...

For the wiki, I've had the entire gamut of Zojirushi's over the years. Current and former units, were the induction pressure etc, etc models. White rice, brown rice, gaba brown, etc.

I dunno. I obviously use the rice cooker more than the stovetop. But whenever I do use the stovetop, there seems to be a noticable tweak in the rice outcome per se.

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