31 minutes ago, Smithy said:Does "perfect" rice, in this context, depend on which variety of rice you're cooking and what you ask of it? I sometimes us jasmine, sometimes basmati, sometimes something else altogether. I generally go for fluffy rice rather than sticky, but I'm curious about whether a good rice cooker will do either, with any variety of rice.
The only crucial thing for me, and I use different rices, is working out the correct water/rice ratio for each type. Once I crack that, it is perfect each time.
I mainly cook Jasmine/ Hom Mali rice, but recently my regular brand was out of stock and I had to choose another. The amount of water required for perfection (in my view) was slightly different, but I worked it out quickly.
I've also cooked sushi rice, sticky rice, arborio rice, red rice, black rice etc. They all require slightly different ratios.
