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Originally Posted by Cynthetiq
As far as the items of adding spices and vegetables, it's easy to do within a rice cooker as well. Just toss them into the rice cooker...
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Can you fry onions and garlic in a rice cooker? Can you cook whole spices in ghee under a very high heat before putting in the rice? I cannot see a rice cooker ever being as versatile as the method I mentioned and once you get the hang of it its very easy and pretty fast.
Conversly, other types of rice and rice dishes need different cooking methods, yellowchef mentioned sitcky japanese rice and I can quite understand a cooker being useful in these circumstances.
I understand that they are easy to use and under some circumstances I can see myself using one. I like your comment about the smell of freshly cooked rice when you arrive home
The rice I use, Tilda Basmati, certainly does need rinsing to wash away the starch. It simply becomes too sticky otherwise. The same goes for every other type of rice I have used. Soaking is something not many people do but it improves texture of the rice. The individual grains don't stick together and they have a lovely surface texture.
I would suggest that you try the method I mentioned.