Cynthetiq

Obviously a rice cooker cannot make anything requiring sauteeing spices like cardamum, onions or garlic. But if I do need or want to add those, I'll just reserve some from my other pan seasonings and toss that into the rice cooker.

I rarely make basmati rice. Mainly because I dislike the extra work it takes for the authentic flavor, when simple steamed rice works equally well with any curry. I'll make it once in a while, but not for day to day eating. I usually am making jasmine or CA/TX long grain.

A rice cooker is quite a versatile kitchen appliance. I can make congee, porridge, steamed dumplings, steamed chicken, steamed vegatables.

While you say it's fast, it still requires my attention, which is where we ultimately differ. I usually am cooking several dishes at once as I'm trying to cook for the whole week. I'm also trying to modify some dishes for myself vs. my wife since there some things she doesn't like and I do, for example onions.

If I'm going to put that kind of time into my rice, I'm making nasi goreng or some other kind of fried rice...which I'm sure you know is yesterday's rice.

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