U.S. chefs who prepare Asian, Middle Eastern or Caribbean cuisines find rice cookers indispensable. The machine brings measured rice and water to a boil, drops the heat for a long simmer and changes to a low setting to keep cooked rice at the serving temperature...
...SHIRLEY CHAN, a Chinese-American Web site designer, was born in Hong Kong, lives in Brooklyn, and has never cooked a pot of rice in her life. “One billion Chinese people cannot be wrong about rice,” she said: virtually every household has at least a basic rice cooker. As a child, it was her chore before each meal to wash the rice, measure it into the machine, and press the button. “It always, always comes out perfect,” she said. “Until I came here, I never even knew rice could burn.”
Full Article: The Steamy Way to Dinner; By JULIA MOSKIN, on The New York Times