I took a culinary course years ago on cooking rice.
Sixteen 4 hour classes . Each class, a different method or dish.
I feel no need for a rice cooker, but I'm sure they work well.
I make big batches of rice and freeze some.
I always have rice that's ready to go.
Handy for sides or soups.
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but the probabilities of success are greater.
Remember........ It's better to wish you had bought a
stock, than to wish you hadn't.