James wrote on Mon, 5 Jan 2009 14:13:25 -0800 (PST):

> I bought the cheapest one at the store. It's high heat till
> it goes to low heat after the water is gone. So there is
> alway burn rice at the bottom. Oiling the bottom didn't help.
> Anyway to avoid the burnt bottom?

> When using the stove I would lower the heat to simmer after
> the water boils. Do high end cookers do that?

I don't know how cheap is your rice cooker but my simple one with an
ordinary aluminum pot that was bought 40 years ago does not burn tho'
some rice may stick to the bottom. However, rice is cheap enough and
the pot is not hard to clean. Anyway, Chinese are said to regard the
browned bits of traditionally cooked rice as a treat.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not