Carol In WI wrote:
>
> How is cooking rice on the stove any different than those rice
cookers?

1) It is impossible to undercook/overcook/burn rice in
the machine. It is merely unlikely to
undercook/overcook/burn rice on the stove. "Set it and
forget it" like in an infomercial.

2) The machine does not take up a burner. One more
course in your banquet.

3) Gadget freaks smile at machines. That includes really
fancy stoves, of course, so it is necessary to get all of
the above and heck even a rotisserie. Now set that gadget
freak onto the quest of figuring out how to cook the meat
in the machine and the rice on the rotisserie ...

4) Most rice cookers have a keep-warm setting. I have
never seen a kettle with that setting. You're not
counting a crockpot as on the stove, right?

5) Rice cookers are usually white. Few pans are white.

6) Rice cookers make miserable fried rice. On the stove
makes good fried rice.