Rice Cooker

How exciting, we seem to have cutting-edge in kitchen over majority of British for rice cooker. What happened?? Most of the British boiled rice in saucepan with salt; drained and served. Sadly, they preferred rice less soggy and less starchy, where as I brought up the opposite side, I like my rice soft and a bit starchy.
My family have been wondering how we cook our rice????

We bought a rice cooker to experiment cooking perfect rice.

1) I rinsed the long grain rice twice, something new to Tim, he cooked rice without rinsing in a saucepan (lots of water).
Tim was bought up boiling rice with salt water in saucepan, drained and served.
I measured water using back of my palm, sometimes finger.
Tim used more scientific calculation; ratio 2:1 (packaging suggestion)
The rice too soggy and starchy for him.

2) Rinsed rice three/four times, used the ratio 2:1 ie cooked 200g rice in 400ml water.
We discovered after rinsing, there is 50ml water in rice, so minus 50ml from the total amount of water for cooking.
He added a pinch of salt in cooking rice with rice cooker :-(
A bit less starchy but still soggy

3) Third time lucky, we cooked easy cook rice (part boiled). Rinsed twice, cooked rice by a ratio of 1:2. Precisely, the rice cooked to perfection and we like it too. So, we agreed on easy cook rice with the ratio of 1 (part of rice) : 2 (water)

4) Cooked rice as suggested on packaging 1(rice):1.8(water) without rinsing
Rice ok but overall texture a bit dry
This is not rocket science and it's easier to round up figure rather than 1.8 calculation of whatever amount of rice we cook :-)


We bought Thai Fragrant Rice but yet to experiment. Don't worry, we're not rice cooking obsessive and we didn't bulk buying.
We normally buy rice in 1kg pack :-)

There are express rice for microwave or boiled rice in sealed pack.
How revolting to dump a pack of sealed rice (literally heating up); fish out, cut and serve on plate. That's how you consider, cooking your own rice!!!