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Rice cooker also frees up a burner for the other stuff I am making.
This is a good point too. And I like the portability of it as well, I can easily take it to work to cook lunch or to to any location for a potluck meal.
To me, rice (like pasta) is merely a vehicle for a sauce. Add a sauce you like, and you will like your rice. I don't eat rice or pasta because they don't play nice with my PCOS.
I make a Thai peanut curry chicken with stir-fried veggies that the carb-eaters will eat over rice. I eat it without and don't miss the rice at all.
Sorry, I should have provided at least a link. PCOS is an insulin resistance disorer, basically. So those of us who have it should not eat much in the way of starches and sugars.
Brown Basmati for me, I always cook more than I need, and then use it for other things like the Fried Rice that DandJ described. I put a little bit of meat in mine sometimes, like leftover steak/chicken/pork, or I'll just chop and fry up a slice or two of Bacon, or Andullie Sausage along with the other stuff.
Garlic, a bit of Tumeric, salt and "spices" in the water is good too.
One thing though, I've never understood the fascination with Rice cookers. It is almost impossible (for me) to screw up rice. Main point is just to get the water to rice ratio correct, and your timing. I am not trying to brag, but I make perfect rice in a sauce pot every single time. I don't understand why people are so gung-ho about the cookers?
I do think brown rice is somewhat of an aquired taste. The Basmati has a wonderful nutty flavor that is very unique and oh-so-good. But once I've grown used to brown (any form of brown) I really have a hard time wanting white.
EDIT> I see my question was already asked and answered, sorry for that. :-)
To OP, also try Quinoa if you are trying to introduce healthy grains into your diet.
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Originally Posted by Bmateo
Brown Basmati for me, I always cook more than I need, and then use it for other things like the Fried Rice that DandJ described. I put a little bit of meat in mine sometimes, like leftover steak/chicken/pork, or I'll just chop and fry up a slice or two of Bacon, or Andullie Sausage along with the other stuff.
Garlic, a bit of Tumeric, salt and "spices" in the water is good too.
One thing though, I've never understood the fascination with Rice cookers. It is almost impossible (for me) to screw up rice. Main point is just to get the water to rice ratio correct, and your timing. I am not trying to brag, but I make perfect rice in a sauce pot every single time. I don't understand why people are so gung-ho about the cookers?
I do think brown rice is somewhat of an aquired taste. The Basmati has a wonderful nutty flavor that is very unique and oh-so-good. But once I've grown used to brown (any form of brown) I really have a hard time wanting white.
EDIT> I see my question was already asked and answered, sorry for that. :-)
To OP, also try Quinoa if you are trying to introduce healthy grains into your diet.
You just reminded me, by specifying "Brown Basmati," that we always have "Brown Jasmine" rice. Maybe the OP would find either one of those more flavorful than the one that he's currently eating?
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Add a sauce you like, and you will like your rice. I don't eat rice or pasta because they don't play nice with my PCOS. 
