Rice-Cookers

The electric rice-cooker is designed to cook rice by the absorption method. Sold in Asian stores, many kitchen stores and some department stores, they have markings on the inside to show the amount of water needed for the amount of rice. The rice-cooker automatically switches off when the grains are cooked, so the rice is then steam-dried. Usually, though, it is only the portion closest to the surface that is steamed — the rice at the bottom of the cooker is boiled. The rice-cooker then keeps the rice warm until you’re ready to eat.