OT: What's on your rice bench?

[mktng]

have a National rice maker. but orange. made in Japan (NJS stamped)
hand me down from my folks, who go it from their parents.

[Daveyk]

We have 15 year old Tiger. One button to cook. No features but perfect jasmine rice every time.

[Seramount]

eat a lot of rice...3-4 times per week.

my Zojirushi is the best kitchen appliance I own...perfect every time and once done, it will keep it perfect for many hours. no burning ever...

pro tip: if you're pressed for time, brown rice at 60 minutes is not significantly different than when left for the full 90. l

[marciero]

I've always baked short grain brown rice. A chef at a restaurant I worked at years ago did it this way. First saute lightly in sesame oil, add water, bring to a boil, then cover and in the oven about 40 min. I find it pretty forgiving- plus/minus 10 minutes is fine, and the amount of water also not too critical. I think the sauteing, aside from making it yummy, also makes the grains less likely to splay open.