When you're cooking your rice, it's important to use the correct ratio of water so you don't end up with burnt, stuck-on bits ...

Other models (and even making rice on the stovetop ... perfectly cooked grains, no matter if I’m making long-grain white, short-grain white, or brown rice. And the keep-warm setting works ...

Just heat the wok well over the highest flame on your stove, before starting to cook. A wok works best. Be sure not to add too many ingredients to the rice. Don’t use too many ingredients.

aromatic long-grain white rice that retains its shape when cooked, resulting in non-sticky rice that fluffs easily with a fork. It’s a versatile ingredient, perfect for all your pilaf ...