Most of the time that I cook rice, I also need to cook something to go with it. So after I turn on the rice, I then start preparing for the rest of the meal or

Most of the time that I cook rice, I also need to cook something to go with it. So after I turn on the rice, I then start preparing for the rest of the meal or just tidying up the kitchen a bit. Usually by the time the rice boils, I’m still around. Once you turn down the heat, it doesn’t really matter if you leave it on for 20 or 30 minutes. (40 minutes would be kind of crunchy, but if you’re going to forget about it that long you probably weren’t hungry and shouldn’t have put rice on) Also I use a glass pot which will stay quite warm for at least an hour after turning it off. I used to have a rice cooker. But I gave it away to free up counter space. My stove has 4 elements, but counter space is precious. The original article describes rice cookers were invented because cooking rice over a wood fire is very difficult. I’ve no argument with that. But cooking rice with a generic pot on a modern stove is trivial, and most people buy rice cookers because they’ve been taught to.