I agree with you that the old metal pots were (and are) great but for a
different reason. What you tossed out I turn into a wonderful drink called
shikye.
After taking out your "good" rice, add a pint of water and 2 tablespoons of
sugar to the pot and simmer for a few minutes, scraping the rice from the
bottom. Refrigerate and when cold serve the drink with a sprig of mint or a
slice of ginger, rice and all.


"active805" > wrote in message
m...
> For years, I have successfully cooked rice in an electric rice cooker
> - the classic kind with the removable metal pot. Recently, I made the
> mistake of buying a cooker with a non-stick coating on the pot. The
> problem with non-stick pots is that the unpalatable rice at the bottom
> of the pot no longer sticks to the pot; it sticks to the good rice and
> ruins it. The old metal pots were great, because the unpalatable rice
> stuck to the pot and could not be removed from the pot until the pot
> had been soaked in water. The old metal pots allowed one to scrape
> out all of the savory rice leaving all the unpalatable rice in the
> pot. With a non-stick pot, one wastes a lot more good rice by leaving
> it in the pot so as to not get any of the hard unpalatable stuff in
> your food.