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.