I found that I had never closed, emptied, or turn off my rice cooker yesterday. It was full of hard little shriveled warm rices.
But it got me to thinking, that it wouldn’t be a bad way to make minute rice*. It would be precooked, so it would only need to hydrate, not chemically be cooked anymore. Not that I’m a big fan of minute rice, but it is a neccesity for backpacking when water and heat may be at too high a premium to cook normal rice over propane in water for that long.
I’m curious if anyone has ever tried it.
*I also realized that I do not know if the ‘keep warm’ setting can maintain temperature with the lid open, nor do I know when it went dry. And since wet startchy, and warm for hours overnight is primary breeding ground for nasty microorganisms I decided not to check out if it would work as minute rice myself.