It took me a long time to figure out that if I cooked rice in a wider shallower pan (but not so shallow as a skillet) it comes out drier and less sticky than if it is cooked in a deeper narrow pan. I grew up with a mother who cooked a lot but never made really great rice. It was the Puerto Rican ex who insisted on certain standards in rice cooking that improved that grain in my household. Some of the recipes I make with rice involve many steps and complex ingredients. I just wonder to what level one can take the rice steamer? Is it such that you could add onion, herbs, or meat before or during the process?

SRS