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Consistency in results and texture.
Once its cooked, keeps rice at optimal done level and temperature.
No need to time the cooking of the rice to match other things you're making. You just serve once your main dishes are done.
Ease of cleanup, no burned bits. No overflowing, avoiding starchy water over your hob.
You don't break/crush the rice grains while stirring or cooking. Every grain is cooked, not crusted/hard at the bottom of the pan.No tolerance in a Korean household for overdone, underdone, soggy or cooled down rice.
Acliff-
I feel like I achieve all these things using just a normal pressure cooker and knowing how long rice takes to cook.
My dad goes one step further and uses a diy pressure cooker (by stacking 1-2 pans filled with water atop the cooking pan).
I'm so curious as to whether the fancy cooker could possibly be better in some way, but don't think I'll ever know.
Marron
I know we had rice chat before, but sticking some in a pan with some water takes seconds. What does this do for $400?