Review: KitchenAid Grain and Rice Cooker takes the guesswork out for home cooks

I grew up with eating rice right from the get-go. As a staple food I was taught really early on how to measure and cook long grain white rice on the stove top. Like many Asians, measurements didn't involved cups or spoons. When it came to rice, we used the "one knuckle" method. That was it. One knuckle's worth of water that would sit above the raw rice.

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