I use an instapot. A few hours might be too long to leave rice in there. I don't know. I usually at least turn mine off within the first hour or so and do something with it. Pretty sure food safety guidelines don't recommend leaving rice on warm for hours in any case.
Regular handled pan of water on the stove. Add coffee grounds to water 30-60 seconds after removing from boil, to allow water to dip a few degrees under 100 C. Let sit for a while. Pour through fine mesh sieve into cup.
This is a shit posting community. Meme references should be assumed.
And I'm not your employee. Neither time nor place for your insecurities. Some conflict resolution skills ya got there.
Immediately talking about yourself, claiming authority, offended at the least thing, telling people what to think instead of showing those traits, serious in an unserious setting, and more. Your response to what started with a simple meme reference has me seeing more in common with the worst managers I've worked with in your actual behavior.
Jasmine and basmati, usually. Sometimes, calrose. Rarely, something else.
I never would've said it was hard centered per se by itself, just in comparison. Before trying rice cooked both ways side by side, I really liked my rice cooker. But, after getting the pressure cooker, then trying both freshly cooked, this was my impression.
But, it's been years since I switched over, now. I remember looking into it (the Bacillus cereus issue also came up in reading), comparing, and finally getting rid of the rice cooker as the pressure cooker could do more, better.
By the time it's been frozen, thawed and microwaved, wouldn't rice cooker rice lose water weight and quite possibly be more in line with IP rice initial values? Not to mention all the energy used in the extra steps.