thanks for your help! Can you go more into detail what exact rice cooker (model etc.) do you have, because I´m in Germany and I want look if I can get the exact same rice cooker when you say that it makes absolutely soft rice. Thank you very much for your help. I appreciate this
Aroma Housewares ARC-5000SB Digital Rice, Food Steamer, Slow, Grain Cooker, Stainless Exterior/Nonstick Pot, 10-cup uncooked/20-cup cooked/4QT, Silver, Black https://www.amazon.com/dp/B01N8RAZB1/ref=cm_sw_r_cp_api_glt_fabc_H98S4JCDV5E9XJH9K0SD?_encoding=UTF8&psc=1
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That’s the one we have at my house!!!
TBH, it’s almost an instapot. I’ve made pot roast and chili in it as well as pressure steamed spare-ribs
Thank you very much guys for all the input, recommendations and suggestions. I really appreciate this and it helped me a lot. I think I will give the aroma rice cooker and the instant pot mini a chance.
Until I have both machines I want to try it on the stove again. If there is a master chef out there who have a foolproof method how to make rice perfectly with the boiling method, please let me know how. Thank you very much
The method I posted above is legit.
Already posted. Wash your rice thoroughly to get all the starch off.
For soft rice, you can use pressure cooker to cook and add water twice of the rice. With add 1 table spoon butter, butter makes rice more tastier and bloomy.
You might find you get better results from getting a big pot of water on the boil and boiling your rice for 15 minutes draining then rinsing with a kettle full of boiling water rather than using the absorption method/rice cooker.
The other trick to consider is using the absorption method/rice cooker and letting the rice sit for 10 minutes after taking it off the heat (make sure not to open up the pot/rice cooker)
I also like to be really thorough in rinsing the starch off rice. Put it into a large bowl, fill.with water. Stir for a minute or two, rinse then repeat a few times. It’s quite amazing how much starch you can off this way.
thanks for your suggestions. Why rinsing the rice with a kettle full of boiling water? Never heard this before!?
thank you very much to everyone who responded and thank you very much for all the suggestions, tipps and tricks. right now I´m in the hospital and I can´t do nothing but as soon as I´m home I will try everything. I really appreciate all the help, awesome and really helpful for me.
Just to be clear;
Fill a big pot with water
Bring to the boil
rinse rice with cold water with the above method
Add rice to boiling water, boil for upto 15 minutes
Drain pot in a strainer
Pour 1 kettle full of boiling water onto your rice in the strainer
Let it cool (you may want to cover it)
That’s definitely a way, but I can’t see why anyone would do it that way…
When I use this method it’s because:
Can get away with less rinsing
Different texture
More forgiving than the absorption method
It’s faster (for the same doneness)
Easier clean up
These I can get behind
My rice goes in with water, is covered, on high heat til bubbles start to show, so right before a full boil, then heat is cut down low and it’s simmered for 10 minutes. That’s DEFINITELY faster than waiting for water to boil, boiling it for 15 minutes, and straining it.
Again - how? Rice, water, pot, strainer for dry rice beforehand. You never have to strain the rice after or get a boiling kettle going, and you’ve already cleaned the strainer you rinsed the rice in while the rice is boiling, and you serve it out of what it’s cooking in. What you described is more work for sure.
I absolutely love my rice cooker, and use it every single week, so I always have rice in the refrigerator. Easy to use, easy to clean. Five stars on Amazon with over 6K reviews.
Zojirushi NS-ZCC18 Neuro Fuzzy Rice Cooker & Warmer, 10 Cup, Premium White
When I do absorption it is bring to the boil, 15 minutes simmering, 5 minutes steaming off the heat
When I do boiled (?) rice, it is 6-8 minutes for a thin grain and 8-10 minutes on a thicker grain. This gives a just removed crunchyness texture - which I like so I said 15 minutes for extra softness.
Strainer and pot is a dunk and wipe. Absorption is a more involved clean. It’s more about quality than quantity 
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Fair 'nuff. I’ll have to try it sometime.
Just to nitpick, I’m not saying this is superior way to cook rice. It’s just different and it may work with the OP’s gut.
I only do it now and again. Usually for European dishes that require rice.
You should know who Elaine Gotschall is and what book she wrote. She has a good persective.
I have a hard time wrecking rice in my one touch, or instant pot, I forget. 1.5 cups water, 1 cup rice, 10 minutes, medium pressure.
I fill the bottom of the main pot with an inch of water, maybe that’s worth mentioning. I put a stainless steel pot in that, then the mixture gets double boiled at medium pressure. Perfect every time for me. Don’t let the pressure off unless you are in a hurry. Just let it rest a little while it cools down.