Without fail, every single time I’d cook rice it would either be too dry or too wet, and always I’d find this out moments before it was to be served. It was irritating — how could I manage to always mess up such a simple dish? But I decided, rather than give in and buy a rice cooker (I’d still like one if I could justify the NYC-sized cupboard space), it was time to take control of my rice.
It’s more efficient with it’s water use, makes making smaller portions simpler, and seems like a little bit less of a hassle than a bowl and strainer. But if you’re doing larger portions, a bowl of water and a strainer would be a better idea.