@LeonianUniverse No one has ever said that to me, but if they do, well that's okay. I use my rice cooker more for other things than rice than I do for rice. I use it to make soup, hard boil eggs, cooking oatmeal, cooking dried beans--and I'm sure I'm forgetting some other things--or yes pasta and noodles. I've found that a lot of the rice cooker recipes, just like microwave directions are terrible. Food cooked in the microwave, according to most directions is not good. So, I only read the directions to see what I might learn from them, but hardly every follow them. With a rice cooker, unless you have a fancy one, which I don't, you have two temperature settings, cook and warm. So, what one has to do is add the ingredients in an order that won't over cook them. I do this all the time with soups, and after a few experiments, I've mostly learned how to do this. I haven't used the stove to make soups for a long time. And when I make oatmeal in the microwave, all I heat is the water, to nearly boiling. I pour that water over my oatmeal in a bowl and let it sit for a minute or two without staring. It comes out just like stove top oatmeal. No one taught me this, I just learned by doing.