I have successfully made sushi rice or ketupat cakes with long grain basmati using the slow cooker. I see the advantage that I could use fragrant or any usual household rice rather than sticky rice.
It takes about 3 hours to get sticky basmati sushi rice, and about 4 hours to get ketupat rice. I have even made biryani ketupat embedded with shiitake slices.
The ketupat rice would need to stand for a couple of hours to fuse into a rice cake. Right now, I need to use a knife to cut up the single big block of ketupat rice cake. I am racking my brains what type of dividers, and how, I could put in to produce small blocks of ketupat. Because cutting and digging out the rice cake causes it to break apart.
I have been scouring the WWW to find if there are people of similar adventure to mine in using the slow cooker and non-sticky rice to make sushi rice or ketupat rice. They must be so extremely rare that I am unable to find them to learn from their experiences.
The incidence of burning the rice is very low since the slow cooker cooks very slowly. It did get burnt once when I had forgotten all about the pot for 24 hours.
As far as I could judge, the basmatic rice is just as sticky. In fact more sticky, while still retaining its individual rice granule shape.
I am asking these questions because I am concerned that the rarity of the practice might be due to the resultant quality.
Are there disadvantages in quality of resulting rice when using the slow cooker versus using a rice cooker, that I need to know? Otherwise, why aren't people using the slow cooker for this wonderful purpose?
Besides training myself for the right amount of water and avoiding burning of rice, what are the pitfalls I would need to avoid in my continuing this route.
Would slow-cooking destroy taste or scent quality of the rice.