I love rice but it is so hard to cook and Iâ€™m a good cook. I bake breads and cakes of all kinds from scratch and Iâ€™ve been told my fried chicken rivals KFC, but I canâ€™t get a simple pot of rice right. I donâ€™t have a rice cooker but I do have a Rival multi-cooker that has detailed instructions for cooking rice which are the same as what youâ€™ll find on any bag of rice; 1 cup rice, 2 cups water, Â½ teaspoon salt, simmer 18 minutes, rest for 5. I followed the directions exactly and got crunchy rice so I simmered for 20 and rested for 10 and got the same results. The next time I simmered for 25 minutes but that didnâ€™t make a difference either, and I didnâ€™t lift the lid and let the steam out. Now boil in the bag rice turns out perfect but I can buy a regular bag of rice thatâ€™s twice the size for Â½ the price. So I started thinking about what is different about the boil in the bag rice, is the rice itself any different? Because if the only difference is the bag is an easy way to boil and strain then I should be able to do that without the bag, right? Shouldnâ€™t I be able to boil it in a pot until tender and strain it in a colander with really small holes? I know itâ€™s silly of me to have a problem with such a simple dish but I do. Thanks to anyone who offers advice.