Can ayone recommend a rice cooker?

[cheaton]

Oooh, Tah-Deeg is the term for the crust itself. Means "bottom of the pot"

A golden rice crust is created at the bottom of the pot called Tah-deeg (literally "bottom of the pot"). Tah-deeg can be plain or with spreading lavash or other thin breads or slices of raw potatoes on the bottom of the pot. Meat, vegetable, nuts and fruits are sometimes added in layers or completely mixed with the chelo and then steamed, such as Baghali Polo, Lubia Polo, Zereshk Polo and Sabzi Polo. When Chelo is in the pot the heat is reduced and a piece of thick cloth or towel is place on top of the pot for absorbing the extra steam.


Anyway...this is miscellany so I thought I'd be alittle miscellaneous...

[wyardley]

In Iran they actually look to scortch the outside of the rice when in the cooker. It comes out as a large cake with a crust. It's absolutely delicious. They call it Ta-Deek. I don't know how they would spell it in english but that's how it was pronounced. No no-stick needed, just an oiled inside.

I've usually seen it written 'ta-dig'. It is delicious.

[gingkoseto]

I use a $15 walmart rice cooker. Even though it is not non-sticky, after soaking, it's not hard to clean it.
I used to use an electric steamer to steam rice. The steamer cooker is much easier to clean.