Jasmine and basmati, usually. Sometimes, calrose. Rarely, something else.

I never would’ve said it was hard centered per se by itself, just in comparison. Before trying rice cooked both ways side by side, I really liked my rice cooker. But, after getting the pressure cooker, then trying both freshly cooked, this was my impression.

But, it’s been years since I switched over, now. I remember looking into it (the Bacillus cereus issue also came up in reading), comparing, and finally getting rid of the rice cooker as the pressure cooker could do more, better.