The Riceland extra-long-grain enriched white rice didn't turn out too bad last time, in that I didn't have to scrub the pot with steel wool to clean it after. I think the trick is mostly giving it a generous cool time, so that evaporation doesn't cause the rice in contact with the pot to stick while transferring to storage. However, heating is still tricky because the damn hot plate heats beyond boiling and then doesn't cool quickly to simmering temperature, so removing the pot from heat until it stops boiling is no guarantee that it won't boil over in another minute when you place it back on the element. Messy messy.

I'm less than fond of the product consistency to start with and as previously noted, not keen on fiberless starch, but on some level I guess I insist on mastering the cookery of it so I'm not throwing out the as-yet-unused portion. And to my credit, aside from a little spillage on returning to heat and almost boiling over, it did come out sticky but not pasty and cleanup was fairly easy again.