RE: Our 4th day left-over Maki survives until this day as my breakfast and it truly resist spoilage
The problem with me is the amount of water which the rice cooker can't deal with so I trick it..
If tok much water (the right amount) is used it comes out of the cooker and it's a big mess. Before I used gas and a pot but gas is rare and since c19 a very bad quality it hardly burns. I still have the bottle in case of need because there are plenty blackouts and no water is already bad enough.
So I wash the rice first several times and let it soak before I cook it. I use the minimum of water and add more in the end since all water is pressed out and the rice is still hard. So in the end if the rice should rest 15-20 minutes and the cooker should keep it warm instead of byrn it I add some boiled water (and at rimes the spices). While the cooker works I also have to lift the lid several times and I use the basket fir vegetables in top in the hope that extra height keeps the watee/steam inside.
It's some Eastern European thing I believe but the exoensive cooker was worse (broken thermostat?) some English sounding brand.. So now I have a bit fewer misery for 1/10 of the price 🤣