Hi Stephen! What a great idea! Thank you for sharing your tip!

Hi Jas! Thank you so much for reading Nami’s post and asking about multi-grain rice!
Currently, Nami is using these. She will share the recipes soon! So, please stay tuned!
https://amzn.to/3pcvMPA
https://amzn.to/44yIyIf

Hi JOAN! Thank you for reading Nami’spost and trying her recipe!
Yes! You can prepare it in the morning. 🙂
Wash the rice and put them into the rice cooker inner pot, then add the measured water. Cover the inner pot with plastic wrap and place them in the refrigerator before you leave for work.
When you get home, take them out and set them up in the rice cooker to cook.

If your rice cooker has a “Quick cooking” setting, you can use the setting too. With this setting, the rice will be ready within 25~30 minutes!
You can also prepare the cooked rice ahead of time and save them in the freezer. At dinner time, you just need to defrost the frozen cooked rice in the Microwave and serve.
https://www.justonecookbook.com/how-to-freeze-rice/
We hope this is helpful.🙂

Hi Luiz! Thank you for reading Nami’s post and for your kind feedback!
The rice quality/brand and type of water make a big difference in the texture and taste of the rice. It is just like bread comes out differently using different brands of flour. So try other brands and see how you taste.
Also, how you wash your rice makes a difference. The polished rice (grains rubbing against each other during the washing steps) surfaces have just enough to help absorb the good quality tasty water, so we hope you try Nami’s tips and instructions.

And yes! mineral content and pH would make a difference. The minerals adhere to the surface of the rice and prevent water absorption, resulting in dryer rice. For cooking Japanese rice, soft water is much better. If choosing bottled water, look for soft water.
FYI: Most Japanese water/tap water has a “pH value between 5.8 and 8.6” and soft water.
We hope this helps!🙂