I bought the cheapest one at the store. It's high heat till it goes
to low heat after the water is gone. So there is alway burn rice at
the bottom. Oiling the bottom didn't help. Anyway to avoid the burnt
bottom?

When using the stove I would lower the heat to simmer after the water
boils. Do high end cookers do that?

James wrote on Mon, 5 Jan 2009 14:13:25 -0800 (PST):

> I bought the cheapest one at the store. It's high heat till
> it goes to low heat after the water is gone. So there is
> alway burn rice at the bottom. Oiling the bottom didn't help.
> Anyway to avoid the burnt bottom?

> When using the stove I would lower the heat to simmer after
> the water boils. Do high end cookers do that?

I don't know how cheap is your rice cooker but my simple one with an
ordinary aluminum pot that was bought 40 years ago does not burn tho'
some rice may stick to the bottom. However, rice is cheap enough and
the pot is not hard to clean. Anyway, Chinese are said to regard the
browned bits of traditionally cooked rice as a treat.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 6, 7:13*am, James > wrote:
> I bought the cheapest one at the store. *It's high heat till it goes
> to low heat after the water is gone. *So there is alway burn rice at
> the bottom. *Oiling the bottom didn't help. *Anyway to avoid the burnt
> bottom?
>
> When using the stove I would lower the heat to simmer after the water
> boils. *Do high end cookers do that?

Try a bit of tin foil inside the cooker
or take it back to the seller

James Silverton wrote:
>
> I don't know how cheap is your rice cooker but my simple one with an
> ordinary aluminum pot that was bought 40 years ago does not burn tho'
> some rice may stick to the bottom. However, rice is cheap enough and
> the pot is not hard to clean. Anyway, Chinese are said to regard the
> browned bits of traditionally cooked rice as a treat.

It's fried and used in sizzling rice soup, which is one
of my favorites. Haven't had it in years. I should look
for a new place to get it. (The old places have all closed.)

Mark Thorson wrote:
> James Silverton wrote:
>> I don't know how cheap is your rice cooker but my simple one with an
>> ordinary aluminum pot that was bought 40 years ago does not burn tho'
>> some rice may stick to the bottom. However, rice is cheap enough and
>> the pot is not hard to clean. Anyway, Chinese are said to regard the
>> browned bits of traditionally cooked rice as a treat.
>
> It's fried and used in sizzling rice soup, which is one
> of my favorites. Haven't had it in years. I should look
> for a new place to get it. (The old places have all closed.)

Are you anywhere near Flushing, NY? That is one of our favorites at a
restaurant there.

On Mon, 5 Jan 2009 14:13:25 -0800 (PST), James wrote:

> I bought the cheapest one at the store.

I think you've discovered your problem.

Take it back

nb

"James" > wrote in message
...
>I bought the cheapest one at the store. It's high heat till it goes
> to low heat after the water is gone. So there is alway burn rice at
> the bottom. Oiling the bottom didn't help. Anyway to avoid the burnt
> bottom?
>
> When using the stove I would lower the heat to simmer after the water
> boils. Do high end cookers do that?

The crispy burnt rice at the bottom of a cooker is highly prized as a snack.

Dimitri

George wrote:
>
> Mark Thorson wrote:
> > James Silverton wrote:
> >> I don't know how cheap is your rice cooker but my simple one with an
> >> ordinary aluminum pot that was bought 40 years ago does not burn tho'
> >> some rice may stick to the bottom. However, rice is cheap enough and
> >> the pot is not hard to clean. Anyway, Chinese are said to regard the
> >> browned bits of traditionally cooked rice as a treat.
> >
> > It's fried and used in sizzling rice soup, which is one
> > of my favorites. Haven't had it in years. I should look
> > for a new place to get it. (The old places have all closed.)
>
> Are you anywhere near Flushing, NY? That is one of our favorites at a
> restaurant there.

Heh. No.