For years I made rice by boiling it in a pot. Recently my wife gave
me a Krups rice cooker. I've used it 8-10 times, but I always have a
problem of the rice sticking together in large clumps, especially on
the bottom and edges. A thin film of starch also forms on the bottom.
I've tried rinsing the rice first, but that doesn't seem to help.
I've increased the amount of water, and that seems to help some. But
now I'm up to 50% more water than the instructions say, and I still
have a major problem with the rice sticking together in big clumps.
(I started with 2 cups of water to 1 cup of rice, and I gradually
increased it to 3 cups of water.) I use Mahatna long-grain rice.

How can I keep the rice from clumping together?

---
Replace you know what by j to email

Jud McCranie > wrote in
:

> For years I made rice by boiling it in a pot. Recently my wife gave
> me a Krups rice cooker. I've used it 8-10 times, but I always have a
> problem of the rice sticking together in large clumps, especially on
> the bottom and edges. A thin film of starch also forms on the bottom.
> I've tried rinsing the rice first, but that doesn't seem to help.
> I've increased the amount of water, and that seems to help some. But
> now I'm up to 50% more water than the instructions say, and I still
> have a major problem with the rice sticking together in big clumps.
> (I started with 2 cups of water to 1 cup of rice, and I gradually
> increased it to 3 cups of water.) I use Mahatna long-grain rice.
>
> How can I keep the rice from clumping together?
>
> ---
> Replace you know what by j to email
>

Rinse well 3 times to remove excess talc (starch)... then let the rice sit
in the cooking water/liquid for upwards of 20 minutes before turning the
cooker on. Or change brands of rice. Converted or parboiled rice sticks
less.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

(maura2 ..................) wrote in
:

> cooking rice ,one cup ,two cups water in glass in microwave
> ,15min, tight covers,

So what's the advantage? I cook rice on the stove in 12, let sit 5.
Perfect every time. I use white basmati bought in 10 elbee bags.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

hahabogus > wrote in
:

> Jud McCranie > wrote in
> :
>
>> How can I keep the rice from clumping together?
>>
> Rinse well 3 times to remove excess talc (starch)... then let the
> rice sit in the cooking water/liquid for upwards of 20 minutes
> before turning the cooker on. Or change brands of rice. Converted
> or parboiled rice sticks less.

Offhand, I'd say that's right. The poster might try reducing the
water a bit. I make six cups at a time and instead of putting
exactly 1:2 rice to water, I reduce the amount of water to 3.75 cups
and put a bit more than two cups of rice, which I carefully rinse
three times with agitation to lift off the starch. Mind you, this is
stove top technique. I am looking into getting a chinese rice
cooker. My b-i-l has one (they have asian roomers) and he has
figured out how to keep it going all the time without drying out or
getting soggy. We're spending a week there this month and that will
be my new technique for the summer.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

"Jud McCranie" > wrote in message
...
> For years I made rice by boiling it in a pot. Recently my wife gave
> me a Krups rice cooker. I've used it 8-10 times, but I always have a
> problem of the rice sticking together in large clumps, especially on
> the bottom and edges. A thin film of starch also forms on the bottom.
> I've tried rinsing the rice first, but that doesn't seem to help.
> I've increased the amount of water, and that seems to help some. But
> now I'm up to 50% more water than the instructions say, and I still
> have a major problem with the rice sticking together in big clumps.
> (I started with 2 cups of water to 1 cup of rice, and I gradually
> increased it to 3 cups of water.) I use Mahatna long-grain rice.
>
> How can I keep the rice from clumping together?
>
> ---

Rice sticks together by its very nature - there's nothing wrong with that.
If it didn't, it would be hell to eat it with chopsticks! If you want rice
that doesn't stick you need to make pilaf where the rice is sauteed in oil
before the liquid is added.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
. com...
> "Jud McCranie" > wrote in message
> ...
> > For years I made rice by boiling it in a pot. Recently my wife gave
> > me a Krups rice cooker. I've used it 8-10 times, but I always have a
> > problem of the rice sticking together in large clumps, especially on
> > the bottom and edges. A thin film of starch also forms on the bottom.
> > I've tried rinsing the rice first, but that doesn't seem to help.
> > I've increased the amount of water, and that seems to help some. But
> > now I'm up to 50% more water than the instructions say, and I still
> > have a major problem with the rice sticking together in big clumps.
> > (I started with 2 cups of water to 1 cup of rice, and I gradually
> > increased it to 3 cups of water.) I use Mahatna long-grain rice.
> >
> > How can I keep the rice from clumping together?
> >
> > ---
>
> Rice sticks together by its very nature - there's nothing wrong with that.
> If it didn't, it would be hell to eat it with chopsticks! If you want rice
> that doesn't stick you need to make pilaf where the rice is sauteed in oil
> before the liquid is added.
>

I find that if you let it sit for a few minutes after removing it from the
heat, it doesn't stick as much. Adding a bit of fat (butter or olive oil)
at the begging helps. Also, instead of stirring it, I use a fork to rake it.
Stirring promotes clumps.

On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
> wrote:

>Rice sticks together by its very nature - there's nothing wrong with that.
>If it didn't, it would be hell to eat it with chopsticks!

I don't use chopsticks. I don't mind a little stickiness, but with
the cooker it is lumping into big clumps that are unappetizing.

---
Replace you know what by j to email

On Fri, 02 Jul 2004 00:46:28 GMT, "Vox Humana" >
wrote:

>I find that if you let it sit for a few minutes after removing it from the
>heat, it doesn't stick as much.

I haven't tried that. I will.

> Adding a bit of fat (butter or olive oil) at the begging helps.

That is a good suggestion because I use olive oil with pasta.

> Also, instead of stirring it, I use a fork to rake it.
>Stirring promotes clumps.

I haven't been stirring it, but I was wondering if stirring would
help. Obviously not.

---
Replace you know what by j to email

Rinse the rice at least three times, using agitation. The rinsed rice is
holding some water so your ratio is already biased on the wetter side.

Fluff the rice after it is cooked!!
It will keep the layer against the sides and bottom from glazing and
hardening. I started doing this in a restaurant I worked at after I
realized we were throwing tons of hardened rice out.

Personally, I always measure and time rice at controlled temp in a covered
saucepan. Consistent results for me. I adjust the ratio and time to the
variety of rice being cooked. My favorites are long-grained Basmati and
Jasmine.

I have used a wide variety of rice cookers, and have never had rice
cooked as well as the old-fashioned "boil(steam)it in a pot" method.
I have decided that it's just the nature of the beast, and donated all
the rice cookers to a charity sale. Perhaps some folks like the
rice-cooker rice. However, I did put a copy of the "boil it in a pot"
directions in each of the cookers just to be fair. And I always get
out my old pot to cook rice!

Jud McCranie > wrote in message >. ..
> For years I made rice by boiling it in a pot. Recently my wife gave
> me a Krups rice cooker. I've used it 8-10 times, but I always have a
> problem of the rice sticking together in large clumps, especially on
> the bottom and edges. A thin film of starch also forms on the bottom.
> I've tried rinsing the rice first, but that doesn't seem to help.
> I've increased the amount of water, and that seems to help some. But
> now I'm up to 50% more water than the instructions say, and I still
> have a major problem with the rice sticking together in big clumps.
> (I started with 2 cups of water to 1 cup of rice, and I gradually
> increased it to 3 cups of water.) I use Mahatna long-grain rice.
>
> How can I keep the rice from clumping together?
>
> ---
> Replace you know what by j to email

"Jud McCranie" > wrote in message
...
> For years I made rice by boiling it in a pot. Recently my wife gave
> me a Krups rice cooker. I've used it 8-10 times, but I always have a
> problem of the rice sticking together in large clumps, especially on
> the bottom and edges. A thin film of starch also forms on the bottom.
> I've tried rinsing the rice first, but that doesn't seem to help.
> I've increased the amount of water, and that seems to help some. But
> now I'm up to 50% more water than the instructions say, and I still
> have a major problem with the rice sticking together in big clumps.
> (I started with 2 cups of water to 1 cup of rice, and I gradually
> increased it to 3 cups of water.) I use Mahatna long-grain rice.
>
> How can I keep the rice from clumping together?
>
> ---
> Replace you know what by j to email

I've used a rice cooker all my rice-making career (since childhood) and
you're using much too much water. I'm not familiar with the particular
brand of rice you are using (and different qualities of rice respond
differently when cooked), but when making long-grained rice my family has
always used a 1:1 ratio of water to rice, though I prefer about 1.25:1.
Also, do not open the rice cooker as soon as the rice is done. Instead, let
it rest for maybe 5-10 minutes then when you open the lid, fluff it with a
fork. Fluffing is very important to help prevent the rice from
clumping--especially if you plan on storing the rice for any length of time.

Another problem may be the amount of rice you are using. If you're using
too much for the size of your cooker, or too little, it can affect how the
rice cooks.

Finally, it could be that you got a lousy rice cooker. Perhaps it is
faulty, or it is just not a very good one. If you can return it, or
exchange it, try National, Tiger, or Zojirushi brands. We had a National
that lasted more than 20 years and the Tiger we are currently using is about
10 years old. Haven't had any problems so far!

rona

--
"Do not meddle in the affairs of cats, for they are subtle and they will
**** upon your computer."
--Bruce Graham

Hi,

I have had similar problems, and hence had to reduce the usage of rice
cooker unless I have to cook for 4+ people.

I read/heard that a non-stick rice cooker helps a lot, one that has a
coating. Also, once you hear the 'click' sound or when you see that
the rice is done, take the plug off, dont let the rice warm in the
rice cooker, that increases the stickiness of the rice.

I use Basmati Rice always, wash it 3 times and boil it in 6 cups of
water. Once cooked, drain the excess water by passing it through a
strainer. This makes rice less starchy too.

Its a lengthier process, all this because I eat rice only once a week


Ronnie


(Mary) wrote in message . com>...
> I have used a wide variety of rice cookers, and have never had rice
> cooked as well as the old-fashioned "boil(steam)it in a pot" method.
> I have decided that it's just the nature of the beast, and donated all
> the rice cookers to a charity sale. Perhaps some folks like the
> rice-cooker rice. However, I did put a copy of the "boil it in a pot"
> directions in each of the cookers just to be fair. And I always get
> out my old pot to cook rice!
>
> Jud McCranie > wrote in message >. ..
> > For years I made rice by boiling it in a pot. Recently my wife gave
> > me a Krups rice cooker. I've used it 8-10 times, but I always have a
> > problem of the rice sticking together in large clumps, especially on
> > the bottom and edges. A thin film of starch also forms on the bottom.
> > I've tried rinsing the rice first, but that doesn't seem to help.
> > I've increased the amount of water, and that seems to help some. But
> > now I'm up to 50% more water than the instructions say, and I still
> > have a major problem with the rice sticking together in big clumps.
> > (I started with 2 cups of water to 1 cup of rice, and I gradually
> > increased it to 3 cups of water.) I use Mahatna long-grain rice.
> >
> > How can I keep the rice from clumping together?
> >
> > ---
> > Replace you know what by j to email

(Ronnie Rao) wrote in
om:

> Hi,
>
> I have had similar problems, and hence had to reduce the usage of rice
> cooker unless I have to cook for 4+ people.
>
> I read/heard that a non-stick rice cooker helps a lot, one that has a
> coating. Also, once you hear the 'click' sound or when you see that
> the rice is done, take the plug off, dont let the rice warm in the
> rice cooker, that increases the stickiness of the rice.
>
> I use Basmati Rice always, wash it 3 times and boil it in 6 cups of
> water. Once cooked, drain the excess water by passing it through a
> strainer. This makes rice less starchy too.
>
> Its a lengthier process, all this because I eat rice only once a week
>
>
> Ronnie
>
>
> (Mary) wrote in message
> . com>...
>> I have used a wide variety of rice cookers, and have never had rice
>> cooked as well as the old-fashioned "boil(steam)it in a pot" method.
>> I have decided that it's just the nature of the beast, and donated
>> all the rice cookers to a charity sale. Perhaps some folks like the
>> rice-cooker rice. However, I did put a copy of the "boil it in a pot"
>> directions in each of the cookers just to be fair. And I always get
>> out my old pot to cook rice!
>>
>> Jud McCranie > wrote in message
>> >. ..
>> > For years I made rice by boiling it in a pot. Recently my wife
>> > gave me a Krups rice cooker. I've used it 8-10 times, but I always
>> > have a problem of the rice sticking together in large clumps,
>> > especially on the bottom and edges. A thin film of starch also
>> > forms on the bottom. I've tried rinsing the rice first, but that
>> > doesn't seem to help. I've increased the amount of water, and that
>> > seems to help some. But now I'm up to 50% more water than the
>> > instructions say, and I still have a major problem with the rice
>> > sticking together in big clumps. (I started with 2 cups of water to
>> > 1 cup of rice, and I gradually increased it to 3 cups of water.) I
>> > use Mahatna long-grain rice.
>> >
>> > How can I keep the rice from clumping together?
>> >
>> > ---
>> > Replace you know what by j to email
>

I think we are talking different cooking devices here. Some call a steamer
a rice cooker. This can poach a fish or steam veggies as well. Usually
timer controled. Has a water resevoir.

When I talk rice cooker, I mean the removable cooking pot that you put the
rice and water in that sits over top of a heating element inside the
cooker. This element shuts off when the rice is cooked. There isn't any
excess water. You can't poach a fish or produce useable steam with this
device. Basically this thing senses when the temp rises because the water
is gone and shuts down. Doesn't have a water resevoir. This cooker comes in
various sizes, small (makes 1- 4 cups rice) ranging thru large (makes over
30 cups rice or more). Won't cook Wild Rice.

I like to wash my basmati and cook it in chicken stock (from powder) in a
small rice cooker. I also on ocassion chuck in other items to cook with the
rice. Things like sliced mushrooms, sliced onions, cubed chicken and/or
differing herbs and spices (a pinch of cumin is nice). I use 1.75 cups
water/1 cup rice ratio (if you figure in the wet washed rice about a 2/1
ratio). I stir up the rice after it is cooked. There is some clumping but
nothing to write home about. There is also a cooked/brown skin of rice at
the bottom of the cooker...tastes good...


When I just used converted long grain rice (Uncle Ben's), I'd cook it in
the microwave. My microwave was a 750 watt unit and a coffee mug of rice
and 2 mugs of water with a chicken stock cube would cook uncovered in
(IIRC) around 20 minutes on high power unsupervised. And leave me one less
pot to watch or wash.

These days I cook many styles and types of rice...Black, red, bastmati,
plain long grain, brown, jasmine, converted, mid-grain japanese, etc. So I
prefer to use the rice cooker.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Jud McCranie" > wrote in message
...
> On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
> > wrote:
>
> >Rice sticks together by its very nature - there's nothing wrong with
that.
> >If it didn't, it would be hell to eat it with chopsticks!
>
> I don't use chopsticks. I don't mind a little stickiness, but with
> the cooker it is lumping into big clumps that are unappetizing.
>
> ---

Here's my exact recipe for making jasmine rice in a rice cooker - great
every time. I am using actual measuring cups, not the thing that comes with
most rice cookers.

Rinse 2c of rice until the water runs clear and drain well (even a couple of
extra TB of water will change things so this is important). Put in cooker
with 3c water and start immediately. When done cooking, let sit on the warm
cycle for 5-10 min.


--
Peter Aitken

Remove the crap from my email address before using.

"Michel Boucher" > wrote in message
...

>
> Offhand, I'd say that's right. The poster might try reducing the
> water a bit. I make six cups at a time and instead of putting
> exactly 1:2 rice to water, I reduce the amount of water to 3.75 cups
> and put a bit more than two cups of rice, which I carefully rinse
> three times with agitation to lift off the starch. Mind you, this is
> stove top technique. I am looking into getting a chinese rice
> cooker. My b-i-l has one (they have asian roomers) and he has
> figured out how to keep it going all the time without drying out or
> getting soggy. We're spending a week there this month and that will
> be my new technique for the summer.
>

Chinese or Japanese? If Chinese, what brand might it be? I'm not familiar
with any Chinese-brand rice cookers. All the Chinese grocery stores in
Winnipeg only carried Japanese models (Tiger, Zojirushi, National).

rice making. I rarely rinse more than once and I do a poor job of it,
at that. I, personally, don't find that rinsing really affects the final
product, but perhaps that depends more on the brand of rice used.

rona

--
"Do not meddle in the affairs of cats, for they are subtle and they will
**** upon your computer."
--Bruce Graham

"maura2 .................." wrote:

> ---------------------------------------------------------------
>
> [Image]
>
> Sigsation's Sig Maker


Please refrain from posting images to text-only newsgroups.




Brian Rodenborn

Jud McCranie > wrote in
:

> On 2 Jul 2004 00:04:25 GMT, Michel Boucher >
> wrote:
>
>>Offhand, I'd say that's right. The poster might try reducing the
>>water a bit. I make six cups at a time and instead of putting
>>exactly 1:2 rice to water, I reduce the amount of water to 3.75
>>cups and put a bit more than two cups of rice, which I carefully
>>rinse three times with agitation to lift off the starch.
>
> Hmmm, I seemed to get better results as I increased the water from
> 2:1 to 3:1. But I need to try rinsing more thoroughly.

It depends how you prefer to cook rice. I am aware of two methods
using boiling or simmering water. One is generally referred to as
the 2:1 ratio and the other is much more to 1, also called à grande
eau (large water) in which the rice is cooked in a LOT of water. The
resulting texture is different however and the rice is cooked until
tender...about 25-30 minutes.

> I'm using the same kind of rice I did in a pot for years, without
> this problem. When I made it in the pot, though, I added a little
> salt, and I haven't been doing that with the rice cooker. Could
> that make a difference?

I suspect not. Adding more water with a rice cooker is to compensate
for evaporation, I suspect. My wife cooks rice in a steamer/rice
cooker and she uses completely different proportions, but the rice
cooks for 50 minutes unattended. If you cook rice that long, there
will be evaporation.

Now we haven't approached the issues surrounding brown rice and brown
basmati rice :-)

So, do you peek at your rice while it's cooking, or do you believe it
to be bad luck? I peek at least once.

--
Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

"Rona Yuthasastrakosol" > wrote in message
...
>
>
> rice making. I rarely rinse more than once and I do a poor job of
it,
> at that. I, personally, don't find that rinsing really affects the final
> product, but perhaps that depends more on the brand of rice used.
>

If you rinsed more carefully I think you would see the difference. I find
that most rices require 4 or 5 careful rinses for the best results.


--
Peter Aitken

Remove the crap from my email address before using.

"Rona Yuthasastrakosol" > wrote in
:

>
> "Michel Boucher" > wrote in message
> ...
>
>>
>> Offhand, I'd say that's right. The poster might try reducing the
>> water a bit. I make six cups at a time and instead of putting
>> exactly 1:2 rice to water, I reduce the amount of water to 3.75
>> cups and put a bit more than two cups of rice, which I carefully
>> rinse three times with agitation to lift off the starch. Mind
>> you, this is stove top technique. I am looking into getting a
>> chinese rice cooker. My b-i-l has one (they have asian roomers)
>> and he has figured out how to keep it going all the time without
>> drying out or getting soggy. We're spending a week there this
>> month and that will be my new technique for the summer.
>>
>
> Chinese or Japanese? If Chinese, what brand might it be? I'm not
> familiar with any Chinese-brand rice cookers. All the Chinese
> grocery stores in Winnipeg only carried Japanese models (Tiger,
> Zojirushi, National).

No idea. I'll find out and report in detail after July 21, unless I
connect from there, but I doubt it. We men will be busy in the
kitchen.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

"Peter Aitken" > wrote in
.com:

> "Rona Yuthasastrakosol" > wrote in message
> ...
>>
>>
>> rice making. I rarely rinse more than once and I do a poor
>> job of it, at that. I, personally, don't find that rinsing really
>> affects the final product, but perhaps that depends more on the
>> brand of rice used.
>
> If you rinsed more carefully I think you would see the difference.
> I find that most rices require 4 or 5 careful rinses for the best
> results.

I find three rinses are sufficient if you agitate, which is why I
keep chopsticks handy. They're excellent for that kind of work.

As for brands, I usually buy whatever the local merchant has on sale
in 10 lb. bags, but I buy the most expensive kind. Which reminds me,
I have to get another bag soon. We're down to barely enough rice for
twelve cups cooked. That's cutting it pretty close for us.

I put the rice in large plastic containers that are tightly shut (we
had an infestation of meal moths a few years ago). The rest I close
up well and stick it in the freezer until I'm ready to use it.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

On Fri, 02 Jul 2004 23:43:06 GMT, "Peter Aitken"
> wrote:

>If you rinsed more carefully I think you would see the difference. I find
>that most rices require 4 or 5 careful rinses for the best results.

I'm going to try that next time.

---
Replace you know what by j to email

On Fri, 02 Jul 2004 23:43:06 GMT, "Peter Aitken"
> wrote:

>If you rinsed more carefully I think you would see the difference. I find
>that most rices require 4 or 5 careful rinses for the best results.

I'm going to try that next time.

---
Replace you know what by j to email

On 1 Jul 2004 21:32:58 -0700, (Mary) wrote:

>I have used a wide variety of rice cookers, and have never had rice
>cooked as well as the old-fashioned "boil(steam)it in a pot" method.

I've used only one rice cooker, but so far that has been my experience
too. But I haven't tried all of the suggestions yet.

My wife got me the rice cooker because when I boil it in a pot, it
almost always boils over. Perhaps that's the secret! :-)

---
Replace you know what by j to email

On 1 Jul 2004 21:32:58 -0700, (Mary) wrote:

>I have used a wide variety of rice cookers, and have never had rice
>cooked as well as the old-fashioned "boil(steam)it in a pot" method.

I've used only one rice cooker, but so far that has been my experience
too. But I haven't tried all of the suggestions yet.

My wife got me the rice cooker because when I boil it in a pot, it
almost always boils over. Perhaps that's the secret! :-)

---
Replace you know what by j to email

On 2 Jul 2004 04:53:28 -0700, (Ronnie Rao) wrote:

>I read/heard that a non-stick rice cooker helps a lot, one that has a
>coating.

Mine is non-stick teflon.

---
Replace you know what by j to email

On 2 Jul 2004 04:53:28 -0700, (Ronnie Rao) wrote:

>I read/heard that a non-stick rice cooker helps a lot, one that has a
>coating.

Mine is non-stick teflon.

---
Replace you know what by j to email

On Fri, 02 Jul 2004 13:05:59 GMT, hahabogus > wrote:

>When I talk rice cooker, I mean the removable cooking pot that you put the
>rice and water in that sits over top of a heating element inside the
>cooker. This element shuts off when the rice is cooked.

That's the kind I have.


---
Replace you know what by j to email

On Fri, 02 Jul 2004 13:05:59 GMT, hahabogus > wrote:

>When I talk rice cooker, I mean the removable cooking pot that you put the
>rice and water in that sits over top of a heating element inside the
>cooker. This element shuts off when the rice is cooked.

That's the kind I have.


---
Replace you know what by j to email

On Fri, 2 Jul 2004 16:25:29 +0900, "Rona Yuthasastrakosol"
> wrote:

>I've used a rice cooker all my rice-making career (since childhood) and
>you're using much too much water.

If I used less water, it was still hard after all the water had been
absorbed.

---
Replace you know what by j to email

On Fri, 2 Jul 2004 16:25:29 +0900, "Rona Yuthasastrakosol"
> wrote:

>I've used a rice cooker all my rice-making career (since childhood) and
>you're using much too much water.

If I used less water, it was still hard after all the water had been
absorbed.

---
Replace you know what by j to email

On Fri, 02 Jul 2004 16:46:11 GMT, "kilikini"
> wrote:

>Funny, we *like* sticky rice here. If it isn't a sticky gooey mess, it's no
>good to eat with chopsticks. :~)

It should be a little sticky, but we eat it with a fork, and it sticks
together in huge clumps.
---
Replace you know what by j to email

wrote:
>
> My expierence:
> I HATE STICKY RICE!!!!! Everybody in my family loves the crap.
> I was given a really nice, small, rice cooker. It ALWAYS turned out
> sticky rice! EVERY rice cooker I've ever used ALWAYS turned out sticky
> rice.

Then perhaps you weren't using it correctly. My rice cooker turned out
separate-grained rice when that was what I wanted. Matter of adjusting
water and rice ratios. The ratios given in the instructions given are
just guidelines.

>
> Well I boil the water first (on the stove) then pour the water and the
> rice (unwashed [see note below]) both into the rice cooker. The water
> is about 1" above the rice. Put on the lid and push the button.
> When it's done I fluff and it's perfect. EVERY time. I've added some
> boullion powder and a little butter. It still turns out perfect.
>
> [Note: I have washed rice for over 10 minutes and given it just a lick
> and a promise with water, it doesn't matter the crap turns out like
> fricking glue!]
>
> Good luck.


>

wrote:
>
> My expierence:
> I HATE STICKY RICE!!!!! Everybody in my family loves the crap.
> I was given a really nice, small, rice cooker. It ALWAYS turned out
> sticky rice! EVERY rice cooker I've ever used ALWAYS turned out sticky
> rice.

Then the rest of your family should use the rice cooker and you
shouldn't. In my experience rice cookers are designed to deliver
clumped rice not individual grain rice. This is because Japanese
usually perfer their rice clumpy and rice cookers are a Japanese
designed product.

> Well I boil the water first (on the stove) then pour the water and the
> rice (unwashed [see note below]) both into the rice cooker. The water
> is about 1" above the rice. Put on the lid and push the button.
> When it's done I fluff and it's perfect. EVERY time. I've added some
> boullion powder and a little butter. It still turns out perfect.
>
> [Note: I have washed rice for over 10 minutes and given it just a lick
> and a promise with water, it doesn't matter the crap turns out like
> fricking glue!]

Sounds like a lot of extra work compared to cooking your own in a
kettle. It's a clever workaround, though. Good stuff.

On Thu, 15 Jul 2004 21:17:12 -0700,
wrote:

> My expierence:
> I HATE STICKY RICE!!!!! Everybody in my family loves the crap.
> I was given a really nice, small, rice cooker. It ALWAYS turned out
> sticky rice! EVERY rice cooker I've ever used ALWAYS turned out sticky
> rice.

I live sticky rice, but not mushy rice. Are you using long
grain, medium... what type?
>
> Well I boil the water first (on the stove) then pour the water and the
> rice (unwashed [see note below]) both into the rice cooker. The water
> is about 1" above the rice. Put on the lid and push the button.
> When it's done I fluff and it's perfect. EVERY time. I've added some
> boullion powder and a little butter. It still turns out perfect.

That's too much trouble. If you want fluffy long grained
rice, put the amount of rice you want into a very large pot
filled with water (top off). Bring to a boil and boil your
rice for 10 minutes or until it just begins to "pop". Now
drain thoroughly and put back on the lowest heat with the
top on for another 10 minutes or until dry. Fluff with a
fork.
>
> [Note: I have washed rice for over 10 minutes and given it just a lick
> and a promise with water, it doesn't matter the crap turns out like
> fricking glue!]

You don't need to prewash modern rice. It's not dirty.

If you want "fluffy", begin with long grained rice and not
too much water... I fill my rice cooker with water about
half an inch above the rice. Otherwise, long grained (or
any other type of rice for that matter) is just plain mushy.

If this continues to be a problem, I suggest using converted
rice. It's very hard to mess up.


Practice safe eating - always use condiments

On Thu, 15 Jul 2004 21:17:12 -0700,
wrote:

> My expierence:
> I HATE STICKY RICE!!!!! Everybody in my family loves the crap.
> I was given a really nice, small, rice cooker. It ALWAYS turned out
> sticky rice! EVERY rice cooker I've ever used ALWAYS turned out sticky
> rice.

I live sticky rice, but not mushy rice. Are you using long
grain, medium... what type?
>
> Well I boil the water first (on the stove) then pour the water and the
> rice (unwashed [see note below]) both into the rice cooker. The water
> is about 1" above the rice. Put on the lid and push the button.
> When it's done I fluff and it's perfect. EVERY time. I've added some
> boullion powder and a little butter. It still turns out perfect.

That's too much trouble. If you want fluffy long grained
rice, put the amount of rice you want into a very large pot
filled with water (top off). Bring to a boil and boil your
rice for 10 minutes or until it just begins to "pop". Now
drain thoroughly and put back on the lowest heat with the
top on for another 10 minutes or until dry. Fluff with a
fork.
>
> [Note: I have washed rice for over 10 minutes and given it just a lick
> and a promise with water, it doesn't matter the crap turns out like
> fricking glue!]

You don't need to prewash modern rice. It's not dirty.

If you want "fluffy", begin with long grained rice and not
too much water... I fill my rice cooker with water about
half an inch above the rice. Otherwise, long grained (or
any other type of rice for that matter) is just plain mushy.

If this continues to be a problem, I suggest using converted
rice. It's very hard to mess up.


Practice safe eating - always use condiments