fandomsecrets | [ SECRET POST #3147 ]

[ SECRET POST #3147 ]

⌈ Secret Post #3147 ⌋

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Notes:

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Flat | Top-Level Comments Only

No matter how hard I try I can't get rice right. It always ends up a soupy mess. I have a rice cooker and I still can't get it right. This time I even put in less water than the directions called for and it was still too mushy.

What are your definitions of "too mushy"? What kind of rice are you using? I take basmati rice and it's 1 3/4 cups water to 1 cups rice, put it in a pot, let it boil, and then turn the heat down to low and cover it for 20 minutes. It always works perfectly for me, but it might work differently for different kinds of rice.

Jasmine rice. The rice cooker directions say 1.5 cups rice to 3 cups water. I put about 2.75 cups water.

Maybe I should just try without the rice cooker?

I don't own a rice cooker, so I don't know about their accuracy or what they're like. What I like about cooking it in the pot is that I can add more time, reduce and add heat, add water, stir it with a fork...If you can do that with a rice cooker, it probably doesn't matter.

The problem is, rice cooker directions are for the cup that comes with the rice cooker.

For jasmine rice the best way to do it is to first, wash your rice and drain it (very important, otherwise the starch that's left on the rice will make it soupy). Next, add just enough water so that when you touch the top of the rice, the water comes up to the first knuckle of your index finger.

Then let the rice sit for 10 minutes before you turn on the rice cooker.

Perfect jasmine rice.

I did use the up that came with the rice. I didn't wash the rice, though, so maybe that was the problem? I put the water slightly under the mark they put on the cooker, but it was higher than you said so I'll try this. Also didn't let the rice sit.

Yeah the directions rarely tell you to wash the rice, but it's super important because a lot of starch from white rice sloughs off the grains in transport and it has the same effect as dumping a load of cornstarch all over your rice when it cooks. If you don't wash it off it forms a gluey coating and doesn't let the individual grains cook properly.

The best way to wash rice is to run water into the rice cooker bowl with the desired amount of rice inside, grab a few handfuls and rub them together until the water is milky, and then drain the water and rinse again 2-3 times until the water is clear.

Just wanted to add that I never bother to wash rice and mine comes out well, idk, ymmv OP. I do the absorption method with long grain, basmati, jasmine, etc, put rice in pot, put water to twice the level of the rice, put on to boil, then put lid on and simmer very very low (on gas) or just turn off (hotplate, provided room is warmish) for ages and then it comes out fluffy and good.

Hmmm, that seems like an awful lot of water. Maybe try reducing it to 2.5 cups? I've used rice cookers nearly all my life and they're usually very reliable... unless they're broken. Then again, the ones I've used (mostly Aroma brand, various models) don't use regular measuring cups, they include a plastic cup and then direct you to fill to a certain line on the cooker insert. So two plastic cups = fill to the second line, etc. etc.

Look, I've been making jasmine rice with a cooker since I was about 9 (Asian!) and I've had this conversation with so many of my friends (non-Asians). Forget the direction. Forget measurements. You should always eyeball the level of water so that it sits about a centimeter above the rice in the pot. And when the cooker shifts from 'Cook' to 'Warm', you have to pop it open and break up the rice with the spatula, then just let it sit until you're ready to eat.

Obviously some varieties of rice will be 'thirstier' than others, but you will know after one meal and it'll never be soggy. Try it.

My cooker doesn't actually automatically shift. I have to do it manually and just guess at when it is done.

Man, you should get a Japanese cooker. Just a standard one that Asian markets carry. They're super forgiving when it comes to water amounts. You'll never have to worry about rice again.

ETA: As for the wash-and-drain method, I do that when I'm cooking Japanese rice (short grain = starchier) but I don't bother with Thai and Viet varieties. Then again, I like the rice on the sticky side (but am not a fan of actual sticky rice, go figure).

New study shows you should add double the water (6:1 instead of 3:1) and drain it, to get rid of any residual arsenic traces.

More water? That would be worse. I'm already clearly adding too much water.

6:1 what no

what

source

Nope

I honestly can't advise on the rice cooker itself, but I've found that it's definitely less than a 2:1 water-to-rice ratio when cooking rice.

If you want to test out your rice's actual liquid needs, try a stovetop batch. No oil/butter, no salt, nothing but rice and water. Use about a cup and a half water to 1 cup rice, wait until it genuinely comes to a rolling boil, then turn it mostly down but not all the way down to low. Then, after about ten minutes simmering to absorb most of the liquid, turn it down further.

I do find that gradually lowering the heat and then leaving it to steam for a few minutes with the heat off but the burner still warm goes a long way. If this test batch gives you better results, you might be able to figure out how to extrapolate to the rice cooker's controls.

Flat | Top-Level Comments Only

[ SECRET POST #3147 ]

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