rice cooker - rice sticking together

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Jud McCranie

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

Hahabogus

Jud McCranie <youknowwhat.mccranie@adelphia.net> wrote in
news:l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com:

> 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 ........

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

i butter it ,onionsoup pkt it ,and stir it , its basic
recipe,for side dish

but fast rice by microwaves nice, or brown it in oiled
skillet till slightly taned pour in broth , cover tightly
,cook twelve min, to 18min

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Peter Aitken

Zuuum

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.

Mary

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 <youknowwhat.mccranie@adelphia.net> wrote in
message news:<l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com>...
> 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

Rona Yuthasastr

"Jud McCranie" <youknowwhat.mccranie@adelphia.net> wrote in message
news:l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com...
> 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 piss upon your computer."
-- Bruce Graham

Kilikini

Michel Boucher

mmaura@webtv.net (maura2 ..................) wrote in
news:3458-40E4A2B7-333@storefull-3253.bay.webtv.net:

> 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

Michel Boucher

hahabogus <not@valid.invalid> wrote in
news:Xns9519BF52C8FAAnotvalidinvalid@127.0.0.1:

> Jud McCranie <youknowwhat.mccranie@adelphia.net> wrote in
> news:l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com:
>
>> 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

Vox Humana

"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:J%1Fc.87219$tH1.4164186@twister.southeast.rr.com...
> "Jud McCranie" <youknowwhat.mccranie@adelphia.net> wrote
> in message
> news:l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com...
> > 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.

Jud McCranie

On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> 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

Ronnie Rao

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

mlowe99@sbcglobal.net (Mary) wrote in message
news:<9ff0ec24.0407012032.72a28653@posting.google.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 <youknowwhat.mccranie@adelphia.net> wrote in
> message
> news:<l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com>...
> > 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

Default User

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

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>
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>
> Sigsation's Sig Maker

Please refrain from posting images to text-only newsgroups.

Brian Rodenborn

Jud McCranie

On 2 Jul 2004 00:04:25 GMT, Michel Boucher <alsandorz@rogers.com>
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.

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?

---
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Jud McCranie

On Fri, 02 Jul 2004 00:46:28 GMT, "Vox Humana" <vhumana@hotmail.com>
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.

---
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Hahabogus

ronnierao@yahoo.com (Ronnie Rao) wrote in
news:d247d8ba.0407020353.325de78b@posting.google.com:

> 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
>
>
> mlowe99@sbcglobal.net (Mary) wrote in message
> news:<9ff0ec24.0407012032.72a28653@posting.google.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 <youknowwhat.mccranie@adelphia.net> wrote in
>> message
>> news:<l649e0p19pglfcekue8uo5a4t1auvqse3b@4ax.com>...
>> > 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.

Peter Aitken

"Jud McCranie" <youknowwhat.mccranie@adelphia.net> wrote in message
news:sfd9e058lqij9qlfrt69qaimrnssv8vhk7@4ax.com...
> On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
> <paitken@CRAPnc.rr.com> 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.

Rona Yuthasastr

"Michel Boucher" <alsandorz@rogers.com> wrote in message
news:Xns9519CBFC788DDmortimertherat@130.133.1.4...

>
> 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).

Re: 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 piss upon your computer."
-- Bruce Graham

Michel Boucher

Jud McCranie <youknowwhat.mccranie@adelphia.net> wrote in
news:a9d9e0hfg9qnc6btihevdkvgglhl34egj0@4ax.com:

> On 2 Jul 2004 00:04:25 GMT, Michel Boucher
> <alsandorz@rogers.com> 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

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