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?

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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.
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FIELDS, W. C.