"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?

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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

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