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?

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