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

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?

---
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 ..................) wrote in
:

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

hahabogus wrote in
:

Jud McCranie wrote in
:

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

"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?

---

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.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" wrote in message
. com...
"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?

---

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.

On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
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

On Fri, 02 Jul 2004 00:46:28 GMT, "Vox Humana"
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.

---
Replace you know what by j to email

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.

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?

---
Replace you know what by j to email

"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?

---
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
**** upon your computer."
--Bruce Graham

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?

---
Replace you know what by j to email

(Ronnie Rao) wrote in
om:

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?

---
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.

"Jud McCranie" wrote in message
...
On Fri, 02 Jul 2004 00:29:29 GMT, "Peter Aitken"
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.