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susan8020On top of the homestead story in the last post, I'm also experimenting with the new rice cooker. It makes good rice (brown-round or white-basmati so far) except that the bottom layer is scorched and stuck and too hard to be edible, and the pot, though teflon, isn't wiping clean very well, even if I watch it and stir or remove the rice as soon as it switches to 'warm'. Reviews say the scorched layer is a common problem and can be tweaked around, maybe.
Using 3 parts water to 1 part rice, ie 1 cup to 1/3 cup, often with olive oil in the pot first.
And cracking the lid a little to let more steam escape than the steam vent allows. I do this by putting a little pad of folded paper towel between the lid and the pot.
Tonight's first try had semi-washed rice (see previous entry) and one steam pad. Wasn't so badly scorched but did stick so the pan needed a lot of wiping, although I tried to move the crusty layer ASAP so it wouldn't stick so bad.
Tonight's second try has maybe better washed rice and two steam pads. This time I washed the rice by pouring water back and forth between a saucepan and the kitchen pitcher. So pretty soon the whole pitcher was faintly starchy. This time maybe when it goes to 'warm' I'll leave it alone a while and see what happens. Okay, at 7.53 it just clicked to 'warm'. And I left it undisturbed on 'warm' for quite a while (well over half an hour?).
ETA: This more or less worked! (Which is the story of my life.)
The rice was more moist, and there was not so much crust, not so scorched, and less sticking to the bottom. Wiping a few times with a damp paper towel was okay, I think. (On this one, iirc, I had poured oil in the pot before anything else.)
Apparently the larger steam vent area did make the 'cook' shut off sooner, and kept the 'warm' temperature from getting too hot and overcooking the rice. (Or maybe me leaving it all undisturbed helped also.)
All pretty counter-intuitive....
(When the well etc unfreezes, I'll try washing the rice better.)
Using 3 parts water to 1 part rice, ie 1 cup to 1/3 cup, often with olive oil in the pot first.
And cracking the lid a little to let more steam escape than the steam vent allows. I do this by putting a little pad of folded paper towel between the lid and the pot.
Tonight's first try had semi-washed rice (see previous entry) and one steam pad. Wasn't so badly scorched but did stick so the pan needed a lot of wiping, although I tried to move the crusty layer ASAP so it wouldn't stick so bad.
Tonight's second try has maybe better washed rice and two steam pads. This time I washed the rice by pouring water back and forth between a saucepan and the kitchen pitcher. So pretty soon the whole pitcher was faintly starchy. This time maybe when it goes to 'warm' I'll leave it alone a while and see what happens. Okay, at 7.53 it just clicked to 'warm'. And I left it undisturbed on 'warm' for quite a while (well over half an hour?).
ETA: This more or less worked! (Which is the story of my life.)
The rice was more moist, and there was not so much crust, not so scorched, and less sticking to the bottom. Wiping a few times with a damp paper towel was okay, I think. (On this one, iirc, I had poured oil in the pot before anything else.)
Apparently the larger steam vent area did make the 'cook' shut off sooner, and kept the 'warm' temperature from getting too hot and overcooking the rice. (Or maybe me leaving it all undisturbed helped also.)
All pretty counter-intuitive....
(When the well etc unfreezes, I'll try washing the rice better.)
