Where am I going wrong with rice cooker?

[user6776]

Past few times I've made it in there it's been sticky and I want it to be fluffy. I rinse the rice first of course to remove the starch and I know it's 1:1 ratio but I put a little bit extra in so it doesn't go dry.

I'm trying it again tonight, can anybody give me any tips? My rice cooker is only a cheap one so I don't know if that affects the taste, but I want to get it right this time!

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My rice cooker is 1 rice 1 1/2 to 3/4 water. Fluffy rice every time

I always use easy cook rice in my ten quid rice cooker. Long grain always came out sticky, even if washed.

I use 2:1 water to rice and it's perfect.

@Stressedgiraffe Ooh so more water then?

What type of rice are you using? I cook jasmine rice in the rice cooker and use my index finger touching the surface of the rice, measure up to the first knuckle with water. If your rice is sticky it's because there's too much water

What kind of rice cooker? Have you still go the instructions?

Mine has a more generous water: rice ratio.

Just try it with more water and see

Two questions: where is your rice cooker made and does it have measures on the inside of the bowl?

Japan and China have standard rice measures for one serving - about 150g - and if you have a level on the inside of the bowl, that will tell you how much water to put in per serving of rice.

What type of rice?
Wash more, and add less water.

I'm using supermarket own brand basmati rice

Less than 1:1?! How do you think that's going to work?

I’ve used rice cookers for years and in my view, it all depends on the rice. You have to get to know your rice each time you get a different pack. In your case, try adding slightly less water so it’s not exactly 1:1. But, sometimes the rice is just rubbish and nothing helps! I prefer the Asian basmati rice packs you get from supermarkets.

More water

I’d say blow that and go back to doing it in a pan. That way you can keep an eye on it, start with slightly less water than you think you need and dribble in more as you need it. Once it’s bubbling, low and slow is the key, ideally turn it off once it’s just a little on the chewy side, leave the lid on for a few more minutes and it goes nice and fluffy as it finishes in the residual heat.

I am a pretty ropey cook, but even I can manage to turn out decent rice - just use a pan.

I am a pretty ropey cook, but even I can manage to turn out decent rice - just use a pan.
I wish people wouldn’t be so judgmental, I can no longer lift a pan. Due to an inherited condition neither can my dds.

No, just don't add the extra that she has said she's putting in.

Sticky rice is to wet.

I've used rice cookers for decades and would never go back to a pan. My latest is the best, the Lakeland mini multi cooker. Quite pricy, but it does slow cooking and yogurt too. I think it also does cakes, but I've never tried that. It looks small but is plenty big enough for 4 portions of rice. Great solid non-stick pan.

1 rice to 1 1/2 water. Cheap long grain can be sticky. Basmati is perfect.

I tried more water. Not really that much of a difference. I also find it sticks to the bottom and it some parts clumps together and is crispy 🙄

My rice cooker has a wee measuring cup and lines on the inside of the pot.

If the rice is a bit sticky when it’s just done, leaving it to keep warm for a few minutes usually sorts everything out.

My Dad taught me how to cook rice as he ran a Chinese restaurant. You need to wash it a lot till the water runs clear. I measure by eye but it is double water to rice. I do use a rice cooker and buy sacks of AAA jasmine rice that I get from the Chinese supermarket. It’s about 12 for 5kg.