Rice cooker no instructions?!
with no instructions please can anyone help as doing the normal way on a stove in a saucepan resulted in a cross between risotto and rice pudding consistency not fluffy and separate
Answers: Someone was kind enough to give me an electric rice cooker
with no instructions please can anyone help as doing the normal way on a stove in a saucepan resulted in a cross between risotto and rice pudding consistency not fluffy and separate
Here is how I cook rice:
Rinse the rice 2-3 times. Drain out all the water and put it in the rice cooker. For 1 cup of rice, use 2 cups of water. As soon as the rice is cooked (when it turns to warm mode), open the rice cooker and fluff the rice with a spoon. Eat it immediately or keep the rice cooker on the warm setting if you plan to eat it later.
I add 2 cups of water to 1 cup of rice in my rice cooker. It comes out perfect everytime. If you are getting that thick consistency you may be using a glutinous rice.
as Bill Park says but rinse the rice first in a strainer to remove the starch
buy the best rice you can afford such as Jasmine or basmati,wash til water clears without breaking up the grains,any left over must be put in fridge and reheated when needed.
Aloha,
Very simple. Just rinse and drain your rice and add equal parts rice and water (IE. 2 cups rice/2 cups water) to your rice cooker. Push the on button and that is it. Once the rice cooker clicks off, let in set for about five minutes before removing the lid. In Hawaii we like our rice "sticky". For dryer rice use a little less water.
I'm not sure which machine you have but when I needed instructions for mine, I did a search online and luckily found the info on the cooker's website.
"Shine" gave you instructions on cooking rice that everyone in Hawaii probably follows, but that is because everyone is most likely cooking medium grain Calrose rice. This is a Japanese style rice and is a little more starchy than the long grain rice most people on the Mainland US usually use. I have done both in a rice cooker and I find that with long grain rice I need MORE water than I do with Calrose rice. For two cups of long grain rice I used 3 cups of water, but my rice was probably a little stickier than you are probably looking for. I recommend following the amounts in the directions on the rice package. The cooker is designed to provide a steady heat and to stop cooking automatically. One of the hardest things about making rice on the stove-top is you are not supposed to uncover the pot until it's done cooking. Unless you have a glass pot, you can't see the progress, so you are cooking strictly by time. Because no two stoves will heat in the same way, there will always be variables, plus the occasional burned pot bottom or soupy, mushy rice. I love my rice cooker and would be totally lost with out it.
Try making it different ways. See which way works the best in your specific rice cooker.
Whats wrong with risotto or rice pudding nice....
I have consulted the chef and found where you are going wrong. First of all you must make sure you purchase good quality rice,I recommend, 'Uncle Ben's' and follow the directions on the packet for boil in the bag or the microwave variety. If boil in the bag change the water after initial boiling.
Put in how many cups of rice you like.. Are there numbers on the inside of your rice cooker with lines? If there is say if you put 4 cups of rice, put in some water until it reaches the line that says '4'
Wash your rice a few times before cooking it..
First of all, make sure you buy the type of Jasmine rice that says "Thai Crop" or "Thailand Jasmine Rice" on the bag, because of all the different Jasmine rice I have tried (Chinese, Korean, Taiwanese, or Japanese, and even Uncle Ben's), Thai Jasmine has the best taste and texture. Uncle Ben is not even an option. Then make sure to "wash" the rice 5-6 times (more accurately, "rinsing" it by flipping and squeezing the rice with your hands until the water turns white, then pour out, change water, and repeat until you get clear water, which you can see through the water to the rice) before you press the button to cook. In order for the rice to be fully cooked, the rice MUST sit in the pot for about another 10 minutes AFTER the button has popped up and the light has gone off.
For measuring water method, I just use my wrist by placing my palm on top of the rice, in the water. For 2 small bowls (the size of regular Chinese restaurant soup bowls) of rice, the water should be right at the area where my palm meets my wrist. For 4 small bowls, I measure the water up to past the wrist bone a little bit, by about half a centimeter. For servings estimation, it's about 1 bowl per person. I use 3.5 bowls for 4 people (3 adults and 1 kid) in my family.
If you feel more comfortable using the cup-measuring method, check out this website:
http://www.thaikitchen.com/recipescookin...
Now, depending upon the year of crop (each year yields a slightly different texture), you may need to adjust (by trial and error the first 2 times) with more or less water than the amount you used for the previous year's crop. For example, the Thai Jasmine rice "2007 crop" (as labeled on the bag) is the fluffiest I have seen and eaten in over 3 years. And the crop from 2 years ago always came out a bit sticky no matter how much or less water I used.
Another trick, from my experience with experimenting different "types" of water (tap water vs. distilled water and minteral water) as well as different degrees of temperature: DO NOT use warm or hot water for cooking in attempt to shorten the cooking time, because doing so will CHANGE the rice texture outcome. Doing so does not allow enough time for the rice to soak up the water, so the texture will become hard and undercooked.
use 3.5 cups water w/ 2 c. rice . Use Jasmine Rice.