Is there a way to stop a skin forming at the bottom of a rice cooker?!
Answers: Cooking Basmati and Sushi rice always leaves a skin at the bottom of my rice cooker. Is there a method to avoid this happening, or is it just normal and non avoidable?
I, too, have had this happen... then I found out that, after the cooking cycle is over (my rice cooker rings a bell) I add a small amount of hot water (about 1/4 cup if you are cooking 2 cups rice) to the cooked rice and unplug the cooker. Then, I cover the rice and let it "rest" for about 10 minutes before fluffing it up with a spatula. Hope this works for you!
try putting a very thin smear of oil on the pan before you use it.
claen it
I never had any problems cooking any type of rice until I went to live in Hong Kong. Ah! an electric rice cooker. I'll have one of those. Disaster! Followed the instructions to the letter. Used it twice. Then I went back to the pan on the hob.
does it form a skin after u scoop a portion of rice from it? thats probably because its a thin layer of rice, so it heats up quickly, hardening it. turn off ur cooker after the rice is done, and always make sure the level of rice is even each time u scoop from it.
I'm afraid is unavoidable, like somebody here. I got one thinking: Great! perfect rice everytime! All I got was a mediocre rice at best and a pan with a burnt bottom to clean. Needless to say that I went back to the pan and stove too, lol.
Asians use them all the time, so perhaps there's a knack to them.
The residue is starch,you could try washing the rice more than usual.My trick is a pinch of salt and a pandanus leaf. Rice cookers are great,just turn them off when ready. You don't need the "keep warm' facility. The rice will stay hot for hours anyway.. Try this it works.