I have been using a rice cooker to make rice, cous cous, or quinoa for almost every meal I have lately. The rice cooker that I have cooks the rice perfectly, but it always comes out clumpy! I have tried using more/less water, but it doesn't seem to change the outcome. The rice tastes great and seems to be cooked just fine, but it comes out in a huge clump...I could probably stick a knife in the middle and pull out the entire "rice cube" in one piece.
Does anyone have any advice as to how I can prevent this, and actually get the rice to not stick together?
I use a rice cooker at home, probably 2-3 times a week. After the rice is cooked, I let it stay in warm mode for 15 minutes, no peeking, no stirring, etc. Then I pop the lid and fluff the rice, lid back down and let sit another 5-10 minutes, still in warm mode. Then it is ready to go. This way works great for me.
Some rice is intended to clump and stick such as Asian short grain rices. A long grain rice like jasmine of basmati clump less. Some standing time and a fluff as per cheflayne works great.
balance the water. if you use 6 cups of rice, then pour 6 cups of water too. The other suggestion from cheflayne is right. After the rice is cooked, let it stay in warm mode for about 10-15 more minutes.
Some rice is intended to clump and stick such as Asian short grain rices. A long grain rice like jasmine of basmati clump less. Some standing time and a fluff as per cheflayne works great.
Basmati is usually what I cook, but it clumps just as much as anything. I have tried keeping it in warm mode also, but it doesn't seem to really help, other than keeping it warm. The one suggestion I haven't tried is washing the rice first - I will try that next time and see if it helps.
Basmati can take a lot of water. In fact, the more water it absorbs the better it absorbs the fragrance. It is also the only rice I cook with a pinch of salt.
Soak the Basmati for a half hour or so, then use 1.75c water to 1c Basmati rice.
I have an aroma as well and am quite happy with it.
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