I have tried and tried and after many burned bottom pots of rice I timed the entire process and now I turn to “warm” after it has boiled for two minutes and yes it takes an extra 10 min to complete but no big deal if you working on other aspects of the meal, just have to remember to start rice much sooner
It's normal for the bottom to brown up a bit. As long as it's not black tasting carbon burned it's not an issue. After the rice is ready let it sit in the rice cooker for 10mins like the video shows and you will not have a problem removing it from the bottom once it cools down a bit since the rice cooker is non-stick. If it's burned carbon black you need more water.
So it's because of the rice cooker? I am here to figure out why it happens. I use exactly the same Russell Hobbs machine and it always creates a thin layer of combined rice at the Bottom. Easy to remove and tastes like a rice Cookie.
Ok. Trying to see if a rice cooker is better than doing it on the stove and I just dont get it. This is just one more small kitchen appliance that you can avoid by just practicing ! Same procedure, same water to rice amount just low cook it in a decent pot on low flame.
Nah man if you eat rice frequently this will make your life easier. You can just put the rice and water in and let it cook automatic without a care in the world until you cook your other food. Ask Asians who eat rice frequently if it's better to have a rice cooker. :) If you're someone who does rice once in a while or maybe once a week it might not be worth it and you would be right.
No need to measure water by cups.. Just put your finger tip on top of the rice, then pour water until it reaches the first line or joint.. perfect every time..
So it sucks some water in and gets re-hydrated a little which does two things: - removes more of the starch from the outside - cooks the rice grains more evenly.