Preventing Clumps in Rice Cooker

Discussion in 'Food & Cooking' started by stargazer, Feb 14, 2016.

  1. stargazer

    stargazer

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    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?
     
  2. cheflayne

    cheflayne

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    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.
     
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  3. phatch

    phatch Moderator Staff Member

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    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.
     
  4. payton29

    payton29

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    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.
     
  5. ordo

    ordo

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    Also wash the rice several times before cooking, until the water comes out clean.
     
  6. stargazer

    stargazer

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    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.
     
  7. flipflopgirl

    flipflopgirl

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    Check your rice for broken pieces, usually found in the less expensive brands these pieces cook faster and are gummy and can def ruin the entire dish.

    Also, what brand/type of cooker are you using?

    May be a design flaw...

    mimi
     
    Last edited: Feb 14, 2016
  8. kuan

    kuan Moderator Staff Member

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    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.
     
  9. stargazer

    stargazer

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    I'm using the Aroma rice cooker - here's a link to it on Amazon: 
     
  10. flipflopgirl

    flipflopgirl

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    @Stargazer nice cooker.

    Hugely popular according to verified purchaser comments.

    Great price as well.

    May have to order a few for gifts lol.

    mimi
     
  11. phatch

    phatch Moderator Staff Member

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    I have an aroma as well and am quite happy with it.