Scorched layer of rice at bottom of rice cooker -- always
I love using my rice-cooker for all kinds of rice. However, the bottom layer of rice always has a scorched, brown "crust" on it - as if the heat is too high so it's burning just a little.
I don't think it has to do with the proportion of rice to water, although it could... I have experimented endlessly with using more/less water to see what would help. For example, for a cup of sushi rice, I have tried using between 1 and 2.25 cups of water. Generally, using less water makes the problem worse... Perhaps I need to use even more water? That seems unlikely since my rice cooker directs just 1 c. water for 1 c. "sticky" rice.
I put the rice and water in together, turn it on, and check the rice as soon as it's done and goes to its "warming" state. And always -- brown crust at the bottom.
Help? :) Thanks.
Ha. :) Not the reply I was expecting! :)
Perhaps it is delicious to some -- to me it just tastes scorched. Like burnt popcorn or burnt... anything. Not a personal 'favorite flavor' but I suppose your answer implies that this may be normal and the problem is me, not my rice cooker. :)
OHMYGOSH! I'm with tokyorosa, the crust on the bottom is the best part. In Persian cuisine I believe that it's served to an honored guest at the dinner table, it's considered such a delicacy.
I have a National, it came with a flat round insert with holes. When I use it, I don't get the "crust".
I think you notice it more than others because of the small amount of rice you are cooking (i.e., 1 cup of rice), your rice to crust ratio is higher than if you cooked 2-3 cups of rice.
Another thought, IIRC, my cooker has a minimum, 2 cups of rice.
You must have a high end model for Japanese people. We fight for the "koge" you're talking about!