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Apr 14, 2007 06:54 PM

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.

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  1. Help? Are you kidding? That stuff is delicious!

    3 Replies
    1. re: tokyorosa

      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. :)

      1. re: Raeviola

        No, honestly, I've had rice cookers that stick--and usually they're the very inexpensive models, like the under $20 models. In Japan, the more expensive models (and I'm talking in the $200 range) don't seem to stick as much. But I haven't got that kind of dough!

        1. re: Raeviola

          There's nothing wrong with you, Raeviola . I think there is something wrong with your rice cooker.

      2. 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.

        1. 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.

          1. You must have a high end model for Japanese people. We fight for the "koge" you're talking about!

            1. what kind of rice cooker you have? the tradinational kind or the improved one?
              also you are not suppose to check the rice once it goes to warn, it needs to sit for at least 10 minutes before you open the lid.

              3 Replies
              1. re: monkfanatic

                My rice cooker instructions say to "stir and loosen the rice as soon as cooking is done to prevent it from hardening or getting sticky." Guess it depends on the rice cooker.

                1. re: foodstorm

                  Actually, it also depends on the rice, but you should never open it or lift the lid on the pot to check on it until it is DONE! I've had friends that yell at other friends that don't understand this cooking rule for rice.

                2. re: monkfanatic

                  If I left mine that long it would be inedible! I'm with Raeviola, it's an awful problem. Think I might go back to using a pot.