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Aug 14, 2008 11:20 AM

Pars Rice Cooker for making tahdig

I purchased a Pars RC2612 rice cooker which advertized that it had a manual shut off for tah dig. It came without instructions. The seller (online) is no help. I've cooked a lot of rice trying to get tah dig but no luck. Any suggestions? thanks for any help.

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  1. I don't know anything about the Pars RC2612. But I've used a Japanese Sanyo ECJ-F50S rice cooker's Dol Sot Bibimbap setting to achieve a similar rice-crust effect. You might look into models with a similar feature, if you're not happy with the Pars RC2612.

      1. for 3 cups rice
        1. Put 3.5 cups water, 100 ml salad oil and 1.5 tsps salt into cooker and turn on.

        2.Wash rice with fresh water in a separate bowl until water becomes relatively clear (fill pan with rice and cover with water,stir around and dump water- repeat 5 times) The water may be boiling in the cooker by the time you're finished washing the rice.

        3.After the water boils, put the washed rice into the pan, then smooth the surface of rice in the pan so that it becomes flat and level.

        4. Cook 60 mins for fairly dark tahdig. If you like it lighter, cook less.

        5. Invert the rice onto a platter as soon as it's done so the tahdig doesn't get soggy.

        1. I have a pars rice cooker. You need to start with 3.5 cups of rice, 4.5 to 5 cups of water depending on the rice brand. Add salt turn it on. When there is no more water in there, use a wooden spatula and add 3 tablespoon of olive oil, or grape seed oil stir the rice and pile it like a cone in the middle. You should not be able to see the bottom of the pot ( covered with rice). Replace the lid and let it cook for 45 to 60 minutes. Make sure the rice cooking light is on or press the bottom all the way down to st it on rice cooking. If the keep warm light is on, it will not make tadig.

          1. The right amount of oil and water are the key to a good tahdig. Do not rely on the marks within the pan as they are much smaller than they should be. I put in 1 cup of rice to 1½ cups water with a touch more water over the measured mark. Also, the seal of the lid is very important to keep the moisture consistent. The oil mixed with the salt should mix well with the right ratio of rice and water to make a good tahdig. If you want to make potato tahdig, go to this site (

            I make 4 cups of rice at a time so that I can have plenty of soft rice too.

            Put in six cups of water in with 90 ml/3 tbs. of grape seed oil (first choice for flavor or olive oil as second choice) and 2 tsp. sea salt (table salt does not taste right).

            Turn the temperature up to about 30 minutes till the water boils. Then, you’ll add the rice after the following:

            While the water is coming to a boil, rinse 3 cups of basmati; five times, lightly swishing the rice around in large bowl (with water at least 2” over the rice). If you do not get all of the water out while rinsing, it is not a problem. You can soak the rice for 30 minutes prior if you wish as well.

            When the water is boiling, add the drained rice.

            Wrap two paper towels around the lid or a thin white kitchen towel and wrap a string or rubberband around the handle to secure the towel to the lid for a better fit. I use the rubberbands that come from the produce I buy.

            Once the rice is added and the lid is covered and placed on the rice cooker; reset the temperature on the cooker. The color of the dial lets you chose the degree of the tahdig that you want.

            Sometimes, we have to make dinner fast. That’s when we caramelize one whole yellow onion, shred up a rotisserie chicken from the grocery store, add a jar of Padaks curry sauce (any flavor) and cook it per the jar directions.