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overly wet rice in rice cooker -- should i run through whole cook cycle again?

m
mutterer Dec 25, 2009 11:48 AM

I made a rice pilaf style recipe. Sauteed the rice and onion and garlic. then put that into a rice cooker and added chicken broth. I used short grain rice (1 1/2 cup) and 1 1/2 cup broth. It ran through the entire cook/steam cycle and it's still really wet. I'm afraid that on the keep warm setting it won't steam enough. Should i run it through the cook cycle again? Or put it in a pot on the stovetop and steam it some more that way? Help! I'm serving a Mexican dinner to 12 guests in an hour or so!

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  1. todao Dec 25, 2009 12:33 PM

    As I understand it, you've already completed a full cooking cycle with the rice cooker. Putting it on the stove in a shallow wide skillet (as shallow and wide as you can find and still contain the rice) would probably be your best bet for eliminating some of the liquid. However, it will cook more while it's working off the unwanted moisture so you're likely to find it overcooked. If you put it back into the rice cooker you'll have a compact mass of rice that will take longer to free itself of the unwanted moisture.
    For the future, keep in mind that rice pilaf (like piaya) is best prepared in a shallow skillet and cook slowly, adding just enough stock to maintain its moisture whiie it cooks, until it is done. Preparing pilaf in a rice cooker is, IMO, an exercise in futility.

    1. a
      another_adam Dec 25, 2009 01:03 PM

      If the rice is already soft and cooked, then as todao says, it will be mushy if you continue to let it cook, eventually becoming more like a porridge. I'd actually drain off the liquid into a bowl by putting the rice in a sieve, and then spread it in a largeish pan to let some of the liquid evaporate. You could then reduce the liquid if you want the flavoring in it, or just reseason the rice.

      1. thew Dec 25, 2009 01:40 PM

        sounds like a problem with the cooker, as they do not operate by time, but temperature. as long as there is water inside the temp of the pan should not rise above boiling point, and thus should continue cooking, until the liquid is gone, and the temp starts to rise.

        that said - i think it might work running it through again

        1. ipsedixit Dec 25, 2009 02:04 PM

          Keep the lid open and leave it on the "keep warm" setting until the rice dries up to your liking.

          1 Reply
          1. re: ipsedixit
            j
            jenn Dec 25, 2009 03:43 PM

            what ipsedixit says-----open the top and let the steam evaporate. Gently gently take a rice paddle and scoop/flip rice from the bottom to the top so that all the rice has a chance to evaporate extra water.

            I've saved many a pot of rice that way-----i love my DH but he measures the water differently EVERY time. . . .

          2. monku Dec 25, 2009 02:15 PM

            Too late, but you definitely didn't have too much liquid.
            Short grain rice ratio is 1 1/2 cups to 2 cups of liquid. Putting it in a sauce pan to try and heat and absorb the rest of the liquid would probably do the trick. Recycling the rice cooker may not work because it works by monitoring the cooking temperature of the rice and then shuts off.

            4 Replies
            1. re: monku
              Sam Fujisaka Dec 25, 2009 06:33 PM

              Good Japanese rice ratio to water is 1:1.

              1. re: Sam Fujisaka
                monku Dec 25, 2009 09:16 PM

                Thanks.
                I'm always buying the cheapest California brand that's on sale and those were the directions on the package I'm using now.

                1. re: monku
                  Sam Fujisaka Dec 26, 2009 04:30 AM

                  The cheapest California brand is still good. In most parts of the world there is no Japanese rice. I have to bring back from the US to Colombia Japanese (from CalRose to Koda Brothers to Nishiiki) , Basmati, and Jasmine rices.

                  1. re: Sam Fujisaka
                    Tripeler Jan 4, 2010 05:32 AM

                    The cheapest California brand costs a FRACTION of what rice costs in Japan. That said, I often bring back various types of non-Japanese rice to Japan when I come back from California.

            2. m
              mutterer Dec 25, 2009 05:42 PM

              thanks, everyone. it turns out that just letting it stay in the rice cooker for another hour was enough (on the keep warm setting). the moisture absorbed itself enough and it was fine.

              I think i was a bit panicked when i originally posted! (you know, guests coming over, things going awry.) i appreciate all the suggestions!

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