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a rice cooker that seemingly is burning the rice

  • m

leaving tannish coloration on parts of the rice. is this a rice cooker equivalent of burning?? is the rice cooker defective?? my wife is asian and certainly knows how to use the cooker.

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  1. sounds like the rice cooker is too hot.

    You could try increasing the amount of water used to slow the cooking process and keep the rice from scorching, or get a new rice cooker. Seems the temperature control is not accurate (note this is not a knob or control you can adjust, but the internal workings of the cooker).

    1. My rice cooker cost me $12 so I can't really complain, but it does run hot. I add a bit more water and make sure to wash and soak my rice. I also make sure as soon as it turns off, i remove the bowl from the cooker and don't let it sit there on warm, I also immediately stir the rice and then cover again, that seems to help. If i leave it awhile sometimes it will still develop a little brown or crust, but thats considered the good stuff and is definitely delicious. If it is still burning your rice after you've removed it right away and stirred it you probably need a new one.

      also, my girlfriend told me before that if the rice is old it needs more water anyways so maybe it is absorbing the water too fast and then burning? not sure if that'd be the case, does it come out fully cooked otherwise?

      1. Are you fluffing the rice as soon as the cycle completes? How long are you leaving it on "keep warm"? Is it a "fuzzy logic" or induction type model, or just a standard rice cooker?

        1. What does you wife say?

          I've used many rice cookers over the years. They ALL leave that wonderful tan crust at the bottom. There probably isn't anything wrong at all with your rice cooker. Just consider it like any other type of 'browning' you can get in cooking.

          1. Sounds like the older fashion of rice cookers. Previous generation of rice cookers do that all the time.

            1. Good lord, man, that's the best part!

              1 Reply
              1. re: ricepad

                I'm pretty sure I read somewhere that plenty of Asian families fight over that crusty bottom part.

                Anyway, for the OP - lift the lid and give it a really quick stir halfway through the cooking cycle if you don't want that good, yummy, crunchy part. Also, when it's done cooking, unplug it, and give it a fluff. My "warm" setting runs too hot, and if I'm making sushi, and I don't want that crusty goodness, I can't let it sit too long on warm.

              2. I actually bought a "Special" rice cooker that entered this country somewhat illegally from Iran (Pars Khazar) so that I could make the wonderful crusty Persian rice dish called "Tahdig", which I love!

                I also love the crusty rice on the bottom of some Chinese claypot dishes....I guess I really am fond of rice...Japanese style, Chinese style...etc...even "American style ..with just a pat of butter.......then again, I'm not, nor have I ever been ...fond of potatoes..(except if they're fried...I am a "crusty" person)...and I am of Middle European origin....yet give me rice or pasta (or kasha)!!

                1 Reply
                1. re: insaneoyster

                  LOL. I've been using a pan to make rice for 40 years. Then I got a new roommate who was born in China, makes rice several times a week, and almost always lets it boil over. I finally broke down and bought an inexpensive rice cooker to save on cleaning the stove!

                2. I have the best success cooking rice in a vintage Mirro aluminum pressure cooker, using 3/4 the amount of water originally called for. I never am disappointed with the results.