Fluffy rice from a rice cooker?
- rworange Jan 6, 2012 01:56 PM
I love my rice cooker because I can just throw the rice and water in there and not watch it. However, it always comes out sticky.
How to fluff it up? I've been using long grain rice. Should i use a different type? Do I need to add something like oil?
There is also a little steamer basket and i love that for veggies, but I'd like to get better rice results.
If there is another thread on this subject, I'd appreciate it.
try adding less water .... sticky rice usually is caused by too much water. with older rice cookers you could wait until the hold stage comes on and then punch the cook button again. this was done to create a crust which ordinarily doesn't happen with rice cookerss.
Assuming you've got the amount of water right, and you want non-sticky rice, you might consider converted (Uncle Ben's) rice,which is processed to stay separate. Its not my preference usually, but works well for some things.
I have not had long grain rice cook up sticky in my rice cooker. I checked my go-to book for rice cooker rice and the authors, Beth Hensberger and Julie Kaufmann say: "The Japanese-made rice cooker was developed specifically to cook the rices most often cooked in their cuisine: medium- and short-grain rices. So long-grain white rice is sometimes a bit of a challenge. . . ."
Here is the paraphrased recipe given for 3-4 servings of American long-grain white rice:
1 C long-grain white rice
1 1/2 C water
1/4 t salt
1 to 2 T unsalted butter, margarine, olive oil, or nut oil (optional)
The directions say to first put the rice in the cooker bowl and then add water and salt. Close and set. After the rice has cooked, and switched to the Keep Warm cycle, let the rice steam for 10 more minutes. (I put a paper towel between the lid and the cooker.)
I wonder if you are steaming the rice? If you do and you are still getting stickyness, you might try washing the rice in a couple of washes of water before throwing it in the cooker.
Information about cooking long-grain rice from The Ultimate Rice Cooker Cookbook, c2002.
Good luck with your new cooker.
My mom taught me to rinse/wash the rice until the water runs clear, add the measured water and let it sit for 30 minutes or longer before pushing the start button on the rice cooker; when it clicks off to indicate the end of cooking, let the rice rest in the covered pot for 15 to twenty minutes, then with a wet shamoji (wooden or plastic rice paddle) lift and turn the rice from the bottom to the top to fluff the rice.
Try using the rice water to clean your wok. It's a tip I picked up from Grace Young's "The Breath of a Wok" and it's almost like a miracle. As soon as you've emptied your wok, pour in about 4 cups of the cloudy water you've saved from rinsing the rice and let it sit in the wok for about 5 or 10 minutes. (I usually let it sit until I'm done with dinner.) Not only does the short soaking help unstick any food particles that might still be clinging to the wok, the residual starch in the water acts as a degreaser. You really don't need any soap to get rid of the grease; the rice water does the trick.
I generally prefer sticky rice so I use mostly short grain rice but on occasion when I run out, I have used Carolina long grain white rice and it has come out fine. I agree with others though...rinse it and use a little bit less water.