Master your rice cooker
Have you purchased or recieved a rice cooker only to be irritated at the inability to make rice? We received one as a wedding present, I was determined to make it work. I kept using it as the directions said… each and every time I had hard and crunchy rice. So… after some searching (Mr. Supermom did help searching), I’ve finally master the rice cooker. I thought I’d share the secrets with you…
1. Throw away the manual. Ok don’t throw it away, cause you might need it for the warranty or something, but don’t use it.
2. Measure out how many cups of rice. As you can see here, I measured using the provided cup. This is ok, as long as you use the same measuring tool when you do the water.
3. Wash the rice. Have you ever played Cooking Mama? She makes you spin the rice, that’s exactly what you do.
4. Drain the water.
5. Repeat steps 3 & 4 until your water is no longer cloudy. I have found with white rice this can be 4-5 times, basmati usually 2-3.
6. Depending on the rice type, measure water. I have found that 2 parts of water, per 1 part of white rice works great in mine (2 cups of water, 1 cup of rice). Basmati I usually do 2.5 parts water, per 1 part rice (2.5 cups rice, 1 cup of rice).
7. Turn it on.
8. Watch for the pot to start making pretty bubbles. I wait until they’ve hit the lid. Then left the lid, so they don’t boil over.
9. When it finishes immediatly unplug it. Do not let it use the warming feature. This makes for crunchy rice.
10. Wait at least 5 min before opening lid, for the rice to cool off. Then fluff the rice with a fork or provided tool.
11. Time to eat!