Within a few hours of making rice, the rice becomes crispy on the sides and toasted on the bottom. I have had this cooker for 1 year and it has never done this before. It is a Sanyo ECJ-PX50S 5-Cup Rice Cooker. We have cleaned the bottom of the cooker (sensor plate) and it doesn't seem to make a difference. Please advise. Thank you.
This sounds like the thermostat inside the unit has went out and is overheating whitch in turn is cooking your rice too fast and too hot! if the thermostat is replaced it will cook the rice even again!
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Nothing. Cooked rice should be immediately refrigerated if not used and used within a couple of days, to do otherwise can be fatal.
Your cooked rice is discolouring due to either bacterial or fungal growth, either due to remaining spores in the cooker between each load, or just due to environmental effects. So far, you've been extremely lucky not to suffer very severe food poisoning.
I suggest that you click here for further advice (.pdf advisory document)
THIS is a generic manual and can be a guide for most cookers/steamers.
The rice and water go into the Inner Pot, Not the steamer basket. Some useful tips:
How can I reduce or stop the rice from sticking to the bottom of the pan or
Before cooking, rinse rice in warm water until water becomes clear. Then place
the rice in the inner pot with fresh water.
Take care to use proper water to rice ratios.
How can I stop the water in the inner pot from boiling over the lid?
You may be using too much water.
Use a 1:1 ratio of rice to water plus ½ cup of water for white rice and a 1:1
ratio plus ¾ cup of water for brown rice.
How can I clean my rice cooker?
Unplug and allow to cool completely.
Always exercise extreme caution as the unit becomes hot during operation.
Soak the inner pot in hot, soapy water for a few minutes.
Wash with a non-abrasive pad.
Wipe the heating base with a damp cloth.
All other items can be washed with soap and hot water.
NEVER use an abrasive cleaner or steel wool.
Note: This unit SHOULD NOT be put in the dishwasher,
How does a rice cooker know when to ‘Keep Warm’?
The boiling temperature for water is 212°F.
As soon as all of the water has evaporated the temperature inside the inner pot
Rice cookers have a Keep Warm Setting that can detect when the temperature
rises above the 212°F.
When this happens it automatically turns to the Keep Warm Setting.
This helps to ensure perfect rice every time.
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I know this thread is old but after much research and trying all the crazy theories on sanitizing the rice cooker I have solved the problem and it should work for you too. EVERY person I've shared this with has reported the same results, rice that keeps for up to a week, nice and hot in the rice cooker as it ALWAYS has, the way you remember when you were a kid.
The problem lies not with the cooker itself but in the water you're using. Yes as simple as that. Let me give you a brief overview. You probably don't know but the tap water you're using most likely is treated with a compound called chloramine. The problem is this compound is also subject to a biological process called nitrification which in turn leads to an accelerated biological process in your rice cooker. This is a very high level explanation and there is much more detailed scientific explanations of the process and issues that are exacerbated by the pipes in your house and at the plant. I will not cover all the technical aspects but if you're wondering why this didn't happen before it's mainly because water was treated with chlorine before, not chloramine.
The bottom line is this. Rinse and cook your rice using ONLY bottled spring water, check the label. If it indicates the bottled water you're using is from municipal sources, call the manufacturer to make sure there is no chloramine. If you do this you will be so relieved and happy, I'll be happy knowing I saved you the frustration and brought rice peace to your life.
Forget about all the special cleaning procedures or equipment testing, I too thought there was something wrong with my fuzzy logic cooker...NOT!!! If you want more in depth information about chloriminated water you can join my Facebook page and read/discuss it: https://www.facebook.com/pages/Chloramines-and-You/339649646128698
Try putting one cup of uncooked rice to one cup of water (rather than a cup and a half of water). Also, to keep the rice white longer, you can add a few drops of white vinegar to the rice and water mixture before you turn it on. Hope this helps!
Your cooker, along with mine, cooks very hot. If it is new then you can take it back, but if you want to cook with it then you need to stir the rice often. About every 5 minutes should be good. As soon as it is done you need to remove it from the cooker.
Let's see how that works.
First you have to make sure that the power outlet is working fine using a Multi Tester. Next is disconnect the Power Plug from the Rice Cooker and test continuity within the cord. make sure those two are both working good. next step is to open the Rice Cooker Bottom. Again using a multi tester, Test the continuity of the Thermostat, make sure multi tester setting is on the ohm setting. reading should be zero, if reading is higher than 200 ohms, the thermostat is defective. Which is the reason why your cooker is not turning on is due to an open in the circuitry. Check warranty with the store you purchased it from or the manufacturer of the rice cooker.