I COOK INDIAN RICE IN MY RICE COOKER. PROBLEM IS WHEN RICE COOKING IS FINISHED THEN DURING THE SERVING OF THE COOKED RICE I SEE THAT FEW RICE IS STICKED WITH THE BOOTEM OF INNER PAN AND CAN NOT BE REMOVED. AND THEREFORE FEW COOKED RISE IS WESTED . THOUGH THE QUALITY OF COOKED RICE IS VERY GOOD.
- If you need clarification, ask it in the comment box above.
- Better answers use proper spelling and grammar.
- Provide details, support with references or personal experience.
Tell us some more! Your answer needs to include more details to help people.You can't post answers that contain an email address.Please enter a valid email address.The email address entered is already associated to an account.Login to postPlease use English characters only.
Tip: The max point reward for answering a question is 15.
Though there is not much to it if you are cooking rice. Take the pot out and wash it as any metal utensil. Put as many cups of rice you want to cook in a separate bowl using the measure that would have come with it. Otherwise take a 150ml measure. Wash it the rice thoroughly with water and drop it into the pot. Fill water to the level of number of the cups you have put in. Wipe the pot dry from outside and place in the cooker jacket. Put lid on. Turn the power on and press the Cook button. Once rice is cooked it will switch to keep warm and leave it there for about 5 minutes before you use the cooked rice.
This morning I have encountered a great many questions on rice cookers, so I remembered the time when I had one and why I started cooking rice again.
The rice was beautifully cooked in the cooker, but it took up too much space on my kitchen bench. So I turned to pots and the micro. Cooking rice in a microwave
take 1cup water
2 cups rice
a pinch of salt
put the water, salt and rice together in a bowl with a lid
put the lid on the bowl
put the bowl into the micro
on the micro, keep full force and set the timer on five minutes
start the cooking
after five minutes open the micro, open the bowl and stir the rice with a fork.put the lid on again keep the micro going for another 10 minutes.
repeat the stirring prosess, until the rice is nice and fluffy andready to serve.
Cooking rice in a pot with a lid.
take 1cup water
2cups of rice
pinch of salt
put the ingridience in a pot, and an oven safe pan
in the pot, now with a tight lid. Put on a cooker on highest temperature for five minutes.
open the pot, stir the rice with a fork.
lower heat and cook for another 15-20 minutes,, stirring occasionally.
the rice is cooked when fluffy.
Cooking rice in a pan in the oven
Put the temperature in the oven on 150 degrees Celsius
put the ingridience as in the recipe above in a pot and start boiling
remove from pot into a ovesafe bowl or pan
Cover bowl/pan and cook further for another. 20 minutes.
1Rinse the rice under cool water. Place the brown rice in a fine mesh strainer and quickly rinse it under cold running water for about 30 seconds.
Make sure that the strainer is made from very fine mesh. If the gaps between the wires are too large, you could end up losing an unfortunate amount of rice as you rinse it.
Note that you may not always need to rinse the rice, and this is somewhat of an outdated practice. Rinsing is a cleaning process and is a necessary step if you suspect that the rice has been imported or handled roughly in bulk storage. If the rice is a fortified, domestic product, however, you probably will not need to worry about rinsing it.
2Soak the rice for 45 minutes in hot water. Transfer the brown rice to your rice cooker and add 3 cups of water to the basin, as well. Let it soak and soften for at least 45 minutes.
You can soak the rice up to 3 hours, if desired, but 45 minutes will often be enough.
If you prefer a more flavorful rice, you could substitute some or all of the water with chicken broth or vegetable broth. Substitute the broth in equal amounts for the water.
Soaking is beneficial because it reduces the stickiness of the rice. It also helps the rice expand into long, thin grains.
3Add salt, if desired. Sprinkle the soaked rice with salt, if desired, to draw out more flavor from the rice as it cooks.
Give the contents of the rice cooker a quick stir with a wooden mixing spoon to distribute the salt more evenly.
4Turn the rice cooker on and set the timer. If your rice cooker has a brown rice setting, use that. If it only has a timer, set the timer for 30 minutes.
The rice cooker must remain covered for the duration of the cooking process.
Check the rice after the first 30 minutes. If the grains still seem tough and the content of the basin are still somewhat soupy, cover and set the timer for another 10 minutes.
Understand that each rice cooker varies by make and model. In order to cook the rice as best as possible, you need to read the instructions that come with your rice cooker and set the timer and other settings according to what you read there.
5Let the rice stand. After the timer goes off, let the rice stand for another 5 to 10 minutes so that it absorbs any remaining water in the basin.
Leave the cover on as the rice continues to sit.
6Add butter and/or soy sauce, if desired. If you want to flavor the cooked rice, you could add about 2 Tbsp (30 ml) of butter or margarine or 1 Tbsp (15 ml) of soy sauce. Stir well to coat the rice evenly.
You could also wait until after you place the rice in serving dishes before seasoning it. That way, everyone can season the rice according to his or her own tastes.
7Serve hot. Transfer the rice to serving dishes or set it aside for use in other recipes that call for cooked brown rice.
To insure long life and satisfactory performance from your Nordic Ware Rice Cooker, follow these simple guidelines (microwave use only).
1. Before using your Rice Cooker wash it thoroughly by hand in warm soapy water or in the dishwasher (top rack only).
2.Foods with strong colors (particularly red sauces, tomatoes) may stain your cookware.Staining that may occur will not affect the use of the cookware.
(Cooking times may vary due to variations in microwave ovens.Adjust cooking times for best results in your oven.)
To Cook Rice:
1. Remove basket.
2. Pour 1 cup of uncooked rice into the bottom of the basket, rinse rice thoroughly with cold water.
3. Transfer the rinsed rice from the basket to the bottom of the cooker.
4. Add 1 1/2 cups of water and 1 tsp salt (salt is optional).
5. Secure lid and lock clamps. Open vent holes.
6. Microwave on medium setting (50%) for 10 - 12 minutes (white rice) or 18-20 (brown rice).
7. Remove from microwave, close vent holes and let stand with the lid fastened for 4-5 minutes (the steam continues to cook the rice.)
8. Remove rice from the cooker and fluff with a fork.
Yields: 3 cups of cooked rice or 4 to 6 servings.
Cooking Potatoes and Vegetables:
1. Insert Basket.
2.Pour one cup of water plus 1/4 tsp. salt into the bottom of the cooker.
3. Peel vegetables (if desired), cut into evenly sized pieces and place inside basket.
4. Secure lid and lock clamps. Close vent holes.
5. Microwave on high for 3-4 minutes.
6. Remove from microwave and let stand with lid fastened for 3-4 minutes (the steam continues to cook the vegetables.)
1. Remove basket and lid (lid not used initially for preparing pasta inside the microwave).
2. Pour 2 cups (5 oz.) of uncooked noodles into the bottom of the cooker.
3. Add 2 1/2 cups water.
4. Microwave on high setting 10 minutes, stirring after 5 minutes.
5. Remove from microwave, stir noodles, secure lid and lock clamps. Close vent holes. Let stand for 3-4 minutes.
HELPFUL HINTS TO ENHANCE THE FLAVOR OF ANY MICROWAVE DISH:
1. Use chicken broth instead of water for added flavor.
2. Add a little butter or oil to contents.
In the top cover of your rice cooker there is a sensor that controls the cooking circuit. Most of the t\ime what happens is the wire in the hinge area breaks due to the opening and closing of the lid. I even had to repair my own rice cooker by cutting away the damaged wire then soldering a longer new wire in BOTH wires. I also added shrink tubing over the 4 connections on 2 wires.