I got this fancy new rice maker, and my rice keeps coming out mushy and gross. I am trying to get that fluffy nice rice and this is becoming frustrating.
Tried less water, tried more water, tried cooking for less time, tried adding milk. I generally make 2 cups at a time, but each time my rice is still mushy(not watery) and seemingly overcooked.
WTF am I doing wrong? The entire point of this rice maker is it's supposed to make perfect rice, but it's worse than my $20 rice maker that would always burn everything.
Right now I am doing the standard 1 pt rice 2 pt water, and tried 1/2 cup variations of less and more. Using just regular calrose rice in a Zojirushi rice cooker.
Any advice?
The regular setting takes about 40 minutes. There is a quick setting, but I feel like I need to perfect regular mode first.
This time I soaked the rice for 1 hr as per tp's soaking guide (did not soak b4,) rinsed very thoroughly, and did a 1-1.5 rice to water ratio since this is short grain polished rice.
We shall see how this batch turns out. Either way, it's gonna become curry tonight.
Trying to get the rice perfect so I can do Koko Alaisa, because I'd hate to waste the koko Samoa
Yup, turned out to be a horrible mushy mess once again. Maybe it is the type of rice, but this cooker is designed for sticky rice.
There is almost no individual grains in this batch, just one congealed white mash.
This is what a $200 rice cooker does? Not impressed.
seeing all of this makes me feel like a caveman using a standard cooking pot to make my rice, but in the end my rice comes out perfectly as I want it.cooking pot is the best ain't it. ialso make my rice in a cooking pot, never washing my rice either
NT, where are the rice updates,
we demands rice updates.Show Image(https://i.imgur.com/RSB9WCf.gif)
Do yall usually use sticky polished, jasmine long-grain, what type of rice for standard every day rice?
I made some jasmine which turned out much better, so it's the sticky rice I'm having issues with. This batch of jasmine was fluffy, a little more watery/mushy than I'd like, but not burned at all. I could actually identify individual grains of rice.
It's that sticky white rice that messes up. It simply turns to mush every time, even with way less water, exact correct ratios, or like someone said, more water than needed. Every time my sticky rice is one big glutenous hunk.
I feel like the machine is overcooking the sticky rice, but everyone swears by it making perfect rice and the timer is automatic. WHY IS IT MUSH EVERY TIME THEN??
It also seems worse when I rinse the rice, which so many say is necessary. Every time I rinse and dry the rice it is even worse consistency, like a pudding after cooking.
in NT's manual, it says the green one is for a prewashed rice, the white one is the right one for regular rice. the difference is slight ~5% but that is enough to impact the Ultimate texture.
https://www.zojirushi.com/servicesupport/manuals/manual_pdf/ns_zcc10_18.pdf
success with a 1.25:1 ratio
The ratio of water to rice is easy. Simply use your index finger and add water to the first knuckle of your index finger. Regardless of the amount of rice.
The ratio of water to rice is easy. Simply use your index finger and add water to the first knuckle of your index finger. Regardless of the amount of rice.
finger on top of rice or touching bottom of pot?
Gas is the preferred method since it's closest to cooking over a fire, but I've used a stone pot for both rice and stir fry on a shortorder style griddle before as well.