I Keep Burning the Rice!

Equus5374

I have a rice cooker/food steamer, and no matter what I do, I keep burning the rice or quinoa. As far as I know, I'm adding the correct amount of water. I usually cook about 1/4 cup of rice or quinoa at a time. It's supposed to be one of those "set it and forget it" things, so why does it burn? I've tried spraying the bottom of the cooker and adding EVOO, but nothing helps.

Alatariel75

I have one that cooks the rice ok, but the "warm" function will burn the bottom. I just have to pay attention and when it switches from "cook" to "warm" I turn it off.

zoeysasha37

Mine does also. I have to constantly stir it

ASKyle

I was under the impression a rice cooker was for larger qty's of rice?

You could just put 1/4 cup rice with 1/2 cup water in a regular pan, bring to a boil, cover, reduce to a simmer and let sit until done (about 15mins depending on preference). Won't burn.

jddnw

Get rid of the rice cooker. I use a one quart sauce pan and I've never burnt my rice.

Queenmunchy

I love my rice cooker, but I've never used it for less than 1 cup at a time. You can just freeze the rest in single sized freezer bags. Or, look into baking it - also I find the type of rice makes a difference. I buy from my local Asian supermarket - usually basmati or jasmine

Equus5374

Thanks for the suggestions. I'll try the stove-top method. Perhaps it's not made for small quantities.

ASKyle

Queenmunchy wrote: »

I love my rice cooker, but I've never used it for less than 1 cup at a time. You can just freeze the rest in single sized freezer bags. Or, look into baking it - also I find the type of rice makes a difference. I buy from my local Asian supermarket - usually basmati or jasmine

Basmati is my favorite!

ninerbuff

ASKyle wrote: »

I was under the impression a rice cooker was for larger qty's of rice?

You could just put 1/4 cup rice with 1/2 cup water in a regular pan, bring to a boil, cover, reduce to a simmer and let sit until done (about 15mins depending on preference). Won't burn.

THIS. A rice cooker usually is used to cook 2 cups of rice or more. Anything less WILL results in burning.


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melimomTARDIS

I use a pan on my stovetop, but I have been eyeing rice cookers.... maybe they arent such a good idea after all!

Qskim

I microwave my rice.

Nancy33333

I had a fairly basic rice cooker, for many years. Generally, I'd cook one cup of rice, and the bottom would burn/stick, so I'd lose about a third of what I cooked. Recently I bought a fuzzy logic one--this is really nice, and nothing sticks or burns. But I've never cooked less than a cup. So if you want to use the rice cooker, perhaps the suggestion that you freeze leftovers, or plan then into meals later in the week, might work. And yes, stovetop works too. I just prefer to start it and walk away.

Flamingogirlcindy

Microwave, perfect every time. 1/4 cup rice, 1/2 cup water plus 1 tblsp. Cover tightly, 6 minutes on high, 9 to 10 minutes on medium. Let stand for 5 minutes, then enjoy.

taraskylit

Yeah, not enough rice

zoeysasha37

I think I'm guilty of not adding enough rice then also! I never knew it was for larger quantity. :-)

SnuggleSmacks

I have a smaller rice cooker (I think it's 8 cups max?) and it does fine with 1 cup. My fiance's however, does not. It always burns and sticks on bottom. I think it's just the way it's made. I got lucky with a good one.

mangrothian

If you're burning your rice in a rice cooker, your portion is too small. I'd suggest doing a bigger portion and freezing some, or getting a smaller cooker. You can get ones that cook as little as 2-4 cups.

A decent heavy based saucepan with a lid will work just as well, you just can't set it and come back an hour later

AmyRhubarb

ASKyle wrote: »

Queenmunchy wrote: »

I love my rice cooker, but I've never used it for less than 1 cup at a time. You can just freeze the rest in single sized freezer bags. Or, look into baking it - also I find the type of rice makes a difference. I buy from my local Asian supermarket - usually basmati or jasmine

Basmati is my favorite!

Same here - I usually make extra, portion it out in ziplocs and freeze them. Easy to toss into some chicken and pinto or black beans, top with cheese, avocado & salsa - nearly instant burrito bowl!

And Basmati is my favorite too, but so much more expensive!