The rice on the edge of the rice cooker is perfectly cooked, but mushy in the center, I've tried rinsing the rice untill the water is clear, I've tried rinsing only once. I've tried putting less water and it's still mushy. We're not cooking rice pass the maximum rice cooker either. Help
by mont_lox
42 Comments
Use basmatti
You need equal parts water to rice; it’s sticking because you didn’t wash the rice enough. Make sure all the starch has been rinsed out. You should be able to tell when you’re done washing as the water in the rice cooker will be almost clear. After that just add an equal part water; for example 1 QT rice to 1 QT water. Then just let it cook and you’ll be fine!
Less water
What ratio of rice to water are you doing?
Start with the basics. What kind of rice and cooking tool.
Rinse more thoroughly before cooking
Do you have a steamer? If so just put jasmine 1 cup rice 1 cup of water and cook uncovered for 19-20minutes.
We put 8 cups jasmine 8 cups water in a hotel pan. Basmati is 8 cups rice 10 cups water. Comes out perfect.
Before cooking it, soak the rice for 20 minutes after rinsing. It’ll result in a more evenly cooked end product.
Banquet cooks know this trick: put it in a hotel pan, 2:1 boiling water to rice, tight foil on top, and bake it 30m @350F. Let stand 10m. Fluff.
Less water
Even less water. Keep in mind that the amount of water per batch can vary between types of rice.
At my work, we get rice in batches of 10KG and use a standard 3L water / 2.5kg uncooked rice measurement, cook one batch with that and then modify the measurement for that batch. For example if the batch is quite hard we might use 3.2L or if it is quite wet we will use 2.8L.
It also depends on the brand of rice you use. Some manufacturers will send out old rice or rice kept in the cold that eventually hardens over time; for these batches we sometimes use 4L /2.5KG. Yume Nishiki rice is the highest quality i’ve seen, with calrose and ibuki being very poor.
less water, fluff the rice shortly after cooking is finished, make sure the condensation traps are working properly
my answer is a zojirushi but I’m basic like that
Don’t soak it, just rinse until water isn’t murky. Also less water depending on
Less water. It’s supposed to be one part rice, two parts water.
Eta I make 1-2 cups at a time. And IME it doesn’t matter the amount as long as it’s the 1:2 ratio.
waywayway less water, less time
wash 3-4x b4 cooking (aka have some water, agitate til water turns very white, pour outn repeat)
You mentioned you’re using calrose. 2-3 cups of rice and just enough water to be 1/4 to 1/2 inch over the level of the rice should do it. Dont stir. If it’s still mushy, reduce the water a bit next time. Too dry, add a little after its cooked and let it steam to recover it. Rice dries over time in the bag, so newer rice needs less water. Also, a $20 rice cooker makes this all WAY easier and more forgiving than stove top method.
Measure your water. You are adding too much.
Don’t add any glue at all next time
What everyone else is saying, and don’t wash your rice until clear, only do it two or three times
Rule of thumb is rice to first knuckle of index finger and water to second.
Looks like too much water and boiling too long. Once reaches boil turn down to medium and leave covered. Once the rice looks cooked and very little to zero water boiling turn off remove from heat and let sit for about 10 minutes. Fluff and serve.
Wash rice 3 time, let soak in water for no less then 30 minutes, less water, people love to do the 2.1 ratio but take it from a Japanese man that’s WAY too much water.
I think you should try leaving the rice untouched for 10-15 minutes before handling it it gives the rice time to attain more structure and will not go mushy, and rice is in the vessel so it won’t go cold either.
As everyone has mentioned, this is wayyyyyy too much water. Depending on the type of rice, a 1 part rice to 1 1/2 parts water is good for most types of rice. Different for sushi or basmati rice for example however.
Depends. What kind of rice are you using. Either way, you are using way to much water
Wash the rice until water stops being cloudy and use a smidge less water. Cold to boiling w pinch of salt
Bro you f*cked this rice up. Holy shit. Wash the rice three times til the water clear then fill water to your index fingers first line. If you soak the rice for 20min then fill water a little under your fingers line. Trust me I make rice every day for sushi
Don’t add the rice when the water is boiling. Start it with everything cold and drop your temperature after it starts boiling. Then the most important thing is let the rest rice for 20 minutes after it simmers for 20 minutes. The correct water ratio is 1-1.5.
I learned the middle finger first joint trick from my Polynesian husband. He laughed at me the first time he saw me measure rice and water. I haven’t measured rice:water ratio for nearly 10 years.
Wash the rice until the water runs mostly clear (4-5x) then fill with water, agitate the rice until it’s flat and even, it will come out perfectly if the water comes up to the first joint on your middle finger while touching the top of the rice.
Have you tried putting it in a bowl of iPhones?
less water, wash and drain it well before cooking
Rinse until water is clear using your fingers spread out evenly and stir.
Most rice is 2-1/3 part water to 1 part rice. If the rice cooker is failing you,
Try toasting rice with 1 tablespoon oil per cup of rice in a pan, then use a baking dish and pour rice and water amounts mentioned above and bake covered for 40 minutes.
You could even try toasting rice without in the oven to dry out after rinsing. Toasting the rice also gives a unique flavor as well.
You’re using too much water.
Fill water up to first knuckle joint while touching top of rice. Works with any quantity of rice.
Don’t touch it for a while after cooking. If you rice is perfect it can still get like that if you are handling it too much while it’s hot
Idk what side of me you’re aggravating more, the Hawaii local side or the chef side 😂 the ratio is 1:1 if you want it a little more wet 1:1.5 is also a good ratio to use without getting mushy rice.
At home, we just do 1:1 on the rice pot and cook for 30 minutes, and the rice is perfect every time.
At work, you can either throw it in the oven, steamer, or put it on the stove.
If you use the steamer, it’s 1:1 for an hour uncovered
Oven is 1:1.5 covered in foil for an hour.
The stove top is a little more complicated but not too much so, the ratio is still 1:1and all you gotta do is wash the rice til it’s almost clear, throw it in a pot and bring it up to a boil. As soon as it boils cover it, drop it down to a simmer for 45 minutes, and you’re good to go.
You always wash your rice. No matter how you cook it.
FWIW, in Japan here, we vigorously wash (not just rinse) our rice by hand 3 times in cold water, then let it sit in cold water for 30 minutes before cooking. Removes any excess starch dust from the milling process.
Way less water, you’re waterlogging it. And rinse your rice, I can see the coagulated starch
Also we had an issue with the rice coming out bad like this but it was coming out just fine with the same recipe in the other two restaurants a town over and it turned out our water was too hard
Have you heard of the [🖕method](https://youtu.be/45wHe9KdmrQ?si=y-e_2w96-MTFBzX8)?
🤔
Not-rinsing doesnt do this.
Too much water does.
I never rinse cause I dont see a difference, and I like knowing exactly how much water I added.
I use a 1/4cup scoop.
2 scoops rice : slightly less than 4 scoops water
3 scoops rice : 5 scoops of water.
Salt is a little more than 1/4 tsp per scoop of rice
By cooking it properly