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Mine is a cheapie black and decker from Walmart. It comes with a little plastic cup. The bowl part has numbered marks on the side. If I use one cup of rice I fill to the number one mark and so on. Perfect rice.
I can make perfect Spanish rice on the stove, but white rice, NOT!
Maybe you got a bad machine.
That is EXACTLY what this one has! Little plastic cup, marked bowl part.
I'm starting to think more and more I got a lemon.
That is EXACTLY what this one has! Little plastic cup, marked bowl part.
I'm starting to think more and more I got a lemon.
But you know, now that I think about it, maybe it is supposed to come out kind of "sticky"? I love it that way though. The rice I eat at our local Chinese buffet is sticky. They keep it in the cookers and you scoop it out. No separate flowing grains there!
My Spanish rice that I make on the stove comes doesn't come out that way. The grains stay separated. I use a 2:1 ratio of water/tomato sauce to rice when cooked on the stove.
But you know, now that I think about it, maybe it is supposed to come out kind of "sticky"? I love it that way though. The rice I eat at our local Chinese buffet is sticky. They keep it in the cookers and you scoop it out. No separate flowing grains there!
My Spanish rice that I make on the stove comes doesn't come out that way. The grains stay separated. I use a 2:1 ratio of water/tomato sauce to rice when cooked on the stove.
The "sticky" (a.k.a. glutinous) rice is made with a different variety of rice, often a medium grain like calrose. Long grain rice usually isn't glutinous and the grains are separated.
I've used a cheap Black & Decker for years now and it makes perfect rice. A cup of rice a cup of water. Set it for 45 minutes for brown rice and maybe 30 minutes for white rice. I only make brown rice so I'm just guessing for the white rice.
The "sticky" (a.k.a. glutinous) rice is made with a different variety of rice, often a medium grain like calrose. Long grain rice usually isn't glutinous and the grains are separated.
I use long grain rice - whatever they sell at HEB -, and when I make it in the rice cooker it comes out sticky. Doesn't come out that way on the stove. But that is just my experience.
I'm pretty sure it's not the cooker. I have a really cheap rice cooker that I got from Walmart a while back, I think I paid less than $20 for it and it's still working fine. It came with plastic cup and some marks on the inside of the bowl that I never followed.
The trick to making good rice is the rice & water ratio. It's always 1 (rice) : 2 (water) ratio. So if you're making 2 cups of rice, you put 4 cups of water. Once you have the ratio correctly, your rice will come out okay no matter what medium you use to cook it.
I use long grain rice - whatever they sell at HEB -, and when I make it in the rice cooker it comes out sticky. Doesn't come out that way on the stove. But that is just my experience.
I make both at least once a week.
I'm not really sure what would cause a non-glutinous rice to come out sticky. It may just be too moist, not technically sticky. The rice cooker may require less water.
I follow the directions that came with the machine as to rice and water amounts. Silly me....
try a little less water. I had my dads old rice cooker and used it for over 10 years. I recently decided to replace it with a jazzy one: like yours, the rice is gummy. I am going to use it tonight but use about 1/2 the water it calls for.
We have used Aroma rice cookers for about a decade, I haven't had any problems with them. The water to rice ratio is definitely important, but even at the stated levels the rice has turned out good. We probably use it on average 2 to 3 times a week.
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