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You're cooking it way to high. Did you read the booklet the pot came with? When we purchased our All Clad, the instructions said not to cook on high heat. There's no need for it. You'll burn things, have things boil over, etc. Huge difference in when cooking in high quality metals than cheap crap. There's definitely a learning curve. Good luck!
WHAT???? you are not supposed to cook on high heat?
i did not see a booklet
maybe i threw it out with the box
damn
Your rice will cook at a very low simmer. Your pan conducts heat better, so turn it down lower after it starts to boil. Failing that, leave the lid open a crack to let more steam out.
My husband and I got a rice cooker when we got married in the 90's and use that I have to admit. It is lovely and a cheaper one and cooks perfect Chinese style rice every time. If I use brown rice in it I just add twice the water or 3 times and the auto timer for cooking does the rest.
My husband and I got a rice cooker when we got married in the 90's and use that I have to admit. It is lovely and a cheaper one and cooks perfect Chinese style rice every time. If I use brown rice in it I just add twice the water or 3 times and the auto timer for cooking does the rest.
I now use my electric pressure cooker to replace the rice cooker. I retired the rice cooker to save counter space!
White rice takes the same amount of time in total. Brown rice time is cut in half with the pressure cooker!
Guys I'm so frustrated. I have waited YEARS to be able to afford an All-Clad 4-quart saucepan to cook my rice in. I have now tried making rice in it three times and every single time the rice "water/starch" (not sure what to call it has foamed over the pot and spilled down the sides and into the cooktop.
I'm guessing it's because your new pot is much more functional than your old one, and is heating up faster, and you aren't expecting it.
Leave the top off before boiling, and put a wooden spoon across the top. Watch for it to boil, then immediately remove it from the burner until it starts to calm down, then put it back on a lowered heat.
You might have to do this a couple times until you are comfortable with how fast your new pot cooks.
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...using a wooden chopstick...
