I hope someone here is able to help me out here with my new-ish rice cooker.
I used to either boil rice in normal pot (induction hob) when I ate cooked rice, and steam rice in a bamboo steamer using equal weights of water and rice with a little oil and salt in a cup.
The steamed rice I use for frying is a recipe by Samuel Lee (Fried Rice | Recipes | Sum Cuisine | Samuel Lee | Paris), and works really well.
I steam it, put it in a bowl, let it cool down, and then stuff it in the fridge uncovered for 1-2 hours, and I have nicely separated grains which aren't dry or stale.
So fast forward, I finally bought a fancy 6 cup rice cooker after debating for a while; a Cuckoo DHSR0609F.
It has a million buttons and settings and does induction/steaming/pressure cooking, which is all great, but whatever I try, I cannot make rice with it that doesn't stick together like crazy.
On the 'Glutinous Rice' mode, I've tried high heating power, low heating power, turbo mode, keeping it warm for short and long times after boiling, adding water to the line, equal weight rice/water, equal volume rice/water etc.
There are noticeable differences in all these methods, but I can leave it on the counter or in the fridge as long as I want, you can always easily scoop up a lump of 150g of boiled rice with one scoop.
I tried frying it once, it just stays a lump, if I break it up with a spatula or something, and toss the wok, it's stuck together again once it touches.
It comes out like this, which is great as a side for dishes with a sauce:
But I want this for frying:
The rice I mainly use is decent Thai jasmin rice, from a local asian store.
I also tried basmati, similar outcomes.
Both these types of rice work fine when steaming or boiling in a pot, also with the same washing routine and rice/water ratio as used in the rice cooker.
Is there something obvious I'm missing, or should be doing here? Like using another mode instead of glutinous rice? Or is it just a fact of life with this type of rice cooker?
I used to either boil rice in normal pot (induction hob) when I ate cooked rice, and steam rice in a bamboo steamer using equal weights of water and rice with a little oil and salt in a cup.
The steamed rice I use for frying is a recipe by Samuel Lee (Fried Rice | Recipes | Sum Cuisine | Samuel Lee | Paris), and works really well.
I steam it, put it in a bowl, let it cool down, and then stuff it in the fridge uncovered for 1-2 hours, and I have nicely separated grains which aren't dry or stale.
So fast forward, I finally bought a fancy 6 cup rice cooker after debating for a while; a Cuckoo DHSR0609F.
It has a million buttons and settings and does induction/steaming/pressure cooking, which is all great, but whatever I try, I cannot make rice with it that doesn't stick together like crazy.
On the 'Glutinous Rice' mode, I've tried high heating power, low heating power, turbo mode, keeping it warm for short and long times after boiling, adding water to the line, equal weight rice/water, equal volume rice/water etc.
There are noticeable differences in all these methods, but I can leave it on the counter or in the fridge as long as I want, you can always easily scoop up a lump of 150g of boiled rice with one scoop.
I tried frying it once, it just stays a lump, if I break it up with a spatula or something, and toss the wok, it's stuck together again once it touches.
It comes out like this, which is great as a side for dishes with a sauce:
But I want this for frying:
The rice I mainly use is decent Thai jasmin rice, from a local asian store.
I also tried basmati, similar outcomes.
Both these types of rice work fine when steaming or boiling in a pot, also with the same washing routine and rice/water ratio as used in the rice cooker.
Is there something obvious I'm missing, or should be doing here? Like using another mode instead of glutinous rice? Or is it just a fact of life with this type of rice cooker?
).
