What to do if rice sticks to the pot when cooking in a rice cooker

As a country with thousands of years of traditional food culture, rice and noodles are the two main ingredients. There is a popular saying that people in the north eat pasta, such as noodles, steamed buns, and pot cakes, while people in the south like to eat rice. However, people in the north also eat rice now. Usually we use electric rice cookers to steam rice at home, but there will be many problems, such as: the rice is too hard or too soft, the rice sticks to the pot, etc. So what should we do if the rice sticks to the pot when cooking in the rice cooker? Come and take a look with the editor.

Method steps

Method 1

First of all, the inner pot of the rice cooker must be cleaned thoroughly, because the burnt rice left over from last time will easily stick to the pot when cooking again.

After washing the rice, soak it in water for 15-20 minutes. This will make the rice softer.

After soaking, pour out the soaking water, and then use hot water to cook the rice. The amount of water should be just right or slightly more. Generally, the water surface should be half a palm thick above the rice surface, which can effectively reduce sticking to the pan.

The most critical step is to wait for about 5 minutes when the rice is cooked and switches to the keep warm setting, then unplug the power cord and do not open the lid. Bake it for more than 10 minutes before opening the lid. This way, it will definitely not stick to the pan.

Another method is to grease the inner pot with a little oil before putting the rice in. Of course, this method is not as convenient as the above method.

Method 2

Applying a thin layer of oil is one way; according to my experience with using two rice cookers at home, after the rice is steamed with a normal ratio of water to rice (that is, when the switch on the rice cooker just jumps from cooking to keeping warm), if you serve the rice immediately, a layer of rice will stick to the bottom of the pot. If you turn off the power at this time, open the lid to let some of the steam escape (it's okay not to open it, but the rice may be a little worse, which I personally think affects the taste), then cover the lid for a while, the layer of rice at the bottom of the pot will merge with the layer on top and will no longer stick to the pot. The key is to turn off the power and then let it sit for a while. When the power is on, the layer of rice at the bottom of the pot is always heated by the bottom of the pot, so it is heated more than the upper layer and is easy to get sticky. After turning off the power, the rice on the bottom layer is no longer heated, and the steam in the pot and rice above can gradually penetrate into the rice on the bottom layer, softening it and combining it with the rice above, and it no longer sticks to the pot.

Method 3

You can open the bottom cover, and there is a temperature control switch inside that you can adjust. It controls the temperature. When the temperature reaches a certain level, it bounces back to connect the constant temperature contact to achieve a constant temperature. Adjust it so that it reaches constant temperature early so that the rice does not stick to the pot.