Cooking perfect rice
- First of all we always advise people to buy the very best rice they can – we usually use basmati and Thai jasmine rice for our plain white rice. When choosing packs of rice, make sure there aren’t too many broken grains in there as this can sometimes cause a problem with sticky rice – make sure the majority of the grains in the pack are long.
- Before cooking, measure your rice out into the measuring cup and transfer to a sieve and rinse under cold running water until the liquid coming from the rice is clear, the starch in the rice can often be the culprit for soggy rice.
- Then leave the rice to drain for 5 minutes or so, to make sure all the water has run off (give it a good shake and shuffle to make sure).
- Put the rice into the rice cooker and flatten the top of the rice pile down and fill the cooker up to the relevant line with fresh, cold water. We fill to the bottom of the indicated line rather than the top – the less water there is in the machine during cooking, the less sticky and soft the rice will be – a very precise way of doing things, but it works.
- Once the cooker has swtiched to keep warm, open the lid, give the rice a good stir with the spatula to release any excess water and to break any clumps of rice which may have formed and then leave on keep warm for maybe 30 minutes.
A Yum Asia rice cooker should not ever produce stodgy rice…when we cook with our rice cooker we get perfect dry, fluffy, individual grains of rice as the end product. The key is the thorough rinsing and (less importantly) getting the correct proportions. If you have any questions please contact us.