Rice cooker

I stop mine when it's almost finished rather than waiting for it to switch off by itself. It stops that crusting. You get used to when the steam coming from it is in the right place.

Thanks I'll try that

Would you both mind saying which brand of rice cooker you use please?

I have the same problem when using my slow cooker for rice. Turning it off before it's done sounds like a good trick as, with a slow cooker anyway, it continues to cook (and stick) for a while after lifting the bowl off the machine. You could also try adding a knob of butter before you turn it on - works sometimes for me.

Make sure you wash all the starch out if the rice first and use a good long grain rice like Basmati, put with water in the cooker and a generous glug of oil in the water. When all the water has been absorbed comb the rice upwards with a fork, don’t stir it.
This works for me and was shown this method by an Iranian family who live nearby because I couldn’t make good rice.

I'll try your method for cooking rice Fallingstar thanks.

My son keeps telling me I should get a rice cooker. He used to live with a Filipino girl and they used it all the time and he says it was the best rice ever. I cook rice in the microwave and reckon it’s pretty good.

I absolutely love my old rice cooker I ve had it years but wouldn’t be without it
I m with your son Primrose …. but I don’t put oil in it Fallingstar
I don’t find them hard to clean I just put water in after I ve taken the rice out and any bits come away then just wash it as you would a saucepan or any pot

lovethepuppies

I stop mine when it's almost finished rather than waiting for it to switch off by itself. It stops that crusting. You get used to when the steam coming from it is in the right place.

I do that turn mine off before it turns to mush.
Mine is Lidl.
TBH gone back to the pan on the stove. Probably end up giving it away.

.y rice cooker is from Tesco. I think their make is called Cook

I was gifted a rice cooker last month from someone who lives abroad but was here for medical treatment. We tried it once but gave it to a friend. My OH is from the Middle East and usually cooks the rice with the crispy bottom for himself or guests. I only eat the soft part.
When he isn’t around I make it myself. A large non stick pan. Good glug of olive oil. One cup of basmati rice. One cup of water. Salt. Bring to the boil and then simmer for 25 minutes. Lid is closed tight and personally, I use a tea towel wrapped around the lid to cause a seal.
We both do variations with saffron melted over ice.
Tomato purée
Cumin seeds and turmeric.
Double carbs with cubed potatoes and coriander..
Experiment. Practice makes perfect.
When tired or unwell, I’m happy with Uncle Ben’s boil in the bag. Rinse away the starch and reheat in the microwave with coriander or parsley and a touch of butter.
Hope this helps.

Some useful, interesting tips Catterygirl. Thank you.

I've never had a problem with cooking rice (similar to *Catterygirl's method) in a saucepan but it does need fairly accurate measurement and correct cooking time.

However, a year or two ago we discovered a rice ball, a hinged perforated metal ball in two parts, Put rice in and close it, put the ball in water, bring to the boil, turn to simmer and cook for correct length of time.

Astonishingly the rice comes out perfectly cooked every single time, even if it's been cooked for longer than it should have been. Light, fluffy individual grains.

No sticking to pans, no mess.

It's main drawback is that it's tricky to handle when serving as it's very hot and awkward to handle.

I hope the image appears

The only time I ever wanted to use a rice cooker, was at a BiL’s huge place in France, where it was my turn to cook for 18. 😱*

And there was a rice cooker (ex SiL was from Singapore so rice was a daily thing) but it did max 10 portions.
So for the first time in my life I used Uncle Ben’s, followed the instructions, and yes, it was a case of ‘perfect results’.

Usually I just sling it in a pan with enough water, a little salt, bring to boil, simmer until tender, drain. TBH I never quite understand why people say they ‘can’t cook rice…’

Friends of ours (he was addicted to gadgets) had a rice cooker that AFAIK was never even used. For at least 4 years it sat in its box on the landing, along with other stuff - their kitchen worktops were already laden with sundry appliances.

Eventually they tried to offload it to me or a dd, but neither of us had/have enough worktop or cupboard space.

*I used a brilliant ‘curry in a hurry’ recipe, in case anyone’s wondering, followed by a giant mixed fruit crumble, including rhubarb from the garden, picked by dh.