Speaking of cooking problems, my new rice cooker is cooking up some of the crappiest rice I’ve had in a long time. I mean, the whole premise behind even getting a rice cooker was to make some of that delectable sticky rice that routinely emerges from the machines of my friends and TV personalities.
Well, guess what? I’ve now used this thing six times and I have yet to see even two grains of rice stick together. It has had the complete opposite effect that I was anticipating: the machine rice is dry, undercooked and each grain slides away from the other like they were magnetized metal shavings.
Again, I ask: what am I doing wrong here?
I’ve tried adding more and more water each time, but I only see incremental improvements. Could the problem simply be that I’m using the wrong kind of rice? Does Uncle Ben make his long-grain rice impervious to the effects of automatic rice cooking?
Maybe I’ve deluded myself into thinking a rice cooker (that someone shelled out good money for at my wedding) should be able to take any kind of rice and transform it into something light, fluffy and moist.
But I guess cooking perfect rice is just a little too much to ask of a rice cooker.