My rice burns, any advice?

Question

I'm using a teflon coated pot to cook rice. I put 2 cups of water per 1 cup of rice. I get the water boiling and then drop the stove down to med. I add cream of mushroom for flavor and then cover. The rice on the bottom begins to burn about 12 minutes in every time. I have no idea how to correct this. Less water and lower temp?

Answer 1

I think your problem is that you turn the stove to medium after it boils. Next time you make it, drop it down to low. Your two to one ratio is good, but drop it down to low... it will turn out great. I have never burned my rice, using this technique. Take care and good luck on your next batch.

Answer 2

well what my grandmother does is she always puts a tsp of olive oil in the water before she puts in the rice because the oil prevents the rice from sticking to the bottom of the pot and also from burning. I would say as soons as the water starts boiling for about a minute or so turn down the fire to low-medium and cover the pot so it can steam the rice while being on the low heat

Answer 3

It's the soup. Dont add it until the rice is cooked. 2 cups of water to 1 cup of rice is correct. Bring to the boil and then put it on low and cover. Check it after 16 mins.

Answer 4

I've done the same. Thing is that the rice measuring is exact to the water, so you cannot put something else in it.I heated up the cream of mushroom separately and then after the rice was fully done, took both off stove and mix together. Really good like that.

Answer 5

Try a rice cooker - BECAUSE RICE COOKERS ARE DESIGNED TO NEVER BURN RICE.

Using a rice cooker is simple, cheap, and convenient. A rice cooker is an electric pot that is designed to boil water fast, then automatically turns down the heat when the rice is cooked to avoid burning the rice. It has two settings: 1) cook like mad, and 2) keep food warm forever. Because rice cookers are designed to never burn rice.

The rice cooker will not burn the food or start a fire because it automatically and instantly reduces the heat before the food burns and then holds the food at a nice warm 140 degrees until you come back and switch it back to cook.

Answer 6

Leave out the cream of mushroom til rice is cooked. I rinse my pot with cold water...put in 1 cup rice...2 cups cold water...sprinkle salt...bring to a boil...turn down to simmer..stir with fork...put on lid then finish cooking for the 15 minutes....then warm up mushroom soup in microwave and stir into the rice when it is cooked.

Answer 7

You may want to first soak your rice till it is partly soft, then cook till done. Put your cream of mushroom in just before removing from heat. P.S. If you boil rice rapidly be sure to leave long handle stainless Steel spoon in it some of the heat will travel on the spoon. Also can reduce heat to low, and keep water over rice.

Answer 8

Turn the heat OFF at ten minutes, then let inertia do the rest.It'll finish cooking if you just leave it there, covered.

I cook my rice in a frying pan. Add water to cover plus a half inch. It cooks in a half hour. Add water as necessary until the last 5 minutes or so, then turn the heat off and let it finish cooking by itself. It'll absorb the last of the water and end up perfect.

Answer 9

Drop the temp to low and cover it. The temp only needs to be high enough to barely maintain a simmer and if you keep the lid on low is usually high enough. Also try adding your soup after the rice has finished cooking.

Answer 10

Turn the flame to low...and don't add the cream of mushroom I believe that is why it burns, but try getting a rice cooker, put little butter, then cook, it won't burn...