Originally Posted by
gfunkdave
Thanks all. I suspect not rinsing the rice may be the culprit. Will try that next time.
It's a new bag that we bought maybe a couple weeks ago. The proportions were correct. We didn't want to wait another hour for dinner, so we didn't make it again.
Originally Posted by
YVR Cockroach
I don't see either not pre-washing/rinsing the rice (although I always do) or storage conditions of the rice making a difference. All the white basmati and white jasmine rice I normally buy - packaged for the south and east asian markets respectively which collectively number in the hundreds of thousands where I am - are not hermetically sealed unless I buy small packages sold for the "western" market.
Only thing I can is the rice having been previously heated, perhaps used for a weight when baking pie crust.
I use a rice washing bowl/strainer when making white rice, but I'm occasionally lazy and don't bother. The worst problem it's caused is white goop on the lid (particularly the steam hole), but never what I'd call a "coagulated mass." Not to mention, he was using jasmine rice, which isn't particularly sticky/glutinous compared to other varieties.
Originally Posted by
deniah
maybe the zoji is not made for that scale? and the water mark is not linear for that small cook?
i use my zoji with minimum quantity of 1 cup. on the smart/neurofuzzy/whatever model, timing is ~40min for a full cook (though the timer indicates 60), and ~20min for an abbreviated cook (though the timer indicates 40)
funny thing about rice:water ratio.
the western rule of thumb says 1:2.
the asian rule of thumb is to go 1 knuckle above the rice [should be called rule of index finger?]
the real asian way is simply to eyeball
none of which is really consistent with the zoji way
That's a possibility. IMHO, given the relatively low price* of rice, you might as well cook full cups and not fractions.
* Not particularly inexpensive, we've been loving
Carolina Plantation's Charleston Gold rice, which is an heirloom variety, to make a
purloo with bacon, smoked trout, salmon (sometimes shrimp) and tomatoes. I threw in some peas the last time. But it's definitely not a Zojirushi kind of rice.