My sushi rice comes out chewy on top, mushy on the bottom
I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups rice to 2 cups water, combine, bring to boil, reduce to low, cover & leave for 20 mins. Now it comes out underdone on top & sometimes ever so slightly toasted & mushy on bottom.
Any way I can fix this? I've tried a larger pot, seems to make no difference. Tried turning off heat instead of low, as my new burners seem to cycle more drastically &stayhot longer, but doesn't cook the rice enough. Added more water but doesn't help overdone bottom problem. I don't rinse my sushi rice even tho you're supposed to, because I don't have time & it always came out perfectly before, but I will start if it will fix this.
Or should I just break down and buy a rice cooker? ;-) Thanks!
EDIT: I think my new stove is crap and cycles too hot on lowest possible setting.. Any suggestion of how to adapt to this, please? Thank you
Best Answer
If you believe your burners are getting too hot, you can always try using a taller pot with slightly more water to keep the rice from getting dry on top or crispy. A larger pot would not work because it would increase the evaporation rate of water from increased surface area, then drying out the rice on top while overcooking the rice on the bottom. A taller but smaller pot would keep more water from evaporating out of the pot and drying out your rice before cooking is finished.
A smaller diameter pot with a 2:1 ratio of water to rice on the lowest setting would be your best bet for cooking the rice on your stove. Possibly leave the rice covered for the entire cook time to make it cook more uniformly overall, keeping the steam inside to prevent the top layer of rice from getting crispy. If the rice is still mushy, washing the rice helps considerably in getting that "mushy" consistency from forming.
If none of that works, you can always use a microwave to cook rice. I had this issue a few years ago and found that a microwave was more cost efficient than buying a rice cooker since I already owned a microwave. It isn't a fix for troubleshooting your issues with your stove, but it might save you some of the hassle in cooking rice that isn't satisfying on your stove.
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Quick Answer about "My sushi rice comes out chewy on top, mushy on the bottom"
So here are ways to fix rice that has turned out less than perfectly: Problem: The rice is still very chewy or hard in the middle after the allotted time. Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.Why does my sushi rice turn out mushy?
My rice is too mushy: -Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process. -The rice was allowed to steam too long in the rice pot.Why is my sushi rice chewy?
Because Japanese rice contains much higher starch and protein than other varieties, it needs washing to remove the excess. The stickiness of rice (from the starch) is important to hold the cooked grains together so that they can be eaten with chopsticks, but if it's too sticky it becomes chewy.How do you fix gooey sushi rice?
After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. Bake the rice in the oven for 5 minutes to remove the excess water. If the rice is still watery or soggy, you can cook off the extra water in the oven.Is my sushi rice overcooked?
The Grains Are Mushy If the rice is only a little sticky, it can be saved. Turn it out into a colander and rinse it under cool water, separating the grains with your fingers. But if it's extra mushy, the best thing to do is start over, make a new batch, and use the overcooked rice for another purpose.How to Make Sushi Rice | Yutaka
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