T
ips
&
When You Cannot Cook Rice Well
Category
Trouble
Causes and Solutions
Cooking Rice
Rice is too soft.
Rice is too firm.
Rice cannot be cooked
well.
Rice is different than
usual.
Did you measure the rice correctly with the supplied measuring cup?
Using a kitchen measuring cup or measuring rice bin may result in an error.
Did you place the inner pot on a level surface and adjust the amount of water?
If you adjust the amount of water on an inclined surface, the amount of water
will increase or decrease and the texture of rice will vary.
Is the amount of water and the menu correct?
The texture of rice varies depending on the rice type, brand, and storage period.
Adjust the amount of water to match with your preference and try using another
menu.
Did you put hot water in the tank?
Doing so will cause the rice to be cooked with lower heat to prevent the
temperature of water in the tank from overheating, resulting in variations of the
texture of rice.
“QUICK” is for cooking rice that is firm.
Soaking the rice in water for a long time or setting a long-time reservation results in
rice that is soft.
If foreign objects such as rice grains or grime stick to the lid packing, edge of the
inner pot, or the top of the bottom sensor, cooked rice will be firm.
Wipe any foreign objects such as rice grains or grime off the surface.
P.10–11
P.9
Rice is too sticky.
Rice becomes hard.
Did you stir the rice within 15 minutes after cooking finished?
Failing to do so will result in excess water remaining and the cooked rice
becoming too sticky or hard.
The center of the cooked
rice looks like a crater.
This is typical when cooking with an IH heater and does not indicate an abnormality.
The inner pot itself generates heat and cooks rice in a manner in which the rice
along the wall of the inner pot becomes elevated to form a crater.
A thin film forms on the
rice and inner pot.
The thin film is produced as a result of the savory elements (starch) of the rice melting
and drying, and does not indicate an abnormality.
Rice burns.
<Rice burns in the following cases>
Rice is not rinsed sufficiently. (The rice bran residue remains and is burnt.)
Rice other than brown rice is cooked with “JAPAN BROWN”.
Rice is soaked in water for a long time or a long-time reservation is set.
Rice using seasonings, such as mixed rice, is cooked.
Foreign objects such as rice grains stick to the bottom of the inner pot or the
top of the bottom sensor.
A brownish black color may be left on the bottom depending on the amount of cooked
rice (a small or large amount).
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Mixed or sticky rice
cannot be cooked well.
Did you stir in the seasonings sufficiently after you added them?
If you do not sufficiently stir in the seasonings, they will sink to the bottom and
the rice will not be able to be cooked well.
If you stir the ingredients and rice, the rice may not be cooked well.
Cook the rice with the ingredients placed over it.
Did you add a lot of ingredients or large ingredients?
Is the amount of water appropriate?
Before adding the ingredients, adjust the amount of water to the water level
scale mark.
Did the amount of rice you cooked exceed the maximum amount of rice that can be
cooked?
When you add ingredients, the maximum amount of rice that can be cooked is
less than that when cooking white rice.
P.36