Cooking rice on induction stove?

I have always cooked rice using the absorption method, where you bring the water to a boil and then reduce the heat and leave it on a simmer for ten minutes...

Now, I have acquired one of those famous induction stoves, and I seem to have two options: burn the rice or don't get it cooked withing the ten minutes (which usually results in soggy rice even though I let it simmer for another few minutes).

Does anybody have some tips and tricks for cooking rice using the absorption method on an induction stove?

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What Girls Said 1

  • You could always buy one of those pricey rice cookers.

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What Guys Said 1

  • I have an induction stove and simmer on 60 at 500w with the lid slightly tilted off to let some heat out and is usually perfect in 10mins, I guess there's different induction stoves so maybe it's not an option on yours...

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