You can also try putting your pot of rice on a frying pan or in a bigger pot on the fire.

Or anything that can lift the pot of rice higher above the fire, say about an inch or so.

dcarch

I had trouble with my range getting a good consistent simmer on some burners. I don't know if this is applicable to your stove, but on my stove there's a doohickey called an air shutter; it adjusts the amount of air getting into the mixture, such that you can try to get the most efficient mix for near-total combustion of the gas. (Chemists would call this adjusting the mix such that it approaches a 'stochiometric' mix--wow, I haven't use that word since Chem 101 in 1968!) Anyway, once I did that, I found the burner was more efficient at both the peak output AND it held a good stable simmer flame as well.

BTW I have used a flame tamer similar to the one at the link. They do what they claim, they work okay.

Here is a link that might be useful: flame tamer

Your cast iron pan will work just as well, you'll have to experiment with it a little. I had a similar problem, and it went away when I got some new cookware when we remodeled the kitchen 10 years ago. Seems the new pots and pans have a thicker base than my old Revereware. So if you're using a pot with a fairly thin base, that's the problem.

I had a nice heavy cast iron flame tamer that looked nice, no handle on it, and I just left on the rangetop all the time. Much nicer than the one pictured. It worked, too.

The flame tamer arley and I posted is not what I'm looking to use. I've had one of those before. I don't know that it actually burned up, but that is what seemed to happen. It just disintegrated. Little flecks of stuff came out of the holes all the time.

If I were going to buy one, I would want a heavy cast iron one. However, several that I saw were aluminum or some other sort of metal coated with non-stick stuff. Those sound like a disaster waiting to happen!

I think I'll try using the cast iron skillet. If it works, great! If it doesn't, back to the drawing board.

I have a couple of those tin heat diffusers that get used quite a lot. Used to have a cast iron one, too, but don't know what happened to it. Anyway, yes, they do the job. BTW, you can find cast iron ones on Amazon, too. (I like the tin ones because of the handle.)

Just recently, I've started cooking rice in the pressure cooker. Best method that I've tried for cooking rice. Doesn't really save much time but the rice comes out perfect and no sticky boil-overs to clean up on the stove top. And the stainless bowl is easier to clean than a saucepan w/ rice stuck to the bottom.

I have 2 flame tamers like the ones pictured....I have used them....always! My mother had one. It allows you to simmer for hours without adjusting the flame...or burner. I used it during the awful years when I had an electric stove. I even use one under my huge Le C pot...once it gets really hot and I want to keep it at the barest simmer. Not pretty, but when I take the pot off the stove, the simmer pad goes a=into the cupboard.
Linda C

I've had one of those hard to adjust to a low simmer without it going out burners on my new stove for over a year now. Even with cast iron the food scorches as I can't adjust it low enough. Finally a few weeks ago I broke down and bought a flame tamer. So far so good :-)

I can't find the one we used to have, but it was similar to this one I found at Amazon. Nice enough to just leave on a burner, usually "stored" under the tea kettle.

Here is a link that might be useful: Cast iron flame tamer

I have used both a flame tamer like the one linked and a cast iron skillet under my pot. It also helps if the pot bottom is a very thick one. I think the cast iron works better.

Arley is right. When my stove was delivered the installer adjusted the flame on each of my burners. I wouldn't know how to do it, but maybe a service call, or a handy man could solve your problem. I love my simmer burner and the fact that I don't need another gadget or cobbling anything. hth

Di

Wow this post is timely. Our getaway place has a gas stove and even with a tin flame tamer I can't leave a pot to simmer, everything catches. I never knew the flame could be adjusted, thank you arley! I'm going to pull out the manual and see if I can figure it out. If not I'll call the repair person.

I agree about the adjusting. But in the meantime, one cheap solution CI offers is to form a ring out of a bunch of aluminum foil to raise the pot an inch or two. That should help a bit.

(Chemists would call this adjusting the mix such that it approaches a 'stochiometric' mix--wow, I haven't use that word since Chem 101 in 1968!)

Very good! Arley!

In general for a gas burner, the pressurized natural (or propane) gas goes thru an orifice and jets out at high speed. By means of what's known as Venturi (spelling?) effect, it mixes with air and comes out from the burner. The adjustment of the air intake port optimizes the mixing for high fire and low fire, based on the pressure of the incoming natural gas. As long as you have blue (not yellow) flame coming out of the burner when the burner is on high fire, you have enough air to achieve complete stochiometric combustion.

But,

If you have a stove with removeable top grates, it is a very simple thing. Just take one grate out and stack it on top of the other and simmer away.

dcarch

You are all so clever....and smart! Thanks for the information. I *do* have removable grates. I *will* stack them next time. Or I may use my cast iron skillet as a flame tamer.

For those of you trying to simmer something on top of the stove for a long time, I highly recommend moving it to the oven. For braises, spaghetti sauce, soups, stews, and the like, I get it started on top of the stove, then put it in a 250 - 275 degree oven. Works perfectly!

Dcarch,
Thank you! I have removable grates so if I can't get flame adjusted, I'll stack the grates.

BBSTX, if your stove has a simmer burner the flame can be adjusted. If you would post the make and model of your stove over on the Appliance forum there are experts there to tell you how to do it. Not a complicated task on most stoves/ranges. Usually requires removing the knob and using a small screwdriver, turn the screw in or out to adjust the flame. Your manual may cover it. Hope this helps.

Thanks, nod. I have a Viking dual fuel range. I absolutely love it, but I live in the sticks and the closest authorized repairman is more than an hour away. I have only called him once for warranty work and once to repair the damage caused by the guys installing the countertop.

After everything from the holidays settles down, I'll drag out the instruction book, get all the numbers, and post over on the Appliance forum.