I know four people with rice cookers and all say the same thing. They all get burned rice so I've never tried one but I don't make enough rice that it'd be justified anyway. I use a lot of minute rice and Rice-A-Roni! My sister actually likes the crusty rice so she doesn't mind it.

Many say use a certain ratio of water to rice, while others say it depends on how fresh or dried out the rice is. Justin Wilson' method of cooking rice was don't measure - pour however much rice you want into a pot, fill with water to cover by the distance to the first knuckle on your middle finger (about 1"). Then bring to a simmer, cover tightly and simmer until most all the water is absorbed. Don't take the lid off too often.

Others take a large amount of water and just boil it and then strain it. I've never tried this but want to soon. Seems almost too easy but people swear by it and I guess it makes sense.

As far as the rice cooker goes, my only suggestion is to stir it often, possibly add some more water to it. Not much help I know, but a couple thoughts. Good luck.

You have a faulty rice cooker that is getting much too hot. I've had a Sanyo for at least 20 years and it makes perfect rice, no matter the amount, every time. Are you using the little cup that came with the cooker to measure the rice? How much water is added is dependent upon use of that cup, which is less than 8 oz., I think.

I would agree with Sjerin that your cooker is faulty.

One question... are you using whole grain rice as opposed to quick/minute rice?

While I don't have one my son/DIL have one (it was pricey) and they use it a lot & always have perfect rice. I could never see the attraction or need for a rice cooker. I use the package directions on whole grain rice & it always comes out great. Minute rice is stripped of its B vitamins & other nutrients; pouring the excess water down the drain after cooking whole grain would be dumping the nutrients.

I do use the little cup, and I have added the right amount of water, followed by more and more water- but it just doesn't turn out. I do use the whole grain rice as well, I don't care for minute rice.

I should have just returned it when I bought it. I kept thinking I was doing something wrong. I guess it is faulty.

I have had rice cookers since 1978 and never have had any problems. Some rice cookers have a little round button thing in the bottom inside where you sit your pan of rice and water. Some don't have that little button. The ones without it have to have water put in it to not have the rice burn. The one I am currently using doesn't have that little button thing so I always add some water. Could this be your problem?

Also I don't measure my water. There are marks inside the pan where your rice goes. If you are using three of your little cups of rice you would fill the water up to the 3 mark inside the pan. On mine I add just over the three mark so my rice comes out the way we like it.

I was talking on the phone to Hayjud one evening and she mentioned the problems she was having with her rice cooker. I told her to do just what I am telling you. She emailed me back later that her rice came out great.

I hope you will find the answer to why your rice cooker isn't working properly for you.

I've never used or owned a rice cooker. I make perfect rice every time on my stovetop. One part rice, two parts water, a tablespoon of butter, a little salt. Bring to a boil, cover and simmer until the water disappears (20-30 minutes).

Cooking rice on top of a stove, is really easy. Use twice the amount of water as the amount of rice. Like, if I use a cup of rice, I use two cups of water. Add salt and butter...bring to a boil...just a nice little boil.
Cover the pot with a tight fitting lid and turn it down for 15 minutes. Then turn it off and let it sit for about five minutes. Uncover and fluff with a fork.

Now....if you are cooking on an electric stove, I do it a little differently. I just finished staying 7 weeks at a friend's house and her stove is electric and cooks hotter than what I'm used to with gas. I bring it to a boil, cover it, and turn off the heat. I let it sit for about
20 minutes. It isn't anything that has to be exact. In fact, one brand of rice I use calls for 1 3/4 cup water to a cup of rice...comes out perfect. But, don't deviate too far.

The main thing is....do not lift the lid, and absolutely do not stir it. When it is done, fluff it.

My husband thinks rice should be served with every meal...
believe me, I have cooked a lot of rice.

Also, use long grain, in case you aren't already. I think it cooks best.

Thanks, Marilyn. I will try that.

I do what Marilyn does.....perfect rice every time!

I have a rice cooker and it turns out fine every time. I'm not sure what you are doing wrong but I know you can't use minute rice, it has to be the cooked kind. I agree with Marilyn and nita

We eat a lot of rice. Once I got my first rice cooker I was spoiled. That is the only way I cook rice anymore (except brown rice, which I make in the oven). I have owned several rice cookers over the years, always low end, and never had a problem. I think you may have a faulty cooker.

Do you rinse your rice first? I always run water over the rice and use my hand to rub the rice together to get a lot of the additives off (yes, they do coat the rice with nutrients and such) and and pour off the water, keep rinsing until the water is clear.

Then, after I've put the rice in the cooker, I use the same method for adding water that Cynic told you about. Add water to the depth of the first knuckle of your middle finger (the tip of your finger is just touching the rice).

Perfect rice every time, even if I have had it on "warming" for half an hour.

A friend gave me the same advice Cynic gave:

While we're on the subject of rice, I'll add my little bit. DH will never eat plain rice with a meal, except if it comes with Chinese take-out. But I love to eat plain buttered rice with a meal. My Mom used to serve it, so for me it's comfort food.

I love my rice cooker too! Bought it at Walgreens for $10.00 years ago. Just fill it, and press the button 20 minutes before you want to eat and it is done perfectly every time. I can make very good rice on the stove too but this is so much quicker and easier.

Yep!
Nita set me straight on how to cook great rice in the rice cooker.
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Measure the rice with the cup that comes with the cooker.
Always rinse it till it rinses clear.
Then put it in the cooker.
Use the markings on the pan for the amount of water.
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The rinsing stops it from bubbling over.
The measuring differs on the rice pkg. and the cooker, so always use the cooker measurments.

I don't remember the brand of my cooker, but I have that little red one that you often see in the adds.

I hope it works for you now.
Do you need to add water in the bottom?

I have several rice cookers(from 3 cup to 12 cup) and am now spoiled to them and only use them. Never had a burn problem, use regular raw rice I prefer medium grain, my daddy was a rice farmer and always said we keep the medium grain for us and sell that other stuff out LOL
I also use the little cup that came with the cooker for rice measurement then only use the marks inside the pot for the level of water, add a little butter and salt and perfect rice.( I have never bought a Salton brand though)

I also have some of the microwave rice cookers and they really do work well too, most come with steamer baskets too so multi functional, great for steaming veggies. This one is exactly like mine
Microwaveable Rice

I've had the same rice cooker for 25 plus years and have never had burnt rice.Comes out perfect every time.

When i wash the rice i save the water to water my plants with.Learned that from a girl from Hawaaii.
Kathi

I never rinse rice.

Basmati and quinoa need to be rinsed.
I don't rinse the other kinds.

I had a rice cooker, and I'm sure it was a salton as well Susan.
A little grey one. The bottom of the rice would always get brown and crusty. Not burned per se, but definitely hard and crispy.

I make all my rice on the stove now, and it comes out perfectly every time. Brown rice, I always cook in the oven. Tried it on the stove, and it was just mush. Horrible stuff. The worms got it.

Ugh, I'm still kicking myself over passing up a rice cooker at a yard sale earlier this summer. I really want one but in the meantime I boil and strain rice. I never had any luck using the traditional method. The boiling method just works better for me.

I have been using a very inexpensive rice cooker for about nine years. I paid $9 for it.

It came with a measuring "scoop." I think it holds 3/4 of a measuring cup but I've not tested it.

If I use one scooo of rice, I fill the cooker up to the "1" mark (stamped inside the rice pan) with water. Two scoops...add water to the "2" mark. Three scoops...add water to the "3" mark.

I don't use salt, but sometimes I add a pat of butter. Turn it on and forget it. Perfect rice every time.

The instructions said when you cook brown rice to add 1/4 cup of extra water for every scoop of rice. Right now I have three scoops of brown rice cooking; the water is up to the "3" mark, and then I added 3/4 of a regular measuring cup of water.

It will be yummy.

I cannot for the life of me cook rice the "real" way...in a pan on the stove. It comes out raw, or overcooked, or all in one lump. It always boils over. I'm terrible with it.

Wes, on the other hand, often cooks rice on the stove. It always comes out perfect. Can I thump his head with a wooden spoon?

I don't use a rice cooker, but picked this up from a cooking forum years ago.

Proportions are slightly over one cup water to 1/2 cup rice (long or short-grained), or adjusted to how many people you are cooking for.

Bring water to a boil, add rice (& butter & salt if you wish). Mix well while water is boiling, put a tight cover on the pot, boil for another minute so underside of cover also gets hot, then turn off flame totally & leave pot sitting on the burner UNTOUCHED for about 20 minutes. The hot steam alone is enough to cook the rice, no worry about rice boiling over or turning down the heat low to finish the cooking.

My husband doubted it would work, Now it's the only way we cook rice.