Lift lid on cooking rice?

[Kookie]

I have a rice cooker after many years of bad rice making,lol. It was worth the 50 I payed for it. Plus my stepdauhter is part asian so we make Korean BBQ and sticky rice often.

[secrets444]

rice needs to be 2 parts liquid to 1 part rice always. The heat needs to be as low as you can get it and still see a bit of flame. Electric stoves I find, are very hard to find the real low heat. If you follow this and I put alum. foil tight and then a secure lid. dont peek for 20 min. and set aside for 5. Always perfect "white rice&brown". BUT why does my Risotto Always have a bite to the rice????? Im lost here. Help Please.

[K. Slink]

See Alton Brown for rice/liquid measures, very different ideas...

[BasilRock]

Risotto always has a little bite to it along with the creamy texture. You cannot make risotto in a rice cooker. You need to saute the basmati rice with shallots and butter then add your warm liquid into it 1 laddle at at time and keep stirring. You can google exact measurements on-line. Then you add parmesean cheese and a bit more butter when done. Hope this helps somewhat.

rice needs to be 2 parts liquid to 1 part rice always. The heat needs to be as low as you can get it and still see a bit of flame. Electric stoves I find, are very hard to find the real low heat. If you follow this and I put alum. foil tight and then a secure lid. dont peek for 20 min. and set aside for 5. Always perfect "white rice&brown". BUT why does my Risotto Always have a bite to the rice????? Im lost here. Help Please.