Yum Asia Tsuki negative white rice experience: was it normal?
I bought this rice cooker and used it just for a week before returning it to Amazon because of a defect (the black part of the heating element chipped and exposed the metal beneath in multiple places), so I couldn’t experiment more with it.
I liked the machine and the specs, however I wasn’t able to produce a good cup of white rice with it, so I’d like to understand if what happened was normal or maybe possibly related to the supposed defect with the machine.
The very first rice I made was half a cup of jasmine rice with half a cup of water (as directed by the instruction manual for the first cook with the rice that had to be discarded) and after ending the long grain program, I fluffed the rice and left it inside the cooker in “keep warm” mode for 5-10 minutes.
The rice was completely dry, extremely sticky and a huge clump, also some of the grains at the bottom were rubbery, this was also true before resting the fluffed rice.
I followed all the tips and tricks I read here from the producer and so, I washed the rice until the water was clear and I used the provided cup.
The next 4 times I cooked again another long grain B rice similar to basmati, white with a cooking time of 12-15 minutes, and I tried using more water each time from 1:1 to 1:1.75 and the results were always bad with the rice being dry, rubbery at the bottom and quite clumpy even with the bigger amount of water. The program lasted 36 minutes the first time and the other times around 25 minutes.
The results were night and day from what I’m able to achieve with my stove pot.
I also made brown rice (cooking time 45 minutes ok the package and ready in 50 minutes) and it came out good, and that was the last time I used the machine before seeing the discoloured and chipped black plate under the ceramic pot.
I’m now torn between ordering another Tsuki or switching to the Panda mini model because of this experience which I’m not sure if it was normal (maybe incompatible rice? this is how the ceramic bowl works?), however I need to understand what to expect from a good batch of white rice cooked with these precision machines, because I like my long grain rice fluffy and with separated grains, consistent texture and bite.
Extremely important: I cook at least half a cup of rice each time, but less than a full cup (on average 80-90g) so I need a machine capable of working with these amounts reliably, I want the same quality with half a cup of rice and 1-2+ cups.
Thanks for the help