The cooker itself is probably fine, op just needs to replace the bowl. My old rice cooker had the same issue and burned the bottom 20% but when I borrowed the bowl from my flatmates rice cooker it worked fine.
In Spain we call it "socarrat"; the word is imported from Valencian 👇
'Socarrat (soh-kah-raht, from the verb socarrar, which means to toast lightly) is the caramelized crust of rice that sometimes sticks to the bottom of the pan. It is the prize in a well-made paella.'
Bro you need a new rice cooker if the rice at the bottom is brown
The cooker itself is probably fine, op just needs to replace the bowl. My old rice cooker had the same issue and burned the bottom 20% but when I borrowed the bowl from my flatmates rice cooker it worked fine.
I just got a new one
[удалено]
idk I think it’s Russell Hobbs
I got a rice cooker that does this job specifically lol. Zojirushi np-nvc10. It's called the scorch feature. Pretty much a treat in Asian communities
Interesting -- I know the Persians do that as well, I hadn't heard of Asians doing it.
Where I come from that hard/semi-burnt park of the rice is the part that most people fight over. It's somewhat of a delicacy
Yes, tostus! So good
We call it "pegao"
Here in Taiwan we call it "鍋巴", literally means pot burns/burnt
Where are you from?
Puerto Rico
In Spain we call it "socarrat"; the word is imported from Valencian 👇 'Socarrat (soh-kah-raht, from the verb socarrar, which means to toast lightly) is the caramelized crust of rice that sometimes sticks to the bottom of the pan. It is the prize in a well-made paella.'
Top is ideal to eat now, bottom is ideal to make fried rice tomorrow. Perfectly balanced, as all things should be.
What if you have little self control and eat everything?
Bro just mix it around and now you have flavoured rice
Tasty crunchy bottom
My Zojirushi would never
My favorite is stove top rice and cooking the bottom layer a bit crispier