Dry Film
I cooked rice too long…?
I completely forgot about it, and when I finally saw it, the water had bubbled over, leaving a thick corn syrup like substance on the counter. The rice it’s self is more of an oatmeal consistancy than actual rice…and along the rim is a thin dry film that peels off like paper. What the heck did I do?
Well duh I know I over cooked it, I said so. It was a rice cooker, but I guess I’ll have to watch it closer…lol. Just wasn’t sure what the seperated elements were. : )
Unfortunately, you can cook rice like you did with Uncle Bens or minute rice but when you are making it the old fashion way it takes patience. Always salt your water to lower boil point, season water and prevent starchy foods from overly sticking. Once water comes to boil, lower temperature for 10-12 minutes and cover. Remove pan from burner and let set covered for an additional 2-3 minutes.
FYI- shorter grain rices have more starch’s which means higher sugars (starch converts into sugar ) thus the syrup and oatmeal substance you experienced.
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