Introduction

How many times have you put a pot of rice on to simmer, and come back to it 20 minutes later to find a crust of burned rice at the bottom? Even though it's just the bottom layer that is blackened, the smoky smell of burnt rice permeates all the way to the top. You may have wondered what causes this problem that often plagues the pots. The answer is simple. The problem is that the rice at the bottom of the pot dries out very quickly. The heat from the pot slowly roasts the rice grains forming a brown mess that is painfully difficult to remove.






HOORAY!! Now, we have secrets to save burned rice. Here we go!!!