I love using my rice-cooker for all kinds of rice. However, the bottom layer of rice always has a scorched, brown "crust" on it - as if the heat is too high so it's burning just a little.
I don't think it has to do with the proportion of rice to water, although it could... I have experimented endlessly with using more/less water to see what would help. For example, for a cup of sushi rice, I have tried using between 1 and 2.25 cups of water. Generally, using less water makes the problem worse... Perhaps I need to use even more water? That seems unlikely since my rice cooker directs just 1 c. water for 1 c. "sticky" rice.
I put the rice and water in together, turn it on, and check the rice as soon as it's done and goes to its "warming" state. And always -- brown crust at the bottom.
Help? :) Thanks.