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View submission: Cooking Rice on Induction Range? Help!
It sounds like your induction stove has very long on/off cycles in the low-heat settings. You can try a different pot. A heavy cast iron rice pot might work better since it retains heat longer.
I use a commercial portable induction cooktop using the following method with Jasmine rice:
1. Measure 1 Gou cup (180ml)
2. Rinse until the water runs almost clear
3. Add rice to a pot (I use a 5" 3-ply stainless steel pot)
4. Add 1.5 Gou cup of water
5. Bring to a boil
6. Set stove to lowest heat (on my stove, the setting is 8% (200W) cycling every 5 secs.)
7. Cover with a tight fitting lid
8. Simmer for 20 minutes
9. Remove from heat and let it rest another 10-15 minutes
This method produces evenly cooked rice that doesn't stick to the bottom of the pot. The rice is almost as good as the rice from my Tiger induction rice cooker. The Tiger cooks more evenly, rice grains are more separated, more sweetness and fragrance, but it's close.
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