Kitanai Brown Goo in rice

[Andrew&Marie]

Hello!

My fiance and I registered here and we're wondering something...

We've been making rice everyday our entire lives, but recently there has been some yucky brown goo on the bottom of the pot after we finish cooking it.

Our rice cooker is a Zojirushi 10-cup and we've used all types of white rice with the same result. (Tamaki, Nishiki, even Korean rice)

Has this happened to anyone else and if so what was the reason and how did you fix it?

Mahalo,

Marie & Andrew


PS. of course we wash our rice. :win:

 

[undrentide]

Oh, no it is not "kitanai"!

Is the pot inside coated with teflon or something? When cooker is use for long time, the coating may damaged little by little, and the bottom part of rice tend to get grown.
This part is called "o koge" in Japan, meaning "burned" and though it is not served in restaurants or formal occasions, people do love okoge, and enjoy its nice, brown taste.
When I was small, my mother often make a tiny onigiri (rice ball) with okoge, a very simmple one only with salt. I really enjoyed it and hoped there had been more okoge.

 

[Andrew&Marie]

Ive heard of this before and many people I talk to tell me that this is a good thing.
I just want to make sure that we're talking about the same thing. What I see is a brown, wet goo on the bottom of the rice. Isnt Okoge burned rice that is crunchy and hard?
:thank you:
Ishikawa Kazoku