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Old 04-13-2021, 05:41 PM   #1
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For all you cooks, burning the rice

When I make Split Pea soup, heat cheese, or cook rice I burn the bottom of the pan. I am set at the lowest setting. Help
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Old 04-13-2021, 06:12 PM   #2
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When I make Split Pea soup, heat cheese, or cook rice I burn the bottom of the pan. I am set at the lowest setting. Help
The true test of a stove is not how high the flame can go, it's how low it can go and how well it simmers without burning food.

Get a heat diffuser to put between the burner and the pot. Something like this: https://www.amazon.com/HIC-Harold-Co...8359075&sr=8-2

This is an Amazon link, but you can likely find one at any good hardware store or kitchen gadget store. This will make it much easier to simmer a pot without burning, especially with thicker contents like pea soup.

Another option is to get a pot with a much thicker bottom.
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Old 04-13-2021, 06:31 PM   #3
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get a pot with a much thicker bottom.
This right here will solve all of your problems.

You don't need to spend a ton, but that pot is your problem, not the stove.
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Old 04-13-2021, 10:19 PM   #4
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I agree.... it's your pot. Get a heavier one.
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Old 04-14-2021, 09:18 AM   #5
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There is another solution. Partially remove the pot from the flame. Half the flame goes up past the side of the pot. This works for liquids like coffee pot or simmering stew. It works for making rice until most of the water is absorbed.

Another way is to carefully approach the "off" position with the control nob. If you are careful you can lower the flame without it going "out".
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Old 04-15-2021, 04:35 AM   #6
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I've cooked rice in the microwave for years, way easier. Same for melting pretty much anything. Pea soup, heavier pan, it spreads the heat evenly across the bottom.

With no pan on the burner can you adjust the flame waaay down? If not maybe the propane pressure is too high. Suburban used to have a small screw in the center of the shaft for the knob for flame control.
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Old 04-15-2021, 05:08 AM   #7
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Wait. ...What??

Y'all are making rice without a rice cooker???

Down here in Louisiana no self-respecting cajun would be without one.

Perfect rice every time.
Also cooks pasta, soup, hot breakfast cereal, cheese dip, steam veggies, etc.

Comes in small size too.
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Old 04-15-2021, 05:17 AM   #8
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Put more water in the rice then you need, boil till itís cooked strain and rinse. Perfect rice every time! Soup and cheese? Get a thicker pot or stand there and stir till itís done...
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Old 04-15-2021, 05:29 AM   #9
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Nice thick pan, two parts liquid, one part rice. Get it to barely a boil. Cover, set timer for 25 minutes. No peeking, ok maybe just once and do not stir. Pull from heat and uncover to allow excess moisture to leave. Let it sit for 5 minutes and then stir.

Might stick a bit on the bottom but should NOT be burned.


If you just cannot get the heat low enough as suggested slide the pot away from some of the flame and in some cases if it is trying to boil over crack the lid open just a tiny bit.

I can't remember the last pot of rice burned. Yrs ago when distracted most likely. Don't need to specialized pot to make some rice. Sheesh.
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Old 04-15-2021, 05:58 AM   #10
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My wife uses a rice cooker, makes a couple big batches then puts it in plastic bags single meals for us then freezes it. We then have it whenever we need some and it's already, just needing to be warmed in the microwave. No more scraping a pot. As far as split pea soup - notin my house so no idea how that's cooked. I guess heating cheese is not something we do but can't imagine doing it without a sticky and probably burned mess though might consider the microwave to do that chore if needed and in a throw away (paper?) dish.
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Old 04-15-2021, 07:42 PM   #11
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OK this not at all what came to mind when I read "burning rice".
Seriously, DW has the same problem with the LP flame being too high at the lowest setting, and she has new induction-ready cookware. She solved that, bought an inductive cooktop and uses her new pans. Now she has complete control over temperature.
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Old 04-15-2021, 10:52 PM   #12
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Calphalon/Analon heavy bottom pan and heat diffuser. Good pans are an investment not an expense!
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Old 04-16-2021, 02:41 AM   #13
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I agree on the induction plates. You can move them anywhere on the counter out of the way while the rice is cooking and setting the temp to the perfect setting is easy.

We have not used our propane top in over 7 years. With two induction plates who needs it? It is a fine backup.
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Old 04-16-2021, 04:58 AM   #14
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Some burners simply cannot go down low enough for a gentle simmer. In those cases a heavy-bottom pot is helpful, but a heat diffuser will do a better job if the problem is a too-big flame. Cheaper than new pots too.
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