If your roux is too thin, your gumbo will be thin. Also, pay attention to when to add your ingredients. Shrimp should be added at the end of cooking so it doesn't get rubbery. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. There are a few reasons why your rice cooker might boil over. One reason is that the pot is too full. When the pot is too full, the water can’t circulate properly and will start to boil over. Another reason is that the rice isn’t cooked evenly. If the rice isn’t cooked evenly, the water will start to seep through and cause the pot to boil Start by knocking 20C off the stated cooking temperature, i.e. if it says to cook a cake at 180C, cook it at 160C. It may need a couple of minutes longer but should rise much more evenly. With bigger cakes (i.e. 10" in diameter and above) I find it useful to start the cake around 140C for 15mins to start an even rising process, then turn it up Add a few tablespoons of oil to the skillet or the wok, and cook your rice for a few minutes until warm. If you're cooking for a crowd, use a larger pan to reheat your rice and add a spoonful of Wash rice until water runs clear. Cover rice with water and let soak 30+ minutes. Pour out soak water. Add cooking water, and a splace of sake for flavor if you want. Cook. It always gives me good results, even when regular long grain white rice loves to give me starch bubbles. The_Coolest_Kat • 2 yr. ago. The great thing about fermentation is how hard it is to truly mess up while doing it. If you do mess up, your nose should be able to let you know. Just wait and if this batch doesn't bubble much, it shouldn't be a sign of problems. 2. sean_incali. • 8 yr. ago. It should take about a week or so. 2. r/AskCulinary. The reason for the bubbling is the water in the rice cooker is boiling. It’s perfectly normal. It’s just like how water in a pot on the stove will bubble when it’s boiling. The bubbles are just the water vapor coming to the surface and escaping as the water heats up and boils. Some suggest that we should not wash them because they are fortified with minerals. This also varies according to the type of rice - short grain, Jasmine, Basmati, etc. It would be great to have logical reasons instead of just instructions. food-science. nutrient-composition. Share. t25MrZ.