Whenever I make garlic bread (garlic + butter spread on slices of french bread, basic stuff) either the crust of the bread becomes hard as a rock or the crust is still soft but the center becomes squishy with melted butter. I'd like the crust to stay soft enough to eat easily, and the top to brown and get slightly crispy. Any suggestions?
Every time I make short grain white rice in my new rice cooker it burns. I put in the directed amount of water every time, but it always comes out slightly brown on the bottom! Does anyone else have this problem? Any suggestions?