Measure the rice with a cup and put it into your cooking pot. Most of
the time, rice cooker boxes will have a cup inside or you can use your
own scooper for measurement.
- One cup of uncooked rice will generate roughly one and a half cups of cooked rice.
- The measuring cup that comes with your rice cooker is not the same
size as a standard US measuring cup (240 ml or 1 cup). It's a cup by
rice cooker industry standards (180 ml or about 3/4 cup). Unless the
recipe calls specifically for rice cooker cup measurements, you'll need to adjust your measurements accordingly.
- Rinse the rice. Read the packaging, as some rice does not need
washing and is enriched with iron, niacin, thiamin, and folic acid;
rinsing may be unnecessary and will remove any water-soluble vitamins
and minerals in the rice.
Unless the packaging insists that the rice does not need rinsing,
however, it is safer and more hygienic to rinse it to remove any
pesticides, herbicides, or contaminants that may be present.
Run tap water in the bowl. While the water is running, stir the rice. Continue stirring until the pot is full of water.
Tip the pot at an angle and drain the excess water out. Hold the bottom
part with your hand so that you can grab any rice grains that may fall
with the water.
- Repeat until the water comes out clear.
- Drain as much water as you can.
- Soak the rice for thirty minutes, if desired. This is not required, but some people prefer it. It may result in stickier rice.
Measure the water. Most rice cooker instructions recommend cold water. How much water
you add depends on what kind of rice you're cooking and how moist you
prefer it. One rule of thumb is to fill the cooking pot with the same
amount of cups of rice you used, with an additional 1/2 cup. For
example, if you made 2 cups of rice, pour in 2 1/2 cups of water. There
are also graduated marks on the inside of many rice cookers indicating
how much rice and water should be added. The USA Rice Federation recommends following the directions on the package that the rice came in, or using these guidelines in a pinch:
- White, long grain - 1 3/4 cups of water per 1 cup of rice
- White, medium grain - 1 1/2 cups of water per 1 cup of rice
- White, short grain - 1 1/2 cups of water per 1 cup of rice
- Brown, long grain - 2 1/4 cups of water per 1 cup of rice
- Parboiled - 2 cups of water per 1 cup of rice
- Still, you can't really go wrong if you just add two or 2.5 cups of water to each cup of rice; you don't want your rice too dry.
- For Indian style rices like Basmati or Jasmine, less water is
needed as a drier rice is desired, use no more than 1 1/2 cups of water
per 1 cup of rice. Use only 1 to 1 if you washed the rice previously.
It is ok to add bay leaves or cardimom pods directly to the rice cooker
to enhance the flavor.
- Add a little bit of salt, butter or oil at this time, if desired.
- Try to get any rice grains around the pot back into the water and
level out the rice. Wipe the outside of the pot with a cloth or rag.
Place the pot into the rice cooker. Cover it, plug the cooker in, and
press the switch to turn it in. The switch will click, like a toaster,
when the rice is done. In some cookers, the rice will be warmed until
you unplug the cooker.
- Don't lift the lid to check on the rice. The cooking process
depends on the development of steam inside the pot, so letting steam
escape by opening the lid may result in improperly cooked rice.
- The rice cooker automatically turns off when the temperature inside
the pot exceeds waters boiling point (212 degrees F or 100 degrees C at
sea level), which will not happens until all the free water has
- Allow the rice to "rest" for 10-15 minutes before removing the lid.
This is not required but is commonly recommended in rice cooker
instructions, and is automatic in some models.
Unplugging the rice cooker or taking the pot off of the heat for this
period will minimize the amount of rice that sticks to the pot.