How to Cook Rice with a Rice Cooker

Measure the rice with a cup and add it to the cooker. Some rice cookers come with a removable pot, while others require you to add the rice directly into the cooker. Most rice cookers include a "measuring cup" or spoon that holds 3/4 of a cup (180 mL). Alternatively, you can use a standard measuring cup.

• One cup (240 mL) of rice will cook approximately 1 1/2 (360 mL) to 3 cups (720 mL) of rice, depending on the rice type. Be sure to leave enough space for the rice to expand to prevent overflow.

Rinse the rice if needed. Many people prefer to wash rice to remove potential pesticides, herbicides, or any contaminants. Some older, less efficient milling machines may break the rice, releasing excess starch, which can cause clumping. If you decide to rinse the rice, fill the pot with water or hold it under a tap. Stir the rice with your hand until it is fully submerged. Drain the water using a sieve or carefully pour it off, making sure to catch any rice that may fall out. If the water is murky or contains floating bits of bran or dirt, rinse the rice an additional 1 or 2 times until the water runs clear.

• In the United States, laws require white rice to be enriched with iron, niacin, thiamine, or folic acid; these nutrients are often washed away when rinsing rice.
• If your rice cooker has a non-stick pot, rinse the rice in a separate bowl rather than directly in the pot. Replacing a non-stick pot can be costly.

Measure the water. Most rice cooker instructions recommend using cold water. Depending on the type of rice you are cooking and whether you prefer softer, firmer, or medium rice, adjust the amount of water accordingly. Many rice cookers have markers inside the pot to guide how much water and rice to add, or you can follow the instructions on the rice packaging. Additionally, try using the following ratios based on the rice type, and remember that you can always adjust in future cooking sessions if you prefer your rice softer or firmer:

• Long-grain white rice - 1 cup rice to 1 3/4 cups water (420 mL water for 240 mL rice)
• Medium-grain white rice - 1 cup rice to 1 1/2 cups water (360 mL water for 240 mL rice)
• Short-grain white rice - 1 cup rice to 1 1/4 cups water (300 mL water for 240 mL rice)
• Long-grain brown rice - 1 cup rice to 2 1/4 cups water (520 mL water for 240 mL rice)
• Parboiled rice (rice soaked in hot water or steamed then dried) - 1 cup rice to 2 cups water
• Indian varieties like Basmati or Jasmine require less water since the rice should be cooked a little drier. For these, use no more than 1 1/2 cups water per cup of rice. Cook at a 1:1 ratio if the rice has been pre-rinsed. You can add bay leaves or cardamom pods directly to the pot for extra fragrance.

Soak the rice for 30 minutes if desired. This step is optional, but some people soak their rice to shorten the cooking time. Soaking rice can also help make the rice more sticky. Use the previously measured water to soak the rice at room temperature, then use the same soaking water to cook the rice.

Add seasonings (optional). It's recommended to add seasonings to the water before starting to cook the rice, so the rice can absorb the flavors as it cooks. Many people enjoy adding a pinch of salt for extra flavor. Other popular options include butter or cooking oil. If you're making Indian-style rice, you can add a bit of cardamom or bay leaves for extra aroma.

Spread the rice evenly so it sits below the water level. Use a spoon or chopsticks to push any rice that might be stuck on the edges of the pot back into the water. If the rice is left clinging to the sides of the pot, it could burn during cooking. If the water or rice overflows, use a cloth or towel to clean the outside of the pot.

• Once the rice is fully submerged, do not stir it. Stirring can release excess starch and cause the rice to become mushy or clump together.

Check if your rice cooker has any special features. Some rice cookers only have a simple on/off switch. Others offer different cooking modes for brown rice or white rice, or have a timer function that starts cooking at a specific time. If you stick to the basic settings, you'll generally be fine, but it's always a good idea to check what each button or option does, if possible.

Cook rice in the rice cooker. If your rice cooker has a removable pot, place the pot with the rice and water back into the cooker. Close the lid, plug it in, and turn on the switch. Once the rice is done, the switch will click, much like the sound of a toaster. In most rice cookers, the rice will stay warm until you turn off the cooker.

• Don't open the lid to check the rice. The cooking process relies on steam building up inside the cooker, and opening the lid will release the steam, preventing the rice from cooking properly.
• The rice cooker automatically turns off if the temperature inside exceeds the boiling point of water (100°C at sea level), but this will only happen once all the water has evaporated.

Let the rice 'rest' for 10-15 minutes before opening the lid (optional). While not mandatory, this is recommended in most rice cooker manuals, and some cookers do this automatically. Turning off the cooker or removing the pot during this resting period helps minimize rice sticking to the pot.

Fluff the rice and serve it. Once all the water has evaporated and the rice is cooked, it's ready to be served. Use a spoon or chopsticks to fluff the rice after cooking, which will help release steam and prevent the rice from sticking to the bottom of the pot.

• If the rice is undercooked, refer to the Troubleshooting section.

If your rice turns out too soggy, try reducing the water next time. Try using 1/4 to 1/2 cup (30–60 mL) less water per cup of rice (240 mL). This method helps cook the rice faster and allows it to absorb less water.

Add water and cook on the stove if the rice isn't fully cooked. If the rice is too hard or dry, transfer it to the stove and add 1/4 cup (30 mL) of water. Cover the pot and cook for a few minutes until the rice becomes tender.

• Placing the pot back into the rice cooker without enough water could cause it to burn or make the cooker shut off automatically.
• Next time, try adding 1/4 to 1/2 cup (30–60 mL) more water per cup of rice (240 mL) before turning the cooker on.

If your rice tends to burn, remove it from the cooker immediately after it's done. Under normal circumstances, rice cookers won’t burn rice, but when in "keep warm" mode, the rice at the bottom and sides can burn. If this happens frequently, when you hear the "click" sound indicating the rice is done (or when the keep warm light comes on), quickly remove the rice from the cooker.

• For some rice cookers, you can turn off the keep warm mode, but in any case, it’s best to either eat the rice or refrigerate it before it cools to avoid food poisoning.
• If you're cooking rice with other ingredients, they may burn while cooking. Next time, remove sweet ingredients or anything you suspect may burn and cook them separately.

Find ways to make use of burnt rice. Even overcooked rice or rice with broken grains can be quite delicious if you know what to do. Consider these options to make the rice less soggy:

• Fry the rice to remove excess moisture
• Turn the rice into a sweet dessert
• Use it in soups, baby food, or homemade meatballs

Pay attention to your altitude and adjust accordingly. If you live at an altitude of 915 meters (3,000 feet) or higher, you may find that your rice doesn't cook properly. In such cases, add 1/4 to 1/2 cup of water per cup of rice (30–60 mL of water for 240 mL of rice). High altitudes with lower air pressure cause water to boil at lower temperatures, so rice requires more time to cook. The more water you add, the longer the cooking time will be.

• Refer to the rice cooker's manual or contact the manufacturer if you're unsure how much additional water to add. The amount of water needed varies depending on the altitude.

Dealing with excess water. If there's still water left in the rice cooker after cooking, it's likely that the cooker is malfunctioning and may need replacement. For the cooked rice, drain the water and serve if the rice is cooked to your liking. If not, turn the cooker back on and cook until the water is gone.

• Use a non-stick plastic spatula to avoid scratching the rice cooker pot when fluffing and loosening the rice after cooking. The best tool for this is a plastic spatula that usually comes with the cooker. To prevent rice from sticking to the spatula, wet it with cold water (this also works if you use your fingers instead of a spatula).
• Those concerned with health might want to add brown rice to their mix. The amount of brown rice added may make the rice firmer. If you want to add beans (like red beans, kidney beans, etc.), soak them overnight before mixing with the rice to cook.
• Advanced computerized rice cookers might give better results, even with smaller amounts of rice, as they can detect the condition of the rice more accurately.

• Don't add too much water to the rice cooker. While cooking, the water may boil over and spill out.
• If the rice cooker doesn't automatically switch to the keep-warm mode after cooking, quickly turn it off, serve immediately, or place the rice in the fridge to avoid food poisoning.

• Rice
• Rice cooker
• Water
• Measuring cup
• Spoon, ladle, or chopsticks (optional)