How to cook rice in rice cooker

Using a rice cooker is a simple and effective way to cook rice. Many rice cookers keep the rice warm after it's cooked. There's no need to watch the rice cooker since this appliance comes with an automatic timer that clicks when the rice is ready. This article will show you how to cook rice with a rice cooker so that you can minimize the chance of burnt rice and ruined pots. 

1.Measure the rice with a cup and put it into your cooking pot. Some rice cookers have a removable bowl or pot, while others must have the rice placed directly in the cooker. Most of the time, rice cookers will come with a measuring "cup" or scoop that can fit 3/4 cup (180 mL). Alternatively, use an ordinary measuring cup.

One cup (240 mL) of uncooked rice will generate anywhere from 1 1/2 cups (360 mL) to three cups (720 mL) of cooked rice, depending on variety.[1] Leave enough space for this expansion to prevent the rice cooker from spilling over.

2.Rinse the rice if necessary. Many people prefer to rinse rice in order to remove any pesticides, herbicides, or contaminants that may be present. Some less modern milling practices also create broken grains that release excess starch into the rice, which needs to be rinsed off to prevent the rice clumping together.[2] If you decide to rinse the rice, pour drinking water into the bowl or hold it under the faucet. Stir as you add the water, until the rice is fully submerged. Drain water through a sieve or tip the bowl slowly while catching fallen rice grains with your hand. If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a second or third time until new water added looks relatively clear.

White rice sold in the United States is required by law to be enriched with powdered iron, niacin, thiamin, or folic acid; these vitamins and minerals are usually removed by washing.[3]

If your rice cooker has a non-stick bowl, wash the rice (prior to cooking) in a colander with several washes/rinses/drains. Replacement non-stick bowls are very expensive.

3.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. There are often graduated marks on the inside of a rice cooker, indicating how much rice and water should be added, or instructions on the package of rice. Alternatively, use the following suggested amounts depending on your variety of rice, but keep in mind you can always adjust these in future if you prefer your rice more chewy or soft:

White, long grain - 1 3/4 cups of water per 1 cup of rice (420 mL water per 240 mL rice)

White, medium grain - 1 1/2 cups of water per 1 cup of rice (360 mL water per 240 mL rice)

White, short grain - 1 1/4 cups of water per 1 cup of rice (300 mL water per 240 mL rice)

Brown, long grain - 2 1/4 cups of water per 1 cup of rice (520 mL water per 240 mL rice)

Sold as "parboiled" (not half-cooked at home) - 2 cups of water per 1 cup of rice

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 cardamom pods directly to the rice cooker to enhance the flavor.

4.Soak the rice for thirty minutes, if desired. This is not required, but some people soak the rice to shorten the cooking time. Soaking may also make the cooked rice stickier. Use the amount of water measured earlier to soak the rice at room temperature, then use this same water for cooking.

5.Add flavorings (optional). Flavorings should be added to the water before you start the rice cooker, so the rice will absorb these flavors during cooking. Many people prefer to add a little bit of salt for flavor at this time. Butter or oil are another common option. If you are making Indian style rice, you may wish to add a few cardamom seeds or a bay leaf.