Rinse your rice, add it to the pot with water at a 1 to 1.5 ratio for white rice, close the lid, and press cook. The machine switches to warm on its own once the rice is done, usually in 20 to 30 minutes.
A rice cooker takes the guesswork out of rice. No watching a pot, no guessing when to turn off the heat. Once you know the ratio for your rice, it is hard to get wrong.
Step by step
- Measure your rice. Use the cup that came with the cooker, since it is often smaller than a standard measuring cup.
- Rinse it. Swirl the rice in cold water two or three times until the water runs mostly clear.
- Add water. For white rice, use 1.5 cups of water per cup of rice.
- Close the lid and press cook. Do not lift the lid while it cooks.
- Let it rest. Once the cooker switches to warm, leave the lid on for 10 minutes before fluffing with a fork.
Water ratios by rice type
| Rice type | Water per cup of rice | Notes |
|---|---|---|
| White (jasmine, long grain) | 1.5 cups | The standard everyday setting |
| Sushi or short grain | 1.2 cups | Less water gives the sticky texture sushi needs |
| Brown rice | 2 cups | Takes longer, some cookers have a dedicated setting |
| Basmati | 1.5 cups, soak first | Soaking 20 minutes gives longer, fluffier grains |
For the full method on a specific rice, see how to cook jasmine rice or how to cook sushi rice.
Common problems
Rice is too wet or mushy. Use less water next time, or rinse the rice more thoroughly first. Rice is dry or a little hard. Add a touch more water, and check the machine switched to warm rather than shutting off early. Rice sticks and burns on the bottom. Usually not enough water for the amount of rice, or a pot that needs a clean.
Types of rice cooker
- Basic on and off cookers: one switch that turns to keep warm when the water is absorbed. Cheap and reliable for white rice.
- Fuzzy logic cookers: adjust the heat and time as they cook. They give more even results and have settings for brown rice, porridge and sushi rice.
- Induction (IH) cookers: heat the whole pot, giving the most even cooking. They cost more.
- Microwave rice cookers: plastic pots for the microwave. Handy for small kitchens but less consistent.
Looking after your rice cooker
- Wash the inner pot by hand with a soft sponge to protect the non stick coating.
- Do not wash rice in the inner pot with metal utensils, as they scratch the surface.
- Wipe the lid, steam vent and inner lid after each use so starch does not build up.
- Make sure the outside of the pot is dry before putting it back in the cooker.
Rice safety
Cooked rice can carry spores of Bacillus cereus that survive cooking. Do not leave rice on keep warm for many hours. If you want to save leftovers, cool them quickly, ideally within an hour, keep them in the fridge and eat within a day, reheating until piping hot.
Frequently asked questions
Do I need to rinse rice before a rice cooker?
Rinsing is not strictly required, but it makes a real difference. It washes off surface starch, which stops the rice clumping and gives a cleaner texture.
How long does rice take in a rice cooker?
White rice usually takes 20 to 30 minutes. Brown rice takes longer, often 40 to 50 minutes, since the bran layer takes more time to soften.