Use the rice cooker scoop to make a specific number of servings (1 scoop = 1 serving) or to measure out ratios (1 scoop of rice to 2 scoops of water). [3] X Research source Go for long- or medium-grain rice to get individual, slightly firm grains after cooking. Short grain rice tends to be stickier and clump together (like sushi rice).
The water may look cloudy or milky at first. Keep rinsing until it is mostly clear. Shake out as much excess water as you can when you’re done rinsing. Rinsing removes any debris from the rice as well as the starchy outer layer, which causes rice to clump together or become “gummy” while it cooks.
If you need to make an extra large amount of rice, plan ahead and make it in batches rather than accidentally overloading the rice cooker.
Add ½ tsp (3. 5 g) of salt per 1 cup of rice you’re cooking. The salt is optional, but adds more flavor. If you’re adding additional flavorings or seasonings, like a tablespoon (15 mL) of olive oil or butter or a teaspoon (5 mL) of vinegar, add them with the water. [8] X Research source If you used the rice cooker scoop to measure your rice, fill the pot with water up to the appropriate line inside the pot for the number of scoops you’re preparing.
Keep the lid on during the entire cooking process (don’t lift it up to check on the rice). The exact cook time depends on your rice cooker and the amount of rice you’re making. Since brown rice is tougher than white rice, it needs to cook longer. The cooker will shut off when the water evaporates and the internal temperature rises. For brown rice, this usually happens around 45 minutes.
This step isn’t always included in cooking instructions, but it can make a big difference in the quality of your rice!
Once your rice is fluffed, plate it up and enjoy!
Freeze your rice in a plastic freezer bag to keep it for more than 3 days (press all of the excess air out before you seal it).
Alternatively, heat the rice on the stove over medium heat. Stir constantly to keep the grains moving (just be careful not to mash them). Reheat frozen rice the same way as refrigerated rice. If you’re preparing something hot like a soup or casserole, add frozen rice directly into the dish.
For your safety, never try to clean the rice cooker while it’s still hot or plugged in. This could result in burns to your hands or electric shock.
Most rice cookers have a nonstick inner coating. Avoid using metal utensils to scrape it clean, since these can scratch or damage your cooker.
Make sure the inner pot and lid are 100% dry before putting them back into the cooker. If needed, wipe any food spots off the exterior of the cooker with a damp cloth.
