How to Cook Rice with Rice Cookers Manufacturers' Rice Cooker: The Basics

Measure rice. Brown rice, white rice, black rice, basmati rice—whatever your boat is. A cooker will just know what to do, trust me.

Rinse the rice. This step is optional, but if that's what you want, it does give you fluffy rice and more unique grains.
Put the rice into the rice cooker.

Measure water and add it to the cooker. How much water? It depends on the type of rice you're making, but you'll be using the same amount of water or liquid as you would cook it on the stovetop. (This is not the case if you are using the multicooker under pressure; see the manual.)

Close the lid.
Switch the cooker to boil or cook. If it's a fuzzy logic cooker or multi-cooker, just choose the program that suits the kind of rice you're making. You need to read the instructions that came with the cooker. Sorry.

Let it cook. How long does this take? It depends on the cooker, and how much liquid you add. However, it always seems to take longer than I expected. Stovetop burners typically boil water faster.

Listen and see. When the rice is cooked, the rice cooker's special hidden juju switches to WARM and the lights change. Some cookers will beep and even play a ditty. Cheap cookers sometimes click, but that's about it.

Lift the lid to check the rice. It will be done, I promise. Oh ho ho, amazing! Always, rice is best lightly steamed about 10 minutes after the cooker is hot (the same goes for rice cooked on the stovetop).

Eat rice when ready. When the rice cooker turns on, the rice waits patiently for you at just the right temperature. Goldilocks will love it. This is a big win for the rice cooker. Yes, it is safe to leave rice there for hours in a warm environment! After all, what do you think they do in restaurants?

For more product-related information, please click: OEM/ODM Kitchen Appliances

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