How to cook rice in a rice cooker
Measure, thoroughly rinse, and steam rice in an electric rice cooker with the correct water-to-grain ratio for fluffy, non-sticky grains every time.
This guide shows how to cook rice in a rice cooker in 30-40 minutes. Start with measure the dry rice; follow the safety notes and step checkpoints below.
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🧰 Required Tools & Equipment
- ✓ Electric rice cooker with inner pot
- ✓ Dry measuring cup (or rice cooker cup)
- ✓ Fine-mesh strainer or mixing bowl
- ✓ Rice paddle or silicone spatula
- ✓ Clean kitchen towel
📦 Materials & Supplies
- ✓ White rice (jasmine, basmati, or long-grain)
- ✓ Cold tap water
- ✓ Table salt (optional)
- ✓ Butter or cooking oil (optional)
⚠️ Safety Checkpoints & Warnings
- • Never plug in or start the cooker while the exterior of the inner metal pot is wet.
- • Keep hands and face clear of the top steam vent during and immediately after the cooking cycle.
- • Ensure the rice cooker sits on a flat, dry, heat-resistant surface away from overhead cabinets.
📋 Step-by-Step Guide (6 Steps)
Measure the dry rice
Use a dry measuring cup to scoop your desired portion of uncooked rice into a fine-mesh strainer or bowl. Level off the top of the cup with your finger for an accurate ratio. A standard yield is roughly two cups of cooked rice per one cup of dry rice.
- • Evenly leveled cup of dry rice poured into the strainer or bowl.
- • Heaping the measuring cup instead of leveling it, throwing off the water ratio.
Rinse the rice
Hold the strainer under cold running water while gently swirling the grains with your fingers. Continue rinsing and agitating for 1 to 2 minutes until the draining water turns from milky white to mostly clear. Shake off excess moisture thoroughly.
- • Grains look clean and glistening with water draining clear from the bottom.
- • Skipping the rinse, which leaves excess surface starch and causes boiling over or mushy rice.
Transfer rice and add measured water
Dump the drained rice into the removable inner pot of the cooker. Pour in cold water using a 1:1.25 ratio (for jasmine or long-grain white rice) or fill directly to the numbered water line matching your cup count. Add a pinch of salt or a drop of oil if desired.
- • Rice is submerged under an even, level layer of water inside the marked inner pot.
- • Using the wrong water ratio for the specific grain type.
Dry the inner pot and seat it in cooker
Take a clean kitchen towel and thoroughly wipe down the bottom and outer sides of the inner metal cooking pot. Place the pot into the heating base and rotate it slightly left and right to ensure it makes solid contact with the internal heating plate.
- • Inner pot exterior is completely dry and sits flat and level inside the heating base.
- • Placing a wet pot into the cooker, causing crackling, steam bursts, or heating element damage.
Close lid and start cooking
Close the rice cooker lid firmly until it clicks shut, or set the glass lid squarely on top. Plug in the machine and press the switch down to the 'Cook' setting or select the 'White Rice' preset. Leave the lid undisturbed throughout the entire heating cycle.
- • Cook indicator light is illuminated and gentle steam begins escaping through the top vent.
- • Opening the lid mid-cycle, releasing trapped steam and lowering cooking temperature.
Rest, fluff, and serve
When the cooker clicks over to 'Warm', leave the lid closed to let the rice steam-rest for 10 minutes. Open the lid away from your face to avoid the steam burst, then gently fold and fluff the rice from bottom to top using the rice paddle.
- • Individual, tender grains separate easily with no pooling water or dense clumps.
- • Fluffing immediately without letting the rice rest, causing grains to crush and turn mushy.
Credit: inspired by an original tutorial by In The Kitchen With Matt — watch the original on YouTube.
Don’t have everything?
- No Fine-mesh strainer? Deep mixing bowl (swirl with water and carefully tilt to drain, holding back rice with fingers)
- No Rice paddle? Wide silicone spatula or wooden spoon