With an electric rice cooker and this easy-to-follow guide, you’ll make tender and fluffy rice every time. This Rice Cooker Rice is as simple as measuring, pushing a button, and returning to a batch of perfectly cooked rice!
If you want to avoid yet another batch of over or undercooked stovetop rice, keep this Rice Cooker Rice recipe on hand. Rice cookers eliminate any potential for error with just a push of a button and steam white rice, brown rice, and other whole grains with ease.
Bonus: rice cookers are much smaller than most other kitchen appliances, saving you kitchen space!
Rice cookers are also:
- Very user-friendly and fuss-free.
- Cook long and short-grain rice to perfection automatically.
- Pros at keeping cooked rice warm for hours without it turning to mush.
- The best way to make fresh and fluffy rice quickly and consistently.
- The only foolproof way to make rice!
No rice cooker at home? You can also cook fluffy rice in a pressure cooker. This method isn’t as straightforward but this Instant Pot rice guide covers the basics.
What you’ll need for rice cooker rice
First and foremost, you need a rice cooker. The options vary in price and durability but you don’t need to break the bank on a high-end piece of equipment. Japanese rice cookers will cost you the most but they have excellent reviews. I’m particularly fond of this rice cooker, if not exclusively for the fact that it plays super fun sounds when the timer goes off!
You can make both white rice and brown rice in a rice cooker, making a few adjustments based on the grain size:
- Long grain: This includes basmati and jasmine rice. They become loose, delicate, and fluffy when cooked and are perfect in Indian and Asian-inspired dishes, like lamb curry or spicy peanut tofu bowls.
- Medium grain: Think of risotto rice (arborio). The rice is shorter and broader than long grain rice and cooks to be thick and tender.
- Short grain: AKA sushi rice! Its high-starch content creates a sticky texture, resulting in the grains clumping together (which is exactly what you want when making homemade sushi). Here’s specifically how to make sushi rice in a rice cooker.
You’ll also need water. If possible, use filtered or distilled water to eliminate any bad taste or impurities from tap water.
How to make fluffy rice in a rice cooker:
Have your rice cooker manual handy when you’re cooking rice in a rice cooker. The functionality ranges from one manufacturer to the next and the manual will include step-by-step instructions specific to your equipment.
After you’ve familiarized yourself with the rice cooker, you’re ready to cook the rice:
- Measure the rice and water: First, measure the rice and water in proportion to the number of servings you want. See below for recommended servings and ratios for white rice and brown rice.
- Rinse in water: Rinse the rice in water until the water runs clear. Add it to the cooker along with the water.
- Cook the rice: Program your cooker for the type of rice you’re making. Refer to the manual for instructions specific to your model. The time it takes to cook will vary. Be patient and trust your rice cooker!
- Fluff and enjoy: Wait for the timer to ‘ding’, then remove the lid and give the rice a gentle fluff with a fork. Enjoy your perfectly cooked rice right away!
Water to rice ratios
The water to rice ratio will vary depending on the type of grains you’re using:
- White rice: Use a 1:1 ratio (1 part rice and 1 part water). For example:
- 2 servings = 1 cup rice and 1 cup water
- 4 servings = 2 cups rice and 2 cups water
- 6 servings = 3 cups rice and 3 cups water
- Brown rice: Use a 1:1.5 ratio (1 part rice and 1 ½ parts water). For example:
- 2 servings = 1 cup rice and 1 ½ cups water
- 4 servings = 2 cups rice and 3 cups water
- 6 servings = 3 cups rice and 4 ½ cups water
Tips and tricks:
- If your rice cooker model does not have a brown rice setting, soak the grains in cool water for at least 3 hours before cooking.
- Rice is coated in a natural starchy dust. If this coating isn’t rinsed off before cooking, the rice will have a gelatinous, gummy texture. It also prevents them from clumping together.
- You can skip the rinse if you’re making sticky rice with long-grain rice.
Storing and reheating
Storing – Let your rice cool to room temperature, then refrigerate it in an airtight container for 4 to 5 days.
Freezing – Seal the cooled leftovers in a freezer-friendly bag or container and freeze for 4 to 5 months.
Reheating – If frozen, thaw the rice in the fridge before reheating. If the grains seem dry, add 1 to 2 tablespoons of water and reheat in the microwave in 30 second intervals. Repeat until the rice is hot and fluffy.
Serving suggestions
Rice is fantastic served hot or chilled. Use a hot and fresh batch of delicious rice to go with:
Or chill your rice to serve with:
Rice cookers also come in handy when you need to make rice for a recipe that calls for pre-cooked rice, like this Creamy Lemon Dill Chicken Soup.
More rice recipes:
If you loved this rice cooker guide, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your perfect rice and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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More perfect whole grains:
Full Recipe
Rice Cooker Rice
Equipment
Ingredients
- 2 cups white rice (or brown rice***)
- 2 cups water
- Pinch salt
Instructions
- Rinse the rice in water until the water runs clear.
- Add the rinsed rice to the rice cooker along with the water and salt.
- Program your cooker for the type of rice you’re making. Refer to the manual for instructions specific to your model. The time it takes to cook will vary.
- Once the rice is cooked and the rice cooker shuts off, let the rice rest for another 5-10 minutes. Then, remove the lid, fluff with a fork and serve.
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