How to Cook Steamed Rice (Using Rice Cooker)

This recipe for Steamed Rice is one of our daily staples, providing a simple yet essential base for many meals. Its fluffy texture and versatility make it a perfect accompaniment to a variety of dishes.

Why you'll love this recipe

Every family makes rice in their own way, but this is the way my mother taught me to make perfectly delicious steamed rice.

Easy & foolproof: it doesn't matter how much rice you're making, you can use the same method and get consistent results.

Great texture: using this method ensures a fluffy steamed rice that's not mushy or dry. 

Versatile: it works as a side dish or base for many different meals, including fried rice and rice porridge (congee).

Types of rice

There are many types of rice:

White rice:

• Long-grain rice: light and fluffy -- eg. jasmine (used in Chinese dishes), basmati (used in Indian, South Asian, Middle Eastern dishes).
• Medium-grain rice: moist and slightly sticky -- eg. arborio rice, used primarily in Italian risotto.
• Short-grain rice: soft and sticky -- eg. sushi rice, glutinous rice, used in Chinese sticky rice (lo mai gai) and Japanese sushi.

Brown rice: contains the whole grain with bran; nutty in flavor.

Black rice: also known as forbidden rice, a whole grain rice that has a deep purplish hue, used in Black Sticky Rice in Coconut Milk (Pulut Hitam) and in Korean purple rice.

Red rice: also known as red cargo rice; a whole grain rice with a red hue and chewy, nutty texture similar to brown rice.

Wild rice: technically not a rice, but a grass seed with a chewy, nutty texture.

How to cook rice using rice cooker

Measure rice

Many Asian rice cookers provide a measuring cup for scooping rice.

It's based on a Japanese cup, (measuring unit "go") which is the equivalent of 150g or 180ml and is smaller than a US measuring cup.

Wash the rice

Initially, the rice water will be cloudy.

Rinse the rice until the water becomes clear to remove excess starch that can cause the rice to become too sticky or mushy.

You can wash the rice right in the rice cooker liner pot, or transfer the rice to a sieve or strainer and rinse.

Measure water

Pour clean cold water over the rice and ensure the rice is flat and level.

Place your index fingertip into the rice, touching the bottom of the pot to mark the rice level (with your thumb).

Keep the marking on your thumb and now shift your fingertip to rest on the surface of the rice to measure the water level needed (which should match the marking on your thumb) [~1:1 ratio].

Or you can use the water marking line on the inside of the rice cooker pot to gauge how much water you need.

*Use the measuring cup that comes with your rice cooker, if using the water marking lines method.

Cook the rice

Cover with the lid.

Press the desired cook setting/button on the rice cooker (and don't forget to plug it in, if you have an old school rice cooker).

The rice cooker will do the cooking automatically.

Let it rest 

Once the rice has finished cooking, let it rest (with the lid closed) for about 10 minutes.

This time will allow the rice to steam and finish cooking.

Fluff

Use a wooden rice paddle to gently fluff the rice before serving. 

You can also use a fork to fluff if you don't have a wooden paddle.

Be careful not to be too aggressive with fluffing, or the grains will be mushy and smushed.

How to serve

Serve hot steamed rice with your favorite Asian meat and vegetable dishes, such as:

• mapo tofu
• steamed fish 
• chicken wings
• lion's head meatballs
• lemon chicken
• sweet and sour pork
• pork patty
• yu choy

Have leftover rice?

Turn it into a delicious fried rice or add broth and simmer it into comforting congee.

How to store

Cool and store the cooked rice in an airtight container in the fridge for up to 3 days.

Other dishes using rice cooker

Cook sushi rice for Japanese sushi rolls in the rice cooker.

Make this delicious claypot-style chicken rice, or make Hainanese chicken rice.

Other delicious rice recipes you may like