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.

Course Side Dish

Cuisine Asian, Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 52kcal

Author Michelle

Ingredients

180 ml (1 Japanese cup [180ml/150g]) long-grain jasmine rice (or ¾ US cup)
230 ml water or as needed, according to your texture preference

Instructions

Rinse the rice:

Use the rice cooker measuring cup (Japanese cup) to measure 1 cup (180ml/150g) of rice into the rice cooker liner pot.
With your hand, gently swish and wash the rice under cold, clean running water, until the water is clear and no longer cloudy. Drain well.
Depending on how cloudy the rice water is, this can take anywhere from 3-5 rinses, or more.
(You can also place the rice into a sieve or fine mesh strainer and wash the rice this way before draining well and adding it back to the rice cooker liner pot).

Cover with water:

Pour fresh, clean cold water over the rice, and use the guideline markings on the side of the pot to gauge how much water to add, or use the fingertip/knuckle method. (Marking on the finger equals the amount of water that needs to sit on top of the rice).

Cook:

Close the lid, press the cook or start button and let the rice cooker work.
When the rice is ready, let the rice sit for about 5-10 minutes with the lid closed to steam and become fluffier.
Open the lid and gently fluff the rice with a rice paddle. Be careful not to be too aggressive or the rice grains will be smushed.
Serve with your favorite dishes.

Notes

A Japanese cup is the equivalent of about ¾ US cup.

Nutrition