Measure rice with the cup that came with the cooker, rinse it until the water runs nearly clear, fill water to the line that matches the number of cups, and press start. When the cooker switches to keep warm, leave the lid closed about 10 minutes so the rice finishes steaming, then fluff and serve.
The little cup in the box is not a US measuring cup
This is where most rice cooker trouble begins. The plastic cup packed with many cookers is smaller than a kitchen measuring cup. Zojirushi, for example, says its rice cup holds 180 milliliters, the traditional Japanese rice measure, while a US cup holds 240.
The water lines printed inside the inner pot are calibrated to that small cup. If you scoop rice with a US cup and then fill to the line for that many cups, the ratio is off and the rice comes out hard or crunchy. Use the included cup for rice every time and let the lines handle the water.
Lost the cup? Your manual or the rice cooker maker’s website lists its size, so measure that amount with a liquid measuring cup.
Rinsing, filling and pressing start
- Level off each cup of rice with a finger or a chopstick rather than packing it.
- Pour the rice into the inner pot, cover it with cool water, swirl gently with your hand and pour the cloudy water off.
- Repeat until the water runs nearly clear, then drain the last rinse.
- Set the pot on a flat surface and add fresh water up to the line marked for your number of cups and your type of rice.
- Wipe the outside of the pot dry, seat it in the cooker and close the lid.
- Choose the right menu setting if your cooker has several, and press start.
A basic one switch cooker does all of this with a single lever. It flips to warm when the water has been absorbed.
Soaking and water lines for white and brown rice
Many newer cookers soak the rice automatically as part of the cycle. Simpler models don’t, and a short soak before pressing start helps the grains cook evenly. The table uses Zojirushi’s guidance for cookers without a built in soak.
| Rice | Which water line | Soak before cooking |
|---|---|---|
| White rice | The white rice scale in the pot | 15 to 30 minutes if the cooker has no soak step |
| Brown rice | The brown rice scale, if your pot has one | 30 to 45 minutes if the cooker has no soak step |
| Other grains | The chart in your manual | Follow the manual |
If your pot only has one set of lines, the manual will explain how to adjust for brown rice. Adding a little less water gives firmer grains, a little more gives softer ones, so make small changes one batch at a time.
Let it steam before you open the lid
The click to warm isn’t the true finish line. Zojirushi recommends letting the rice steam for about 10 minutes with the lid closed so moisture spreads evenly through the pot.
Then open it and fluff right away with the rice paddle, cutting and folding from the bottom. Fluffing lets excess steam escape so the top layer doesn’t turn soggy and the bottom doesn’t pack into a dense cake. Use the plastic paddle or a wooden spoon, not metal, on a nonstick pot.
Keep warm limits, leftovers and cleanup
Keep warm is handy for a meal that runs late, but rice held for many hours dries out, yellows and can pick up an odor. Zojirushi advises no more than 12 hours on most of its Micom models. Other brands set their own limits, and your manual lists them.
Leftovers belong in the fridge, not on warm overnight. Move them into a shallow container once dinner is done. When the pot is empty, soak it briefly in warm soapy water, wash it with a soft sponge and dry it, and wipe the inner lid and steam vent so starch doesn’t build up.
Frequently asked questions
How much water do you put in a rice cooker?
Use the water lines inside the inner pot. Measure rice with the cup that came with the cooker, then fill water to the line for that number of cups and that type of rice. The lines are calibrated to the included cup, so a US measuring cup will throw the ratio off.
Do you have to rinse rice before using a rice cooker?
Rinsing removes loose surface starch that can make rice gummy and cause foaming. Swirl the rice in cool water and pour off the cloudy water until it runs nearly clear. Some packaged rice carries its own cooking directions, so read the bag first and follow them.
Can you cook other foods in a rice cooker?
Many cookers have settings for porridge, brown rice, mixed grains or steaming, and some come with a steaming basket. Only use functions listed in your manual. Filling past the maximum line or cooking foods the manual does not cover can cause boil overs or clog the steam vent.
How do you cook quinoa in a rice cooker?
Rinse the quinoa in a fine mesh strainer, then use the quinoa setting and water line if your cooker has them. Without them, Zojirushi's grain charts call for about 1¼ cups of water per cup of quinoa, measured with the same cup, on the quick setting. Other brands list their own ratios in the manual.
How long does a rice cooker take?
It depends on the cooker. Aroma's basic 6 cup model lists 19 to 32 minutes for white rice, depending on how much you make. Fuzzy logic models can take longer, and Zojirushi's Neuro Fuzzy lists 48 to 55 minutes for regular white rice. Brown rice runs longer on both, and the 10 minute rest comes after.
How do you make sticky rice in a rice cooker?
Use glutinous rice, which Zojirushi's manual also calls sweet rice. The manual says to rinse it, let it drain in a basket for about 30 minutes, fill water to the sweet rice line and choose the sweet setting. If your cooker has no sweet rice line or setting, follow its manual or the directions on the rice package.
