How to Cook Rice in a Rice Cooker ご飯の炊き方 炊飯器編

Using the measuring cup that came with your rice cooker, scoop a cup of uncooked rice from the rice container. Place the measuring cup on a flat surface in a mixing bowl and carefully level the uncooked rice with the back of knife. Repeat the process to measure two cups.

Place the measured rice in a fine-mesh strainer and rinse the rice in cold water in a mixing bowl (do not use the rice cooker's pot) to remove excess starch quickly. *2

After draining the rice from the first rinsing process above, gently squeeze and release rice grains about 30 times in the washing bowl without water. *3

Rinse the rice by changing the water only a few times. *4

Put the rinsed rice into the inner pot of your rice cooker. Add water. For most white rice, use a 1:1 ratio of water to rice.

Check the water gage in the rice cooker's inner pot and adjust the water level. Place the inner pot on a level kitchen bench surface and check the water by both gages at eye level for more accuracy.*5

Cover the rice cooker inner pot with plastic wrap and let it soak in the refrigerator for about an hour.

Choose the "fast cooking mode" on your rice cooker. Press the start button or switch to begin the cooking process. If you haven't pre-soaked the rice then use the standard mode on the rice cooker.

After your rice is fully cooked, immediately disable the rice cooker's keep-warm function.*6

Allow the rice to rest undisturbed for 5-10 minutes if your rice cooker does not have a built-in steaming function. *7

After the rice has finished steaming, open the rice cooker lid and cut the rice crosswise to divide it into four sections.

Use a rice paddle to lift a section of the cooked rice from the bottom and gently turn it over.

Carefully loosen the overturned rice. Repeat this process for all four sections.