Rice is the main staple, basic meals in many households in Japan, and it’s eaten at the end of the meal, with pickles and soup.


How to cook rice in a rice cooker easily and quickly.

Today rice is cooked daily in practically every Japanese household in an automatic electric or gas rice cooker.

The automatic rice cooker, an appliance developed in the post-war period, cooks perfect rice.

Put washed rice in the cooker, add water, there are measurement marks in the stove for water and rice volume. Cover and turn on.

Automatic controls take over the cooking, reducing heat at the exact time, and also in some models, the rice is kept warm till needed.

Rice cookers come in various sizes, from tiny ones holding only a few cups to large ones used in restaurants.

I recommend this click here for I use in my kitchen. It is a multi-functional use – cooks white and brown rice to perfection, but also jambalaya, steamed veggies, and even a fluffy cake! The possibilities are endless!!

If you eat a lot of rice with your meals, or if you feel plagued by a rice-cooking hex, then a rice cooker is a must-have in your kitchen. It turns out perfectly cooked rice, night after night, meal after meal. Almost more than any other kitchen gadget, this one is all about making one thing in your life easier. Here’s how to use one to make a pot of rice tonight.

Start by Checking Your Manual

The instructions we have here been relatively general and universal for most rice cookers. Even so, it’s good to dig out your manual and double-check the instructions before you begin.

Most rice cookers use the ratio of one cup of rice to one cup of water. Use this same ratio to scale up when cooking larger batches. Smaller batches are also possible, but the water won’t absorb at quite the same rate, so you might need to do some experimenting to find out what works best with your rice cooker.

Rice cookers can also vary somewhat, even between models of the same brand. Start with this primary ratio and the technique we give here and adjust based on your experience with your rice cooker.

Add Your Rice and Go

The beauty of the rice cooker is that it does all the work for you. Once you add the rice and water and close the lid, it will heat things to the proper temperature, monitor the steam and pressure inside the cooker, and turn itself off when it is done. Most rice cookers have an on/off button, so you don’t even need to think about cooking time. (If your rice cooker does have cooking time options, consult your manual for directions.)

Two Key Factors for Perfect Rice-Cooker Rice

First, rinse your rice under running water before transferring it to the rice cooker; this washes away excess starch and helps make the rice less sticky.

Second, let the rice rest after cooking for at least 10 minutes with the lid on before serving. This quiet time helps cook off the last of the steam and makes the rice fluffier, with distinct grains.

Cleaning Your Rice Cooker

To clean, scoop out all the rice and then leave the lid open to let the inside of the cooker dry out. Any leftover bits of rice will easily brush off, and you can wipe the inside clean with a sponge or dishcloth.

If your rice cooker has a nonstick coating (which most do), be careful not to use any metal utensils, or you can scratch the surface.


How to cook

Two servings


  • 1 cup of short, medium or long-grain rice
  • 1 cup of water
  • pinch of salt (optional)


  • Strainer
  • Measuring cup
  • Wood or rubber spatula
  • Rice cooker


1. Rinse the rice: Place the rice in a large sieve or colander and rinse it thoroughly under cold water. The water running through the rice will usually look milky at first, but will then become more transparent. It’s okay if there’s still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is excellent.

2. Combine the rice and water in the rice cooker. Stir in the salt. If you skipped the step of rinsing the rice, add a few extra tablespoons of water now.

3. Cook the rice: Turn on the rice cooker and, if needed, select the correct cooking option according to your rice cooker (check the manual). The rice cooker will cook the rice automatically and turn off when done. Check your manual for estimated cooking times.

4. Let the rice rest in the slow cooker for 10 to 15 minutes: Once the rice is cooked and the rice cooker shuts off, let the rice rest for another 10 to 15 minutes. Keep the lid on while the rice sits. It helps prevent the rice from being overly sticky or getting mushy. You can also leave the rice in the cooker for up to 30 minutes or so until ready to serve.

5. Fluff the rice and help: Use a wooden spatula to fluff the rice in the rice cooker, then serve straight from the rice cooker or transfer the rice to a serving bowl. Serve while warm.


Follow this same method for other kinds of rice, but check against your manual for specific water-to-rice ratios and cooking times.





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My name is Lynn; I am a nutritionist, a devoted housewife, and a mother of two smart and amiable daughters.
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  1. Thanks for sharing your guide. I have never used a rice cooker but I’m starting soon and this post has helped me a lot. I’m looking forward to making it easier and less messy. I love rice but hate to cook it. Thanks again for sharing this info!

    1. Hi Ivan,

      I appreciate and thank you for taking the time to comment.

      I probably insist on trying to have a rice cooker if you often eat rice, you’ll never regret using a rice cooker because it’s comfortable and the taste and texture of the cooked rice is fantastic.

  2. Rice cookers are fantastic if you and your family love to eat a lot of rice, like mine does. Cooking over a stove top is fine, but I find you get different results every time. A rice cooker gives you consistent results every time and there’s a lot of happy tummies!

    1. Hi John,

      You are right; a rice cooker is the most needed utensil cooker if your main energy giving food is rice.
      It easy to cook, and yes, it gives you consistent results.

      Thank you so much for stopping by and best regards,

  3. we used to cook all of our rice on the stove drowned in water.
    but now we have had a rice cooker for over two years
    now we dont need to worry about what the rice will turn out like, just add rice and the right quantity of water and cook the main meal….
    the only problem we have and you may have given the answer is the water always bubbles up.
    but we don’t rinse the rice first, do you think this maybe the problem?
    but getting consistantly cooked rice is wonderful without having to time it.
    i would recomment one of these to anyone who has trouble cooking rice or who likes takeaway rice.
    thanks for the post.

    1. Hi Phil,

      To cook rice in a stove is also useful if you are there to look until the rice is cook, you would have varied results, and it would be better and better as you cook. It is how Japanese pro cooks do.
      In every household now in Japan have more than one rice cooker not only for the rice but also for steaming, simmering, and even sometimes using to bake bread. So as I too do.

      Yes, Phil, you must wash the rice and stand the rice with water for about 30 minutes before cooking it to have a good texture and delicious rice, in Japan they called it (Oishi) delicious.

      Thank you so much,

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