Ingredients
Equipment
Method
- Rinse the rice in a bowl under cold running water, stirring with your hand until the water becomes milky.
- Pour off the water and repeat two more times until the water runs clear.
- Drain completely.
- Add the rinsed rice, water, and salt to the rice cooker pot.
- Close the lid and start the white rice cooking cycle.
- When the cycle completes, let the rice rest with the lid closed for 10 minutes to finish steaming.
- Fluff with a rice paddle or fork before serving.
- If not eating all the rice immediately, spread it onto a sheet pan in a thin even layer to cool quickly.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Rinsing the rice until water runs clear removes excess starch and prevents gummy texture. The 10-minute rest after cooking is critical—it allows residual steam to finish the cooking process and firm up the grains. For batch cooking, spread cooked rice on sheet pans immediately after cooking to cool rapidly, which stops the cooking process and creates firm, separated grains ideal for fried rice. Cooled rice stores in the refrigerator for up to 5 days or freezes for 3 months in portioned containers. Reheat refrigerated rice with a sprinkle of water in the microwave or a covered pan on the stovetop. This recipe scales easily—just maintain the rice-to-water ratio indicated by your rice cooker's measurement marks.
