How to Cook White Rice with Rice Cooker

Try your hand at cooking some sublime fluffy rice!

How to Cook White Rice with Rice Cooker
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Rice & Noodles



  • Rice, appropriate amount for your rice cooker



Pour the rice into a bowl and cover with an ample amount of water. Stir quickly a couple of times and immediately tilt the bowl to drain the water. This is to prevent the rice from absorbing the bran odor.


Spread your fingers apart and swish the rice around ten times, gently squeezing the rice as if you were grasping a tennis ball. Be careful not to press down with the palm of your hand as this may break the grains.


Pour an ample amount of water into the bowl, rinse quickly and drain. Repeat this two or three times until the water is no longer cloudy.


Pour the rice into a strainer and set aside for 20 to 30 minutes to drain thoroughly. Alternatively, follow the instructions that came with your rice cooker. Don't let the rice rest too long or else grains will dry up and break easily.


Put the rice into the cooker and add water up to the appropriate level for the amount of rice you're cooking. The level should be marked in the inner bowl. Let it rest for 20 minutes (or whatever time is specified in the instructions) and turn on the rice cooker.


When the rice is cooked, use a moistened spatula to turn over and fluff the rice with a cutting motion. If you skip this process, you'll end up with rice that has a hard, rather unpleasant texture. When serving rice in individual bowls, aim to fill each bowl with two or three scoops of rice to make a fluffy mound.