Steamed White Rice in a Rice Cooker
Making steamed white rice in a rice cooker is an effortless way to prepare perfectly cooked rice with minimal effort. This recipe uses the specific measuring system of rice cookers for optimal results, ensuring fluffy and evenly cooked rice every time. It's perfect for meal prep or as a versatile side dish for any meal.
Equipment
- 1 Rice cooker
- 1 Measuring cup (specific to rice cooker, usually 3/4 cup)
- 1 Rice paddle or fork
Ingredients
White Rice
- 3 cup White Rice Long Grain
- 2 tsp Salt Morton Coarse Kosher Salt
- Water (to the "4" mark on the rice cooker pot)
Instructions
- Measure the Rice: Using the rice cooker measuring cup, add 4 cups of raw white rice to the rice cooker pot.
- Rinse the Rice: Rinse the rice under cold water until the water runs clear. Drain well.
- Add Water: Add water to the "4" mark on the rice cooker pot.
- Start Cooking: Place the pot into the rice cooker, close the lid, and start the cooking cycle.
- Let it Rest: Once the cooking cycle completes, let the rice rest for 10 minutes with the lid closed to finish steaming.
- Fluff and Serve: Use a rice paddle or fork to fluff the rice gently before serving.
Storing for Optimal Texture and Fried Rice Preparation
- If you’re not eating all the rice immediately, pour it onto a sheet pan and spread it out into a thin, even layer. This allows the rice to cool quickly, stopping the cooking process and preserving its texture for future use. For fried rice dishes, omit the salt during cooking and use this cooling method to achieve the perfect rice consistency for stir-frying later. The cooled rice will be firm and separate, making it ideal for absorbing flavors without becoming mushy.
Notes
Steamed rice is a staple in many Asian cuisines and is served daily as part of breakfast, lunch, or dinner. It's also a key component of celebratory meals and cultural festivals.
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