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How to cook rice in rice-cooker

Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".

935 K 2× 2.9/5 (282 reviews)

20 min.

Easy

0.60 €

500 g

4 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (967×) I made it (727×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 500 g, you will need:

1 400 g rice
2 750 g water
3 salt
4 1 knob butter (optional)
Total weight: 1,150 grams

Change these quantities to make:

250 g 500 g 1 kg 1 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 5 min.

Cooking: 15 min.

All in all: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 min.

Tip 400 g rice into a strainer.

Stage 2 - 1 min.

Wash rice by under tap for about 30 seconds.

Stage 3 - 1 min.

Tip washed rice into rice-cooker.

Stage 4 - 1 min.

Add 750 g water and salt.

Stage 5

Switch on rice-cooker (the red "cooking" light should be on), and cover.

Stage 6 - 15 min.

After 15 minutes you should hear a "click" and the "keep warn" light will come on.

Stage 7

Your rice is cooked.

Stage 8 - 1 min.

Stir with a plastic spoon to prevent rice from sticking, and add a knob of butter if you wish.

Stage 9

If you don't want to serve rice straight away, leave covered but with rice-cooker switched off to prevent rice from drying out.

Remarks

Rice-cooker are usually sold with a measuring jug. If you use it always remember the correct proportion is 1.5 parts water to 1 part rice.

For tastier rice you can use chicken stock instead of water, or add a little chicken or meat cooking juice, or add a chicken stock cube to the water.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	8 RDI=3 %	80 RDI=8 %	8 RDI=1 %	430 RDI=20 %	1,790 RDI: 20 %
Per 100 g	0	6 RDI=1 %	0	40 RDI=2 %	160 RDI: 2 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk

How much will it cost?

For 500 g : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted on this recipe

I was looking at the Korean brand Cuckoo, specifically the CRP-JHVR1009F. Anyone have one of these that could give some critical feeback?
Posted by best rice cooker march 17^th 2020 at 14:00 n° 2
Nicely explained, I actually made this dish today, it is a universal fact that food cooked in rice cookers tastes delicious. Rice cooker usually saves time in cooking and does retain the nutritive value of food. It is guaranteed method of fast cooking. http://www.mybestcookwarereviews.com/
Posted by Jaki april 5^th 2015 at 21:19 n° 1

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