Ready in 25 minutes
As simple as it gets. Never used a rice cooker? Nothing's simpler. Consider it ahead of other kitchen appliances like a grill pan or special asparagus steamer. Very useful!
This basic recipe is here primarily as a RecipeLink anchor. The ratio of white rice to water depends upon the brand of rice you choose. I use "Nikko Calrose" rice in most applications, because I prefer somewhat sticky, Japanese-style rice.
The ratio with this particular brand is just under two times as much water as rice. So, for 3 healthy sized servings, use about 1 cup rice, and just under 2 cups of water.
Place the rice in the rice cooker, then the water, then put the lid in, and flip the switch. In 20-25 minutes, you've got great tasting rice, perfectly cooked. I find it's best to let the rice rest for 5-10 minutes after the rice cooker has finished its work.
eyecookstuff 1y agoSteve - I would modify this recipe to include 1) washing the rice and 2) once the washed rice is drained of excess water in the bottom of the rice cooker, add water until your hand (which is flat on top of the rice) has water up to the main knuckle line. Washing rice is very important, and every major Asian country does it. Water ratios to the rice impacts the 'fluffy-ness' or the 'stickiness' of the rice and should be tailored to preference.
Prouddaddy26 2y agoIt's very sticky but it's filling.
stevemur 9y ago[I posted this recipe.]