How to Cook Rice in a Rice Cooker (Step by Step)

Learning how to cook rice in a rice cooker so every pot comes out glossy and separated takes five steps: (1) Measure dry rice level to the rim using your cooker's 180 ml plastic cup (go); (2) Rinse 3 to 4 times with cold water until mostly clear and drain well; (3) Set the pot on a flat counter and fill water to the matching grain line; (4) Pick the exact grain preset (White, Jasmine, Sushi, Brown, or Quinoa) without soaking twice; and (5) Fluff right away with a shamoji paddle when it finishes.

My 5-Step Daily Routine

Step 1: Level the 180 ml Go Cup

Scoop your dry rice and level the top off with a chopstick or flat finger. Never heap the cup, and do not swap in a 240 ml US measuring cup unless you convert the water using my Rice-to-Water Ratio Calculator.

Step 2: Rinse 3 to 4 Times (Dump the First Water Fast)

Dry rice drinks in the very first water that touches it within seconds. Pour cold water in, swirl once, and pour that dusty starchy water out right away so the grain does not absorb bran smell. Then add fresh water, swirl gently with your fingertips 10 times, and drain. Repeat 3 to 4 times until you can see the rice clearly through the water.

Step 3: Fill to the Water Line on a Flat Counter

Wipe any water drops off the outside bottom of the inner pot so the heating sensor stays dry. Set the pot on a flat counter and fill cold water to the line matching your cup count and grain type.

Reviewer's note: Reading the black inner pot lines & using the standing paddle:

Because the inner pot on my Zojirushi NL-EAC18BA is black, the water-level marks stand out clearly and are easy to see. Adjusting the water is very easy. Also, the included rice paddle (shamoji / しゃもじ) stands up on its own on the counter, which is convenient (though despite its embossed design, I find rice still sticks to it a bit).

Step 4: Pick the Matching Grain Button (Don't Soak Twice)

On a Japanese Micom cooker like my Zojirushi NL-EAC18BA, press the button for White, Long Grain White, Jasmine, Sushi, Brown, GABA Brown, Congee, or Quinoa. The cooker automatically warms and soaks the grain before boiling.

Step 5: Slice and Fold Right After the Beep (Hogushi)

When the cooker finishes, open the lid. Wet your shamoji paddle with a little water, slice a cross (`+`) through the pot to split the rice into four sections, and gently fold the bottom grains up toward the top using a slicing motion (do not mash the grains against the wall). That lets trapped bottom steam escape so the lower layer never turns soggy (bechabecha).