Rice cookers are designed to turn out consistent, perfectly-cooked rice every time, no matter what kind of rice you make. While the interior of the cooker’s bowl is marked to guide precise measurement for making traditional long-grain white rice, you can just as easily cook medium-grain white rice, medium- or long-grain brown rice, Arborio rice, black or forbidden rice, sushi rice or red rice by following the measurement directions on the rice package or in the cooker’s manual. Red rice, also known as Bhutanese red rice, is a quick-cooking, medium-grain rice with a nutty, earthy flavor.
Measure 1 cup of red rice with the measuring cup that came with your rice cooker. One cup of rice with the cooker’s cup equals 3/4 cup of standard dry measure. Use a knife or your finger to level the cup for precision.
Pour the rice into a fine-meshed strainer. Rinse it under cold running water, swirling your fingers through the grains to get rid of excess starch. Continue rinsing until the water draining out of the strainer changes from cloudy to clear.
Shake the excess water from the rice and pour it into the cooker’s bowl. If necessary, lift the bowl out and tilt it back and forth to level the rice for even cooking.
Add 1 3/4 cup of cold water. If your red-rice package specifies a different amount of water per standard cup of rice, follow the directions on the package.
Put the lid on the cooker with its vent to the back of the appliance. Set the dial to “Cook.” When the rice is done, the cooker will automatically stop cooking and switch over to “Warm.”
Steam the rice on the warm setting for around 10 minutes after it finishes cooking. Angle the lid away from you when you lift it to prevent a rush of hot steam in your face.
Fluff the rice with the paddle that came with the cooker or a wooden spoon. Serve it immediately.
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- The Encyclopedia of Healing Foods; Michael Murray, N.D., et al.
- The Pot and How to Use It; Roger Ebert
- Cuisinart: Rice Cooker/Steamer Instruction & Recipe Booklet
Based just outside Chicago, Meg Campbell has worked in the fitness industry since 1997. She’s been writing health-related articles since 2010, focusing primarily on diet and nutrition. Campbell divides her time between her hometown and Buenos Aires, Argentina.