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.
Items you will need
- ✓ Rice cooker with measuring cup
- ✓ Red rice
- ✓ Knife, optional
- ✓ Fine-meshed strainer
- ✓ Rice paddle or wooden spoon, optional
- Use cold water for optimal results. If you use another cooking liquid, such as vegetable, chicken or beef broth, chill it in the refrigerator for at least an hour prior to use. Medium-grain rice, such as red rice, has a greater tendency than long-grain rice to stick together as it cooks. To avoid this, add 1 to 2 teaspoons of olive oil, vegetable oil, nut oil or unsalted butter to the pot before cooking. Adding a small amount of oil or butter also helps prevent the water from boiling over.
- Rice cookers produce hot steam, so don’t place yours beneath cabinets or use it without the lid in place.
- 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
- Jupiterimages/Comstock/Getty Images
This article reflects the views of the writer and does not necessarily reflect the views of Jillian Michaels or JillianMichaels.com.