1. Measure the rice with a cup and throw it in the pot. Some rice cookers come with a removable bowl, while others do not and put the rice in the rice directly. Almost always, these pots come with a "cup" or scoop up to 180 g (3/4 cup). If it does not, use a common measuring cup.
•1 cup (250 g) of uncooked rice will give you between 1 ½ cups (360 g) to 3 cups (720 g) of cooked rice, depending on the variety. Leave sufficient to expand space and not overflow.
2. Wash the rice, if necessary. Many people prefer to wash the rice to remove possible traces of pesticides, herbicides or contaminants. Some practices less modern milling also break the grains that release excess starch, which should be washed to prevent the rice from sticking. If you decide to wash the rice, pour drinking water to the bowl or put it under the tap. Stir while you go adding water until rice is fully covered. Drain the water with a colander or tilt the bowl slowly while holding the grains fall with your hand. If the water is cloudy or filled with flotsam of broken rice or dirt, wash it down again two or three times until the new water looks relatively clear.
•By law, white rice sold in the US It must be enriched with iron, niacin, thiamine or folate powder. Remember that these vitamins and minerals are usually lost in the wash water.
•If your rice cooker has a nonstick bowl, wash the rice (before cooking) in a colander several times. Nonstick spare bowls are very expensive.
3. Measure the water. Most rice cooker instructions recommend using cold water. The amount of water you will add will depend on the type of rice you are going to cook and the humidity level you like. Normally, there are measurement marks within these pots that indicate the amount of rice and water but also need to add or read the instructions on the packaging of rice. If there is neither one nor the other, follow the suggested amounts below depending on the variety of rice, but remember that you can adapt if you prefer rice is softer:
•Long grain white: 1 3/4 cups water per cup of rice (420 ml water per 250 g of rice)
•Medium grain white: 1 1/2 cups of water per cup of rice (360 ml water per 250 g of rice)
•Short grain white: 1 1/4 cups water per cup of rice (300 ml water per 250 g of rice)
•Long grain length: 2 1/4 cups of water per cup of rice (520 ml water per 250 g of rice)
•Which is sold as "parboil" ( not parboiled): 2 cups of water per cup of rice
•For the Indian rice basmati or jasmine like, if you want the rice dry, you have to throw less water, do not use more than 1 1/2 cups of water per cup of rice. If you wash the rice previously, the proportion must use should be 1 to 1. There will be no problem if you miss bay leaves or cardamom pod directly to the rice to enhance the flavor.
4. Soak the rice for 30 minutes, if desired. It is not mandatory, but some people soaked rice to reduce cooking time and the cooked rice is stickier. Use the amount of water that you measured earlier to soak the rice at room temperature, then use the same water for cooking.
5. Add flavoring (optional). You must drive them before turning the rice cooker for the rice to absorb these flavors during cooking. Many prefer to add a little salt in this step.Also popular butter or oil. If you're going to do what Indian rice, you might want to add a few cardamom seeds or bay leaf.
6 Remove the rice grains stuck on the walls of the bowl and put them under water. With any utensil wood or plastic, moves all the grains of rice are the walls of the bowl and put them in the water. Rice remaining on the surface of the water could burn during cooking. If there is water or rice on the edge, clean the outside of the pot with a kitchen cloth or dryer.
•You not have to stir the rice is below the water level. If you do, you could remove too much starch and the end will come a mazacote or sticky rice.
7. Check your rice cooker to see if you have special options. Some rice fields have only switch on and off, but others have different options for white or brown rice or ability to delay cooking after a certain period of time. If you only opt for the simpler option, is unlikely to commit a mistake, but if at all possible, we recommend know what they are all buttons or options you have.
8. Cook rice in the rice cooker. If your bowl is removable pot, put the bowl with the rice and water in the pot again. Put the lid, plug it in and press the power switch. When the rice is ready, the switch will sound like a toaster. In most pots, rice will remain warm until the unplugging.
•Do not lift the lid to see the progress of rice. The cooking process depends on the development of steam inside the pot, so when you open the lid, steam escapes and finally the rice could be cooked improperly.
•The rice cooker will automatically turn off when the temperature inside the bowl exceed the boiling point (100 ° C / 212 ° F] at sea level), which will not happen until all the water has evaporated.
9. Let the rice "rest" about 10 to 15 minutes before opening the pot (optional). This step is not mandatory, but usually appears recommended in the instructions of the rice cookers, indeed, on some models, is automatic. Unplug the pot or remove the bowl from the heat during that period of time it will cause the amount of rice paste is less.
10. Stir and serve. When there is no more water, rice will be ready to consume. With a fork or other utensil, stir the stew to break every now agglomeration of steamed rice grains or free, so it will not cook more.