Cooking Rice using Rice Cooker

First, be sure you're using the right rice for the result you want. Read Rice Science to learn more. For tender, fluffy rice with separate grains, choose long grain white rice.

Rinse rice before you cook it - all types. Some rice is coated with talc in processing. This material is inert and won't hurt you if you ingest it, but I'd prefer to have just rice in my side dishes.

Use a little less water than the recipes call for if you want fluffy rice. The ratio of rice to water should be a little less than 1:2. In other words, if you are cooking 1 cup of rice, use 1-3/4 cups of liquid.

I like using chicken broth when cooking my rice; it adds more flavor. You can use water, vegetable broth, or beef stock if you'd like. It all depends on what you're serving with the rice, and the flavors you want to enhance.

Time the cooking carefully, follow instructions on the package or in the recipe, and lift the lid as little as possible. Lifting the lid will disturb the cooking process.

When the rice is cooked (tender to the bite), leave the cover on the pan, remove it from the heat, and let stand for 5-10 minutes. Then fluff the rice with a fork and serve.

If you still don't have luck making fluffy rice with these tips, cook your rice like you cook pasta. Bring lots of water to a boil, add the rice, cook until just barely tender, then drain the rice in a colander. Return to the hot pot and cover; let stand for a few minutes to steam.