Content

• Ingredients
• To step
• Part 1 of 3: Measure and wash the rice
• Part 2 of 3: Cooking the rice
• Part 3 of 3: Cleaning the rice cooker
• Tips
• Warnings
• Necessities

If rice is a standard part of your weekly food plan, you may want to invest in a special rice cooker. This handy device will help you bypass the old-fashioned rice cooking - all you have to do is measure the rice, add some water and let the rice cooker do its work. However, when preparing brown rice, it is especially important that the ratio of water and rice is very exact. The key is to use a little more moisture to ensure that the rice comes out soft and delicious.

Ingredients

• 250 g brown rice (washed)
• 700 ml of water
• Pinch of salt (optional)

For 1-2 servings

To step

Part 1 of 3: Measure and wash the rice

1. Measure how much rice you want to make. It is usually easiest to measure the rice per 250 grams. For example, two people having a cozy dinner together usually eat 250 to 375 grams of rice, while a larger dinner may require 750 to 1,000 grams. Working with equal amounts will make it easier to determine how much water to add to get perfectly cooked rice.
   • Use a dry measuring cup to measure the rice, which will help avoid guesswork.
   • For best results, only prepare as much rice as you will be eating. Rice does not reheat properly.
2. Wash the rice under cold running water. Place the brown rice in a sieve or fine colander and place under running water. Move the sieve around under the running water. This will wash away most of the starch, which prevents the grains from sticking when cooked. Keep washing until the drain water is clean.
   • You may notice that the drain water has a milky color. This is normal.
   • Shake out as much water as possible from the rice before cooking it.
3. Put the rice in the rice cooker. Put the freshly washed rice in the rice cooker and spread the grains on the bottom. When you cook a lot of rice at the same time, make sure that the rice is well distributed so that it cooks evenly.
   • Do not put more than the maximum amount of rice in the rice cooker. If you need to prepare a particularly large amount, do it in batches.

Part 2 of 3: Cooking the rice

1. Add the correct amount of water. A good guideline when cooking brown rice is to increase the recommended amount of water by 50%. Where the ratio is normally 1 to 1, it now becomes 1 to 1.5 to accommodate the texture difference. Brown rice is harder than white rice and therefore has to cook longer.
   • Unlike white rice, brown rice grains have a naturally fibrous layer of bran. As a result, water is not so easily absorbed and it takes longer to reach the ideal cooking temperature.
   • The amount of water you add to the rice is directly linked to the cooking time. When all the water has evaporated, the internal temperature of the rice cooker will rise, causing it to shut down.
   • While not necessary, soaking the rice for 20-30 minutes before cooking can help cook it properly. If you decide to soak the rice, keep the ratio of water to rice at 1: 1.
2. Turn on the rice cooker. Make sure the power cord is plugged in and the rice cooker is ready to use. Then press the “cook” button and sit down. The rice cooker will do the rest!
   • Most rice cookers only have 2 options: "cook" and "warm."
   • If the model you are using is a bit more advanced, make sure to set it to the correct setting before cooking the rice. Refer to the manual for recommended settings.
3. Let the rice rest for 10-15 minutes. Once the rice is done, give it some time to get the right consistency. Not opening the rice cooker immediately ensures that the rice can still absorb some steam and can start cooling to an edible temperature. So leave the lid of the rice cooker closed while you let the rice rest.
   • Uncooked brown rice is often crunchy and not very tasty.
   • Do not skip this step. It can be tempting to attack right away when you're hungry, but the full flavor and texture of the rice is well worth the wait.
4. Stir the rice before serving. Stir the rice in from the edge with a wooden spoon or rubber spatula. Use the edge of your cookware to break up any lumps you come across. Now you have a load of perfectly cooked, soft brown rice that goes wonderfully with a vegetable mix, savory stir-fry or piece of fried fish.
   • Never use metal cookware to stir your rice. This can permanently scratch the inside of the rice cooker.
   • For people who regularly cook rice, a shamoji be handy. This is a traditional Japanese kitchen utensil specifically designed for stirring and serving rice.

Part 3 of 3: Cleaning the rice cooker

1. Leave the lid open. This lowers the internal temperature of the device and makes it easier for you to clean it when the time comes. As the heat escapes, the sticky residue in the rice cooker dries out. It can then be scraped off with little effort.
   • Do not handle the rice cooker while it is still hot. Wait for it to cool completely before attempting to clean it.
   • By the time you have finished eating, the rice cooker will have cooled down enough to be cleaned.
2. Scrape away the dried rice pieces. Pull the edge of a spatula (or use your fingers) around the edges and bottom of the rice cooker to loosen any rice scraps. Immediately dispose of the leftovers in the waste bin. Remove as much rice residue as possible by hand - then all you have to do is wipe the rice cooker well with a cloth.
   • Rice cookers usually have a thick non-stick coating which makes them very easy to clean.
   • Do not use sharp or abrasive objects to clean. The effectiveness of these things is not worth potentially seriously damaging your device.
3. Wipe the inside of the rice cooker with a damp cloth. Wet the cloth with warm water to dissolve any remaining starch. Any residual moisture and loose particles should come off easily. Let the inside of the rice cooker air dry, then close the lid and put it away until the next time you need it.
   • If you need a strong detergent for very dirty conditions, scrub the rice cooker with a soft-bristled brush or the green side of a kitchen sponge.
   • For safety, you should disconnect the rice cooker from the power source before applying water to or near it.
4. Ready.

Tips

• A standard rice cooker costs about 50 euros on average, but can save you a lot of time and frustration when it comes to the perfect preparation of brown rice.
• Look for a rice cooker model that has a special stand for cooking brown rice.
• For softer rice, add a pinch of kosher salt or sea salt before cooking.
• During the meal, keep the lid of the rice cooker closed to prevent leftover rice from drying out.
• Make sure to thoroughly clean the rice cooker after a few sessions, inside and out.

Warnings

• Failure to properly wash brown rice can cause it to have a rubbery texture and make it very sticky.
• Eating rice that has been kept at room temperature or reheated several times can lead to serious food poisoning.

Necessities

• Rice cooker
• Fine colander or strainer
• Dry measuring cup
• Wooden spoon
• Rubber spatula
• Damp cloth or sponge