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Rice cooker - Which rice?

I'm lazy, or at least I'm focused on the entree when cooking Asian or Indian food. So the rice gets made in an automatic rice cooker, and at times it can come out too sticky or clumpy.

Am I missing something?

I use ordinary long-grain rice, and add double the water (minus about 1/8).


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  1. i use different types of rice in mine and the rice comes out real well except the bottom
    always sticks. but the rest is nice and flakey.

    1. Do you want sticky or flaky and separated?

      1 Reply
      1. re: mrsmegawatt

        I prefer flaky and separated (I can already do sticky)

      2. Here's the way I was taught when I was 10 and have always had perfect rice. Perfect rice to me is slightly sticky and clumpy as I'm Filipino and have always had it this way. I use 3 cups of Thai jasmine long grain rice, wash and rinse 3 times with cold water, on the fourth time putting cold water, add enough water so that the water level reaches the first line of the middle finger when you stick your finger in( make sure the tip touches the top of the rice). This is made in a 10 cup rice cooker.

        1. When I make rice in the rice cooker, I use a 1:1+a little more (a tablespoon or so) rice to water ratio.

          1. I have a strong opinion on this subject. If I use normal long-grain or basmati rice in my cooker the rice grains do tend to mush together and the rice is unsuitable for freezing (as leftover cooked rice). However, if I use parboiled rice aka golden rice, the grains stay nice and separate and the leftovers freeze like a dream (use plastic sandwich bags for individual portion size, very convenient to zap when needed). The golden rice is most easily findable at ethnic markets---Hispanic, & Middle Eastern always seem to carry it. Another point, be sure you're not using too much water. You can always add a little more as the rice is cooking, if it's needed.

            1. Do you wash the rice till clear or soak or let stand, before cooking?

              For indian applications: you may want to fry the rice in oil before hand then toss in cooker.

              1. If the rice is coming out too clumpy or sticky then you are adding too much water. Rice which is "new crop" rice means that it isn't as "old" and, therefore, can absorb less water. If you have new crop rice then you should add much less water. There isn't an exact science to it just do a trial and error method. If it is normal rice (and not new crop) then you should still add less water. Again, it is all trial and error but it sounds like you have been adding more water than your rice can absorb. If you have 2 cups of rice and fill it normaly to the 2 cup line with water, then try only filling it to the 1.5 c line with water and see how the rice turns out.

                1. For Asian dishes, I use Jasmine rice. Wash the rice in several changes of cold water, then place in rice cooker with 1.5 times the water - not double. Perfect every time. For Indian meals, I use basmati - with the same method and measurement.

                  1. Make sure to wash the rice because the excess starch will make the grains stick to each other. For Jasmine I use 1:1 ratio and for Basmati I use 1:1.5. Also, once the rice is cooked, fluff up the rice with a fork (I use chopsticks). Don't use a spoon because it will crush the grains. I find that if I don't fluff the rice, it becomes too "compact" and the starch "sets", making the grains stick to each other.

                    1. I'm eating less pasta, and eat a lot more short grain brown rice that I typically prepare well in a microwave skillet dish with 2 inches of water above the rice, and a pad of butter to keep the water from boiling over.
                      Can anyone with first hand experience using a rice cooker tell me if it pays to invest in one of those electric cookers for use specifically on such high fiber rice like brown or other wild dark grained varieties.

                      and if a rice cooker is worthwhile, which affordable small portion low end model should I consider?

                      4 Replies
                      1. re: Joe Berger

                        All I know is that my husband started eating rice when we got a rice cooker. I am a pretty good cook, but never could get the rice thing down. Now it is a done deal every time. I use basmati exclusively. I have a Zojiriushi that I bought in a Japanese market and I think it is super!

                        1. re: abacal

                          Hello abacal or any one with a Zojiriushi.
                          We just got a Zojiriushi rice cooker for Christmas, I also eat a lot of Basmati white & brown rice. My first batch in the Zojiriushi was too sticky, a starchy mess, but the rice did taste ok, but it wasn't the Basmati that i know and love. Do you have any hints for me? I follow the direction to a tee, i even rinsed the rice 3 times. HELP! : )

                            1. re: paulj

                              When making the brown rice, I used the measurement for brown rice on the rice cooker. Since my last post I have made White Basmati and it came out just fine. The next time i try to make the Brown Basmati, I suppose I'll use a little less water than the Rice Maker suggests.

                      2. You can make japanese sushi type rice, white basmatis, jasmine..