A rice cooker can be a very useful kitchen gadget especially if you like to make (or eat) a lot of rice. It works by bringing the liquid in your rice recipe to a boil very quickly. Because the environment around the rice cooker is sealed it reduces the air pressure above the liquid causing it to boil more quickly. A temperature sensor inside the appliance monitors the heat inside the cooker; when it rises above 212 F (the boiling point of water) it means the rice has absorbed all of the liquid. The cooker automatically switches to a warm setting. The entire process usually takes about 20 minutes or less.
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How do you cook rice in a rice cooker?
It is important to read the instructions that come with your rice cooker and follow them to the letter. These instructions are designed by the company for your specific rice cooker. Doing this will ensure that you get good results every time.
Not all rice is the same; different textures produce different results when cooked in a rice cooker. For example short-grained rice such as Arborio rice (used for risotto) and glutinous rice (in Asian cuisines) contain a lot of starch (also called amylopectin). This starch is highly branched and tends to stick together making rice always stickier and less fluffy than other types.
Long-grain rice should be fluffy and not clumpy because it contains more amylose a starch molecule that is long and straight. The molecule does not get tangled up with other molecules when the rice cooks. Medium-grain rice should be fluffy but with a slightly stickier texture because it contains approximately equal amounts of amylose and amylopectin.
