INGREDIENTS
1 cup short-, medium-, or long-grain white rice
1 cup water
1/2 teaspoon salt, optional
EQUIPMENT
Strainer
Measuring cup
Rice cooker
Wood or rubber spatula (not metal)
INSTRUCTIONS
Rinse the rice: Place the rice in a large strainer or colander and rinse it thoroughly under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine.
Combine the rice and water in the rice cooker. Stir in the salt. If you skipped the step of rinsing the rice, add a few extra tablespoons of water now.
Cook the rice: Turn on the rice cooker and, if needed, select the correct cooking option according to your rice cooker (check the manual). The rice cooker will cook the rice automatically and turn off when done. Check your manual for estimated cooking times.
Let the rice rest in the slow cooker for 10 to 15 minutes: Once the rice is cooked and the rice cooker shuts off, let the rice rest for another 10 to 15 minutes. Keep the lid on while the rice sits. This helps prevent the rice from being overly sticky or getting mushy. You can also leave the rice in the cooker for up to 30 minutes or so, until ready to serve.
Fluff the rice and serve: Use a wooden spatula to fluff the rice in the rice cooker, then serve straight from the rice cooker or transfer the rice to a serving bowl. Serve while warm.
RECIPE NOTES
Follow this same method for other kinds of rice, but check against your manual for specific water-to-rice ratios and cooking times.