Rice Cooker Directions:

1. Measure the rice: Most rice cookers come with a measuring scoop. One level scoop of rice is approximately 6 ounces or ¾ cup of Calrose rice. Use the scoop to measure as much rice as you need and transfer to the rice cooker’s inner cooking pan. (If you do not have the measuring scoop, measure your rice in ¾ cup increments.)
   
2. Rinse the rice: Cover the rice with warm water, then use your hands to gently agitate the grains to rinse away excess surface starch. Carefully drain the water. Repeat rinsing until the water runs clear – this takes a good minute or two; be patient!
   
3. Measure the water: Following the manufacturer’s directions, add water to the inner cooking pan. Typically the pot’s fill lines correspond to the number of scoops of rice used; if you used 2 scoops of rice (or 1 ½ cups), fill to the “2” line of the rice cooker. I always fill my rice cooker slightly under the fill line to ensure perfectly sticky and fluffy results.
   
4. Cook the rice: Place the inner cooking pan in the rice cooker and cook according to the manufacturer’s directions. Let the rice steam and rest in the rice cooker for 5-10 minutes before serving.
   
5. Serve: Use a rice paddle to gently scrape rice from the surface of the pot. Be sure to scrape rather than dig into the rice; digging compacts the grains and we want the rice to stay nice and light! Enjoy immediately.
   

Stovetop Directions: It is essential to use a heavy-bottomed pot with a tight-fitting glass lid, like this one. Ideally, the lid has a steam release hole that prevents it from rattling and lifting as the rice simmers.

1. Measure and rinse the rice: Use a measuring cup to measure as much rice as you need; for this method to work properly, you need at least 1 ½ cups of dry Calrose rice. Transfer the rice to a fine mesh strainer and rinse under warm water until the water runs clear – this takes a good minute or two; be patient!
   
2. Soak the rice: Shake off any excess water, then transfer the rinsed rice to a heavy-bottomed pot with a tight-fitting lid (see note, above). For the stovetop method, use 1 cup rice to 1 cup + 2 tablespoons water; if you used 1 ½ cups of rice, you will need 1 ½ cups + 3 tablespoons water. Add the corresponding amount of water to the pot with the rice. Set aside to soak for 30 minutes to help the rice cook evenly.
   
3. Cook the rice: Once the rice is soaked, cover the pot and place it over high heat. From this point on, do NOT lift the lid! Once the water reaches a full boil, reduce the heat to maintain a gentle simmer. Simmer the rice for 10 minutes. Remove from the heat and let the rice steam for 10 minutes more without lifting the lid.
   
4. Serve: Once the rice has steamed, uncover the pot. To serve, use a rice paddle to gently scrape rice from the surface of the pot. Be sure to scrape rather than dig into the rice; digging compacts the grains and we want the rice to stay nice and light! Enjoy immediately.