Use the cup that came with your rice cooker if possible — some are calibrated to their own cup size. Rinse rice in a fine-mesh sieve under cold running water, stirring with your hand, until the water runs clear. Drain well. Add to the cooker bowl with a 1:1 water-to-rice ratio. For very small batches or specialty rices like basmati or jasmine, check your cooker's manual.

Add rinsed, drained rice to the inner bowl. Pour in water at a 1:1 ratio. Close the lid and press cook. No stirring or adjustments needed — the cooker handles everything automatically. Cooking takes 20–45 minutes depending on model, rice type, and batch size. When the cooker signals it has switched to warm mode, don't open the lid. Let the rice rest and steam undisturbed for 10 minutes. This redistributes moisture for even, fluffy results. Opening early can leave rice unevenly cooked or wet on top.

After the 10-minute rest, open the lid and fluff rice gently with a fork or rice paddle using a folding motion — don't stir. Grains should be tender, fluffy, and hold their shape with no hard centers. If slightly wet on top, the rest usually fixes it; next time reduce water a little. If undercooked, add 1 tbsp water, close lid, and sit on warm a few more minutes. Don't leave on warm too long — edges dry out and the bottom can harden. Serve promptly.