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I have an 8 gallon and a 3 gallon. And this method works wonderfully in both (and in past pots I've owned).

Goal: To make sure you do not have too much water for your amount of rice.

Wash first: Starting adding water to the desired amount of rice; stir and strain a few times. Even the best rice can have tiny pebbles and dirt.

Then: Once the water is clean and just a tad higher than the rice level, place your middle finger into the rice, touching the bottom. Empty or add water until it is level with your 1st knuckle (the one closest to the end).

Last: Close the lid and push the 'on' button. It should pop up and the light turn green when nearly all moisture is absorbed. Depending on how much you cook, it takes about 30-45 minutes. I find this is true no matter the amount or size of the pot

My ex mother-in-law is Japanese, and this is how she taught me. It makes perfect, slightly sticky rice that is served with oriental foods.

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14y ago

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