The Science Behind How Your Rice Cooker Works

Automatic rice cookers revolutionized traditional rice-making methods ever since Toshiba launched ER-4 in the 1950s. It felt like a breath of fresh air for Japanese housewives, who could finally say goodbye to the kamado stoves they had been using for centuries. 

Now, decades later, it's hard to imagine preparing rice the old-fashioned way. And why would you, when there's a kitchen appliance that could do it for you in just a matter of minutes? But have you ever thought about how rice cookers actually work? 

Isn't it weird that you end up with perfectly cooked, fluffy rice at just the push of a single button, without worrying about burning it or figuring out how to cook basic stovetop steamed white rice on your own? Before we go into more detail, let's cover the basics: Rice cookers have a heat source that brings the water to a boil. The rice then absorbs this water until there's no more left in the inner pot. And to make things more interesting, once the rice softens, the device automatically keeps it warm. How incredible, right?

Every rice cooker is made up of several components, but three of them are considered key. The first one — the inner cooking container -– is where you add your water and rice, and where you can also throw in some spices based on your personal preferences. This element is mostly made of materials such as stainless steel or aluminum because of the sole reason that metals are some of the best heat conductors. While the water-to-rice ratio can vary depending on the type of rice you use, the general recommendation is 2 cups of water for each cup of rice.

The second most important part is the heating mechanism — represented by an electric heating plate – which brings the water to the boiling point of 212 degrees Fahrenheit and creates steam that cooks the rice evenly throughout the whole pot. Meanwhile, rice, being a water-loving cereal grain, traps the water molecules inside with the help of starch. A single grain of rice is made of up to 90% of this complex carbohydrate, whose long chains bind to water through a special form of molecule attraction called hydrogen bonding. As the starch in each grain starts to gelatinize, i.e. its granules begin swelling, rice becomes more tender.

Once the water is completely absorbed by the rice, the system triggers the third crucial unit, which is the thermal sensor. By switching to warming mode, the cooker ensures the rice stays at the ideal serving temperature while preventing overcooking.

Probably one of the best things about rice cookers is how simple they are. The Japanese, who love rice so much they often eat it three times a day, have fully embraced this convenient kitchen device. It's no surprise that 89% of households in the Pacific nation own one. In contrast, only 13% of American homes have a rice cooker, but it's safe to say the trend is slowly catching on.

However, rice cookers go even beyond their original purpose –- just check out these 12 foods you can make in a rice cooker, other than rice. There are so many ways people have discovered how to get creative with a rice cooker, it's mind-blowing. From steaming veggies and preparing a number of one-pot meals like soups and stews, to even making those fluffy lemon ricotta pancakes you haven't been able to get out of your mind lately. The possibilities are pretty much endless — all it takes is just a little bit of imagination.

Now, rice cookers aren't just effective because they prepare perfectly tender, soft, and delicious rice, but also because they make cooking fun and easy. On top of that, cleaning them is just as effortless and takes literally no time. Just take out the pot, soak it for a few minutes before you give it a quick rinse, and that's about it. Who knew that such a small kitchen device could turn our lives upside down?