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Cooking Rice in a Thermo Cooker

bowl of rice and a thermomix spatula

After writing a post some time back on cooking rice perfectly on the stovetop, I received a few questions from my Thermomix readers. It seems that some of you have trouble cooking certain types of rice in a thermo cooker. So I thought a new post was in order.

I’ve been told the recipes given by Thermomix for Jasmine Rice don’t always work well. That’s strange. I never have any issues, so I asked a few questions.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
  • Is it only jasmine rice you’re having issues with?
  • What is it that you don’t like?
  • How much water and how long are you cooking it for?
  • What will you be using the Jasmine rice for?
Jasmine rice in a bowl, with a couple of mint leaves on top as a garnish.
This is cooked Jasmine Rice

The questions on rice just kept coming…

This post relates to cooking rice in a Thermomix Basket, If you’re interested in the Rice Cooker Mode on the TM6 then jump in here and take a look.

It seems that we have lots of questions on rice in general. These are a few that kept coming up repeatedly, so we’ll have a go at dealing with rice using a more holistic approach. Rice is a great ingredient, and it probably deserves a few minutes of our time to best understand how to use it.

  • What do you use Jasmine rice for?
  • Is there a problem with Jasmine rice in Thermo cookers?
  • How to cook Jasmine rice in a Thermo cooker?
  • Which rice should I use?
  • What’s better long grain or short grain rice?
  • Do I need to chill rice overnight before using it in stir-fries?
  • Are there any health benefits to chilling rice overnight before serving?
  • How do I use a Thermo cooker to make perfect rice?

Jasmine rice in the Thermo cooker?

I started to realise that we Aussies, well, some of us, may not know which type of rice is used for what purpose. We can’t be blamed for that! Our supermarkets have changed so much in the last 20 – 30 years. Years ago, you could only get long and short grain, and some special places had Arborio rice. Most of our Mums only cooked long and short-grain, didn’t they? These days we have so many options, so let’s have a look at a few.

Here’s what I know about the common kinds of rice we can buy from our local supermarkets, and what purpose they are best suited to. There are three main categories, short, medium and long grain, BUT there are other things we need to know.

What type of rice should I use?

  1. Short-grained – for rice puddings etc
  2. Medium grained Arborio Rice or Carnaroli Rice- for Risotto or Paella
  3. Sushi rice (Koshihikari Rice) Glutinous rice – Thai sticky rice as a side, or sushi-type recipes
  4. Fragrant rice (Jasmine rice) – Thai dishes or Asian Dishes used as a side, and brilliant with cashew chicken etc.
  5. Long-grain and Basmati Rice – Fried rice type dishes, Asian flavours or Biriani (Indian food) where you want the grains separated.
Different types of rice displayed in wooden spoons.
So many types of rice to choose from

You could be excused if you were to throw the Short grained, medium and Jasmine rice into the same basket because when cooked, they’re all a little sticky. After cooking these rice varieties, the grains will soften and cling together; this makes them good for any dish that needs a creamy or sticky texture. Although whatever dish you’re making, you should choose the rice that will work the best for both flavour and texture.

I started to realise this is where things were going wrong for some Thermo cooker owners. I’m blaming the jasmine rice. ??? Sounds Asian, so it’s good for all Asian dishes, right? No, not really. Jasmine rice can soften too much if overcooked; it’s a delicate rice. It has a wonderful flavour, and I think that’s why some of you may have grabbed it thinking it’s good for stir fry. This rice is best served plain, either on the side or underneath the hero of a dish. If you try to stir fry it, when it’s fully cooked, it will start to clump and/or break up. Not great at all.

Fried rice on a plate.
Long-grain rice for stir-fry

So that brings me to what you can make in your Thermomix or Thermo cooker for stir-fried dishes. Long grain is the rice you should use for your stir-fried dishes. I like white long grain for Asian dishes and Basmati for Indian-type flavours. You can use Jasmine but don’t over cook it.

Close up of long grain rice with a spoon.
Raw Long Grain Rice

What is a Thermo Cooker?

There are quite a few on the market these days. Thermomix is the leader of this new cooking revolution. Although if you want to know how long Thermomix has been around, check it out. So who are the newcomers? Well, take a look at this list; I’ve just grabbed a handful. They all do similar things, some better than others, and some have Wi-Fi access. Too clever. These days, I’m being kept busy explaining how to convert recipes and teaching my quick, easy methods for these devices—cause who doesn’t like the quick, easy recipe?

  • Ambiano
  • Mistral
  • Stirling
  • Aldi thermo cooker
  • ThermoCook
  • Bellini
  • Tefal i-Companion
  • Thermomix

Tell me what YOU have and how well it works for you in the comments section below.

How to cook rice in the Thermo Cooker

Many recipes on the internet state that you must cook the rice the day before and chill it in order to get the best texture and flavour. However, that’s not necessary if you don’t overcook it in the first place. Interestingly it’s arguably better to do this from a dietary point of view, but it’s an unnecessary step from a texture and flavour point of view (provided that you use the correct rice and avoid overcooking it).

Yes, cool day-old rice works because the fridge is a cool drying environment. But don’t overcook to start; you can skip to the “fridge” step. If you’re going down the “cook the rice the day before method”, you need to make sure you’ve completely cooked your rice – not overcooked, but well cooked. Then place it in the fridge to dry out a bit and chill. If you slightly overcooked, you’ll still be fine, as the drying tends to avoid a gluggy mess.

Close up of long grain rice that has been overcooked.
Overcooked long grain

The idea of cooking rice in your Thermo cooker is to steam it rather than sit it in water. No matter which cooker you use, you want the water in the bowl to be filled until it just reaches the basket the rice is sitting in. This will ensure you have enough water in the bowl to do the job and not have it boil over when it reaches temperature. Keep the measuring cup in the lid, as this will help keep the steam in. Remove the rice from the basket as soon as your Thermo cooker has finished, or you run the risk of overcooking, as it will continue to cook for around 5 minutes if left in the bowl.

Close up view of the Thermomix Thermo cooker (before the rice has been added).
How much water in your Thermo Cooker?

My plan is not to overcook the rice to start with and have it at the right texture or doneness when I add it to my wok or large frypan. You know a wok is best, don’t you? Check them out at your local Asian Supermarket; they’re so cheap and worth every cent. Although if you have an induction stove like me, you’re going to have to grab something with a flat base. You can pay as low as AUD $20 for carbon steel, but for other non-stick Woks, you can pay as much as AUD $300.

I have another post on frypans etc., if you want to check that out.

So, use the same ingredients and method as below for Jasmine rice but serve it on the side or don’t try and stir fry it if it’s overcooked.

Preparation of the rice

Washing your rice before cooking is a crucial step in the rice cooking process that is sometimes overlooked. Not only does this simple action help to remove any dust or foreign particles from the rice, but it also contributes to a more even and faster cooking process.

First and foremost, washing rice is essential for ensuring that your dish is clean and free of any contaminants. As rice is often stored and transported in bulk, it can accumulate dust and other debris along the way. By rinsing the rice under cold water, you can effectively remove these impurities and create a safer, more delicious meal.

Additionally, washing rice has a significant impact on the cooking process itself. When the grains are dampened, it allows them to cook more evenly throughout the dish. This can lead to a better texture and overall taste in your finished meal.

Finally, pre-washing your rice can actually speed up the cooking process. Wetting the grains allows them to absorb water more quickly when they are heated, reducing the overall time needed to achieve perfectly cooked rice.

If you don’t have a TM6 Thermomix, then use the below method

bowl of rice and a thermomix spatula

Cooking rice in a Thermo Cooker

4.25 from 8 votes

5 stars tells us you love the recipe

If you want to cook rice for an Asian fried rice dish, you don't want to overcook it. No need to cook it the day before if you get this part right. See how I do it.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Difficulty Easy
Course Lunch or entree, Main Course
Cuisine Asian
Servings 6 people
Method Thermomix


  • Thermo cooker
  • Thermomix


  • 350 g Long Grain, Basmati, Jasmine
  • 1 Litre Water


  • Place the simmering basket onto the Thermo bowl and weigh the rice into it. Remove the basket and rinse the rice under cold running water until the water runs clear, then allow it to drain while you fill the Thermo jug/bowl with 1 litre of hot tap water. Don't skip the washing step; it does more than wash your rice. *See my tips above.
  • Pop the simmering basket with the rice in it back into the Thermo bowl, pop the lid on, place the MC in and set for 20 min/100°C/speed 3.5 for fluffy rice and 18 minutes for rice that you want to stir fry straight away.
  • As soon as the time is up, remove the rice from the basket tip the rice out of the basket into a shallow bowl or tray. Spreading it out as soon as the TM is finished will stop the rice from continuing to cook and becoming overcooked. *See tips


  • Always wash your rice first; you don’t know where it’s been.
  • Wet rice will also steam more evenly.
  • Don’t overcook your rice. 
  • Remove the rice from the basket and spread it out as soon as the Thermomix has stopped if you are going to continue on and stir fry it. This will stop the cooking process and prevent it from being overcooked.
  • You don’t need to leave it overnight in the fridge if you don’t overcook it to start with; cook it, spread it out, allow it to cool a little, then use it.  Simple 
  • Don’t use Jasmine rice to make stir-fried dishes.
  • Some slight time adjustments may need to be made when using different brands. 


  1. 1 star
    I followed your recipe perfectly and at the end of 14 minutes the rice was not at all cooked.

    1. Hey Angela, I’m sorry to hear that your rice wasn’t cooked properly. It’s definitely concerning, and I understand your frustration. If the rice wasn’t cooked at all, there could be something wrong with your TM. While I haven’t encountered this specific error before, I guess it’s not impossible. I recommend reaching out to the service department to get this sorted out. They should be able to help you figure out what’s going on and find a solution. Let me know if you need any further assistance!

  2. Hi do you have or know of a recipe for cooking rice in a Thermoblend or basically anything but a thermomix which has a basket.
    I don’t have a basket in mine and am struggling to find a recipe, please help.

    1. Hey LaWanda, I’m sorry I don’t know the Thermoblend unit. I’ve just googled it and I can’t see how you could make rice in it without a basket, unless you can cook without the blades moving at all?
      Sorry, I’m not much help with this one.

  3. Hi! I was trying to make rice but it went through the basket. Sorry to sound so stupid but I can’t figure out how to keep it inside the basket. Thanks

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