Why Put a Stone in the Rice Cooker?

This practice, often passed down in rural or traditional households, involves placing a smooth, clean mineral stone (like a river stone or granite pebble) into the rice cooker during cooking. While not scientifically mainstream, it’s believed to offer several benefits:

• Improved Texture: The stone helps distribute heat more evenly, resulting in softer, stickier rice — especially useful for glutinous or short-grain varieties.

• Moisture Regulation: The stone may absorb excess moisture and release it gradually, helping prevent soggy or overly dry rice.

• Preservation: Some claim that rice cooked with a stone stays fresh longer and is less likely to turn red or sour, especially in warm climates without refrigeration.

• Mineral Infusion: Natural stones may release trace minerals into the water, subtly enhancing flavor and possibly improving nutritional value.

🧼 How to Use This Method Safely

1. Choose the Right Stone: Use a natural, non-toxic, heat-resistant stone like granite, basalt, or river rock. Avoid painted, polished, or artificial stones.

2. Clean Thoroughly: Boil the stone in water for 10–15 minutes before first use to sterilize it.

3. Place in the Cooker: Add the stone to the rice and water before starting the cooking cycle.

4. Remove and Clean After Use: Wash and dry the stone after each use to prevent bacterial buildup.

⚠️ Important Notes

• This method is not a substitute for proper food storage. Cooked rice should still be stored safely to avoid spoilage.

• There is limited scientific evidence supporting this method, but it remains a popular folk practice in some cultures.

• Always monitor for any unusual odors or discoloration in rice — if it turns red or smells sour, discard it.