It may sound strange, but this is a kitchen trick used by many chefs and homemakers in Korea, Japan, and even Vietnam. Let’s find out why just a few ice cubes can completely transform the quality of your rice!

Cooking rice is a daily routine, but not everyone knows how to make the grains soft, fragrant, and resistant to spoilage overnight. Most people only pay attention to the water ratio or rice variety, but the secret to “restaurant-quality” rice lies in a very simple trick: adding a few ice cubes while cooking.

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Why does adding ice make rice softer and tastier?

1. The temperature drops slowly, letting rice “rest” before expanding.
When ice cubes are added, the water temperature in the pot lowers slightly. The rice absorbs water more slowly, allowing the grains to expand evenly and cook thoroughly without cracking or breaking. As a result, the cooked rice becomes glossier, chewier, and more uniform compared to rice cooked with regular water.

2. The grains retain ideal moisture.
As the ice melts slowly, cold water seeps gradually into the rice. This causes starch molecules (amylose and amylopectin) to bind more tightly together, producing rice that’s moist, soft, and fluffy — not dry, sticky, or clumpy — and still delicious even when cooled.

3. It helps rice last longer, especially in hot weather.
The initial cooling from the ice lowers the pot’s starting temperature, reducing bacterial growth during cooking and steaming. This keeps the rice clean, moderately dry, and resistant to souring or molding, even after sitting for hours.

4. It enhances the natural flavor of the rice.
Some chefs believe that ice water helps neutralize any stale smell from older rice, preserving the natural sweetness of fresh grains and making the rice taste lighter and fresher.

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How to use the “ice cube” rice trick

You only need to follow these four simple steps:

Step 1: Rinse the rice.
Wash the rice 2–3 times to remove dust, impurities, and outer bran. Drain lightly (it doesn’t need to be completely dry).

Step 2: Measure the water as usual.
Add the same amount of water you normally use to cook rice.

Step 3: Add the ice cubes.
Depending on how much rice you’re cooking:

• 2–3 small ice cubes for 1 cup of rice.

• 4–5 cubes for 2 cups of rice.

For best results, use clean, drinkable ice — not industrial ice that may contain contaminants.

Step 4: Cook as usual.
Close the lid and start the cooker. The ice will melt slowly during heating, distributing temperature evenly and helping the rice cook gently and thoroughly.

When the cooker switches to “warm,” don’t open the lid immediately — let the rice rest for 10–15 minutes for perfect fluffiness.

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Result: Glossy, soft, naturally fragrant rice

After trying this trick, you’ll notice a clear difference:

• The grains stay intact, shiny, and pearly white.

• The texture is soft but not mushy, chewy but not sticky.

• Even after cooling for hours or overnight, the rice doesn’t smell, sour, or spoil — a common problem in hot weather.

Many people are surprised that even a basic electric rice cooker can produce rice that tastes as good as in a restaurant.

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Extra tips to make rice even tastier and last longer

Besides adding ice, try combining these small tricks for even better results:

• Add a few drops of cooking oil or a pinch of salt to the water.
  → Makes rice glossy, fluffy, and lightly fragrant; salt also slows spoilage.

• Add 1–2 drops of vinegar or lemon juice.
  → The mild acid helps prevent bacterial growth and keeps rice whiter and fresher.

• Don’t leave rice in the cooker too long after it’s done.
  → Prolonged heat and steam make rice soggy and spoil faster. Fluff the rice once it’s done resting, then open the lid to release excess steam.

• Store leftover rice in an airtight container in the fridge.
  → Reheat by steaming or warming with a few drops of water; the rice will regain its original softness.

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The science behind the “ice magic”

According to nutrition experts, rice is mainly composed of starch, which includes two molecules: amylose (adds fluffiness) and amylopectin (adds stickiness).

When exposed to boiling water too quickly, the starch gets “heat-shocked,” causing the rice grains to expand unevenly and break down — leading to dry or mushy rice.

In contrast, when cooking starts with cold or melting ice water, the water absorption process happens gradually. The starch molecules hydrate slowly and cook evenly from the inside out, achieving the perfect balance between amylose and amylopectin — resulting in soft, chewy, and non-sticky rice.

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Tips for different types of rice

• Soft rice (Jasmine, ST25, Japanese rice): only 1–2 small ice cubes are needed.

• Dry rice (Bắc Hương, IR50404): use 3–4 cubes and increase water by 10%.

• Mixed or brown rice: ice cubes help soften the inner core faster.

This method is especially useful for bento or fried rice — the rice stays soft, cohesive, and easy to shape, without drying out.

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Just a few ice cubes can turn your everyday rice into “restaurant-quality” rice — glossy, aromatic, soft, and long-lasting even overnight.

It’s a simple, cost-free, time-saving trick that works with any type of rice.
A small change — but a big difference for your family meals.

When the cook pours their care into each pot of rice, every grain becomes more than just food — it carries warmth, love, and the delicate skill of the hands that made it.