The invention relates to a method for controlling a rice cooker (1) comprising a housing (10) closed by a lid (12), the housing (10) being equipped with a main heating element (17), with a bowl (11) placed in the housing (10), with an element (18) heating the upper edge of the bowl (11), with an element (19) heating the lid (12), with a first temperature sensor (15) situated near the bottom of the bowl (11) and with a second temperature sensor (16) placed in the lid (12), the method being characterized in that it comprises: - a soaking step (A) during which the heating elements (17, 18, 19) are commanded to maintain a setpoint temperature of between 65 and 75°C inside the bowl (11) for a duration of between 8 and 15 min； - a heating step (B) beginning at the end of the determined soaking duration and during which the heating elements (17, 18, 19) are commanded to achieve a setpoint temperature of between 97 and 105°C inside the bowl (11)； a cooking step comprising a first phase (C) beginning as soon as the setpoint temperature is reached and during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature inside the bowl (11) for a determined duration of between 10 and 1 min.L'invention concerne un procédé de commande d'un cuiseur à riz(1) comprenant un boîtier (10) fermé par un couvercle(12), le boîtier (10) étant équipé d'un élément chauffant (17) principal,d'une cuve (11) placée dans le boîtier (10), d'un élément (18) chauffant le bord supérieur de la cuve (11), d'un élément (19) chauffant le couvercle (12), d'un premier capteur (15) de température situé à proximité du fond de la cuve (11) et d'un deuxième capteur (16) de température placé dans le couvercle (12), le procédé étant caractérisé en ce qu'il comprend: -Une étape de trempage (A) pendant laquelle les éléments chauffants (17, 18, 19) sont commandés pour maintenir pendant une durée comprise entre 8 et 15min, une température de consigne comprise entre 65 et 75°C à l'intérie
