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 heating element (17) main, a tank (11) placed in the housing (10), an element (18) heating the upper edge of the tank (11), an element (19) heating the cover (12), a first sensor Temperature (15) located near the bottom of the tank (11) and a second temperature sensor (16) placed in the cover (12), the method being characterized in that it comprises: - a step of dipping (A) during which the heating elements (17, 18, 19) are controlled to maintain for a duration of between 8 and 15 min, a set temperature of between 65 and 75 ° C inside the tank (11) ； -A heating step (B) starting at the end of the determined duration of soaking during which, the heating elements (17, 18, 19) are controlled to reach a set temperature between 97 and 105 ° C inside the tank (11)； A firing step, comprising a first phase (C) starting as soon as the set temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11). ) for a specified period of time 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'intérieur de la cuve (11)； -Une étape de cha
