Four parts of a rice cooker you must clean — or you might end up eating rice with cockroaches!

Rice cookers may seem convenient, but their complex structure has many areas where dirt easily accumulates. If they are not cleaned regularly, bacteria and mold can quickly multiply.

While scrolling through social media, many people were horrified by a post in which a user discovered cockroaches living under the base of a rice cooker that had not been cleaned for a long time.

Many admitted that they used to wash only the inner pot, thinking that was enough — but the reality is far more serious.

Although rice cookers appear simple, their structure includes multiple spots where grime can build up. If left uncleaned for long periods, bacteria and mold thrive. Moreover, because the cooking process involves steam, condensation can carry dirt to other parts of the cooker and drip back down, contaminating the food.

Therefore, in addition to cleaning the inner pot, four other areas require thorough and regular cleaning.

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1. Steam vent

The steam vent often gets coated with starchy water. If not cleaned promptly, it can harbor Salmonella, E. coli, Staphylococcus aureus, and even aflatoxin-producing mold, a Group 1 carcinogen. During the next cooking cycle, these bacteria can be flushed back into the rice, posing health risks.

When cooking oily foods, the problem becomes worse, as grease can clog the vent. In pressure-type rice cookers, a blocked steam vent may even lead to an explosion.

How to clean:
Many modern rice cookers have removable steam vents. Detach the lid and rubber seal, wash them thoroughly, and dry completely. Be careful when removing the rubber seal, as it is soft and can be easily damaged.

2. Lid rubber seal

The rubber seal is a commonly overlooked “dead zone” for cleaning. Rice water or meat juices trapped there can breed bacteria and mold. Some people even notice a black, sticky residue. When the lid is opened, liquid droplets from the rubber seal can drip into the rice, contaminating it.

How to clean:
If the seal is removable, flip it over and wash both sides thoroughly. If it cannot be removed, use a cotton swab dipped in baking soda solution or white vinegar to clean it.

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3. Overflow drip tray

Some rice cookers are equipped with an overflow water tray. If left uncleaned, this area easily develops mold, and cockroaches or other insects may crawl inside.

How to clean:
Never wait until the tray is full before emptying it. Clean it regularly to prevent odors and insects.

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4. Heating plate

Food particles, water, and rice that fall onto the heating plate can accumulate over time, causing stubborn stains and discoloration. This reduces heating efficiency, leads to undercooked rice, and may even cause electrical shorts or damage the cooker.

How to clean:
Use a soft brush dipped in baking soda or a specialized cleaner, scrub along the grooves of the heating plate, then wipe dry with a soft cloth.
Important: Always unplug the cooker first, and never soak it in water.

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Important tips for using a rice cooker

• Clean and dry before closing the lid: Rice cookers retain moisture; if parts remain damp, bacteria can continue to grow.

• Turn off “keep warm” mode and unplug after cooking: This helps prevent sour rice and reduces fire or explosion risks.

• Replace the inner pot if the nonstick coating is damaged: Never use metal scrubbers that can scratch the coating and release harmful substances into food.

• Choose a high-quality rice cooker: Low-quality models are more prone to electrical faults, odors, and safety hazards.

• Never block the steam vent on pressure rice cookers: A blocked vent can cause dangerous explosions.