How to Cook Perfect Japanese Rice on the Stove
Japanese rice is white, glossy, and has a sticky yet fluffy texture that offers a subtle sweetness in every bite. While there are numerous types of rice available worldwide, I highly recommend using Japanese rice when enjoying Japanese cuisine.
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Servings: 2
Ingredients
- ¾ cup Japanese short-grain rice (1 rice cooker cup for 2 servings)
- ⅚ cup water
Instructions
- Place a sieve over a bowl, add rice, and rinse it with water (not listed in the ingredients). Repeat this process several times, changing the water each time.If you would like to learn more about how to rinse rice like a pro, please refer to the section below titled "Ultimate Tips for Preparing Japanese Rice."
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and continue cooking for 10 minutes, or slightly longer for larger quantities (11 minutes for 4 servings, 12 minutes for 6 servings).
- Turn off the heat and let it steam for 10 minutes with the lid still on.
Notes
- You can store it in the refrigerator for up to 3 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
Nutrition
Calories: 268.5kcal Carbohydrates: 59.36g Protein: 4.88g Fat: 0.39g Saturated Fat: 0.1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.12g Sodium: 5.75mg Potassium: 57mg Fiber: 2.1g Calcium: 5.25mg Iron: 3.17mg
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