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 (for soaking the rice)
Instructions
- Place a sieve over a bowl, add rice, and rinse it with water. 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 ingredient list) 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 cook 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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