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 with each bite. While there are numerous types of rice available worldwide, I highly recommend cooking Japanese rice when enjoying Japanese dishes.
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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 included in the recipe). Repeat this process several times, changing the water each time.If you would like to learn more about how to rinse rice perfectly, please refer to the 'Ultimate Tips on How to Make' section above first.
- 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
- Japanese rice cooks well with a water-to-rice ratio of 1:1.1 (or 1:1.2) by volume, and a ratio of 1:1.3 (or 1:1.4) by weight.
- 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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