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How to Make Japanese Rice

Learn how to make delicious Japanese rice with this quick and easy tutorial!

Ingredients

Scale

Instructions

Rice Cooker Method

  1. Scoop two cups of rice and add it to a rice washing bowl. Wash the rice under running cold water in a swishing motion for 1-2 minutes, or until the water runs clear. Drain well.
  2. Add the rice to the rice cooker inner and pour the water over it.
  3. Close the lid and choose the Quick, Plain, or Ultra function. Press start.
  4. When the rice is ready, open the lid and gently fold the rice a few times, using a rice paddle (do not stir or knead as this will break the rice grains and make the rice glutinous).

In a Pot (Stove Top Method)

  1. Scoop two cups of rice and add it to a rice washing bowl. Wash the rice under running cold water in a swishing motion for 1-2 minutes, or until the water runs clear. Alternatively, you can wash the rice in a bowl, drain and repeat the process 3-4 times. Drain well.
  2. Fill a bowl with water and add the rice. Let it soak for 30 minutes. This step allows for the rice to absorb water and cook more evenly.
  3. Drain well and add to a pot along with water.
  4. Bring to a boil, lower the heat, cover, and simmer for 18-20 minutes, or until the water is absorbed. If you need to check on the water level, slightly open the lid but don’t open it all the way as this will let too much steam out and cause the rice to cook unevenly.
  5. Turn off the heat and let sit for about 10 minutes to finish the cooking process.
  6. Using a wooden or plastic spoon, or a rice paddle, gently fold the rice a few times (do not stir or knead as this will break the rice grains and make the rice glutinous).

Notes

If you would like to make more rice:

Rice to water ratio:  1 cup rice to 1 1/4 cup water

Storing cooked Japanese rice:

  • Let the rice cool to room temperature and refrigerate it in an airtight storage container. It will keep for 4-7 days.
  • To freeze the rice, divide it into individual portions and store each portion in an airtight storage container or freezer bag. It will keep for 4-6 months.

Nutrition

Keywords: Side, rice

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