4.8 from 10 votes
How to Cook Perfect Japanese Rice on the Stove
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
35 mins
Total Time
1 hr
Servings:
4
servings
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 300 g Japanese short-grain rice often labeled "sushi rice" outside of Japan, uncooked
- 400 ml water cold
Instructions
- First, measure out 300 g uncooked Japanese short-grain rice. We recommend weighing it out using kitchen scales or a Japanese rice cup. (See note)
- Next, pour the rice into a sieve and place the sieve over a large bowl. Pour cold water onto the rice so that the bowl fills up and drain immediately.
- Fill up the bowl again but this time, swish the rice around gently to wash. When the water becomes cloudy, drain it out and repeat 5 times in total.
- Pour the rice into a mixing bowl and submerge in cold water. Cover and soak for 30 minutes in summer or up to 2 hours in winter.
- Once the rice has finished soaking, pour it back through the sieve and place over an empty bowl to dry for 5 minutes.
- Transfer the rice into a pot with a thick base. Pour in 400 ml cold water, place a lid on top and transfer to the stove. Bring to a boil over a medium heat and do not remove the lid at any point.
- Don't take off the lid, just listen out for the boiling water. Once you can hear it bubbling consistently, set a timer for 30 seconds.Once 30 seconds are up, reduce the heat to medium-low and set a timer for 2 minutes.
- After 2 minutes, reduce the heat to low and simmer for 5 minutes.Turn up the heat to max for 10 seconds and then turn off the heat completely, leave the rice to steam in the pot on the warm stove for 10 minutes. Don't be tempted to take off the lid or mix it before the 10 minutes are up.
- After 10 minutes remove the lid. Scoop and fold with the rice with a rice paddle, and use the edge of the rice paddle to break up the rice. (If you don't have a rice paddle, use a spoon or silicone spatula dipped in water to prevent the rice from sticking.)
- Serve up and enjoy!
Cup of Yum
Notes
- One Japanese rice cup holds 150g of uncooked rice and 175 ml of water, so the correct ratio is 1.15 cups of water for every 1 cup of rice (200 ml water:150g rice).
- To store, cool and wrap with plastic wrap or transfer to airtight containers. Freeze for up to 1 month.