Japanese Rice Recipe
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5.0
42 reviews
Excellent
Japanese Rice Recipe
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Don't have a rice cooker? Here's how to make perfect Japanese short-grain rice in a pot on a stovetop. These easy tips are what every Japanese mother teaches their kids to make tender glistening rice that's sticky but not mushy.
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Ingredients
- 300 grams Japanese short-grain rice (~1 ½ US cups)
- 1 ⅔ cup water (394 milliliters)
Instructions
- Put the 300 grams Japanese short-grain rice in a sieve and wash it in cold water until the water runs mostly clear.
- Drain the rice well and add it to a pot with high sides and a lid.
- Add the 1 ⅔ cup water and cover the pot with the lid. Let this soak for at least 30 minutes.
- When the rice is done soaking, turn the stove on to high heat and bring the water to a boil. Do not open the lid once you've turned the heat on.
- Once the water comes to a full boil, turn the heat down as low as possible and set a timer for 10 minutes.
- When the timer goes off, turn off the heat and let the rice steam for an additional 10 minutes.
- Once the rice is done steaming, open the lid and use a wet rice paddle or spatula to fluff the rice.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
6mg
(0%)
Potassium
57mg
(2%)
Fiber
2g
(8%)
Calcium
5mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Calcium | 5mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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