Mastering the Art of Stovetop Japanese Rice

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Measure the rice using a rice-cooker cup (use the same cup for the water) and do not scale the recipe. For 3 rice-cooker cups (2¼ cups / 540 ml) of rice, use 2½ cups (600 ml) of water.
2. Rinse the rice: cover with water and drain immediately; repeat once.
3. Wash the rice by gently rubbing it in a circular motion for 10–15 seconds with minimal water, then rinse and drain immediately; repeat once.
4. Repeat the wash and rinse two more times.
5. Drain well when the water is almost clear, shaking off excess water with a fine-mesh sieve. Do not leave the rice draining for more than 5 minutes.
6. Put the drained rice and measured water in a heavy-bottomed pot with a tight-fitting lid, and soak for 20–30 minutes.
7. Cover the pot with the lid slightly ajar and bring to a boil over medium heat.
8. Once boiling, reduce to low heat, cover tightly and cook for 12–13 minutes.
9. Check after cooking time: lift the lid briefly. If the water is not fully absorbed, cover again and cook a little longer.
10. Remove from heat and let the rice steam, covered, for 10 minutes without peeking. Then fluff with a rice paddle.

Summarized from Just One Cookbook's video. Watch it for the details.

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