How to Cook Japanese Rice in a Pressure Cooker
Want to cook Japanese rice but don’t have a rice cooker? A pressure cooker is a great alternative—it helps break down the starch for that perfect soft and chewy texture. This recipe shows you how easy it is!
For a more detailed step-by-step, check out this guide on how to cook Japanese rice in a Staub pot!
Recipe Ingredients
You’ll need the following ingredients to cook a Japanese recipe:
About Pressure Cooker
I use a classic stovetop pressure cooker with a weighted valve that sits on top of the lid. When the cooker reaches full pressure, the weight starts to jiggle or release steam to maintain the pressure. You’ll also see the safety pin rise when the pressure builds, and it drops back down once the pressure has fully released.
Other types of pressure cookers include models with a spring valve and electric pressure cookers like the Instant Pot. Whichever type you use, be sure to understand how your specific cooker works before starting — each one has its own safety features and pressure settings.
How To Make Japanese Rice: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Rinse the rice and soak it in water for 30 minutes.
Step 2
Drain the rice, add fresh water, secure the lid, and cook over high heat.
Step 3
Once the weight starts jiggling (and the safety pin rises), reduce the heat to low and cook for 3 minutes.
Step 4
Turn off the heat and let the pressure release naturally. When the safety pin drops, open the lid and fluff the rice.
Serve the rice in a bowl and enjoy its fluffy and starchy texture. It’s perfect on its own or paired with tofu dishes, tamagoyaki, and miso soup!
Storage
If you have leftover rice, wrap individual servings in cling wrap and store them in the freezer. They will remain fresh for up to one month. The key is to wrap the rice in cling wrap immediately, even if it’s still hot. Allowing the rice to cool before wrapping will cause the moisture to evaporate, resulting in dry rice.
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How To Cook Japanese Rice in a Pressure Cooker
Print Pin SaveEquipment
- Pressure cooker
- Shamoji (rice paddle)
- Measuring cup
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups Water, rice-to-water ratio: 1 : 1
Instructions
- Rinse the Rice: Add the rice to a pressure cooker and rinse with cold water 3–4 times to remove excess starch and rice bran. Drain well after the final rinse.e.
- Soak the Rice: Pour fresh water over the rice and soak for 30 minutes. This helps the rice cook evenly and turn out soft and fluffy.
- Cook on High Heat: Drain the soaking water, then add 2¼ cups of fresh water to the rice. Close the lid securely and heat on high until the cooker reaches full pressure (you’ll hear steam or see the valve activate).
- Pressure Cook on Low: Once it reaches full pressure, immediately lower the heat to low and cook for 3 minutes.
- Natural Pressure Release: Turn off the heat and let the pressure release naturally. This will take about 10–15 minutes.
- Fluff and Serve: Once the pressure has fully released, carefully open the lid. Gently fluff the rice with a shamoji and serve warm.
Notes
- Storage Tip: Wrap individual portions of rice in plastic wrap and freeze them. It’ll keep well for up to 1 month and is easy to reheat.
