How to Cook Japanese Rice in a Staub Pot

Rice is at the heart of Japanese cuisine, and cooking it is one of the most essential (and simple!) skills to learn. In this post, I’ll show you how to cook fluffy Japanese rice using a Staub pot. Master the basics and enjoy authentic Japanese-style meals at home!

No Staub pot? You can also use a pressure cooker or a regular saucepan to cook the rice!

Japanese short grain rice on the stove

Featured Comment

From Ella: “It turned out perfectly.”

Why You Will Love This Recipe 

  • You’ll master the basics of cooking perfect Japanese rice.
  • You’ll pick up useful tips to get the fluffiest, most delicious rice every time.
  • Learn how to cook rice in a Staub pot, no rice cooker needed!

Recipe Ingredients

Here’s what you’ll need to make Japanese rice on the stovetop.

Japanese short grain rice
  • Japanese Short-grain Rice: There are many varieties of Japanese rice to choose from, but if you’re not sure where to start, go with Koshihikari—it’s the most popular and widely loved. Rice labeled as “sushi rice” is also a great option and works perfectly for this recipe.
  • Water: In Japan, tap water is soft, which helps the rice absorb water better and turn out fluffy. If possible, try to use soft water. Hard water can make the rice a bit drier after cooking.

Japanese Rice

In Japan, we eat short-grain rice that’s plump, round, and slightly sticky when cooked. It turns soft, starchy, and subtly sweet, making it perfect for picking up with chopsticks or shaping into onigiri or sushi.

Cooking Equipment

Here is the equipment for cooking Japanese rice on the stove.

Staub pot, syamoji, Japanese rice cup
  • Pot: This recipe uses a Staub cocotte pot 18cm, made of cast iron. It’s perfect for rice because the heavy lid locks in steam, giving you fluffy rice every time.
  • Shamoji (rice paddle): This is used to stir and scoop the rice. The surface is embossed to prevent rice from sticking, making it easier to serve. If you don’t have a shamoji, use a large spoon.
  • Measuring cup: Use whatever measuring cup you have in your kitchen. In Japan, we use a rice cup (180ml) to measure rice, while a standard measuring cup (200ml) is used for cooking. Just be sure not to mix them up!

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.

How to make Japanese rice on the stove.

Step 1

Rinse the rice (see blow for more details) and soak it in water for 30 minutes.

How to make Japanese rice on the stove.

Step 2

Drain the rice, add fresh water, and bring it to a boil.

How to make Japanese rice on the stove.

Step 3

Simmer for 10 minutes, turn off the heat, and rest for 10 minutes.

How to make Japanese rice on the stove.

Step 4

Fluff with a rice paddle

Japanese short grain rice in a pot

Your rice is ready to serve! It’s fluffy and pairs perfectly with any dish. To learn how to enjoy it, check out the following section.

How To Rinse the Rice

To cook delicious rice, it’s important to remove the bran and any dirt on the surface of the polished rice. The key is to rinse quickly—rice absorbs water fast, and with it, the smell of the bran!

  • First Rinse: Pour in plenty of water and lightly stir the rice 2–3 times. Quickly drain the water right away.
  • Second Rinse: Add just enough water to cover the rice. Gently stir the rice in a circular motion with your hand. Avoid using too much force—no scrubbing or stirring too fast. The goal is to be gentle so you don’t break the grains.
  • Repeat: Repeat this 1-2 times total until the water looks somewhat clear. It doesn’t have to be crystal clear—a little cloudiness is totally fine. Over-washing can actually take away the rice’s natural flavor and nutrients!

Recipe Tips

  • Soak for 30 Minutes
    Soak the rice for at least 30 minutes (see the photo below). Skipping this step will leave your rice undercooked and less fluffy.
  • Water-to-Rice Ratio
    For the right texture, use a water-to-rice ratio of 1.1 to 1.2 cups of water per 1 cup of rice.
  • Adjust Water for Older Rice
    If your rice is old (harvested and packaged more than a year ago), increase the water to 1.3 times the usual amount. Old rice is drier and needs extra water to cook properly.
  • Let the Rice Rest
    After cooking, you’ll notice moisture on the surface of the rice—it may look a little too wet. Don’t worry! Just let it rest with the lid on. The extra moisture will soak into the rice as the grains swell, giving it a nice, fluffy texture.
  • Fluff the Rice
    Fluffing the rice at the end helps separate the grains and adds air, so your rice doesn’t clump together when you serve it. If you’re planning to eat it later, fluffing is key to keeping it light and fluffy!
Japanese short grain rice, before soaking and after soaking

Got hard or mushy rice? No worries— Check out my tips for how to fix hard rice and how to fix mushy rice, so you can save your rice and still enjoy your meal!

How to Enjoy Japanese Rice

Once you’ve cooked the rice, let’s enjoy it the Japanese way!

Japanese short grain rice, miso soup, and koyadofu katsu with veggies
  • Japanese Meal Style: Serve a bowl of rice with the main, miso soup, and various side dishes.
  • Natto Rice: Top a bowl of rice with natto. It’s a quick breakfast staple.
  • Onigiri: Fill rice with your favorite ingredients and shape it into onigiri. Perfect for a quick and portable snack.
  • Sushi Roll: Prepare vinegared rice and roll it with fillings to make sushi rolls.
  • Chahan: Stir-fry rice with ingredients like eggs. It’s a popular comfort food.

Storage

one serving cooked rice in cling wrap

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. Additionally, storing rice in the fridge is not recommended, as it can cause it to dry out.

Your Questions Answered

What happens if I don’t soak rice before cooking?

If you don’t soak rice before cooking, it may become hard and lose its sweetness and stickiness. Soaking rice allows the grains to absorb water, resulting in fluffier, more tender, and delicious rice.

How many minutes should I soak rice before cooking?

Soak rice for 30 minutes to one hour. Consider soaking for up to an hour in colder weather, as water is absorbed more slowly in cooler temperatures.

Do I have to rinse the rice?

Yes. Like washing vegetables before cooking, you should wash away all of the dirt, rice bran, or other elements included during the rice milling process.

What is the best method for cooking Japanese rice—stovetop, rice cooker, or pressure cooker?

The best method for cooking Japanese rice depends on personal preference and convenience. Each method has its advantages:
*Stovetop: No special tool is required; you can use a pot you have, but it requires attention to prevent burning.
*Rice Cooker: Convenient and foolproof with consistent results.
*Pressure Cooker: Quick and efficient, great for busy individuals.

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Cooked Japanese rice in a pot.

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Japanese short grain rice in a pot

How to Cook Fluffy Japanese Rice in a Staub Pot

5 from 13 votes
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Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 4 to 6 servings
Author: Juri Austin
No rice cooker? No problem! Learn how to cook Japanese rice on the stove for fluffy and delicious results, and savor a wholesome Japanese meal at home – read on!

Equipment

  • Staub cocotte pot 18cm
  • Shamoji (rice paddle)
  • Measuring cup

Ingredients

  • 2 cups Japanese short-grain rice
  • cups Water, rice-to-water ratio: 1 : 1.1

Instructions

  • Rinse: Rinse the rice with cold water 3–4 times quickly to remove any rice bran from the grains (See how to rinse rice for more details.)
  • Soak: Soak the rice in water for 30 minutes to help it cook evenly and achieve a fluffy texture.
  • Bring to a boil: Drain the rice, add the water, and bring it to a boil over medium heat.
  • Simmer: Once it boils, stir the rice gently with a shamoji to distribute the heat evenly. Then, reduce the heat to low, cover the pot with a lid, and simmer for 10 minutes.
  • Rest: Turn off the heat, and let the rice rest with the lid on for 10 minutes. This helps the rice finish cooking and absorb the remaining moisture.
  • Fluff: Remove the lid, and gently fluff the rice with a shamoji to separate the grains and make it nice and fluffy.

Video

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.
  • Rice-to-Water Ratio: Use 1.1 to 1.2 cups of water for every 1 cup of rice.
  • Quick Rinse: Rice absorbs water fast—along with any dirt or bran—so rinse it quickly (3–4 times).
  • Soaking Time: Soak the rice for at least 30 minutes before cooking. This ensures even cooking and helps the grains become nice and fluffy.
  • Old Rice Adjustment: If you’re using rice that’s been stored for over a year, it tends to be drier. Add 1.3 cups of water for every 1 cup of rice to help rehydrate it properly.
  • If your rice is hard or mushy, check out my tips for how to fix hard rice and how to fix mushy rice.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 59.3g | Protein: 4.9g | Sodium: 1mg
Course: Rice
Cuisine: Japanese
Keyword: How to cook Japanese rice, Staub
Did You Make this recipe?Please Leave a star rating!
how to cook Japanese short grain rice infographic

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10 Comments

  1. I wonder if you have tried the Staub rice cooker and if it makes any difference to a normal Staub cocotte.

    1. Hi Carrie, I haven’t tried the Staub rice cooker (cocotte de Gohan), but I heard that it tastes better and has more umami and sweetness because of the form of the pot. I would love to get one!

  2. I’ve just heard about natto for the first time and like the idea of having it for breakfast, so I got to this recipe interested in cooking rice to have with it. A few places I’ve seen it mentioned that natto is good for breakfast, but if it takes almost an hour to cook the rice how do you have it ready quickly enough in the morning? I live alone, would you recommend to cook a small amount daily or do a big batch and reheat some each morning? Thanks in advance for your suggestions.

    1. Thanks for your comment, Isabel! I will recommend cooking a batch and freeze. Just follow the recipe (cook 2 cups of rice), wrap one serving in cling wrap, and freeze them. You will have 6 to 8 servings like the picture in the Storage section. And when you eat rice, microwave it. That’s what I do! This way, you will save more time than cooking a small amount of rice, and the taste is almost the same as fresh rice. If you have more questions, please let me know!

  3. Thanks for the information! I love Japanese food and want to learn how to prepare for myself. Got to start with the basics…start with rice !!!