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!
Equipment
Ingredients
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.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 59.3gProtein: 4.9g
This nutritional information is estimated and provided for general reference only.