How To Cook Japanese Rice in a Saucepan
Learn how to make Japanese rice at home with a regular saucepan. This recipe walks you through a simple method so you can cook perfectly fluffy rice on the stove. Save it and enjoy delicious Japanese rice anytime!
Equipment
Ingredients
Instructions
- Rinse the Rice: Add the rice to a saucepan and rinse with cold water 3–4 times to remove excess starch and rice bran. Drain well after the final rinse.e.
- 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.
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: For every 1 cup of rice, use 1 to 1.2 cups of water. This recipe uses a 1:1 ratio.
- If your rice turns out hard, check out this post: Why Your Japanese Rice is Hard and How to Save It!
Video
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 59.3gProtein: 4.9g
This nutritional information is estimated and provided for general reference only.