Japanese rice is my favourite kind of rice because of of it’s sticky and soft texture, because it isn’t dry, and because it tastes delicious even on its own. I think everybody in Japan has a rice cooker but not a lot of people in non-asian countries have one since rice isn’t as much of a staple dish.
Even without a rice cooker, you can still easily make delicious Japanese rice in a pot! I was so shocked when I first came to Australia and saw the way some people were making rice here. They would over-fill the pot with water then cook the rice and then drain it! The rice would then end up so soggy and too fluffy! It seriously hurt me how they made rice…
Making rice isn’t complicated though and soggy rice can always be avoided. To make sure the rice turns out delicious, make sure that you never open the lid while the rice is cooking and leave it closed for 10 minutes after. Another tip is since Japanese rice is quite starchy, make sure you wash the rice thoroughly to remove the access starch. Once the rice is done, you can use it to make many delicious Japanese dishes like Onigiri and Katsudon (Fried Pork Rice Bowl), and you can use the plain rice to then make Perfect Sushi Rice!
- 2 cups of Japanese rice
- 2 cups of water
- Measure out 2 cups of rice and pour into a large pot.
- Thoroughly wash and drain the rice several times until the water is clearer (at least 3).
- After washing the rice a last time, drain out the remaining water.
- Pour 2 cups of water into the drained rice.
- Bring the pot to boil on high heat then once boiled turn the heat down to low.
- Leave the rice to cook on low heat for 12 minutes.
- Turn the heat off and leave the rice for 10 minutes.
- After 10 minutes, stir the rice to make sure it doesn't dry out in the shape of the pot. Then serve!