I am going to share how to cook rice, the Japanese way that my father taught me. My father knew how to cook absolutely perfect, Japanese plain steamed rice.
Which Rice? What types of Rice?
Short grain Japonica preferably, “Koshihikari”. If you can get “Koshihikari” this is the rice I would buy. If there are Japanese or Asian grocery stores near you, get Koshihikari. They are not cheap compared to the other types of rice, like Jasmine rice or long grain rice. See below for options in US.
The rice packets that I usually buy from supermarkets in Australia
Koshihikari rice is Low GI(48)
Generally speaking, many rice GI values are quite high. Although Koshihikari is not. Koshihikari is actually low GI and it’s GI value is 48. So I continued to consume koshihikari rice when I was on low GI diet.
Fluffy Rice is a big NO NO
Japanese people love anything fluffy, like fluffy pancake and fluffy bread. But never ever fluffy rice. Perfectly cooked rice is shiny and firm but perfectly cooked through. It is like how the Italians fuss about cooking pasta al dente professionally.
My surprise to see how the rice is cooked in Australian households
I came to Australia about 20 years ago. Everything is so big and spacious, with friendly people. I fell in love instantly with Australia except for one thing, the way people cook rice. It was my jaw dropping moment when I saw they cook rice in a saucepan with a lot of water, and draining the water when the rice is cooked with sieves. What!?
How Japanese people cook rice at home?
Japanese people are so big on cooking delicious rice. There are so many great rice cookers available in Japan. In Japan, Rice is cooked mainly in Rice Cookers
. There are some trends and it is popular to cook rice in clay pots too.
My father’s tips on how to cook perfect rice, the Japanese way
No matter what you use to cook rice, whether you use a rice cooker or clay pot or Staub Cast Iron rice cooker
. I always follow my Dad’s tips.
Rice and water ratio is 1:1
It does not have to be a proper measurement cup. I even use a mug. One mug of uncooked rice, and using the same mug, add the mug of water to pour in.
Wash and rinse until the washing water becomes clear
Never ever open the lid
You need to be patient even though it is hard to resist. Do not open the lid, because opening the lid lets out the built up steam. So for that reason, do not open the lid.
Allow 10 minutes after the heat is turned off
After the heat is turned off, allow 10 minutes so the rice is cooked further with remaining steam.
Turn the rice gently from the bottom
How to store the leftover rice
Cooking more rice yields a better result. So I usually cook a minimum 2 cups of uncooked rice. Divide the leftover rice to the amount you will eat at a meal. Wrap them gently with cling wrap while it is still warm, place them in a ziplock freezer bag and freeze them. It will keep for about a month.
Koshihikari Available in US
Affiliate disclaimer
The site and our mobile application may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising designed to provide a means for us to earn advertising fees by linking to Amazon. com and affiliated websites.
Instructions
Using Rice Cooker
- Wash rice thoroughly until the washing water become clear in a large bowl.
- Drain the washing water completely.
- Place washed rice and water into the rice cooker.
- Follow the instructions of your rice cooker now.
- When the rice is cooked, turn the rice from the bottom few times.
- If there is leftover, wrap the rice with cling wrap and place them in a zip lock freezer bag and freeze them.
Using a clay pot or cast iron cooker
- Wash the rice thoroughly until the washing water becomes clear in the clay pot or a cast iron cooker that you are going to use for cooking rice.
- Drain the washing water completely, and add the equal amount of water to cook.
- Place a lid on and start to heat, over high heat.
- Once it starts to boil, turn the heat down to low medium. From this point, never open the lid, and cook a further 15 minutes.
- Turn the heat off and let the rice cook in the remaining steam inside the cooker for 10 minutes.
- Open the lid and turn the rice a few times from the bottom.
Hi, tanks for the recipe!
Im starting to cook now, i tried this for the first time and didint work, but i will try again son, maybe was the heat too high, but a try again soon!
Tanks again
Hope this time turned out great rice 😀
Hi, I use electric range. It cooks differently than gas range. After I bring the rice to boil, do I turn the heat lower or off so it just cooks with residual heat from the stove? Or can I just remove the dutch oven from the heat entirely? Thank you!
Hi Chloe, turn the heat lower and then turn the heat off and steam cook with residual heat but you need to figure out the timing 😀 As all cooking tops are different.
Hi there
For health reasons it was recommended to me avoid white rice, however in small amounts I can consume brown rice. That Staub pot you are demonstrating seems a suitable cooker for one portion sizes.
May I inquire whether you have also cooked brown rice in small quantities in that pot and to what results?
Thank you
Hi Sakae, No I have not tried to cook brown rice in this pot but you need to require to soak the brown rice longer before you start cook and cooking time requires longer too.
Hi That is exactly how i was taught to cook Thai jasmine rice…Perfect every time
Thanks
Thank you Paul for the comment and 5 star rating 😀
Loved the pictures and would love to try soon! May I know the colour of your STAUB pot? It is lovely and the Amazon does not seem to carry the same colour listed in your picture.
Hi Jaclyn, Thank you :D. May be the colour I have is not listed on Amazon. I bought it in Japan. I think the colour was Japan special colour at the time I bought from a department store in Tokyo.
Konnichiwa,
I love your recipies. I want to make rice for Yakimeshi.
It should be a little ferm.
In this recipe u say cook for 15 minutes, and in the other recipe (from your father,)
you advise 12 minutes? Should I go inbetween, like 13/14 minutes?
My second question is about the mayonaise. Do you ad the mayonaise when the rice is still warm.
Or you wait for the rice to get cold?
From Holland: Thanks again for this great website! Domo arigato gozaimasu !
Hi Shihoko!
I was hoping you can help me troubleshoot. I’ve tried your technique, and my rice ends up being hard on the top and mushy on the bottom. I use the same ratios, actually have the same Staub pot, use Koshikari rice, and I’ve even soaked the rice. Do you know what I am doing wrong? Thanks in advance.
Hi Rhianna, I think because you soaked the rice it did not have enough water. Try without soaking and let me know 😀
Oh, but I drained the rice after soaking and added the full amount for cooking. Still too little?
What are your thoughts on all the advice about the importance of soaking?
Hi Shihoko, thank you for your wonderful rice cooking explanation. I’m Asian and been cooking rice in a rice cooker using finger-measurement style! The way to go!! Like you, my jaw dropped when I saw my English Mother in law cooked her rice in a microwave with lots of water then drain afterwards. My heart did a flop too!!! Though I’ve quite an expert at steamed rice cooking, I’ve NEVER cooked Japanese short grain rice (hence the reason I found your site), but that will change soon as our daughter will turn 10 and her birthday party theme is…. ANIME!!! Kawaii!!!
I’ve got a question about the freezing rice. How would you prepare it for consumption from frozen? Only because if I can make ahead rice and mix with salmon bits and mould it in the cat rice moulder then freeze, that would save me a lot of time for the party day itself.
Oh another thing, if I intend to use the rice with a mould, do I need to add vinegar? If so, do you have any post on that?
Hi Sunny, your daughter’s Anime themed party will be so cool and kawaii 😀 Yes you can freeze them and you don’t need to use vinegar as long as you use quality Japanese rice 😀
It’s probably too late to matter now. Maybe? But she wasn’t asking if you can freeze it, she was how to prepare it to eat after it’s been frozen. Like does it need to be thawed first? Does it go straight from frozen back into a pot or microwave? I think her asking about adding vinegar in a mould was secondary. Either way, I hope the party was scheduled either before or after social distancing.
This is the easiest and BEST recipe I found for cooking Japanese rice. I can’t believe how perfect it turned out, I’m so happy! It’s just like the rice I had during my trip to Japan. Shiny and firm. Such a wonderful texture~
Thank you so much, Shihoko-san. Now I am confident I can cook perfect Japanese rice in my own home. I will definitely try more of your recipes! Sending love from the Philippines.:)
Hello Catherine!I am glad that you found this and your rice turned out perfect 😀 Happy Japanese cooking!
Thank you for posting this! I’m an American and moving my family of four to Japan soon; I’ve never been the best at cooking rice! I didn’t know to rinse it or let it sit for 10 minutes! Your blog is going to be a lifesaver for my family eating well in Japan!
Ohhh Kristen you are welcome and enjoy living in Japan. Food are just amazing. I hope that I covered commonly cooked at home recipes by now, but if you have any questions, ask me anytime 😀
Hi there! I have decided to get into Japanese cooking recently and am really enjoying using your website. I was wondering though, is it possible to cook rice like this without a rice steamer? I live in London so my rice has always been boiled and drained!
Thanks!
Hi Zachary, Yes it is possible. The pot is not a rice steamer. It is just cast iron pot but made specifically cook rice. You don’t have to have exactly same, you can use any pot. A clay pot is good one to use too.
Thanks Shihoko! I look forward to trying this with your Yakimeshi recipe tomorrow.😋
Great Idea Zachary 😀
I just tried it and this is hands down the best recipe for rice ever. And the least fussy. Thank you so much for your wonderful blog and amazing recipes!
Ohhhh Thank you too for leaving wonderful comment Stavrina 😀 I am glad to know this recipe was helpful.
These could have been the instructions from my mother here in the US. It’s so cool that some things across cultures as different as Japan and South Louisiana have the same trick for rice, rinse it, put it over heat, and leave it alone!
Hi Andrew 😀 How interesting! Thank you for sharing it from South Louisiana 😀
Thank you for your Dad’s secret ! I have been cooking rice since the Beatles split up, and just tonight was the first time I have succeeded, thanks to your recipe.
Great post.
Oh Frank, I am so glad to hear that! you have been cooking how long? and first time succeed 😀 Yayyyy
Trying this!!!
Please tell how it turns out 😀
Nice, Thanks for posting this information!
I am the WORST at cooking rice. I was never told to wash the rice! sigh. THANK YOU!
Oh Sarah 😀 you will nail it next time with this instruction 😀
THANK YOU!!!!!
I have tried so many ways of cooking Japanese rice and so often I end up with sticky mush or rice that isn’t quite cooked in the middle.
My problem was I wasn’t leaving to steam for 10 minutes!
No more mushy rice for you Claire 😀