Name: How to cook rice, The Japanese way
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Koshihikari rice (*1); 2 cups water

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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.

Two Japanese rice packets available in Australian supermarkets.

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

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