How to Cook Japanese Rice In a Pot
This is the easiest and fastest way to cook Perfect Japanese rice on the stove. All you need is a pot with a lid and the result is even better the rice cooked in a rice cooker. You can use it for anything from sushi to rice bowls!
Equipment
- 1 Pot with a lid
- 1 Sieve
- 1 Spatula or Wooden Spoon
Ingredients
- 300 g Japanese rice
- 500 ml water
Instructions
Rinsing & Soaking
- First, rinse your rice in a pot or a large bowl, then drain well using a sieve. Repeat this rinse and drain process at least three times. Put the rinsed rice in a large bowl or a pot, and fill it with enough water to soak the rice. Leave the rice for 30 minutes to 2 hours.
Cooking
- After soaking, drain the water thoroughly with a colander, and put it in a pot with 500 ml of water. Put the lid on and start cooking on medium-high heat.
- Once the water boils vigorously, turn the heat down to low and continue cooking for about 12-15 minutes or until there is no water on top of the rice and it looks still.
Resting & Serving
- When your rice absorbs all the liquid and is cooked through, put the lid on again and let it sit for about 15-20 minutes to steam the rice.
- After 15-20 minutes of waiting, fluff the cooked rice with a spatula or a wooden spoon (if you use a wooden spoon, soak it in water for a couple of minutes to prevent the rice from sticking to the spoon).
Notes
- Can I store the cooked rice in the fridge? The cooked rice can't be chilled in the fridge since it becomes dry and even the microwave can't make it soft again.
- How can I store my cooked rice? What I always do with my rice is put the rice into a freezer bag or an airtight container and freeze it.
- Can I freeze cooked rice? Cooked rice can be frozen perfectly for up to 1 month. Just microwave the frozen rice for about 2-3 minutes at 600w. Do not thaw the rice at room temperature before microwaving it.
- What kind of rice is good for this recipe? Any type of Japanese rice is perfect for this recipe but you can't use brown rice because it has hard skin and has to be cooked with a different cooking technique.