All my tricks to make a perfect bowl of Japanese short-grain rice, along with 3 mistakes I often see people make.
- 300 grams Japanese short-grain rice (~1 1/2 US cups) - 1 2/3 cup water (294 milliliters)
Wash the rice in cold water to remove any excess starch from the surface of the rice.
Add the washed rice to a medium-sized pot and measure in the water. Cover the pot with a lid ad soak the rice for at least 30 minutes.
When the rice is done soaking, bring it to a boil over high-heat and then reduce the heat to low and simmer the rice for 10 minutes.
When the rice is done cooking turn off the heat and steam it for an additional 10 minutes. Do not open the lid until the rice is done steaming.
Use a rice paddle or spatula to fluff the rice. Click the video link in the next frame to watch how to do this.