Japanese Rice Recipe
Don't have a rice cooker? Here's how to make perfect Japanese short-grain rice in a pot on a stovetop. These easy tips are what every Japanese mother teaches their kids to make tender glistening rice that's sticky but not mushy.
Servings 4 servings
Calories 269 kcal
300 grams Japanese short-grain rice (~1 1/2 US cups) 1 ⅔ cup water (294 milliliters)
Put the rice in a sieve and wash it in cold water until the water runs mostly clear.
300 grams Japanese short-grain rice
Drain the rice well and add it to a pot with high sides and a lid.
Add the water and cover the pot with the lid. Let this soak for at least 30 minutes.
1 2/3 cup water
When the rice is done soaking, turn the stove on to high heat and bring the water to a boil. Do not open the lid once you've turned the heat on.
Once the water comes to a full boil, turn the heat down as low as possible and set a timer for 10 minutes.
When the timer goes off, turn off the heat and let the rice steam for an additional 10 minutes.
Once the rice is done steaming, open the lid and use a wet rice paddle or spatula to fluff the rice.
Calories: 269 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 6 mg | Potassium: 57 mg | Fiber: 2 g | Calcium: 5 mg | Iron: 3 mg