Go Back
+ servings
Glistening Japanese short-grain rice in a blue flower bowl.
Print

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.
Course Basics
Cuisine Japanese
Level Beginner
Main Ingredient Rice
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 52 minutes
Servings 4 servings
Calories 269kcal

Ingredients

  • 300 grams Japanese short-grain rice (~1 1/2 US cups)
  • 1 ⅔ cup water (294 milliliters)

Instructions

  • Put the rice in a sieve and wash it in cold water until the water runs mostly clear.
    300 grams Japanese short-grain rice
    Washing rice in water to remove excess starch.
  • Drain the rice well and add it to a pot with high sides and a lid.
    Washed Japanese short-grain rice in a pot.
  • Add the water and cover the pot with the lid. Let this soak for at least 30 minutes.
    1 2/3 cup water
    Japanese short-grain rice soaking in water before cooking.
  • 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.
    Pot of rice boiling.
  • Once the water comes to a full boil, turn the heat down as low as possible and set a timer for 10 minutes.
    Low heat on a gas stove.
  • When the timer goes off, turn off the heat and let the rice steam for an additional 10 minutes.
    Ten minute timer showing 9:59.
  • Once the rice is done steaming, open the lid and use a wet rice paddle or spatula to fluff the rice.
    Fluffy Japanese short-grain rice.

Nutrition

Calories: 269kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 57mg | Fiber: 2g | Calcium: 5mg | Iron: 3mg