How to Cook Japanese Rice on a Stovetop
This guide teaches you how to make perfect Japanese rice on a stovetop with a non-stick pan.
Equipment
- 1 Non-stick Pot with a Lid (Medium Sized)
- 1 Rice Paddle or Wooden Spoon
Ingredients
- 1 US Cup Japanese Rice (approximately 220 grams)
- 1 US Cup Water (approximately 235 millilitres)
Instructions
- Measure out 1 US Cup (approximately 220 grams) of Japanese rice and place it into the cooking pot.
- Rinse the rice. Add enough cold water into the pot to cover the rice. In a circular motion, gently wash the rice until the water turns cloudy then drain. Repeat this one more time.
- Once you have rinsed and drained the rice twice, fill the pot up again with cold water and leave the rice to soak for 20 minutes.
- After the rice has finished soaking, give it a final mix and then drain the water well.
- Measure out one US cup of water (approximately 235 millilitres) and add to the rice.
- Place the pot, uncovered, on a high heat. Once the water starts to boil, cover with a lid and turn down the heat to its lowest setting. Cook for 10 minutes, or until all the water has evaporated.
- As soon as you can't see any more water in the pot, switch off the heat and leave it covered for about 15 minutes. The steam will continue cooking the rice.
- Once the rice has finished steaming, lift off the lid and fluff up your rice in a scraping motion.
- Serve and enjoy!