| Rice is a staple food in many cultures and there are countless ways to prepare it. One popular method is to use a rice cooker, which simplifies the process and produces consistent results. However, not everyone has access to a rice cooker or wants to invest in one. Fortunately, you can still achieve perfect Japanese rice without a rice cooker by using just a regular pot! This method might require a little more attention and practice, but the end result is just as delicious. The key to making perfect Japanese rice in a pot is using the right amount of water. Too much water can make the rice mushy and too little water can leave it undercooked. Follow this recipe to get consistent results. |
One of my favorite memories from Japan is having breakfast with my grandparents. We would eat freshly cooked perfect Japanese rice with natto (sticky fermented beans) and crunchy daikon pickles. That warm bowl of rice was so simple but so special, and it’s a moment I’ll never forget. My grandfather, who was a rice farmer in Satsuma Sendai, Kagoshima, taught me to appreciate high-quality Japanese rice. Even though good Japanese rice can be pricey outside of Japan, you can still find some great options online.
If you don’t own a rice cooker, don’t worry! You can make perfect Japanese rice in a regular pot. All you need is good rice, the right amount of water, and a little practice. Follow this simple recipe to create a fluffy, sticky, and steaming bowl of rice, just like in a Japanese home.
You'll need this recipe to make some of my other dishes such as this yummy Donburi Bowl with Mushrooms and Teriyaki Tofu.
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Ingredients
- Japanese white rice
- water
See recipe card for quantities.
Instructions
- Place rice in a large saucepan.
2. Wash, rinse and drain rice 3 times under cold water.
3. Place the water into the pan and level off the rice gently with your hand (without compressing the rice). There should be no obvious peaks, troughs, gaps or holes.
4. Lid and place the pan on a high heat. (DO NOT REMOVE LID UNTIL STEP 5). As soon as it begins to boil, reduce the heat to a low simmer for 15 minutes or until all the water has absorbed.
5. Turn off the heat and leave the rice to rest for 5 mins.
6. Rice is now ready to serve up with your favourite pickles or use in your next recipe.
Hint: Fluff the rice just before serving by gently using a spatula to lift and turn it. This process helps to separate the grains while creating air pockets, ensuring the rice is light and fluffy for a perfect texture.
Substitutions
Feel free to substitute white rice for brown rice for your meals. In most cases this will work fine. Brown rice requires more water and a longer simmering time because of its higher fiber content and outer bran layer. However, the nutritional benefits of brown rice, including its richness in fiber and essential nutrients, often make the extra time and effort worthwhile.
Rice variations
For a flavorful twist on simple Japanese white rice, consider trying Endo-gohan, a delightful variation that incorporates peas. To make Endo-gohan, add a handful of peas, 1 teaspoon of salt, 1 teaspoon of mirin, and an extra ¼ cup of water to your standard rice recipe. The additional water ensures the peas cook evenly alongside the rice, creating a harmonious blend of textures and flavors.
If you're looking to boost the protein content or prefer a different taste, you can substitute the peas with shelled green soybeans (edamame). This substitution not only enhances the dish nutritionally but also adds a unique flavor profile that pairs beautifully with the rice. Enjoy this simple yet versatile recipe as a refreshing alternative to plain white rice!
Storage
Cooked white rice is best consumed immediately after preparation to enjoy its optimal flavor and texture. However, if storing is necessary, ensure it is properly cooled and transferred to a sealed container. Refrigerate the rice for up to 24 hours or freeze it in an airtight container for a maximum of 4 weeks. Proper storage prevents spoilage and maintains the rice's quality for future use.
Top rice tip
When the water has fully absorbed and the rice is tender, remove the pan from the heat and allow it to rest with the lid on for about 5-10 minutes. This resting period allows the residual steam to evenly distribute throughout the rice, ensuring a fluffy and well-textured result.
FAQ
The perfect ratio of water to Japanese rice is 1:1.1 - 1:1.2. This means for every cup of rice, you should use slightly more than one cup of water. Achieving this balance is crucial to ensure the rice is cooked to the ideal texture—soft, fluffy, and slightly sticky, as is traditional for Japanese cuisine.
When cooking Japanese rice, there is no need to add salt during the process. The natural flavor and texture of the rice are emphasized without any seasoning, allowing it to pair seamlessly with a variety of dishes. This simplicity is a hallmark of Japanese cuisine, where the focus is often on highlighting the intrinsic qualities of each ingredient.
Washing rice before cooking helps to remove excess surface starch, ensuring that the grains remain separate and fluffy once cooked. This step is especially crucial for rice, where a light and airy texture is desired. Not washing it or roughly rinsing the rice will mean the result is stickier due to the excess starch.
Other tasty recipes
Perfect rice | without a rice cooker
Ingredients
- 2 cups japanese white rice
- 2 ½ cups cold water
Instructions
- Place rice in a large saucepan
- Wash, rinse and drain rice 3 times under cold water
- Place the water into the pan and level off the rice gently with your hand (without compressing the rice). There should be no obvious peaks, troughs, gaps or holes
- Lid and place the pan on a high heat. (DO NOT REMOVE LID UNTIL STEP 5). As soon as it begins to boil, reduce the heat to a low simmer for 15 minutes or until all the water has absorbed
- Turn off the heat and leave the rice to rest for 5 mins. Take the lid off and fold the rice with your spatula
- Rice is now ready to serve up with your favourite pickles or use in your next recipe
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