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Cooked perfectly fluffy japanese rice in a bowl
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Perfect Japanese rice without a rice cooker

Make fluffy slightly sticky Japanese rice cooked without a rice cooker
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Japanese, vegan, vegan Japanese
Servings: 4 people
Calories: 370kcal
Author: Aaron Fukuyama

Ingredients

  • 400 g Japanese white rice
  • 570 ml cold water
Metric - US Customary

Instructions

  • Place the white rice in a large saucepan and set it in the sink or beneath your water source to begin rinsing.
    Dry rice being poured into a saucepan
  • Wash the rice under cold water, gently swishing it with your hand to release excess starch. Rinse and carefully drain it three times, until the water runs mostly clear.
    Rice being rinsed and washed with water
  • Add 2 ¼ cups of fresh cold water to the pan with the drained rice. Gently level the surface with your hand, without compressing the rice - there should be no peaks, dips, or gaps. Cover and allow it to rest and soak for 10-15mins.
    clear cold water being poured from a bowl onto japanese rice in a saucepan
  • Cover the pan with a lid and place it over high heat. Do not remove the lid until Step 5.  As soon as the water begins to boil, immediately reduce the heat to a low simmer and cook for 15 minutes, or until all the water is absorbed.
    Rice simmering in a saucepan
  • Turn off the heat and let the rice rest, still covered, for 5 minutes to finish steaming. Your rice is now ready to serve with your favorite pickles or use as a base for your next recipe.
    Cooked japanese rice on a wooden spatula

Notes

  • Use Japanese short-grain rice. This recipe is designed for Japanese short-grain or medium-grain rice (such as Koshihikari). Long-grain rice like basmati or jasmine will not give the same sticky, fluffy result.
  • Rinse until the water runs clear. This removes excess surface starch. Skipping this step will result in stickier, clumpier rice.
  • Soak before cooking. The 10–15 minute soak in cold water helps the rice cook evenly and gives a better texture. Don't skip it if you can help it.
  • Do not lift the lid. Keep the lid on throughout cooking. Lifting it releases steam and disrupts the absorption process.
  • Rest after cooking. Once the heat is off, leave the rice covered for 5 minutes. This lets the steam redistribute and finishes the cooking gently.
  • Leftovers. Store cooled rice in an airtight container for up to 24 hours in the fridge, or freeze for up to 4 weeks.

Nutrition

Serving: 1 serve | Calories: 370kcal | Carbohydrates: 82g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 14mg | Potassium: 77mg | Fiber: 3g | Calcium: 15mg | Iron: 2mg
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