A black ceramic pot filled with cooked white rice sitting on a wooden table.

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Donabe White Rice at a Glance

Donabe white rice is Japanese short-grain white rice cooked in a traditional Japanese clay pot. The donabe (土鍋) retains heat well and cooks the rice evenly. The rice comes out fluffy and tender, with a slightly sweet flavor.

If you prefer brown rice, see my How to Cook Brown Rice in a Donabe guide.

Why You’ll Love It

  • Superior taste and texture. I find that rice cooked in a donabe has a wonderful flavor and fluffy texture. My family prefers it to rice made in our electric rice cooker.
  • Straightforward cooking method. The HARIO Gohangama whistles when the rice reaches a boil, so you know when to finish cooking it. You don’t have to keep lifting the lid to check.
  • Experience Japanese tradition. Bringing a handcrafted clay pot with freshly steamed rice to the table makes any meal feel warm, shared, and unhurried.
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What readers say
“I’ve just purchased a Donabe Rice Cooker and followed these instructions to the letter when using it for the first time (and having seasoned it first). Works an absolute treat. Perfect Rice.”

IAIN Marley
A black donabe clay pot with a domed glass lid sitting on a woven trivet on a wooden table.

My Recipe Story

I used my reliable electric rice cooker for many years. But once my family tasted donabe rice, there was no going back! They loved its fluffy texture and wonderful flavor and wanted me to cook rice this way all the time.

Of all my donabe rice cookers, the HARIO Gohangama is my go-to. I use it daily and recommend it to all my friends. Its built-in whistle and clear glass lid make cooking rice easy without the guesswork, even on busy weeknights.

My favorite part is bringing the donabe straight to the table, where my family always goes back for seconds!

If you’d like to cook rice using a different method, try my guides for making it in a rice cooker, a pot over stovetop, or an Instant Pot.

A black clay pot with a steaming glass lid sits on a wooden table next to a patterned container with a wooden spoon and a tray holding chopsticks.
A bowl of white rice on a wooden tray with a pair of chopsticks and a chopstick rest.

Key Ingredients & Rice-to-Water Ratio

You’ll need just two ingredients: Japanese short-grain white rice and water.

In Japan, we measure uncooked rice using a special rice cooker cup. One level cup, called ichi-go (一合), holds 180 ml (¾ US cup).

The right rice-to-water ratio helps the grains cook evenly without becoming too firm or mushy.

Rice-to-Water Ratio (1:1.1)

For Japanese short-grain white rice, use 1 part rice to 1.1 parts water.

Example: 180 ml rice x 1.1 = 198 ml water

  • 1 rice cooker cup (180 ml, ¾ US cup) + 200 ml water (¾ US cup + 2 Tbsp)
  • 2 rice cooker cups (360 ml, 1½ US cups) + 400 ml water (about 1⅔ US cups)
  • 3 rice cooker cups (540 ml, 2¼ US cups) + 600 ml water (2½ US cups)

The HARIO Gohangama has convenient markings inside the pot for 2 and 3 rice cooker cups of white rice, so you don’t need to measure the water separately.

Note: The rice-to-water ratio depends on your donabe’s material, thickness, lid design, and cooking method. Some pots absorb more moisture or release more steam than others. Use the recommended ratio for your donabe as a starting point, then adjust the water slightly based on your preferred rice texture.

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Rice Serving Size and Yield

Not sure how much rice to cook? Use this chart to find the right number of servings for uncooked rice. Note: Serving sizes and cooked rice volumes are approximate.

Dish2 Rice Cooker Cups (2合)3 Rice Cooker Cups (3合)
Uncooked rice300 g (1½ US cups)450 g (2¼ US cups)
Cooked yield660 g (4⅓ US cups)990 g (6⅔ US cups)
Rice bowl
(150 g, 1 US cup per serving)		46
Donburi bowl
(250 g, 1⅔ US cups per serving)		2–34
Onigiri
(110 g, ¾ US cup each)		69
A small bowl of cooked white rice sits on a wooden tray with a pair of red chopsticks resting on a ceramic holder.

How to Cook Japanese Rice in a Donabe

My step-by-step photos show the HARIO Gohangama, but I’ve also included instructions for cooking white rice in a regular donabe.

  1. Measure the rice. Fill a rice cooker cup (or a ¾ US cup) with uncooked Japanese short-grain white rice and level off the top.
  2. Wash and drain the rice. Gently wash and rinse the rice until the water is mostly clear. Drain well in a fine-mesh sieve.
  3. Soak the rice. Transfer the rice to the donabe and add room-temperature water. Level the rice, cover, and soak for 20–30 minutes. If using a double-lid donabe, position the steam holes 90 degrees apart to retain steam.
  4. Cook on the stovetop.
    • HARIO Gohangama
      1. Cook over medium heat until the pot whistles, about 10–12 minutes.
      2. Once it whistles, cook for 1 minute (or 2 minutes if making okoge, crispy layer of rice at the bottom of the donabe).
    • Regular Donabe Rice Cooker
      1. Cook over medium heat until steam escapes vigorously, about 10–12 minutes.
      2. Reduce to low heat and cook for 15 minutes.
  5. Steam and fluff. Remove the donabe from the heat and let the rice rest, covered and undisturbed, for 15 minutes. Open the lid and gently fluff the rice with a moistened rice paddle, lifting and folding from the bottom to release excess moisture.
Hands pouring white rice from a wooden measuring box into a metal colander to prepare it for how to cook rice in a donabe.
A hand rinses white rice in a metal colander under a running kitchen faucet as the first step to cook rice in a donabe.
Uncooked white rice soaking in water inside a black donabe.
Steam escapes from the vent of a clear glass pot lid as you learn how to cook rice in a donabe on the stovetop.
A hand uses a wooden spoon to serve steamed white rice from a black clay pot into a small, patterned bowl.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Here are a few tips I’ve learned from cooking rice in my donabe.

  • Wash the rice thoroughly. Rinse quickly, then wash several times to remove excess surface starch, bran residue, and any stale odors. This helps the rice taste clean and prevents it from becoming overly sticky or gummy.
  • Never skip soaking. Soaking helps the rice absorb water evenly, preventing a hard center and mushy exterior.
  • Dry the bottom of the donabe. Wipe the outside bottom completely dry before placing it over heat. Heating a wet clay pot may cause cracking.
  • Aim for a 10–12-minute boil. Adjust the heat so the rice reaches a full boil in about 10–12 minutes. Boiling too quickly or taking too long can affect the final texture.
A hand rinses white rice in a metal colander under a running kitchen faucet as the first step to cook rice in a donabe.
Steam escapes from the vent of a clear glass pot lid as you learn how to cook rice in a donabe on the stovetop.
  • Don’t lift the lid while steaming. Opening the lid releases trapped steam, which can prevent the rice from finishing cooking evenly.
  • Adjust the water as needed. Different rice brands and new-crop rice (shinmai, 新米) may absorb water differently. Start with the recommended amount, then adjust slightly next time if the rice turns out too soft or firm. According to Japan’s Ministry of Agriculture, modern rice storage makes it less necessary to reduce the water simply because the rice is shinmai.
  • Cook 2–3 rice cooker cups at a time. I find that cooking 2–3 cups produces better-tasting rice than just 1 cup. Even if you’re cooking for one, make extra and freeze individual portions for later.
A steaming pot of freshly cooked white rice in a black ceramic donabe on a wooden table.

Storage and Reheating Tips

To Store: While the rice is still hot, divide it into individual microwave-safe glass containers to help keep it moist. Cool promptly, then freeze for up to 1 month. For the best texture, I prefer freezing rice rather than refrigerating it, as refrigeration can make the grains dry and firm. If refrigerating, use a microwave-safe ohitsu rice storage container.

To Reheat: Remove the lid and cover the frozen rice with a damp paper towel. Microwave until steaming hot throughout. Reheating time varies depending on the portion size and microwave wattage. Alternatively, reheat the uncovered container in a steamer basket over simmering water for about 10 minutes, or until heated through. Use a heat-safe container suitable for steaming.

Food Safety Tip: Cool cooked rice quickly and refrigerate or freeze promptly. Avoid leaving it at room temperature for extended periods, as harmful bacteria can grow in improperly stored rice.

Variations

Here are a few delicious ways to enjoy rice cooked in a donabe.

  • Make okoge (toasted rice). Okoge (おこげ) is the prized golden, crispy layer of rice at the bottom of the donabe. With a regular donabe rice cooker, briefly increase the heat near the end of cooking for a toasty, nutty flavor and satisfying crunch. Listen for gentle crackling and watch carefully to prevent burning.
  • Make takikomi gohan (seasoned mixed rice). Add seasonal vegetables, mushrooms, or protein with Japanese seasonings like soy sauce and mirin for a flavorful one-pot meal. Try my Takikomi Gohan, Corn Rice, Mushroom Rice, and Chestnut Rice.
A black pot filled with cooked corn kernels, reminiscent of Japanese corn rice, topped with a pat of butter and sprinkled with black pepper, sits on a rustic wooden table with utensils and dishes nearby.
A Hario donabe (Japanese clay pot) containing Japanese Mushroom Rice topped with butter, chives, and sea salt flakes.

FAQ

Can I cook rice in any donabe?

Yes! While a dedicated donabe rice cooker is ideal, most donabe with a lid can be used to cook rice. I recommend a deep, thick-walled donabe with a heavy lid to retain heat and prevent boil-overs. Avoid shallow pots, as they may boil over or cook the rice unevenly.

Can I cook just 1 rice cooker cup of rice in a donabe?

Yes, but I find that cooking 2–3 rice cooker cups produces better tasting rice. Even if you’re cooking for one, I recommend making extra and freezing individual portions for later.

For smaller batches, I love my small microwave donabe rice cooker. It holds up to 1.5 rice cooker cups and makes perfectly cooked rice in the microwave, even with just 1 cup.

Can I use a donabe on an induction cooktop?

Most traditional donabe are designed for gas stovetops or portable butane stoves and are not compatible with induction cooktops. However, specially designed induction-compatible donabe rice cookers are available. Always check the manufacturer’s instructions before use.

Do I need to season my donabe before cooking rice?

Some donabe require seasoning (medome, 目止め) before their first use, while others are ready to use right away. For more details, see my How to Season Your Donabe guide.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

How To Cook Japanese Rice in a Donabe

4.88 from 31 votes
by Namiko Hirasawa Chen
A black ceramic pot filled with cooked white rice sits on a wooden table.
Learn how to cook perfectly fluffy and tender Japanese rice in a donabe (Japanese clay pot). Includes precise rice-to-water ratios, soaking tips, and step-by-step instructions for both HARIO Gohangama and regular donabe rice cooker pots.
For a brown rice version, see my How to Cook Brown Rice in a Donabe guide.
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Equipment

Prep: 5 minutes
Cook: 15 minutes
Soaking + Steam: 40 minutes
Total: 1 hour

Ingredients 
 

Servings: 4

For 4 Rice Bowls (2 rice cooker cups):

For 6 Rice Bowls (3 rice cooker cups):

Instructions

Before You Start

  • Do not scale this recipe (2 x or 3 x).
    Important: Do not skip soaking! Soak white rice for 20–30 minutes. Use the longer soaking time in winter when water is colder. This is essential for tender, evenly cooked grains.
  • Measure: Level off a rice-cooker cup (¾ US cup / 180 ml) of uncooked short-grain rice and add to a rice washing bowl. Repeat until you have the desired amount.
    A person uses a wooden measuring box to scoop raw white rice from a wooden container, preparing to cook rice in a donabe by pouring the grains into a metal colander.

To Wash the Rice

  • Quick Rinse: Cover with water, swirl briefly, and drain immediately. Repeat once to prevent the rice from absorbing stale starch water.
    Hands rinse white rice in a metal colander under running water before draining it, a key step when learning how to cook rice in a donabe.
  • Wash: Gently rub the wet rice in a circular motion with minimal water for 10–15 seconds so the grains scrub each other.
    Rinse: Add fresh water, swirl, and drain immediately.
    A three-part image showing hands rinsing white rice in a metal colander, filling it with water, and draining it as a step in how to cook rice in a donabe.
  • Repeat: Repeat the Wash and Rinse steps two more times until the water runs mostly clear.
    Drain: Drain thoroughly using a fine-mesh sieve, gently shaking off excess water.
    Hands rinsing white rice in a metal colander under a kitchen faucet to prepare it for how to cook rice in a donabe.

To Soak the Rice

  • Transfer well-drained rice to the donabe and add room-temperature water.
    Level the rice evenly and cover with the lid(s). For a double-lid donabe, position the steam vent holes 90 degrees apart to help retain steam.
    Soak rice for 20–30 minutes. Use the longer soaking time in winter when the water is colder.
    A three-part sequence showing how to cook rice in a donabe: dry white rice in a black pot, water being poured over the grains, and the rice soaking in the water.

To Cook the Rice

    ★ HARIO Gohangama (about 11–13 minutes)

    • Cook over medium heat until the pot whistles, about 10–12 minutes.
      (10–11 minutes for 2 rice cooker cups or 11–12 minutes for 3 cups).
      A black clay donabe with a clear glass lid containing boiling rice on a gas stove.
    • Once it whistles, cook for 1 minute (or 2 minutes for okoge, the crispy, scorched rice at the bottom).
      Nami's Tip: If the whistle sounds earlier or later than expected, adjust the heat slightly next time.
      Three views of a donabe, showing how to cook rice as steam escapes from the hexagonal vent in the glass lid.

    ★ Regular Donabe Rice Cooker (about 25–27 minutes)

    • Cook over medium to medium-high heat until steam escapes vigorously, about 10–12 minutes.
      Reduce to low heat and cook for 15 minutes.
      For okoge (crispy, scorched rice at the bottom), increase to high heat for the last 10 seconds.

    To Steam the Rice

    • Turn off the heat and remove the donabe from the hot stove.
      Keep the lid on and let it steam, undisturbed, for 15 minutes. Do not lift the lid, as this releases the steam needed to finish cooking.
      Nami's Tip: This resting time is essential for proper steaming—avoid lifting the lid and releasing steam.
      A person wearing red oven mitts holds a steaming black clay pot, demonstrating how to cook rice in a donabe, while an identical pot rests on a wooden table.

    To Serve

    • Gently fluff the rice with a rice paddle, scooping from the bottom to release excess steam. It's ready to serve.
      A hand uses a wooden spoon to serve steamed white rice from a black clay pot into a small, patterned bowl.

    To Store

    • Divide the freshly cooked rice into individual portions in microwave-safe, airtight containers while still hot to retain moisture. Cool promptly, then freeze for up to 1 month. See my How to Freeze Rice guide for details.
      Glass airtight containers with steamed rice in them.

    Notes

    Why no low-heat simmering for HARIO Gohangama? Some thick-walled donabe, like the HARIO Gohangama and Nagatanien Kamado-san, retain enough heat to finish cooking white rice without simmering over low heat.
    Cooking times may vary. The donabe’s design, your stove, and the amount of rice can affect cooking times. Adjust as needed and follow your donabe manufacturer’s instructions.
    Why no measurements for 1 rice cooker cup? find that cooking 2–3 rice cooker cups produces better-tasting rice than just 1 cup. Even if you’re cooking for one, make extra and freeze individual portions for later.

    Nutrition

    Calories: 272kcal, Carbohydrates: 60g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 6mg, Potassium: 58mg, Fiber: 2g, Calcium: 5mg, Iron: 3mg

    The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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    Editor’s Note: This post was originally published on November 13, 2020. It was updated with a revised, tested recipe and more helpful success tips on October 18, 2026.