How to Cook Japanese Rice in a Rice Cooker - Following my rice to water ratio tips, you get the perfect steamed rice every time! No more mushy or dry rice!
The rice to water ratio is 1 : 1.1 (or 1.2 ). Please read the blog post for a detailed explanation.
Overfill the plastic rice cooker cup (180 ml) and level off. In this recipe, I'm using 3 rice cooker cups (540 ml).
Add water just enough till it submerges all the rice. Then discard the water immediately. Repeat this process 2-3 times. Tip: Rice absorbs water very quickly when you start rinsing, so don't let the rice absorb the first few rounds of water.
Use your fingers to gently wash the rice in a circular motion for 10-15 seconds. Repeat this process 1-2 times.
Add water and discard the water. Repeat this process 1-2 times.
Repeat this process 2 more times.
When the water is almost clear, drain well. Tip: Use a fine-mesh sieve to drain and shake off excess water.
Transfer the drained rice to the rice cooker (I use the Zojirushi IH). Add water (600 ml for my 3 rice cooker cups).
Soak the rice for 20-30 minutes (especially if you're using an older rice cooker). Select your menu and press "Start". Tip: Even though my rice cooker includes soaking time, I soak my rice for 20-30 minutes. Note: For this Zojirushi rice cooker, 3-cup "regular" white rice takes 55 minutes to cook, which already includes a 10-minute soaking time and 10-minute steaming time in the program.
Once the rice is done cooking, let it steam for 10 minutes (if your rice cooker does not include the steaming time). Open the lid and fluff the rice with a rice paddle.
Transfer the rice in airtight containers and close the lid to keep the moisture in. Let cool completely before storing the containers in the freezer (read my tutorial post).
1 Rice Cooker Cup (180 ml / 150 g): It yields 330 g of cooked rice, which is about 2 bowls of rice (150 g per bowl) or 3 rice balls (a typical Japanese rice ball is 110 g).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.