How to Cook Japanese Rice in a Pot on the Stove
No rice cooker? No problem! Learn how to make a pot of Japanese white rice on the stove. My simple tips and tricks will ensure that your steamed rice comes out perfectly every time.
Equipment
- 2.75-QT Cast Iron Pot (Staub)
Ingredients
For 4 Rice Bowls
- 1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups, 360 ml)
- 1⅔ cups water (400 ml)
For 6 Rice Bowls
- 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml)
- 2½ cups water (600 ml)
For 8 Rice Bowls
- 3 cups uncooked Japanese short-grain white rice (4 rice cooker cups, 720 ml)
- 3⅜ cups water (800 ml)
For 10 Rice Bowls
- 3¾ cups uncooked Japanese short-grain white rice (5 rice cooker cups, 900 ml)
- 4⅛ cups water (1000 ml)
Instructions
Before You Start...
- DO NOT scale this recipe (x 2 or x 3); measurements are based on the rice-cooker cup. Cook at least 2–3 rice-cooker cups for better flavor and texture, as larger batches allow heat and steam to circulate better, yielding uniform, tender, slightly sticky grains.
- Japanese short-grain white rice needs 20–30 minutes of soaking, with a rice-to-water ratio of 1 to 1.1 (or 1.2) by volume. See Recipe Notes below for details. Brown rice requires a different ratio. To learn more, see my guide on how to cook short-grain brown rice in a rice cooker or Instant Pot.
To Wash the Rice
- Measure: Overfill a US ¾-cup or rice-cooker cup with uncooked short-grain rice, level it off, and place in a large bowl. Repeat until you have the needed amount (here, 3 rice-cooker cups / 2¼ cups / 540 ml).
- Quick Rinse: Add enough water to cover the rice, then drain immediately. Repeat once. Nami's tip: This removes impurities and keeps the rice from absorbing the first milky rinse water.
- Wash: Gently rub the wet rice in a circular motion for 10–15 seconds with minimal water. This lets the grains scrub each other and limits absorption of impurities from the milky water.
- Rinse: Add water and drain immediately, and repeat once.
- Repeat Wash and Rinse (steps 3 and 4) two more times.
- Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.
- Use a fine-mesh sieve to drain and shake off any excess water. Do not leave it for more than 5 minutes, as it can easily get too dry.
To Soak the Rice
- Add the drained rice and measured water to a heavy-bottomed pot with a tight-fitting lid (I use a 2.75-QT Staub). For 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups), use 2½ cups water (600 ml). Soak for 20–30 minutes before cooking.
To Cook the Rice
- Cover the pot with the lid slightly ajar and bring to a boil over medium heat. Peek quickly to check when it starts boiling.
- Once boiling, reduce to low heat, cover tightly, and cook for 12–13 minutes.
- When cooking time ends, lift the lid briefly to check if the water is fully absorbed. If not, cover again and cook a bit longer.
To Steam the Rice
- Remove from heat and let the rice steam, covered, for 10 minutes. Don’t peek during this time. Then uncover and fluff with a rice paddle. Ready to serve!
To Store
- Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.
Notes
- 1 rice cooker cup (180 ml) of uncooked white rice weighs 5.3 oz (150 g).
- 1 US cup (240 ml) of cooked white rice weighs about 5.3 oz (150 g).
- ¾ cup (150 g) uncooked Japanese short-grain white rice
- ⅞ cup (200 ml) water
- This is enough for three onigiri (about 110 g each)
- 1½ cups (300 g) uncooked Japanese short-grain white rice
- 1⅔ cups (400 ml) water
- 2¼ cups (450 g) uncooked Japanese short-grain white rice
- 2½ cups (600 ml) water
- 3 cups (600 g) uncooked Japanese short-grain white rice
- 3⅓ cups (800 ml) water
- 3¾ cups (750 g) uncooked Japanese short-grain white rice
- 4⅛ cups (1000 ml) water
Nutrition
Calories: 269kcal, Carbohydrates: 59g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 57mg, Fiber: 2g, Calcium: 16mg, Iron: 3mg
