Here‘s my step-by-step method for how to cook Japanese short-grain white rice in a rice cooker. Follow my rice-to-water ratio tips to make perfectly steamed white rice every time. No more mushy or dry rice!
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.
Measure: Overfill a US ¾-cup or rice-cooker cup with uncooked short-grain rice, level it off, and place it 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.
To Soak and Cook the Rice
Transfer the drained rice to the rice-cooker pot (I use the Zojirushi IH). Add the measured water* (600 ml for 3 rice cooker cups). Level the rice so it’s evenly submerged. *The water must not be warm or hot.
Soak the rice for 20–30 minutes (especially with older cookers). Select the menu and press Start. Nami's tip: I still soak for 20–30 minutes even though my Zojirushi includes soaking. My model takes 55 minutes for 3 rice cooker cups, including 10 minutes each for soaking and steaming.
If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Then open the lid and fluff with a rice paddle.
To Store the Cooked Rice
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).
------1 rice cooker cup yields 2 rice bowls or 2¼ cups / 330 g cooked rice.
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)
2 rice cooker cups yield 4 rice bowls or 4⅓ cups / 660 g cooked rice.
1½ cups (300 g) uncooked Japanese short-grain white rice
1⅔ cups (400 ml) water
3 rice cooker cups yield 6 rice bowls or 6⅔ cups / 990 g cooked rice.
2¼ cups (450 g) uncooked Japanese short-grain white rice
2½ cups (600 ml) water
4 rice cooker cups yield 8 rice bowls or 8¾ cups / 1320 g cooked rice.
3 cups (600 g) uncooked Japanese short-grain white rice
3⅓ cups (800 ml) water
5rice cooker cups yield 10 rice bowls or 11 cups / 1650 g cooked rice.
3¾ cups (750 g) uncooked Japanese short-grain white rice