Rice is rice, right? Not quite. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills.
Rice can be tricky, as stove strength varies, so cooking times in recipes are really just approximations. Lifting the lid lets steam escape from the pot, a rice cooking no-no, so the best way to check on the progress of your rice is actually to lean in close and listen. Recognizing the bubbling, chortling sound of rice reaching a boil and the crackling hiss of almost-done rice is useful when making any type of rice, not just Japanese. Plus, nothing makes you feel more like a kitchen ninja than relying on just your hearing to know when the rice is done.
Stovetop Japanese Rice
What You Need
Ingredients
Japanese short-grain rice
Water
Equipment
Heavy pot with a tight-fitting lid
Strainer
Dry measuring cup
Liquid measuring cup
Instructions
1. With the dry measuring cup, measure out the rice grains. One cup of dry rice will make approximately two cups of cooked rice. Pour the rice into the pot.
2. Fill the pot with enough cold water to cover the rice and use your hand to vigorously swish the rice around. Pour out the water, which will be cloudy with starch. Repeat this step 3 to 4 more times, until the water being poured off is almost clear. (Removing as much surface starch as possible ensures that the cooked rice is not too sticky.)
3. Pour the rice into the sieve and let the excess water drain away. Transfer the rice back to the pot.
4. With the liquid measuring cup, measure the water. For each cup of dry rice, you will need 1 cup plus 2 tablespoons of water. (This ratio can be tweaked to your preference. I like a slightly drier rice, and typically use just 1 cup of water per cup of rice.) Add the water to the pot.
5. As an optional step, you can let the rice sit in the water for at least 10 minutes, which will allow the grains to absorb water and cook more evenly. If you are short on time, this soaking can be skipped.
6. Over high heat, bring the covered pot to a boil, which will take about 3-5 minutes, depending on the strength of your stove. Listen for the chattering lid or other sounds that indicate the water is boiling. Don't lift the lid to peek inside!
7. Reduce the heat to low and let the rice cook for about 5 more minutes, or until the water has been absorbed. Listen for the hissing and crackling that indicate the water has been absorbed, or if you must, quickly lift the lid to check inside. Crank up the heat to high for about 30 seconds to dry the rice.
8. Remove the pot from the heat and let sit, still covered, for 10 minutes. This step is essential for getting the correct texture and cannot be skipped. After the 10 minutes is up, gently stir up the rice and serve.
Additional Notes:
• For best results, start with at least one cup of dry rice, as smaller amounts of rice and water are difficult to cook properly. If you make more than you need, try one of these suggestions for leftover rice.
• You can save the rice rinsing water instead of dumping it down the drain. Use it to water plants or blanch vegetables.
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(Images: Anjali Prasertong)
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What's the thing on top? I don't see it mentioned anywhere!
Looks like Umeboshi
@stefinmotion: That's umeboshi, a pickled plum-like fruit that is often eaten with rice in Japan. It's an optional garnish, but feel free to use it to top your rice for added authenticity!
On top of the rice? It's an umeboshi (pickled plum).
Nice guide to cook Japanese rice. I have a inside out Sushi roll recipe from Japan star chef Harumi Kurihara very interesting http://bit.ly/zyDEka
Thanks for the suggestion. I don't rinse my rice, and I bring it to a boil uncovered, and it comes out great. I may rinse and see if that makes a difference I'll like.
"...use your hand to vigorously swish the rice around" All rice should be handled very gently, otherwise the grains may break, causing sogginess (some people go so far as only moving it around in one direction when rinsing the starch off). Personally, I add a touch more water, and cook on low once it's come to the boil for 15 mins.
I just follow the directions on the bag (Nishiki, since it's the only Japonica rice I can get in rural PA) and it comes out perfect every single time without fail.
Washing rice is a must - a Japanese friend explained to me that when they polish the rice, it leaves all kinds of stuff behind in the packaged rice. You need to wash it not just to reduce starch, but to get it clean! My friend washes the rice in a special deep crock under running cold water for up to 10 minutes using a bamboo whisk to agitate it. BTW I got sick of cooking rice in the stove-top method when I discovered I get perfect rice in my pressure cooker in just a few minutes.
I just want to chime in on washing rice: it's a must. I was taught to wash rigorously, rinse, drain and repeat about 10 times, then leave the rice in a fine sieve for another 15-20 minutes, then start cooking. I've found that depending on the brand, and whether it's newly harvested rice or not the amount of water changes slightly.