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How to Make Japanese Rice on the Stove

January 27, 2012

Japanese Rice

One thing that has always mystified me is how to make Japanese rice on the stove. It’s really easy to mess up. If you add too much water, the rice is mushy. If you open the lid while it’s cooking, something unexplainable happens and the rice is not good. I have found that the only way to make good rice is to wash it properly and drain it. Then you boil the rice and steam it. After the heat is off, let the rice rest for 10 more minutes, but I personally have a hard time waiting that long.It takes one hour to cook a pot of rice on the stove. I know, that’s asking a lot, but only 15 minutes of that requires some hands-on work. Here is a timeline that I use:

5:00 pm Wash the rice: 5 minutes

5:05 pm Drain the rice: 15 minutes

5:20 pm Time it takes for rice and water to boil: 5 minutes

5:25 pm  Boil rice and water: 5 minutes

5:30 pm Lower heat, cover and steam rice:   20 minutes

5:50 pm Turn off the heat and let rice rest in pan: 10 minutes

6:00 pm Eat and enjoy

Ingredients: rice and water

Wash the rice with just enough water to moisten all the grains.

Gently rub the grains of rice against each other.

You can also squeeze it gently.

Carefully pour the water out of the bowl. The water will be very cloudy the first time.

Add fresh water and stir again with your hands.

Pour out the water a second time. It's less cloudy the second time.

Add fresh water and stir again. This is the third and final time.

Transfer the rice to a sieve to drain out the water.

Leave the rice to drain in the sieve for 15 minutes.

Pour water (good drinking water) into a pan.

Add rice to the pot.

Next, bring the rice to a gentle boil, partially covered, for 5 minutes. (sorry, no photo)

Turn the heat down to the lowest setting, cover, and steam for 20 minutes.

Turn the heat off and leave the pot covered and undisturbed for 10 minutes. Open the lid and fluff rice with a fork.

Cooked Japanese rice.

How to cook Japanese rice on the stove

Ingredients:

2 cups white Japanese rice

2 ½ cups cold water

Water for washing rice

1. Place the rice and enough water to moisten the rice in a  large bowl. Gently rub the grains of rice together to wash off any excess starch. The water will look cloudy, like milk. Pour the water out of the bowl carefully. Wash and rinse the rice in 2 more changes of water. On the last rinse, drain the rice in a sieve. Leave the rice to drain for 15 minutes.

2. Put the rice and water in a 3-quart pot (preferably one with a glass lid), and bring to a boil. Gently boil the rice for 5 minutes, partially covered. Reduce the heat to lowest setting, cover the pot with a tight-fitting lid and steam the rice for 20 minutes. Do not open the lid during this time while the rice is steaming.  Turn off the heat and let the rice rest for 10 more minutes, covered and undisturbed. Uncover, fluff the rice with a fork or rice paddle, and serve.

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From → Recipes, Rice

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