{"id":"8266f0a4-74f7-430b-92dc-badf1999c373","url":"https://recipestripper.com/recipes/8266f0a4-74f7-430b-92dc-badf1999c373","source_url":"https://www.justonecookbook.com/how-to-cook-rice/","title":"How to Cook Japanese Rice in a Pot on the Stove","description":"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.","servings":4,"servings_text":"4","prep_time":"PT10M","cook_time":"PT20M","total_time":"PT30M","image_url":"https://www.justonecookbook.com/wp-content/uploads/2024/02/How-to-Cook-Japanese-Rice-on-the-Stove-6270-I-2.jpg","ingredients":[{"text":"1½ cups uncooked Japanese short-grain white rice","item":"uncooked Japanese short-grain white rice","quantity":1.5,"unit":"cup"},{"text":"1⅔ cups water ((400 ml))","item":"water ((400 ml))","quantity":1.6666666666666665,"unit":"cup"},{"text":"2¼ cups uncooked Japanese short-grain white rice","item":"uncooked Japanese short-grain white rice","quantity":2.25,"unit":"cup"},{"text":"2½ cups water ((600 ml))","item":"water ((600 ml))","quantity":2.5,"unit":"cup"},{"text":"3 cups uncooked Japanese short-grain white rice","item":"uncooked Japanese short-grain white rice","quantity":3,"unit":"cup"},{"text":"3⅜ cups water ((800 ml))","item":"water ((800 ml))","quantity":3.375,"unit":"cup"},{"text":"3¾ cups uncooked Japanese short-grain white rice","item":"uncooked Japanese short-grain white rice","quantity":3.75,"unit":"cup"},{"text":"4⅛ cups water ((1000 ml))","item":"water ((1000 ml))","quantity":4.125,"unit":"cup"}],"instructions":[{"number":1,"text":"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.","section":"Before You Start..."},{"number":2,"text":"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.","section":"Before You Start..."},{"number":3,"text":"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).","section":"To Wash the Rice"},{"number":4,"text":"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.","section":"To Wash the Rice"},{"number":5,"text":"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.","section":"To Wash the Rice"},{"number":6,"text":"Rinse: Add water and drain immediately, and repeat once.","section":"To Wash the Rice"},{"number":7,"text":"Repeat Wash and Rinse (steps 3 and 4) two more times.","section":"To Wash the Rice"},{"number":8,"text":"Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.","section":"To Wash the Rice"},{"number":9,"text":"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.","section":"To Wash the Rice"},{"number":10,"text":"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.","section":"To Soak the Rice"},{"number":11,"text":"Cover the pot with the lid slightly ajar and bring to a boil over medium heat. Peek quickly to check when it starts boiling.","section":"To Cook the Rice"},{"number":12,"text":"Once boiling, reduce to low heat, cover tightly, and cook for 12–13 minutes.","section":"To Cook the Rice"},{"number":13,"text":"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.","section":"To Cook the Rice"},{"number":14,"text":"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!","section":"To Steam the Rice"},{"number":15,"text":"Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.","section":"To Store"}],"date_published":"2026-10-30T08:30:27.891604+00:00","date_modified":"2026-10-30T08:30:27.891604+00:00"}