How to Cook Japanese Rice in a Pot on the Stove
Recipe: https://recipestripper.com/recipes/8266f0a4-74f7-430b-92dc-badf1999c373
Original source: https://www.justonecookbook.com/how-to-cook-rice/
Recipe image: https://www.justonecookbook.com/wp-content/uploads/2024/02/How-to-Cook-Japanese-Rice-on-the-Stove-6270-I-2.jpg

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.
Yield: 4
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

Ingredients
- 1½ cups uncooked Japanese short-grain white rice
- 1⅔ cups water ((400 ml))
- 2¼ cups uncooked Japanese short-grain white rice
- 2½ cups water ((600 ml))
- 3 cups uncooked Japanese short-grain white rice
- 3⅜ cups water ((800 ml))
- 3¾ cups uncooked Japanese short-grain white rice
- 4⅛ cups water ((1000 ml))

Instructions
1. [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.
2. [Before You Start...] 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.
3. [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).
4. [To Wash the Rice] 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.
5. [To Wash the Rice] 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.
6. [To Wash the Rice] Rinse: Add water and drain immediately, and repeat once.
7. [To Wash the Rice] Repeat Wash and Rinse (steps 3 and 4) two more times.
8. [To Wash the Rice] Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.
9. [To Wash the Rice] 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.
10. [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.
11. [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.
12. [To Cook the Rice] Once boiling, reduce to low heat, cover tightly, and cook for 12–13 minutes.
13. [To Cook the Rice] 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.
14. [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!
15. [To Store] Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.