Perfect Japanese Rice
Master the art of making *Perfect Japanese Rice* with this foolproof recipe that delivers soft, fluffy, and evenly cooked grains every time. Using authentic Japanese short-grain rice, like Koshihikari or Calrose, this method emphasizes essential steps such as rinsing to remove excess starch, soaking for optimal hydration, and steaming for flawless texture. With just two simple ingredients—rice and water—you'll create the quintessential foundation for your favorite Japanese dishes, from sushi to donburi. Whether you're a seasoned home cook or a beginner, this recipe ensures aromatic, restaurant-quality rice that will elevate any meal. Perfect for pairing with miso soup, teriyaki, or sashimi, this guide transforms a humble staple into a culinary masterpiece.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice (such as Koshihikari or Calrose)
- 2 cups Water
Instructions
Measure 2 cups of Japanese short-grain rice and rinse it thoroughly to remove excess starch. To do this, place the rice in a bowl, add cold water, and swish the grains around with your hand. Drain the cloudy water and repeat the process 3–4 times until the water runs clear.
Transfer the rinsed rice to a fine-mesh sieve and allow it to drain completely for 10–15 minutes. This helps the rice absorb water evenly during cooking.
Place the rice in a medium-sized pot with a tight-fitting lid. Add 2 cups of water to the pot.
Let the rice soak in the water for 20–30 minutes. This step is crucial for hydration and helps the rice cook evenly.
After soaking, cover the pot with the lid and set the heat to medium-high. Bring the water to a boil — you should see or hear steam escaping from the lid.
Once it starts boiling, reduce the heat to low and cook the rice for 12 minutes. Do not open the lid during this time to prevent steam from escaping.
After 12 minutes, turn off the heat and leave the rice to steam for an additional 10 minutes with the lid still on.
Fluff the rice gently with a rice paddle or wooden spoon to redistribute the moisture and separate the grains.
Serve immediately as a side dish or as a base for your favorite Japanese meal.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
