Steamed rice is a staple food for almost any Japanese meal. It is soft and sticky compared to other kinds of Asian rice. Rice is called a “main dish” in Japan since starch is emphasized more than other dishes such as meat.
With this basic cooked rice, many variations of rice dish can be made using different seasonings.
You could cook rice in a rice cooker (suihanki) if you have it. In that case, please follow the instructions of your rice cooker.
- 1 cup short-grain rice (or Calrose rice) (using 240ml cup)
- 1 1/2 cup water (360ml)
- Put rice in a bowl. Wash and pour water out, then repeat 2 more times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
- First cook rice without lid at high heat until it boils. Stir and reduce heat to low. Then cook covered for 15 minutes.
- Let it stand for 10 minutes.