25 In Rice/ Side Dish/ Video

Steamed Rice Recipe





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.




Steamed Rice

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 3-4 servings

Steamed Rice

Ingredients

  • 1 cup short-grain rice (or Calrose rice) (using 240ml cup)
  • 1 1/2 cup water (360ml)

Instructions

  1. 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.
  2. First cook rice without lid at high heat until it boils. Stir and reduce heat to low. Then cook covered for 15 minutes.
  3. Let it stand for 10 minutes.
http://www.japanesecooking101.com/steamed-rice-recipe/



Steamed Rice

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  • Elle
    March 30, 2014 at 11:50 pm

    Japanese cooked rice is heaven! I always wondered why my rice turns out so awful in a pot compared to when I use a rice cooker! I use short grain rice and the right amount of water-but I never soaked the rice! This video has really helped me. I am making some rice in a pot now! I hope it turns out this delicious! I love this website so much. mmmm oishii!

    • Noriko
      September 14, 2014 at 3:37 pm

      Elle,
      hope your rice turned out good!

  • Jesús
    April 9, 2014 at 4:05 am

    Thanks for this method! I tried a method with 1 cup of rice and 1 cup of water, cooking it for 10 min and waiting another 10 min. Somehow it worked, but the rice was a little hard compared to this method.

    I love your recipes the care you put on them. Now I’m going for Gyudon!

    Again, thanks!!

    • Noriko
      May 12, 2014 at 10:25 pm

      Jesus,
      glad you liked our steamed rice recipe! Hope you like Gyudon too!

  • Nakoe
    May 16, 2014 at 11:37 am

    I love this recipe, i’m always prepare it this way! Soo deliuous.Thank you ^^

    • Nakoe
      May 16, 2014 at 11:38 am

      delicious* ^^”

    • Noriko
      June 4, 2014 at 1:04 am

      Nakoe,
      glad you liked our recipe!

  • Gabriel
    June 11, 2014 at 8:39 pm

    Was that a ceramic heavy pot or was it aluminum, i want to know so i dont mess it up 🙂

    • Noriko
      September 14, 2014 at 1:11 pm

      Gabriel,
      we used cast iron (enameled) pot. Any heavy pan will work well.

  • Vanessa P.
    July 14, 2014 at 9:09 am

    Can I store extra rice in the refrigerator? I am the only one in my family who will it steamed rice. Or is there a recipe for 1 to 2 servings?
    By the way I love the taste of the rice with your recipe.

    • Noriko
      September 13, 2014 at 5:20 pm

      Vanessa,
      you can freeze the leftover rice wrapping very well. Microwave whenever you need it.

  • Megan
    August 25, 2014 at 10:19 pm

    How long does this last in the fridge? Thanks for the great recipe! I just finished making it, and it’s perfect!

    • Noriko
      September 8, 2014 at 9:21 pm

      Megan,
      a couple of days at most. If you have left-over, freeze it.

  • Fevi
    September 1, 2014 at 8:31 pm

    I have a question: Do I soak the rice with the same cup and half of water that I’ll cook in, or do I soak and drain then put the cup and a half of water?

    I ask because I already tried to make the rice and it came out way too sticky and the way that I did it was to wash 3 times, soak for 30mins and drain, then put the rice in the pot and add the one cup and half of water and let it boil. So, I wonder if there was too much water in my process.

    Sincerely,
    Fevi

    • Noriko
      September 8, 2014 at 8:43 pm

      Fevi,
      you should wash, measure the water, let soak, and cook.

  • Sena
    September 25, 2014 at 1:08 am

    after i wash the rice and let it soak would it still work to use a rice cooker instead of the pot

    • Noriko
      September 25, 2014 at 3:48 pm

      Sena,
      yes!

  • Judith
    January 3, 2016 at 3:54 pm

    I’m so glad I found this – other attempts, with or without a rice cooker, resulted in congee like rice. Thanks!

    • Noriko
      January 7, 2016 at 9:35 am

      Judith,
      glad it works for you!

  • Joelle
    January 13, 2016 at 11:02 am

    Hello! May I know for making of bento, should I use steamed rice or sushi rice?

  • Ashley
    January 25, 2016 at 12:18 pm

    What will happen if I use a long grain rice instead of the short grain rice with this recipe?

  • Noah jacobs
    February 10, 2016 at 6:38 am

    My came out super sticky and mushy, I followed it step by step 🙁 the only thing i can think of is either my rice needs more rinsing or the cooking time is too long, it became almost like overcooked sushi rice, not good for omurice

  • Alicia
    April 3, 2016 at 11:51 am

    Hi there! I found this recipe and decided – why not giving it a try? I used long grain rice instead of short grain rice because that’s the one I own and I like how it turned out!
    Thank you so much for the recipe!

  • Nico
    September 24, 2016 at 5:24 pm

    Will any short grain rice do? Excluding pudding rice of course.

  • Yuki
    October 26, 2016 at 5:18 am

    Hi,

    If I want to make bigger servings (12 people), can I just put more rice and more water?