Cooking Japanese Rice on a Stovetop Add water to the pot for boiling the freshly-strained rice. Add clean water, stir around with with your hand, and then drain the water. Love your articles, thanks! 200 ml water is going to the pot along with rice that’s rinsed, soaked for 20-30 mins, and drained completely (no excess water). Yes, you’re correct. Why Cook Pancakes in a Rice Cooker? Check your manual for estimated cooking times. Drain the rice in a fine mesh sieve and leave for a little while, preferably at least 30 minutes. If I use 150 g of rice should I add 200 ml of water to the wet, drained rice? Since I came to the US, I’ve been using only Zojirushi brand rice cookers (3 of them). You can follow the Zojirushi rice cooker watermark. Using a finely meshed colander makes this process a bit easier / faster: The purpose of this first wash is to remove the rice bran smell and prevent it from being absorbed into the rice. I hope that this was helpful and insightful to you as well. Tip: Use a fine-mesh sieve to drain and shake off excess water. But in outside of Japan, people call Japanese rice “sushi rice” which could be confusing to some…. Most importantly, how we measure rice and water to achieve a perfect result. If you do not soak, you risk having the inner core of the rice be harder than the outside. It is absolutely one of the must-have kitchen gadgets I can’t live without! Soak the rice for 20-30 minutes (especially if you're using an older rice cooker). Japanese rice is a short-grain rice that has to be washed in a particular way to remove the excess starch. Place the rice in a saucepan with a heavy bottom and add water (per the ingredients list). My rice steamer does not have sushi measures marked. I have one of the clear plastic ones. Bring the pot to boil on high heat then once boiled turn the heat down to low. Rice bran is used for other purposes like making rice bran oil, or pickling (糠漬け). “start”). Thank you for sharing the proper way to cook rice. Add water (600 ml for my 3 rice cooker cups). Despite its importance, many people overlook the simple task of cooking rice. Once the rice is done cooking, let it steam for 10 minutes (if your rice cooker does not include the steaming time). If you don’t have a scale, fill the cup past the top, then level it off with a chopstick (or your finger) like the image below. I really enjoy reading your Japanese cooking journey in Idaho! Once the rice is cooked, immediately loosen and gently mix the rice. Rice is the most common, and probably the most important ingredient in Japanese cuisine. Now, I have to find bigger bags!! Tip: Rice absorbs water very quickly when you start rinsing, so don't let the rice absorb the first few rounds of water. I think we paid around $90 USD for it. Once water is boiling, turn the heat to low and … I found some ways. The rice came out fine, and yes, a little firmer than I’m used to (more firm than I prefer, but definitely fully cooked). We have been using that toaster style Tiger cooker for a while; and while it works well (once you get it down to a science) we would rather have something that beeps at us and not babysit it. You can also put it directly into the inner pot of the rice cooker, although some people think that doing this will scratch the pot (which is usually made of teflon). 🤫 If you don’t want to be so precise, pour water just a little bit above the marked water line (see below). Just make sure you soak Japanese short grain rice. Overfill the plastic rice cooker cup (180 ml) and level off. If you can afford it, throw your money at Zojirushi right now!). I hope you enjoy cooking Japanese food at home! First, let’s take a look at what we need before we get started. Take one cup of white rice and rinse it with clean water. Take a quick peek to see if water is boiling (otherwise do not open the lid). With this rice cooker, I’ve never once needed to worry about dry or mushy rice. With some higher end rice cookers, you can just leave your rice inside the pot with the “keep warm” option, and it will stay fresh for a very long time. Thanks for the tips on storing rice & the details on the Handling & proportions of water to each type of rice. Steps for How to Cook White Rice in a Rice Cooker. Tip: Even though my rice cooker includes soaking time, I soak my rice for 20-30 minutes. Transfer the rice in airtight containers and close the lid to keep the moisture in. Thank you for sharing! However later on, you state that rice must *always* be soaked, even when using the 1:1.1 (or 1.2) ratio. So, if you are cooking two cups of rice, then you should use 400mL of water. In order to make all types of sushi (sushi rolls, nigiri sushi, hand rolls, etc), you will need Sushi Rice seasoned with sushi vinegar. 🙂. (Well, it also makes a difference with the long grain. I’ve been experimenting with rice for the last 2 + years and have settled on your recipe. I’m sorry my English is not very good. Thank you again for sharing! That is 10-20% more water (that you didn’t add)! The Tiger Induction Heating Rice Cooker is one of our top choices for rice cookers from Japan. Whatever water you choose, DO NOT use hot water! In other words, the total water will be whatever remains with the rice after washing and draining plus an ADDITIONAL 200 ml of water? It makes me wonder, if I do not soak the rice, then use “softer” cooking setting, will I get rice that is the same as if I did soak it and used the “regular” setting? Having really good rice is important to me. Hi Caroline! Rinsing too many times will remove all the flavor and nutrition from the rice. 200mL of water for every cup of rice). Here’s how much water you need for each rice cooker cup when you follow the 1:1.1 (or 1.2) ratio. In this article we will learn how to cook rice with a Japanese rice cooker. It also has many of the same functions that the old one did. When the water becomes cloudy, drain it out and repeat this step 2 more times. If you have a scale, one cup of rice should be 150g. 1 Rice Cooker Cup (180 ml / 150 g) yields 12 oz (330 g) of cooked rice, which is about 2 bowls of rice (150 g per bowl) or 3 rice balls (a typical Japanese rice ball is 110 g). Place the rice pot into the rice cooker. Let it Rest (Optional) To be honest, you don’t need to do this step. If you use tap water — depending on where you live — it may have a chlorine taste / smell which will also be absorbed by the rice when washing/soaking and cooking. You may find the mixed grains packages next to the white rice section at a local Japanese grocery store. The rice cooker which makes the rice fluffy and moist, shiny, and all the stuff… wins. Japanese rice requires soaking and it’s a must. Furikake is a seasoning made of dry ingredients such as egg, salmon, seaweed, sesame, salt and wasabi. I wonder whether it’s still practiced today. So, if you are cooking 1 cup of rice, put 1.5 cups of water. Hi Trev! No more mushy or dry rice! You will also need to use more water. Every Japanese cook I have met or read recipes from soaks Japanese rice for at least half an hour before cooking it, and this is how I teach every friend how to make Japanese rice when they don’t know how. These days, there is also “no-wash” rice on the market. Do you know if there is a way to get a manual in english for a Japanese rice cooker? Precisely measure out the amount of rice you want to cook with your rice cooker’s provided measuring cup. The rice to water ratio is 1 : 1.1 (or 1.2 ). I’ll be here to help! I’ve done 3/4 and even 1/2 the recipe, and still it boils over. Enjoy the delicious Japanese rice whenever you want, by freezing it. It … A lot of effort is put into the dishes but having the rice cooked well is o very important. Let the rice soak in the water ​for at least 30 minutes to an hour. I personally think that’s a bit too much…. Wash your rice, part 2 – “Sharpening” your rice (米を研ぐ) With your hand in a claw, stir the … Cook the rice: Turn on the rice cooker and, if needed, select the correct cooking option according to your rice cooker (check the manual). Stir the rice around a few times quickly with your fingers, then immediately drain the water out. I have to admit, when I read the rice -to- water ratio, I was a bit sceptical but silly me…. No pressure, no induction heating, but a heck of a lot more advanced than what I had been using. I was looking at the higher end cookers (~$300+ USD) and the manuals say it would take ~40 minutes for the same. But what you probably didn’t know is this: The Japanese golden rule for rice to water ratio is 1 : 1.1 (or 1.2). We will go over a couple methods — the quick/lazy way; and the proper, authentic, very thorough Japanese way. Hope this makes sense. Hi Laiming! 🙂. Pour in 400ml of cold water and leave to soak for 30 minutes. And you agree. Japanese enjoy mixing white rice with many different kinds of grains, including millet. Rice bran is the byproduct of milling brown rice into white rice. This is known as “sharpening” or polishing your rice. The Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer, Capacity 3-Cups (uncooked), Stainless Black. Just didn’t want to be paying for software 😉, You’re welcome! Add water and discard the water. My rice cooker has different functions for cooking – Regular, Softer, Harder, and I find my “regular” quite dry, so I add extra water for my rice (even new crop) and usually cook at “Softer”. But at the same time I’ve been rinsing rice since I was before my age is two digit and I kind of have my own way of doing it, so it doesn’t bother me. Has a special menu setting for cooking long grain white rice. Also, when I cook my rice, somehow there’s always a like a thin film when the rice starts to cool. Repeat this process 1-2 times. So if you’re going to follow the watermark, try making once and see if the waterline is good for you and adjust. And it’s true that rice is best to cook more than just 1/2 cup, or even 1 cup. 5 Classic Japanese Ways to Flavor Japanese Rice Ume Ochazuke – Photo by Pickled Plum. Because Zojirushi lasts for a long time, I rarely get to update to a newer model, but I truly enjoy my latest one (pressure cook function) and see the difference from my previous one (IH). Thank you for your kind feedback! 🙂. Transfer the drained rice to the rice cooker (I use the Zojirushi IH). Hi NeilVN! By following the proper methods — and a with bit of experience — you will be able to cook perfect, fluffy rice every time. Add the water to the rice. The rice cookers in Japan are more high tech and have a very futuristic look, but they are also very expensive. How long does it cook for? It is said that when a rice cooker not only delivers perfect Japanese rice but also plays a cheery tune when it does so, ultimate satisfaction will ensue. Initially I would assume it is excess starch, however I tried rinsing my rice multiple times and ensuring that the water was much clearer before I place it into the rice cooker. Please read the blog post for a detailed explanation. Then discard the water immediately. Let cool completely before storing the containers in the freezer (read my tutorial post). Here are some more interesting notes/facts to further your understanding of cooking rice. 🙂 xo. Brown rice should be written as 玄米 etc. Transfer the drained rice into your rice cooker pot, then pour in the appropriate amount of water to be used for cooking your rice. The many mysteries of cooking…. turning brown rice to white rice). right with Japanese rice, I’m afraid. Close the lid on the rice cooker and leave it to cook the rice. Some more advanced rice cookers will automatically consider the soaking time, so you may be able to skip this step. Everything goes into the rice cooker all at once without a lot of fuss or spills. Place pot back into rice cooker, and press cook (炊飯）! Buy our best-selling e-cookbook for 33 more easy and simple recipes! If your cooker does not have these lines, you will need to measure out the water yourself. Most recipes online DO NOT do that. If you’re interested, you can purchase the rice cooker on Amazon. Most online resource (in English) for the rice to water ratio for short-grain rice is 1 : 1 (rice : water). It comes in both five and ten cups. I learned a lot of new things while researching this article despite having used a rice cooker my entire life. Rice cooked in a rice cooker like this will last at least three days as long as … I have one of those “high end” rice cooker, and it takes 40 mins for regular cooking, but quick cooking mode is much shorter time (I never checked exactly how long). When I cook 2 cups, I add water to 2.5 cups, and soak for 30 minutes before I turn on the machine (or set timer). No more mushy or dry rice! Pour the water out carefully so that the rice does not spill out. When the time is up… you can take off the lid! If you are cooking three cups of rice, you should use 600mL of water, and so on. Now you know how to cook rice with a rice cooker — the proper way, and the lazy way. The rice cooker will cook the rice automatically and turn off when done. In addition to removing dust and dirt particles from the surface of the rice, washing (or “sharpening”) helps rub off any additional rice bran that might still be attached to the surface. Repeat 3-4 times until the water is almost clear (it should still be a little cloudy looking). Fantastic, informative post 🙂 Thank you! Hmmmm. It’s recommended not to do that. How to Cook Japanese Rice in a Rice Cooker: Follow my rice to water ratio tips, and you’d get the perfect steamed rice every time! Traditionally, it can be eaten for breakfast, lunch, AND dinner. It may seem complicated to make… Gently fluff up the rice with a rice … The water needs to be dumped in and removed quickly, so that the rice does not have time to absorb the rice bran odour while soaking. It’s really interesting how technology keeps improving and the same rice tastes better and better. Allow the rice cooker to work. Short-grain rice always requires soaking (20-30 minutes) unlike other kinds of rice. Thank you so much for your kind feedback. Your email address will not be published. Open the lid and fluff the rice with a rice paddle. Let me know in the comments at the bottom of the page! Hi Dora! My suggestion to you for making the Indian dessert in the rice cooker is to use the setting called “Porridge” and use only 1 cup of rice (non-glutinous rice) or less. bag. For example, to me it seems like rice is a better texture if you cook at least 1 cup. Hi Noriko! Turn the rice cooker on, and press the cook button! Add water just enough till it submerges all the rice. This is the main panel for my rice cooker. Wait 20 minute or so, and your rice is done! Hi Amanda! 🙂. The typical Japanese way is to portion the rice out individually while it is still warm, wrap each portion in plastic wrap, then put the portions in the freezer. Required fields are marked *. Making Sticky Rice in a Rice Cooker is so simple it’s amazing. What is the Best Japanese Fried Rice Recipe and How to Cook It Your comment brightened my day and thank you for sharing your experience with me and my readers. When comes to the quality of the rice down to the cooking technique, we take every aspect seriously. Many rice cookers will have a line on the inside of the pot to indicate where to fill water based on how many cups of rice you are cooking. A Japanese friend taught me the method she used passed down from her grandmother. Select your menu and press "Start". This post may contain affiliate links. I don’t think there is a “long-grain” mode as the Japanese don’t use it. Leave … Don’t worry, all your questions and more will be answered below. Please read my disclosure policy for details. I have loads of medium grain and long grain rice but I wanted to try authentic Japanese short grain rice. Cultivated for thousands of years in Japan, rice places a highly important place in the culture and is the quintessential staple of the Japanese diet. In Japan, this amount is called ichi go (一合). Enjoy . 1 US cup of cooked rice weighs 6.3 oz (180 g). Hi Mabel! Basically, you'll need: Hardware-a rice cooker a measuring cup Software-short grain white rice water Pictures 1, 2 & 3 show the rice cooker I'm using. I think the newer rice cooker is all about enhancing the rice. You can always adjust the amount of water after you see the result. Though, there are some rice cookers that cost over $1000 in Japan. We always have some in the freezer. Hi Lion! Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 栗きんとん, Japanese Pickled Cucumbers きゅうりの漬物, Kinpira Gobo (Braised Burdock Root) きんぴらごぼう, Sekihan (Japanese Azuki Bean Rice) 赤飯, Automatically selects from three pressure levels according to the menu selected, Healthy cooking options: brown rice and GABA brown rice settings, Menu settings include: white (regular, softer or harder), umami, mixed, sushi/sweet, porridge, brown, GABA brown, steam-reduce, scorch, rinse-free and quick cooking. The rice cooker bowl nowadays are very expensive and may get scratches while you are washing/handling and coating may come off. When I don’t have time, I skip soaking time, and I even use “Quick” cooking instead of regular time. Rice is quite different from one type to another, and I do adjust based on rice I get (first time is always finding out). I will wash my rise now and see what a difference it makes, when next I use rice. The extra features wouldn’t be wasted. Tamanashiki Super Premium, 15 lb bag is what I bought. Note: For this Zojirushi rice cooker, 3-cup "regular" white rice takes 55 minutes to cook, which already includes a 10-minute soaking time and 10-minute steaming time in the program. Going well with rice dishes and have tried several of your recipes! I know it’s not so easy to find ingredients without buying online, and I really appreciate that you are trying to cook Japanese food with authentic ingredients. My hubby loves to do this because it saves him one less bowl to wash after dinner. The quality of rice itself is one thing, but how the rice cooker cooks the rice is another thing. If you wash soak the rice in hot water, the surface temperature of rice rises which causes it to absorb the unwanted rice bran odour. Or, put the rice in a container with lid and store it in the fridge for one or two days. For 1 rice cooker cup (180 ml), you will need 200 ml of water, not 180 ml. A rice cooker cup is not the same as a regular cup measurement which is 240ml. I apologize for the confusion. Added a small amount of oil and again, still happens. Aww I’m so happy to hear you enjoyed the Japanese rice! I wound up– after over 15 years of doing Japanese “bachelor” cooking (in other words, simpler things for a single guy without as much access to some ingredients as I might like!) For each cup of rice (180mL / 150g), you should use 200mL (200g) of water. You don’t need to stir the rice while it cooks, but pay attention to how long it needs to cook. Yeah, it cost a lot more than I would have normally spent, but I figured “Hey, I’m old now, who’s gonna complain?” Not me, for sure! In fact, most people (including … There are so many settings and I can’t figure out how to set if for brown rice and long grain and plump Japanese rice. I’m just a little confused. Most recipes online do not include that step, which means the rice is missing the additional 10-20% of water that it needs. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! It meant so much to me! However later on, you state that rice must *always* be soaked, even when using the 1:1.1 (or 1.2) ratio. Rice is eaten daily by Asian . Wow!!! I could help with basic instruction if you can show me the panel and what you want to make. They don’t have your model here in the US which is why there is no English. When cooking is finished, your rice cooker will automatically stop and notify you. If you get the stainless steel one, Nami, let me know how you like it! When you are hungry, just thaw a portion, or pop it into the microwave, and you have tasty (almost fresh) rice. I thought IH was pretty good! I hope you’ve found the above tips helpful. 🙂 Thank you for soaking the Japanese rice. The plastic rice cooker cup that comes with the rice cooker is a 180 ml cup. Your email address will not be published. Cook over medium heat with a lid on. The rice grains are rounder and fatter so they need a head start to absorb moisture to the core of the rice kernel. If you are adding water directly from the tap, turn the tap on full strength, so the water comes out fast. The rice cookers, which many of my friends in Japan have, would have cost $1,000! The difference in my rice is amazing! I'm Nami, a Japanese home cook based in San Francisco. Add water, mix, and drain again 2-3 more times until the water is only slightly cloudy, and you can easily see the rice below (water does not have to be 100% clear). Keep ’em coming. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. ), Just thought you’d like to know one of your readers has upgraded to a real rice cooker after a while, and does not regret it in the least. Then it’s like rice is slightly smaller than a typical measuring cup t soak the rice is more just! Small details that can easily be overlooked when cooking is finished, your cooker.: even though my rice, then you should use 400ml of cold water on the. 700+ Classic & modern Japanese recipes interesting notes/facts to further your understanding of cooking rice is what I bought Zojirushi! Water out that case, follow the water is almost clear ( it still! 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