Steamed Japanese Rice

Steamed Japanese Rice

Short-grain rice turns glossy and tender with a simple rinse-and-steam method.

Total 45 min Makes 4 servings Calories 205/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This method yields fluffy, slightly sticky rice with the gentle sheen typical of Japanese cooking, perfect alongside sushi, teriyaki, or simple miso soup. Rinsing removes excess starch for a cleaner bite, while a brief rest after steaming lets the grains firm up evenly.

Ingredients

  • 2 cups Japanese short-grain rice (uncooked)
  • 2 1/4 cups water, for cooking
  • 4 cups water, for rinsing

Method

  1. Place the rice in a bowl and cover with cold water. Swirl gently with your hand, then drain the cloudy water.

  2. Repeat rinsing and draining 3 to 4 more times until the water runs mostly clear.

  3. Drain the rice well and let it sit in the strainer for 15 minutes to allow excess water to drip off.

  4. Transfer the rice to a heavy-bottomed pot or rice cooker and add 2 1/4 cups fresh water.

  5. Cover and bring to a boil over medium-high heat.

  6. Reduce heat to low and simmer, covered, without lifting the lid.

  7. Remove the pot from heat and let it rest, covered, to finish steaming.

  8. Uncover and fluff the rice gently with a rice paddle or fork before serving.

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    Steamed Japanese Rice

    This method yields fluffy, slightly sticky rice with the gentle sheen typical of Japanese cooking, perfect alongside sushi, teriyaki, or simple miso soup. Rinsing removes excess starch for a cleaner bite, while a brief rest after steaming lets the grains firm up evenly.

    45 min 4 servings 205 cal

    Ingredients

    • 2 cups Japanese short-grain rice (uncooked)
    • 2 1/4 cups water, for cooking
    • 4 cups water, for rinsing

    Method

    1. 1

      Place the rice in a bowl and cover with cold water. Swirl gently with your hand, then drain the cloudy water.

    2. 2

      Repeat rinsing and draining 3 to 4 more times until the water runs mostly clear.

    3. 3

      Drain the rice well and let it sit in the strainer for 15 minutes to allow excess water to drip off.

    4. 4

      Transfer the rice to a heavy-bottomed pot or rice cooker and add 2 1/4 cups fresh water.

    5. 5

      Cover and bring to a boil over medium-high heat.

    6. 6

      Reduce heat to low and simmer, covered, without lifting the lid.

    7. 7

      Remove the pot from heat and let it rest, covered, to finish steaming.

    8. 8

      Uncover and fluff the rice gently with a rice paddle or fork before serving.