Japanese short grain rice has a soft and light texture. Used to prepare a side dish or a first course, it adds an extra note of flavor to any dish. It is possible to cook it using a saucepan or an electric rice cooker, provided that it is rinsed and drained first. Cooking rice may seem difficult if you have never done it before, but once you master the right technique you can make simple and tasty Japanese rice.
Ingrediants
Steamed Rice (Stoves)
- Japanese short grain rice or sushi rice
- Waterfall
Steamed Rice (Electric Rice Cooker)
- Japanese short grain rice or sushi rice
- Waterfall
Rice for Sushi
- Japanese short grain or sushi rice
- Waterfall
- Rice vinegar
- Vegetable oil
- Caster sugar
- salt
Steps
Method 1 of 4: Wash the Japanese Rice
Step 1. Measure the amount of rice you want to cook
250 g of uncooked rice is equivalent to about 500 g of cooked rice. Start with at least 250g of rice, as a smaller serving won't cook evenly. Measure it according to the quantity you want to prepare and pour it into a saucepan.
Step 2. Pour cold water into the saucepan
Add enough to completely coat the rice. Do not pour in enough water to fill the pot to the edge. The rice should be wet and immersed in water, but it should not float.
Step 3. Shake the rice with one hand for 2-3 minutes
Shaking the rice allows the grains to better absorb the water. This will prevent it from becoming mushy during cooking.
Step 4. Drain the water using a colander to collect the rice
The drained water should be whitish and milky in color. If it continues to be transparent after the first rinse, the rice may not have been shaken enough. Repeat the procedure for a little longer in order to achieve this result.
Step 5. Rinse the rice 3 or 4 more times, until the drained water is almost clear
When it is time to repeat the rinse, examine the drained water. You should observe a lighter and lighter coloring from time to time. Continue rinsing and draining the rice until the water is almost clear.
Step 6. Pour the rice into a colander after the fourth rinse
Drain the water in the pot completely, then put the rice back into it. This will prevent it from becoming too sticky during cooking. Let it rest in the saucepan for 3-5 minutes before continuing with the preparation.
Method 2 of 4: Cook Japanese Rice on the Fire
Step 1. Pour some water into the saucepan to boil the rice you just rinsed
You will need about 300ml of water for every 250g of rice. Observe these proportions to the letter to prevent the rice from becoming crumbly or mushy.
If you prefer the rice to be drier, use only 250ml of water
Step 2. Let the rice sit in the pot for 10 minutes before cooking
If it absorbs water, it will cook at a more even speed. Wait for at least 10 minutes before boiling it to prevent it from becoming undercooked or overcooking.
Step 3. Put a lid on the pot and set the flame to high
Do not remove the lid while cooking, as rice needs steam to cook. If you remove the lid, you will let the steam escape, thus hindering cooking. Place one ear close to the pot to determine if the water has come to a boil. If necessary, lift the lid slightly to see if it is boiling, but immediately put it back.
Step 4. Turn the heat to low after boiling the rice for about 5 minutes
Let it simmer for about 5 minutes longer, so it has enough time to absorb the water. You'll want to make sure the water has cooled down, so put your ear to the pot to determine when it stops boiling briskly and starts simmering instead.
Step 5. Turn off the heat after 5 minutes, but keep the rice covered for another 10 minutes
In this way it will acquire a softer consistency. After 10 minutes, stir it for about 30 seconds and serve it.
Method 3 of 4: Steam Japanese Rice with an Electric Rice Cooker
Step 1. After rinsing the rice, let it soak in a bowl full of water for 30 minutes
The water should cover it completely. In this way it will acquire a softer and more homogeneous consistency during cooking. After 30 minutes, drain the water from the bowl using a colander.
Step 2. Transfer the rice to a rice cooker
Read the instructions in the manual to know the right proportions between rice and water, but also to know how to use the specific pot model you have. Close the rice cooker after adding the water and let the rice cook for 15-20 minutes.
Set the pot timer to cook it for a specific amount of time
Step 3. Let the rice rest for 5-10 minutes after cooking
Waiting for 5-10 minutes it will acquire a softer consistency thanks to the action of the steam. If you prefer it thicker, let it sit for just 5 minutes.
Step 4. Shake it with a special spoon to stir the rice before serving
Open the rice cooker once 5-10 minutes have passed. When opening, take your face and hands away from the pot to avoid getting burned by the steam. Then, stir the rice with a special spoon and serve it as you wish.
Method 4 of 4: Making Sushi Rice
Step 1. Once the rice has been rinsed, pour it into a saucepan with the water
Transfer the rice to a saucepan and add the water. You should use 350ml of water for every 250g of rice. The saucepan should be high to prevent the water from escaping during boiling.
Step 2. Let the rice rest for about 3-5 minutes before turning on the stove
Leaving it to rest for 5 minutes promotes even cooking, as the rice can absorb the water. Do not put the lid on the pot when lighting the fire. You have to wait for the water to boil before starting to steam the rice.
Step 3. Put the lid on the pot and boil the water for 5 minutes
Adjust the heat to high and let the rice boil for about 5 minutes. Avoid removing the lid while boiling. If you remove it, steam will escape from the pot.
Step 4. Adjust the flame to low
Continue boiling the rice for another 20 minutes leaving the lid on the pot. If you can't resist the urge to peek, try using a clear one so you can observe the rice as it cooks.
Step 5. Turn off the heat and let the rice sit for about 10 minutes
After 10 minutes, remove the lid and check the consistency of the beans. They should be soft and light once they have absorbed enough water. Transfer the rice to a bowl and let it cool.
Step 6. In another saucepan, mix rice vinegar, vegetable oil, granulated sugar and salt
You will need 60 ml of vinegar, 15 ml of vegetable oil, 30 g of granulated sugar and a pinch of salt. Cook over medium heat until the sugar has completely dissolved.
The indicated doses are sufficient to cook 250 g of sushi rice. Modify them as needed based on the amount of rice you intend to prepare
Step 7. Incorporate the mixture into the rice once the sugar has dissolved
Let the mixture cool for 5-10 minutes, then pour it into the rice bowl. It should moisten it without accumulating at the bottom of the bowl. Keep stirring until the rice has absorbed the mixture, then let it rest for another 5 minutes. At this point, serve it or use it to make sushi.
Step 8. Finished
Advice
- Instead of throwing away the water you used to rinse the rice, use it to blanch the vegetables.
- Do not remove the lid from the pot and also avoid opening the rice cooker during cooking. Make sure the lid is airtight so that the rice can cook through the action of the steam.
- Freeze leftovers, as refrigerated rice can become mushy.
