How to Make Japanese Rice
Japanese rice forms the foundation of countless meals, from sushi to curry bowls. The difference between good rice and great rice lies in the washing technique and precise water ratios.
Short-grain rice needs thorough washing and precise ratios
Use Japanese short-grain rice like Koshihikari or Calrose. Long-grain rice won't give you the proper texture.
- heavy-bottomed pot with tight lid
- fine-mesh strainer
- wooden spoon
What goes in.
- 2 cupsJapanese short-grain rice
- 2.4 cupscold water
Wash until the water runs clear
This removes excess starch that would make your rice gummy. The water should go from milky white to nearly transparent after 5-6 rinses.
The method.
Rinse the rice
Put rice in a fine-mesh strainer and rinse under cold running water, gently stirring with your hand. The water will be cloudy at first.
Wash thoroughly
Transfer rice to a bowl and add cold water to cover by 2 inches. Swirl gently with your hand, then drain. Repeat 5-6 times until water runs almost clear.
Rest the rice
Let the washed rice sit in the strainer for 30 minutes. This helps it absorb water evenly during cooking.
Combine rice and water
Put rice and 2.4 cups water in a heavy-bottomed pot. The water should sit about 1 inch above the rice surface.
Bring to a boil
Cover and bring to a rolling boil over medium-high heat. You'll hear bubbling and see steam escaping from the lid.
Reduce heat
Once boiling, immediately reduce heat to low and cook for 18 minutes. Don't lift the lid during this time.
Steam off heat
Remove from heat and let stand, still covered, for 10 minutes. This steaming step makes the rice fluffy.
Fluff and serve
Uncover and fluff gently with a wooden spoon, cutting down through the rice rather than stirring.
Other turns to take.
Rice cooker method
Use the same 1:1.2 ratio in a rice cooker. Still wash the rice thoroughly first.
Kombu rice
Add a 2-inch piece of kombu seaweed to the pot for subtle umami flavor. Remove before serving.
When it doesn't go to plan.
Never skip the resting period after washing — it prevents uneven cooking
The pot should be heavy-bottomed to prevent scorching on the bottom
Leftover rice keeps in the fridge for 3 days and reheats well in the microwave
If rice sticks to the pot bottom, you used too high heat or too little water
The ones that keep coming up.
Can I use jasmine or basmati rice instead?
No, long-grain rices have different starch content and won't give you the proper sticky texture for Japanese dishes.
Why is my rice mushy?
Either you used too much water, stirred during cooking, or didn't wash enough starch off initially.
How do I know if I've washed enough?
The water should go from milky white to nearly clear. Usually takes 5-6 rinses with gentle swirling.