How to Make Fluffy Japanese Rice without a Rice Cooker
- 300g (1½ US cups) Short Grain Rice
- 400ml (1¾ US cups) Cold water
- First, measure out your rice. We recommend that you weigh it out using kitchen scales. (See note)
- Next, pour the rice into a sieve and put the sieve into a large bowl. Pour cold water on to the rice and wash. When the water becomes cloudy, drain it out and repeat this step 2 more times.
- Then, put the rice into a pot with a thick base, one that has a lid. Pour in 400ml of cold water and leave to soak for 30 minutes.
- Put your pot on the stove on a medium heat and bring it to the boil.
- Don't take off the lid, listen for the boiling water. Once you can hear it boiling set a timer for 2 minutes.
- After 2 minutes are up, reduce the heat to medium-low and set a timer for 3 minutes.
- After 3 minutes are up, reduce the heat to the lowest setting and simmer for 5 minutes.
- Turn up the heat to max for 10 seconds and then turn off the heat completely, leave the rice to steam for 10 minutes. Don't be tempted to take off the lid or mix it.
- After the 10 minutes are up, your fluffy and slightly sticky Japanese rice will be ready! Simply mix well and serve up!
We recommend weighing out the rice the first time you make this recipe and then find a cup that holds that amount for the future, there are too many international different sizes of "cup"! I have a cup that holds 150g of uncooked rice, so I know that 2 cups will be the right amount every time.
- Category: Rice
- Method: Boiling
- Cuisine: Japanese
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