Japanese rice varieties like short-grain Japonica and medium-grain Calrose are prized for their characteristic stickiness and ability to cling together. Follow these simple methods for cooking flawless Japanese rice at home.

1. How To Make Japanese Rice on Stove

Ingredients

  • 2 cups Japanese short or medium-grain rice
  • 2 cups cold water
  • 2 tablespoons sake (optional)
  • 1⁄4 teaspoon salt

Instructions

Place rice in a fine mesh strainer and rinse under cold running water, swirling grains with hand, until water runs clear. Drain well.

Add washed rice and measured cold water to a medium pot. Stir in sake and salt. Let soak 20-30 minutes if time allows.

Set pot over high heat. Once water boils, give rice a quick stir. Cover and reduce heat to low. Simmer for 15 minutes without lifting lid.

Remove from heat and let stand 10 minutes to steam. Fluff gently with a paddle or wooden spoon before serving. Correctly cooked Japanese rice should be glossy and cling together but not mushy.

2. How To Make Japanese Rice in Rice Cooker

Ingredients

  • 1 cup uncooked Japanese-style rice
  • 1 1⁄4 cups cold water
  • 1 tablespoon sake or mirin (optional)
  • 1⁄4 teaspoon salt

Instructions

Rinse rice thoroughly in a mesh strainer until water runs clear. Allow to drain completely.

Place washed rice in rice cooker inner pot. Add measured cold water, sake or mirin, and salt. Stir gently.

Close lid tightly. Select white rice function and press start. Cook until automated keep warm cycle activates.

Allow rice to steam undisturbed for 10-15 minutes. Fluff gently with paddle and serve.

3. How To Make Japanese Rice in the Instant Pot

Ingredients

  • 1 1⁄2 cups Japanese rice variety
  • 1 3⁄4 cups cold water
  • 1 tablespoon sake (optional)
  • 1⁄4 teaspoon salt

Instructions

Wash rice thoroughly by swirling in strainer until water runs clear. Allow to drain completely.

Add rice and measured cold water to Instant Pot stainless steel insert pot. Stir in sake and salt.

Secure pressure cooker lid and set valve to Sealing position. Select Manual/Pressure Cook mode on Low pressure setting for 2 minutes.

Allow natural pressure release for 10 minutes after cook time completes, then quick release any remaining pressure.

Open lid away from you. Fluff rice with spoon or paddle and serve immediately for perfect sticky texture.

No matter which preparation method you use, rinsing the rice properly beforehand and allowing it to steam after cooking are key for the signature sticky, shiny texture of Japanese rice. Master these simple techniques to enjoy restaurant-quality rice at home any night of the week.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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