How To Cook Rice, The Japanese Way - Chopstick Chronicles

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Cooking rice can be a challenge, but with a rice cooker, it becomes easy to make perfect rice every time. This handy kitchen appliance takes the guesswork out of preparing rice and once you’ve learnt how to use it, you’ll never go back. Learn all about the simple steps to achieve delicious results including picking the right type of rice and the ideal water-to-rice ratio to make cooking rice in a rice cooker a breeze. Say goodbye to burnt bottoms and mushy grains – with a rice cooker, you’re just a few button presses away from a staple side dish that goes with every meal!

cooked rice cooked in a rice cooker in a rice bowl with a pair of chopsticks

Table of contents

  • Reasons to use a Rice Cooker
  • Ingredients to Cook Rice in a Rice Cooker
    • Japanese Rice
    • Water
  • Equipments to Cook Rice in a Rice Cooker
    • Measuring Cup
    • A Fine-mesh Strainer
    • A Rice Cooker
    • A Rice Paddle
  • How to Cook Rice in a Rice Cooker?
    • 1. Measure the Japanese Rice
    • 2. Rinse the Japanese Rice
    • 3. Wash the Japanese Rice
    • 4. Adjust the Water Level
    • 5. Let the Rice Soak
    • 6. Cook : Select the Cooking Setting
    • 7. Let it Rest
    • 8. Fluff and Serve
  • How to Store Cooked Rice
  • Serving Suggestions
    • Umeboshi (Pickled Plum) :
    • Kombu Tsukudani :
    • Furikake Rice Seasonings :
    • Salmon Soboro :
  • FAQ

Reasons to use a Rice Cooker

A rice cooker is a staple appliance in any Japanese household and something that gets used nearly everyday. It’s an invaluable and necessary device for anyone who wants perfectly cooked rice without the hassle. Here are a few reasons to use a rice cooker:

  • Consistent results: with a rice cooker you can achieve consistent results every time you cook rice so you can avoid burnt bottoms, undercooked grains, and mushy watery texture.
  • Simple and convenient: using a rice cooker is very simple and fuss free. All you need to do is add the rice and water, press a button to the setting you want, and walk away. The cooker will handle it all for you so there’s no need for you to keep an eye on it and frees up your stove and attention for preparing other dishes.
  • Extra functions: rice cookers also often have several other features. They can keep the rice warm for hours without overcooking, making them perfect for busy households or when timing meals. Many models also come with additional features like steaming vegetables, delay timers, and multiple cooking settings for different types of rice and for cooking other grains such as quinoa. Some Japanese rice cookers also come with bread and cake making functions.
a black Japanese rice cooker in a kitchen bench

Ingredients to Cook Rice in a Rice Cooker

Japanese Rice

Selecting the right type of rice is crucial for achieving the perfect texture and flavor even when using a rice cooker. Different varieties of rice have distinct characteristics that make them suitable for specific recipes. Long-grain rice, such as Basmati rice or Jasmine rice, is drier and the grains stay separated after cooking making it ideal for dishes like pilafs or alongside curries. Medium grain rice, like Arborio or Carnaroli, is perfect for creamy risottos due to its higher starch content. Japanese short-grain rice, such as Koshihikari, sushi rice or glutinous rice, sticks together when cooked and has a fluffy texture making it excellent for sushi rolls, rice bowls, and other Japanese dishes. Consider the dish you’re preparing and the desired texture when choosing your rice. It’s important to know which type of rice you plan to use because the water amount will differ.

Japanese rice being measured in a measuring cup with a spoon

Water

The amount of water can affect the rice texture significantly. Too little water can result in undercooked, crunchy rice, while too much can lead to a mushy, overcooked texture. The ideal water-to-rice ratio varies depending on the type of rice you’re cooking. Japanese style rice (which is generally used when using a rice cooker) has a water ratio of 1:1 (1 cup of rice to 1 cup of water). In a rice cooker, the water not only cooks the rice but also creates steam, which is crucial for even cooking and preventing the rice from drying out. Also if possible, using mineral water (soft water hardness of below 50 degrees) will make the rice taste better.

Equipments to Cook Rice in a Rice Cooker

Measuring Cup

A measuring cup is necessary to ensure precise measurements when cooking the rice. Most rice cookers come with their own measuring cup, which is typically smaller than a standard cup (usually about 180ml). It’s important to use this specific cup as the rice-to-water ratios in the cooker’s instructions are based on it. If you’re using a different measuring cup, you may need to adjust the ratios.

two types of measuring cup on a kitchen bench. One with handle, one comes with a rice cooker

A Fine-mesh Strainer

Some people use the rice cooker bowl to wash the rice but this isn’t a good idea. It can create scratches on the rice cooker’s coating and cause damage and can also break the rice grains. Using a fine-mesh strainer for rinsing rice before cooking is better because it allows you to rinse the rice thoroughly, removing excess starch and any impurities. It also makes it easier to strain out the excess water because the fine mesh ensures that even the smallest grains of rice don’t slip through while allowing the water to flow freely.

Japanese rice in a bowl and fine mesh sieve.

A Rice Cooker

A rice cooker is of course the main tool needed. Rice cookers typically consist of a heating element, a cooking pot, and a thermostat. Using a rice cooker makes everything simple because all you need to do is wash the rice and set the machine then press a button and wait for it to be done.

a black rice cooker on a kitchen bench

A Rice Paddle

Also known as a rice spoon or ‘shamoji’ in Japanese, a rice paddle is designed specifically for rice. It’s usually made of plastic or wood and has a flat, slightly curved and round shape. This design allows you to scoop and serve rice easily without crushing the grains. Using a rice paddle instead of a regular spoon or fork helps maintain the texture and integrity of the cooked rice.

a white rice puddle on a kitchen bench

How to Cook Rice in a Rice Cooker?

1. Measure the Japanese Rice

Use the measuring cup that came with your rice cooker. Scoop the cup of uncooked rice from the rice container and carefully level the uncooked rice with the back of a butter knife or something similar. One measuring cup is 180ml which equals 150g of rice. I don’t recommend tapping the bottom of the measuring cup to remove any air pockets because this will make the surface slightly indented and make you think to add more rice. But this is a bad idea because it will probably add around 10g more rice and then the water to rice ratio will be off. The best way to measure the rice precisely is using a scale and measure 150g of rice.

Japanese rice being measured in a measuring cup with a spoon

2. Rinse the Japanese Rice

Rinse quickly once first to avoid soaking up any cloudy water. Place the measured rice in a fine-mesh strainer and rinse in cold water in a mixing bowl (do not use the rice cooker’s internal pot) to remove excess starch. This first rinsing of the rice needs to be done fairly quickly as it is said that the dry rice absorbs 70% of the first rinsing water. We don’t want the rice to absorb too much of this water.

rinsing Japanese rice in a fine strainer and a bowl with water

3. Wash the Japanese Rice

With modern rice milling techniques, today’s rice is sold in a nearly pristine state, free from most impurities. This means vigorous scrubbing is no longer necessary when you wash the rice. In fact, applying too much force when washing rice can be counterproductive because it can potentially damage the rice grains and compromise their taste. A gentler approach is now recommended to preserve the rice’s quality and flavor.

a hand grabbing rice grains over a rice and a strainer without any water
  1. After draining the rice from the first rinsing process above, gently squeeze and release rice grains about 30 times in the washing bowl without water. This gentle hand-squeezing process helps remove any remaining bran and excess surface sugars from the grains. It’s crucial to drain the water completely before this step. Attempting this process with water still present will prevent the necessary friction between rice grains which makes the cleaning ineffective. Without water allows for better contact between the grains which helps to remove unwanted particles and residues from the rice surface.
  2. Rinse the rice by changing the water only a few times. Be mindful not to over-wash, as excessive rinsing until the water runs completely clear can strip away flavor from the grains.
Japanese rice in a bowl and fine mesh sieve.

4. Adjust the Water Level

Put the rinsed rice into the inner pot of your rice cooker. Add water. For most Japanese white rice, use a 1:1 ratio of water to rice (e.g. 2 cups of water for 2 cups of rice). Check your rice cooker’s instructions for specific ratios for different rice. Check the water gage in the rice cooker’s inner pot and adjust the water level. Many rice cookers have water gages in two locations. Place the inner pot on a level kitchen bench surface and check the water by both gages for more accuracy. Also, if you look at the scale from above, it will shift and you will not be able to measure it correctly. Be sure to lower your eyes and look at the scale as closely as possible.

washed rice and water in an inner pot of a rice cooker and water gage showing

5. Let the Rice Soak

Cover the rice cooker inner pot with plastic wrap to prevent fridge odors from affecting the rice. Soak in the refrigerator for about an hour. This cold environment allows water to penetrate the rice grains fully. This method also ensures thorough hydration of the rice, which creates a better texture when cooked.

water level adjusted washed Japanese rice and water in an inner pot of a rice cooker and a cling wrap over for resting in a refrigerator

The cold soak and careful rinsing and washing process can significantly improve the final quality of your rice cooked in a rice cooker.

6. Cook : Select the Cooking Setting

Pre-soaked rice: for rice that’s been pre-soaked for an hour, choose the “fast cooking mode” on your rice cooker. This is because regular cooking modes typically include both soaking and cooking times. By pre-soaking in the refrigerator, you’ve already completed the soaking phase. Be cautious when using normal cooking mode for pre-soaked rice. It can lead to excess moisture in rice due to excess water absorption.

No pre-soak: if you have chosen not to do the pre-soak in the fridge, you can select the standard cooking mode.

Press the start button or switch to begin the cooking process.

selecting a setting on a rice cooker

7. Let it Rest

Most rice cookers will automatically switch to “keep warm” mode when the rice is done. After your rice is fully cooked, immediately disable the rice cooker’s keep-warm function and allow the rice to rest undisturbed for 5-10 minutes. This resting period is crucial, especially if your rice cooker lacks a built-in steaming function. However, if your rice cooker is equipped with a dedicated steaming function, you can skip this resting step, as the cooker will handle the moisture redistribution automatically. So, it’s safe to open the lid and fluff the rice right away.

8. Fluff and Serve

After the rice has finished steaming, follow these steps to achieve perfectly fluffy and delicious rice:

  1. Open the rice cooker lid and cut the rice crosswise. This allows air to circulate through the grains making them firmer. Then divide the rice into four sections.
  2. For each section:– Use a rice paddle to lift the block from the bottom.– Gently turn it over.– Carefully loosen the overturned rice.
  3. Repeat this process for all four sections.
fluffing up the cooked rice in a rice cooker with a rice puddle

Tips to Cook Rice In a rice cooker

  • Measure correctly: when measuring rice, once you put it in a cup, be careful not to press down on the rice or tap the bottom of the cup. It is important to add it gently and use a level to avoid overfilling.
  • Don’t over wash the rice: as rice milling technology at factories has improved, there is less bran adhering to rice. Therefore, vigorous scrubbing and rinsing the rice until the washing water becomes clear is no longer necessary.
  • Use mineral water: there is no problem with tap water, but if you use mineral water (soft water with a hardness of 50 degrees or less), it will make the finished rice taste better.
  • Soak the rice: soak in the refrigerator for about 1 hour. By soaking rice in a cold environment, water can penetrate to the center of the rice grain.
  • Be sure to use another bowl to wash the rice instead of the inner pot of the rice cooker to avoid scratching it.
  • Place the inner pot on a level kitchen bench surface when adding water to the rice and check the water at eye level by using both measurement gages on the inside of the rice cooker pot for more accuracy.

How to Store Cooked Rice

Properly storing leftover rice is crucial for maintaining its delicious taste and ensuring food safety. After cooking, rice tends to lose moisture rapidly, so it’s best to set aside only the portion you plan to eat immediately and freeze the rest promptly.For larger batches of cooked rice, you should wrap it in plastic while it’s still warm. To retain the heat and flavor, you can add a layer of aluminum foil over the plastic wrap. The aluminium foil serves a dual purpose when freezing rice. It helps the rice cool down quickly which helps it to freeze faster. This method of wrapping also helps protect the rice from absorbing flavors or odors from other foods in the freezer.

To enjoy frozen rice at its best, start by thawing the wrapped rice in the microwave for approximately 90 seconds. After this initial heating, open the plastic wrap and use chopsticks to gently separate the rice grains. Then, reseal the wrap and heat it once more. This two-step warming process will make the rice taste more fresh like newly cooked rice.

Serving Suggestions

Plain cooked rice is a staple in Japanese cuisine that can be eaten plain or with added toppings for extra flavour. Here are some suggestions:

Umeboshi (Pickled Plum) :

Place a single umeboshi on top of your rice for a tangy, salty kick. Its vibrant red color also adds a beautiful contrast to the white rice. Umeboshi is not only tasty but also believed to have health benefits in Japanese culture.

Kombu Tsukudani :

Serve rice with some kombu tsukudani for a savory, slightly sweet flavor. This seasoned kelp adds a nice texture and is packed with umami. It’s a great way to incorporate sea vegetables into your diet.

kombu tsukudani in an antique Japanese ceramic and a pair of chopsticks picking them

Furikake Rice Seasonings :

Shake some furikake over your rice for an instant flavor boost. These dry seasonings come in various flavors like nori (seaweed), bonito (fish), egg, and more. They add both taste and texture to the plain rice.

Salmon Soboro :

Top the rice with salmon soboro for a protein-rich option. This finely flaked salmon is seasoned and cooked to perfection to add a delicious flavor to the rice.

Good With Cooked Plain Rice

Nametake served in a small rectangle plate

Homemade Nametake

35 minutes Salmon soboro(cooked and finely flaked) served in a white bowl

Salmon Soboro

10 minutes Umeboshi made from Rhubarb in a small bowl and in a jar in background

Umeboshi Rhubarb

35 minutes kombu tsukudani served in a shallow rectangle Japanese antique ceramic.

Kombu Tsukudani (Simmered Kelp)

55 minutes More Condiments Recipes

FAQ

Q : How much rice should I cook at once?

A : In general the cups of rice to be cooked should be adjusted to the size of the rice cooker pot. In general, about 70% of the rice cooker’s capacity is best. For instance, if you have a rice cooker capacity of 5 cups of uncooked rice, it is best to use 3-4 cups of uncooked rice.

Q : How much does 1 cup of dry uncooked Japanese rice make?

A : One cup of rice makes equivalent to 2.2 average sized Japanese rice bowls. Just the right amount for two people.

cooked rice cooked in a rice cooker in a rice bowl with a pair of chopsticks

How to Cook Rice in a Rice Cooker ご飯の炊き方 炊飯器編

4.93 from 27 votes Learn how to cook rice in a rice cooker the Japanese way for perfectly fluffy steamed rice Print Recipe Pin Recipe Save RecipeSaved! Prep Time 5 minutes Cook Time 45 minutes resting time 1 hour Total Time 1 hour 50 minutes Servings: 4 serves

Equipment

  • 1 rice cooker
  • 1 rice measurement cup
  • 1 straining bowl
  • 1 mixing bowl
  • 1 rice puddle
Cook ModePrevent your screen from going dark

Ingredients

  • ▢ 2 cups Japanese rice *1
  • ▢ 2 cups water
Metric – US Customary

Instructions

  • Using the measuring cup that came with your rice cooker, scoop a cup of uncooked rice from the rice container. Place the measuring cup on a flat surface in a mixing bowl and carefully level the uncooked rice with the back of knife. Repeat the process to measure two cups.
  • Place the measured rice in a fine-mesh strainer and rinse the rice in cold water in a mixing bowl (do not use the rice cooker's pot) to remove excess starch quickly. *2
  • After draining the rice from the first rinsing process above, gently squeeze and release rice grains about 30 times in the washing bowl without water. *3
  • Rinse the rice by changing the water only a few times. *4
  • Put the rinsed rice into the inner pot of your rice cooker. Add water. For most white rice, use a 1:1 ratio of water to rice.
  • Check the water gage in the rice cooker's inner pot and adjust the water level. Place the inner pot on a level kitchen bench surface and check the water by both gages at eye level for more accuracy.*5
  • Cover the rice cooker inner pot with plastic wrap and let it soak in the refrigerator for about an hour.
  • Choose the "fast cooking mode" on your rice cooker. Press the start button or switch to begin the cooking process. If you haven't pre-soaked the rice then use the standard mode on the rice cooker.
  • After your rice is fully cooked, immediately disable the rice cooker's keep-warm function.*6
  • Allow the rice to rest undisturbed for 5-10 minutes if your rice cooker does not have a built-in steaming function. *7
  • After the rice has finished steaming, open the rice cooker lid and cut the rice crosswise to divide it into four sections.
  • Use a rice paddle to lift a section of the cooked rice from the bottom and gently turn it over.
  • Carefully loosen the overturned rice. Repeat this process for all four sections.

Notes

*1 Such as Koshihikari. If you can not get Koshihikari rice, get the best short grain rice that you can find. *2 Use mineral water (soft water hardness below 50 degrees) if possible. *3 This gentle hand-squeezing process helps remove any remaining bran and excess surface sugars from the grains. *4 Be careful not to over-wash, as excessive rinsing until the water runs completely clear can strip away flavor from the grains. *5 Many rice cookers have water gages in two locations inside the inner pot. *6 Most rice cookers will automatically switch to “keep warm” mode when the rice is done. *7 If your rice cooker is equipped with a dedicated steaming function, you can skip this resting step, as the cooker will handle the moisture redistribution automatically. Click here to add your own private notes.

Nutrition

Calories: 122kcal · Carbohydrates: 26g · Protein: 2g · Fat: 0g · Saturated Fat: 0g · Polyunsaturated Fat: 0g · Monounsaturated Fat: 0g · Trans Fat: 0g · Cholesterol: 0mg · Sodium: 6mg · Potassium: 26mg · Fiber: 0g · Sugar: 0g · Vitamin A: 0IU · Vitamin C: 0mg · Calcium: 4mg · Iron: 0mg Author: Shihoko | Chopstick Chronicles Course: RiceCuisine: Japanese Did You Make This Recipe?I want to see it! Tag @chopstickchronicles on social media!

Reference : Basic ways to cook and store delicious rice in a rice cooker

Tag » How To Cook Short Grain Rice