Japanese
Japanese Steamed Rice
Glossy Japanese short-grain rice, carefully rinsed, soaked, and steam-rested for plump grains with delicate spring and gentle cohesion.
4 servings · 10 minutes prep · 18 minutes cook
Ingredients
Rice
- 2 US cups, Japanese short-grain white rice
- 1¾ US cups plus 1 tbsp, plus more for rinsing and soaking, Reserve the measured quantity for cooking and use additional cold water for rinsing and soaking
Directions
Rinse and soak
- Place the japanese short grain rice in a medium {{tool:mixing-bowl}} and cover it generously with cold water. Immediately stir once or twice with your hand, then drain; discard this first cloudy water quickly so the rice does not absorb its flavor.
- Add fresh cold water and gently agitate the rice with spread fingers for about 10 seconds. Drain and repeat 3–4 times, until the water is translucent but not necessarily crystal clear. Avoid grinding or squeezing the grains, which can break them and make the cooked rice gummy.
- Cover the rinsed rice with fresh cold water and soak for 30 minutes at room temperature. When the grains have become opaque white, drain thoroughly in a {{tool:fine-mesh-sieve}} for 5 minutes.
Cook by absorption
- Transfer the drained rice to a 2- to 3-quart {{tool:heavy-saucepan}}. Add the measured cooking portion of cold water, level the rice into an even layer, and cover with the tight-fitting {{tool:lid}}. Keep the lid closed throughout cooking.
- Bring to a boil over medium heat, about 5–7 minutes. Listen for vigorous bubbling or watch for steady steam escaping around the lid; do not lift the lid to check.
- As soon as the water reaches a full boil, reduce the heat to its lowest setting and cook for 12 minutes. The rice is ready when the bubbling has faded to a faint crackle and no free water is audible. If vigorous bubbling continues, cook for 1–2 minutes longer.
Rest and finish
- Remove the covered pan from the heat and let the rice rest undisturbed for 10 minutes. This enclosed rest completes the steaming and equalizes moisture throughout the pot.
- Open the lid and immediately loosen the rice with a damp {{tool:rice-paddle}} or broad silicone spatula. Cut vertically through the rice and turn it over in sections with light folding motions rather than stirring. Release excess steam for 30–60 seconds, stopping when the grains look glossy, plump, and distinct while still clinging gently together.
- Serve at once, or keep covered and warm for up to 1 hour. Do not leave cooked rice at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container.
