Recipe by user david
A step-by-step method for washing, soaking, and cooking Japanese short-grain white rice in a rice cooker for perfectly steamed, slightly sticky grains.
Serves 4
This recipe teaches you how to reliably cook Japanese short-grain white rice in a rice cooker using proper washing, soaking, and a precise rice-to-water ratio so the grains come out tender, slightly sticky, and never mushy or dry. It’s ideal for everyday Japanese rice bowls, meal prep, and serving alongside Japanese dishes. For best texture, rinse and wash multiple times until the water is almost clear, soak 20–30 minutes (especially with older cookers), and avoid using warm/hot water. If your rice cooker doesn’t have a steaming phase, let the rice rest after cooking, then fluff with a rice paddle before serving or storing.
Measure the uncooked rice into a large bowl.
Quick-rinse the rice: add enough water to cover, drain immediately, and repeat once. Wash by gently rubbing the wet rice in a circular motion for 10–15 seconds with minimal water. Rinse by adding water and draining immediately; repeat once. Repeat the wash and rinse cycle two more times, then drain well when the water is almost clear.
Transfer the drained rice to the rice-cooker pot, add the measured water (not warm or hot), and level the rice so it’s evenly submerged.
Transfer the drained rice to the rice-cooker pot, add the measured water (not warm or hot), and level the rice so it’s evenly submerged.
Soak for 20–30 minutes, then select the menu and press Start to cook.
Soak for 20–30 minutes, then select the menu and press Start to cook.
If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Open the lid and fluff with a rice paddle.
If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Open the lid and fluff with a rice paddle.
To store: transfer cooked rice to airtight containers, close the lid to retain moisture, cool completely, and freeze.
To store: transfer cooked rice to airtight containers, close the lid to retain moisture, cool completely, and freeze.
Measurements are based on the rice-cooker cup. Cook at least 2–3 rice-cooker cups for better flavor and texture, as larger batches allow heat and steam to circulate better, yielding uniform, tender, slightly sticky grains.
Japanese short-grain white rice needs 20–30 minutes of soaking, with a rice-to-water ratio of 1 to 1.1 (or 1.2) by volume. See Recipe Notes below for details.
Measure: Overfill a US ¾-cup or rice-cooker cup with uncooked short-grain rice, level it off, and place it in a large bowl. Repeat until you have the needed amount (here, 3 rice-cooker cups / 2¼ cups / 540 ml).
Quick Rinse: Add enough water to cover the rice, then drain immediately. Repeat once. Nami's tip: This removes impurities and keeps the rice from absorbing the first milky rinse water.
Wash: Gently rub the wet rice in a circular motion for 10–15 seconds with minimal water. This lets the grains scrub each other and limits absorption of impurities from the milky water.
Rinse: Add water and drain immediately, and repeat once.
Repeat Wash and Rinse (steps 3 and 4) two more times.
Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.
Transfer the drained rice to the rice-cooker pot (I use the Zojirushi IH). Add the measured water. Level the rice so it’s evenly submerged. The water must not be warm or hot.
Soak the rice for 20–30 minutes (especially with older cookers). Select the menu and press Start. Nami's tip: I still soak for 20–30 minutes even though my Zojirushi includes soaking. My model takes 55 minutes for 3 rice cooker cups, including 10 minutes each for soaking and steaming.
If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Then open the lid and fluff with a rice paddle.
Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 4mg | 16mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 4 servings.
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