Today I introduce you to “How to cook Japanese rice perfectly and easily”. If you have a rice cooker, you can just follow their directions. But if you don’t have one, this is the easiest recipe for perfect Japanese rice.

Steamed rice is a staple food in Japanese cuisine. Japanese rice has soft texture and rice grains are shiny when it is cooked! We mostly eat rice two or three times a day. Even when we don’t cook, most super markets and convenience stores have many kinds of rice balls and rice products can be cooked in microwave.

Lately, some people add multi-grain rice to white rice when it is cooked to make the dish healthier but steamed white rice remains perennial favorites.

---

---

The cookbook Bento for Beginners is now available on Amazon.

---

---

 

Tips for cooking Japanese rice;

• Find dried short-grain white rice, not “sweet sticky rice”.
• Wash and soak rice for 30 minutes before cooking.
• The heat level is the key. Once it boils, turn down the heat to very low not to get burned.
• Do not open the lid when it is cooking even if it bubbles over. Wait patiently.
• Steam the rice for 10 minutes after cooking.

Detailed and visual instructions can be found in the recipe PDF: Japanese rice

Tips for storing cooked rice;

Put one portion of cooked rice without cooling down in a glass container with a lid or freezer bag, or wrap with plastic wrap. Store in the freezer and use within 3 weeks. When you eat, put unwrapped frozen rice on a microwave-safe plate  and microwave for 2 to 3 minutes with a cover.

The key to store is to freeze the rice without cooling so it has fresh cooked rice taste even after storing for 3 weeks in the freezer.

1 ½ cups short-grain white rice (I recommend Koshihikari Rice 4.4 Lb)

1 2/3 cups water

---

Detailed and visual instructions can be found in the recipe PDF: Japanese rice