Follow these steps to bring out the aroma, sweetness, and texture of Japanese white and partially polished rice.
Important: A rice cooker designed primarily for jasmine rice may not cook Japanese rice optimally.
1. Measure the Rice
Level the rice at the brim of a measuring cup, then transfer it to a bowl. Use a Japanese rice cup measuring 180 ml, approximately 150 g of rice.
2. Wash Gently
- Add water and gently wash the rice without crushing the grains.
- Drain promptly so the rice does not reabsorb the bran residue.
- Repeat 3–4 times, washing for no more than 30–40 seconds each time.
3. Soak
Add the measured cooking water and soak the rice for about 30 minutes. Soft natural water, distilled water, or filtered water is recommended.
4. Add Cooking Water
| Rice type | Water per 1 cup of rice |
|---|---|
| White rice | 1.1 cups |
| 70% polished rice | 1.2 cups |
| 50% polished rice | 1.3 cups |
These amounts are guidelines. Adjust slightly for the rice condition, rice cooker, and your preferred texture. If you skip soaking, add a little more water.
5. Cook and Rest
- Start the rice cooker after soaking.
- When cooking finishes, keep the lid closed and allow the rice to rest for 10 minutes.
- Fluff gently and serve.
Care and Storage
- Wash the bowl, colander, rice cooker, and any utensils that touched the rice. Residue can cause unwanted odors and affect flavor.
- Do not leave brown or partially polished rice on the keep-warm setting for long periods, as the color and flavor will deteriorate.
- Wrap leftover rice and freeze it. Refrigeration is suitable only when you plan to eat it the same day.
