Stop Cooking Rice This Way—Do This for Fluffy Rice Every Time | Japanese Chef, by SAMUKICHI -Japan food studio- on YouTube. 8 min 2 s.
- Video length
- 8 min 2 s
- Time to do it
- 1 hour 10 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Pick Japanese short-grain rice, sold as Japanese rice or unseasoned sushi rice. Calrose also works. Avoid long-grain rice for this method.
Use a simple saucepan with a tight-fitting lid, about 18 cm and 2 litres for this batch. A rice cooker is not needed.
Weigh 300 g of rice, about 2 Japanese cups, and 400 g of water. For other amounts, start with a 3:4 rice-to-water ratio.
Rinse the rice in cold water, stirring gently, and change the water until it runs mostly clear. Drain well in a sieve.
Put the drained rice in the pot, add the 400 g of water and let it soak for about 30 minutes before cooking.
Cover the pot and bring it to a full boil over medium heat. Watch it so it does not boil over.
The moment it boils, turn the heat to the lowest setting and cook covered for 10 minutes. Do not lift the lid.
Turn off the heat and leave the rice covered for 15 minutes so it finishes steaming.
Fluff the rice gently with a paddle or spoon to release excess steam, then serve.
Tips and common mistakes
Do not stir the rice while it cooks, as this makes it sticky and mushy.
If the rice comes out too firm, add a splash of water and steam it covered for a few more minutes on low heat.
Adjust the water slightly for your rice and pot, since older rice and wider pots need a little more.
Use a pot lid that seals well, because escaping steam dries out the top layer of rice.
Questions
Can I skip the 30 minute soak?
You can, but the rice will be less even and slightly firmer in the centre. The soak helps the grains absorb water before cooking.
Do I need a Japanese rice cooker?
No. A plain saucepan with a tight lid works well. The key is the 3:4 rice-to-water ratio and steady low heat after boiling.
How much water do I use for a different amount of rice?
Start with 3 parts rice to 4 parts water by weight, so 300 g rice takes 400 g water. Adjust a little for your rice and pot.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
