Plain Japanese rice

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Japanese rice

Serves: 2

By: Koj

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

How to cook Japanese rice without a rice cooker

Ingredients

• 200g Japanese rice
• 280g water

Equipment

• Large pot with lid
• Sieve

Instructions

Prep

1. Weigh out the rice (100g per person) into the saucepan.
2. A restaurant portion of rice would usually be 75g per person, but 100g is a more generous portion at home.
3. Wash the rice at least 5 times to remove excess starch.
4. Drain well in a sieve.

Cooking

1. Place the rice in a saucepan (or rice cooker if you have one) and cover it with 280ml cold water and a lid. Place on full heat.
2. When it comes to the boil, reduce the heat a little and allow it to bubble and froth at the lid for 1-2 minutes.
3. Turn down to a very low heat and cook for 15 minutes.
4. Remove from the heat and leave to sit, with the lid on, for 5 minutes.
5. After 5 minutes, fluff the rice gently to reduce its density and increase its volume.

Notes:

Rice Water

200g 280ml

300g 420ml

400g 560ml

500g 700ml

600g 840ml

Calories

182.00

Fat (grams)

0.27

Sat. Fat (grams)

0.07

Carbs (grams)

40.22

Fiber (grams)

0.00

Net carbs

40.22

Sugar (grams)

0.00

Protein (grams)

3.31

Sodium (milligrams)

0.00

Cholesterol (grams)

0.00

Nutritional information
Nutritional information currently unavailable

Substitutions and alternatives
If you don’t have Japanese rice, try cooking risotto rice (e.g. arborio or carnaroli) using the same method

Also see
Koj’s recipe for Garlic butter rice