There are countless recipes and tips out there for cooking Japanese white rice in a pot. However, the final result largely depends on factors such as the quality of water, the water temperature, the type of rice, and the pot used. When my rice turns out a bit firm with a slightly undercooked centre, I often freeze it for later use in dishes like fried rice or make Onigiri.
Ingredients
2 cups Japanese short-grain rice
2 cups water (plus additional for rinsing the rice)
– One cup of uncooked rice typically serves 2 to 3 people. Specifically, 1 cup (about 180ml) of uncooked rice will yield approximately 2 bowls of cooked rice, which is enough for 2 to 3 servings. I recommend making extra and freezing it!
– For 20cm size LeCreuset, 2 or 3cups of rice is ideal.
Instructions
1. Rinse the Rice:
Measure 2 cups of Japanese short-grain rice.
Place the rice in a large bowl and fill it with cold water.
Gently swish the rice with your hand, then drain the cloudy water through a fine-mesh strainer.
Repeat this rinsing process 2 times.
2. Soak the Rice:
After the final rinse, leave the rice in the strainer to drain well.
Place the drained rice into the Le Creuset pot.
Add 2 cups of water to the rice in the pot. (I would do a little bit more.)
Let the rice soak for about 30 minutes. This helps the rice grains to absorb water evenly and cook uniformly.
3. Cook the Rice:
Cover the Le Creuset pot with its lid.
Place the pot on the stove over medium-high heat and bring the water to a boil.
Once it starts boiling, reduce the heat to low and simmer for 10 minutes. Do not lift the lid during this time.
Check if all the water has been absorbed. You should hear a gentle hissing or crackling sound when the water has fully evaporated.
4. Rest the Rice:
Turn off the heat and let the rice sit, covered, for an additional 10 minutes. This resting period allows the rice to finish cooking through steam and results in a better texture.
5. Fluff and Serve:
After the resting period, remove the lid and gently fluff the rice with a rice paddle or a fork to separate the grains.
Tips:
Rice-to-Water Ratio: The 1:1 ratio (1 cup of rice to 1 cup of water) is typically used for Japanese short-grain rice. However, depending on the specific type and brand of rice, you might need to adjust slightly.