Short Grain Rice

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 30 minutes

재료

1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups, 360 ml)

1⅔ cups water (400 ml)

2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml)

2½ cups water (600 ml)

3 cups uncooked Japanese short-grain white rice (4 rice cooker cups, 720 ml)

3⅜ cups water (800 ml)

3¾ cups uncooked Japanese short-grain white rice (5 rice cooker cups, 900 ml)

4⅛ cups water (1000 ml)

방향

Before You Start...

DO NOT scale this recipe (x 2 or x 3); measurements are based on the rice-cooker cup. Cook at least 2–3 rice-cooker cups for better flavor and texture, as larger batches allow heat and steam to circulate better, yielding uniform, tender, slightly sticky grains.

Japanese short-grain white rice needs 20–30 minutes of soaking, with a rice-to-water ratio of 1 to 1.1 (or 1.2) by volume. See Recipe Notes below for details. Brown rice requires a different ratio. To learn more, see my guide on how to cook short-grain brown rice in a rice cooker or Instant Pot.

To Wash the Rice

Measure: Overfill a US ¾-cup or rice-cooker cup with uncooked short-grain rice, level it off, and place in a large bowl. Repeat until you have the needed amount (here, 3 rice-cooker cups / 2¼ cups / 540 ml).

Quick Rinse: Add enough water to cover the rice, then drain immediately. Repeat once. Nami's tip: This removes impurities and keeps the rice from absorbing the first milky rinse water.

Wash: Gently rub the wet rice in a circular motion for 10–15 seconds with minimal water. This lets the grains scrub each other and limits absorption of impurities from the milky water.

Rinse: Add water and drain immediately, and repeat once.

Repeat Wash and Rinse (steps 3 and 4) two more times.

Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.

Use a fine-mesh sieve to drain and shake off any excess water. Do not leave it for more than 5 minutes, as it can easily get too dry.

To Soak the Rice

Add the drained rice and measured water to a heavy-bottomed pot with a tight-fitting lid (I use a 2.75-QT Staub). For 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups), use 2½ cups water (600 ml). Soak for 20–30 minutes before cooking.

To Cook the Rice

Cover the pot with the lid slightly ajar and bring to a boil over medium heat. Peek quickly to check when it starts boiling.

Once boiling, reduce to low heat, cover tightly, and cook for 12–13 minutes.

When cooking time ends, lift the lid briefly to check if the water is fully absorbed. If not, cover again and cook a bit longer.

To Steam the Rice

Remove from heat and let the rice steam, covered, for 10 minutes. Don’t peek during this time. Then uncover and fluff with a rice paddle. Ready to serve!

To Store

Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.

영양 정보

• 칼로리: 269 kcal
• 지방 전체: 1 g
• 포화 지방: 1 g
• 불포화 지방: 2 g
• 나트륨: 2 mg
• 탄수화물 전체: 59 g
• 식이섬유: 2 g
• 단백질: 5 g