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What went wrong when my rice broke after cooking and fluffing. Hi Kaya! I've tried to simply cooking on 1 notch below medium heat for 14 minutes and leave it there as you said here and ... at the end the pan was still full with water :p Maybe I did something wrong and I didn't notice .. It’s also handy to know how to make rice over the stove in case your rice cooker breaks out of the blue or you’re craving rice while camping. Great article! Thank you so much Candice! Hi Linda! Oh I remembered my point. I made your kimchi gyoza nabe with some rice and it came out perfect! Hi Kendall! Thank you for trying this recipe and I’m so glad your rice came out well! . Now, we are so lucky to have a very advanced rice cooker available to many people worldwide. The video has the rice washed, soaked in a random amount of water, cooked in the measured water and steamed. When you finish cooking the rice (and wait for 10 minutes), the pot should not have any water left on the bottom. I did have a question for you, I tend to bring rice in my bento boxes every day and this causes me to make rice at least once a week, normally twice a week (I use your freezer method of storing my cooked rice so it's ready to go during the week), is there a way I can cook more than 1.5 cups of rice at a time? The grains are individual but sticky in a dry way, and moist and slightly bouncy when chewed. I’ve always cooked rice on the stovetop as I don’t have room on the counter for a rice cooker though I have dreamed of having one. Also, the instructions on the page for “How to freeze rice” are missing…, Hi Poonnapa! I am now 78 years old and use a rice cooker to cook rice. THANK YOU. (You can use the medium-grain rice types that are used in risotto and the like in a pinch; see Looking at Rice, my rice-type primer.). Thank you, Hi Jade! Hi Sachi! The Japanese golden rule for rice to water ratio [volume] is 1 : 1.1 (or 1.2). 2. I really appreciate it! Hope this helps! Coming up, we'll have a bonus for Lesson 2: how to prepare sushi rice, or shari, plus how to take care of your rice cooker. I have had that happen before and all I did was re-soak it for another 1 minute in hot water or run the noodles under piping hot water from the tap through the strainer/sieve for a few minutes until soft, and don’t forget to use a lid to keep the heat in during the soak If desired, you can cook black rice in stock (chicken, beef, vegetable etc.) 2. If you're using gas, the flame should be about this big in relation to the size of the pot. Learn the proper way to soak white rice prior to cooking. Hi Oscar! Really, I had no idea people in Charleston eat rice every meal! Let it come to a boil; turn the heat down to low, put the lid on, and let it simmer for 20-25 minutes. Some high end cookers include the soaking time in the cooking cycle, so it's not totally necessary to soak for an additional time on top of that, but it doesn't hurt either. Soaking for at least 30 minutes to an hour is generally recommended, but don't soak for more than 8 hours or so or the rice will get a bit watery and lose any flavor. , I’m only used to making brown rice in the pressure cooker so when I wanted to make onigiri (after visiting Japan and eating 1000 of them!) Ahahaha! I also sub in brown rice (brown Jasmine, brown basmati, black rice) for white rice most of the time. Is it because I did not soak the rice prior cooking? I must have somehow put in some odd code in the text to make the amounts disappear, but they are back now! Whether you choose to rinse, soak , both, or neither, pick a method and do it the same way every time for consistency. For 1 rice cooker cup (180 ml), you will need 200 ml of water, not 180 ml. Soaking your rice lowers the cooking time. You may want to kick me for not being helpful, but my solution, and what the diabetes organizations in Japan recommend, is to just eat less rice. I had not considered washing my rice. Maybe my choice of words was not right. . As it was a cheap model, I shouldn't be surprised I guess. If you use Japanese short grain rice, soaking does help. Just wondering, do you have to use a rice paddle when stirring the rice or would it be okay to use something like a spatula instead? In other words, in Japan when you have rice, you have a meal. Do not skip – you need to let the rice absorb water to core of the rice kernel. Boy does this seem counter intuitive. The first addition of rice will be 2.5 cups, which needs to be rinsed and covered with water to soak twelve hours before you plan to steam it. I noticed in your notes for a high end rice cooker you said not to soak the rice, so I'm wondering if maybe I should not soak the rice if cooking in pressure cooker? 1 rice cooker cup (180 ml) - 200 ml water. I don't do this part, which is the main difference between my old method, because it usually resulted in a brown bottom for me...which is still tasty, but I prefer my rice to just be plain steamed. Gently wash the rice in a circular motion and discard the water. . I fixed the issue and now you can read the page properly…, https://www.justonecookbook.com/how_to/how-to-freeze-rice/. If you're using a pressure cooker the soaking is not totally necessary since the pressure does help penetrate the grains with moisture, but again, soaking doesn't hurt. But so gorgeous too. I just tried this rice recipe, but my rice came out incredibly mushy and fat. Katarzyna, I have the same problem! Sorry, I just saw that you answered practically the same question in the comment above, so please ignore my previous comment and thanks anyway! I usually use IP to make main dish, so I use my rice cooker to make rice all the time. I’m not sure about other kinds of rice but Japanese short grain rice, yes. In a way, Japanese style rice is very persnickety. I enjoy all of the variety. Hope that helps and you can enjoy delicious Japanese rice! You want to rinse the rice several times but you don't want to let it sit in the cloudy water that has all the stuff you want to wash away from the rice. I hope you can digest all that. Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). I apologize for the confusion. I would highly recommend the recipes and I am buying the book. Drain really well. So I've just cooked again and it turned out good this time, Yea! For easy American "cup" measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25). The pot was then covered and the heat lowered. Thanks for making this video, Nami and Mr. JOC. If you don't have time to soak, the rice comes out a little bit chalky in comparison. But your pot looks perfect. They really are pretty good, which is why I use one as a 'baseline' for rice here. I've read the whole recipe over and over, why can't I find how much uncooked rice to use? I do not have a rice cooker and none of my Asian friends know how to cook rice on the stove. I should do this more often! For brown rice, the instructions here work great. I usually use the coldest water my hands can stand. Hi Skeena69! I have been making Japanese rice for a few years, but I love this step by step method. Try reducing the water and experiment. It’s something we can’t get oversea. The written direction are kind of vague about that part..#2 and #3. (You use the bowl under the sieve to catch any dripping water, but if you have a sieve with legs you can just leave it in the sink.). This is the only ratio I have tried that works here in the Rockies. I'm not yet on any meds, can't seem to handle any amount of rice at all. 480 x 1.1 or 1.2 (10 to 20% more water) for regular rice. Because the Instant Pot is becoming more popular, maybe it would be a good update for your site! Soak the glutinous rice for 1 hour after rinsing, high-pressure cook for 5 minutes, and natural release for 15 minutes. Great tips. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! And when I’m not lazy! For one more time I have to give you congrats for your helpful blog. what is the best brand of japanese rice and sushi rice that can be found in the United states? All I could find were stupid posts about how to make the rice fluffy and not sticky. Please soak them at least 30 mins ~ 4 hours. I've tried medium grain brown rice and it made me miserable. Lift the sieve out of the bowl. Pot on Stove: Rinse the glutinous rice, soak for 10 minutes, then put the rice and water in the pot. Soak a quarter of it in cold water for ten minutes, Remove and drained. If you have a "Pre-Soak" option on your cooker, set the timer at 30 minutes, so the rice will start cooking in half an hour. The rice was okay flavor-wise but it came out the pan almost as one piece. I must have tried 5 other online methods for stove top rice and this is the only one worth using. Soaking also helps promote more thorough cooking by allowing moisture to reach the center of the rice kernel. Thanks! This is the most useful post on the internet. I know it's still not anything like white rice, but I find it's a bit less... hard? I know how to cook rice, in our country, we eat rice in every meal, now that I’m here in USA, I used to cook rice in a rice cooker, also I cook rice in traditional hargd bottom pot that came from my country, I want to eat the burned bottom rice I let stay longer in top of oven, I want to try to cook Japanese rice if I can found here where I live. Or remove pot from heat completely and let it rest. Thank you so much for your kind feedback! I really needed it! I will definitely try soaking next time. Since then I’ve updated the recipe and post with more instructions. The handiest way to see how Japanese rice is supposed to be like is to get one of these - a pack of microwaveable rice. Your email address will not be published. I can only find the yield, but I don't see others with this question. I think the milling technology got better and they think it’s not necessary to rinse so much. 1 cup of rice = 1.1 cups water) in your cooking implement for at least 30 minutes, ideally 1 hour or more up to half a day. Preparation for Japanese glutinous rice or sweet rice Before cooking, you need to rinse the sweet rice and soak it in water for at least 1 hour to overnight to bring out the sticky texture. Close the lid and bring it to a boil over medium heat. The Noodles Taste Raw Still, What Gives? Aside from putting leftovers in the fridge? Soaking rice before cooking it actually assimilates its nutritional qualities, meaning it helps the gastrointestinal tract better absorb vitamins and minerals from the rice, according to renowned Indian nutritionist and advocate of regional indigenous foods Rujuta Diwekar. Thank you so much for your help :-). And the tutorials you have are great. I was overcomplicating things :). There are enamelled cast iron pots and perhaps they would do. 1 rice cooker cup is 180 ml (volume) and if you put Japanese short grain rice till top, it’s 150 gram. I’m sorry, the video is quite old. So what is the right thing? With less expensive rice cookers the resting time is not calculated in, so it's best to let it rest 10 minutes plus. I would still soak even 15 minutes. If so...I'm afraid you might have gotten a defective model. It is sticky like Japanese rice. I’ve always loved Japanese rice, but never tried to make it. . The most important thing that all methods share is a lid that sits quite securely on the cooking container. , Thank you!! This about 1.1 times the rice in volume. If you have an electric hob that stays warm, take the pot off it and let it rest/steam without heat. Hi Susan, We assume you mean Donabe (not Donburi). The keep warm setting on your rice cooker definitely should not be used - it's the perfect temperature to grow all kinds of nasty bacteria in the rice-water mixture. I mean it costs a fortune!!!! Sorry about that. Generally when something is 'enriched', e.g. While you’re waiting for the rice to soak and drain, lower the chest freezer with the main stockpot in it to 55° F (13° C). Thank you so much for your rice instructions and recipe for sushi rice seasoning. Fluff the rice with a rice paddle when it’s done. However, each grain is still intact and not at all mushy. Rinse the rice 3 times, soak it for 1 hour, then steam it for 1 hour, just like you did with the original round of rice. Hope you enjoy your new rice cooker! You may see a few bubbles. Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. If the other recipes didn’t include that to consideration, the rice probably won’t come out well. After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. This recipe was really helpful. Your site is my obsession! JustHungry.com. Phytic acid is sometimes referred to as an “anti-nutrient” because it may actually bind to certain minerals that you eat at the same time with the rice such as iron, calcium, copper and zinc. Will try your pieces of advice – I had a housekeeper from the Philippines for 14 years and she used to make Japanese rice for us in her rice cooker. . . That’s wonderful. Rice cooked in this tool always sticks to the bottom, sometimes it's even slightly brownish (burnt) and tight/firm. Soak it longer if you want your sticky rice to have a softer texture. Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish! It's a Staub 20 cm diameter (2.3l capacity) cocotte...which I got on sale here (and it's cheaper in France anyway since they make it here!) So in my case I just have one not-overloaded bowl of rice, once a day. These recipes are easy to follow and delicious. Hello! This will yield about 660 grams, or a bit more than 4 U.S. cups of cooked rice, which will serve 3-4 people as part of a Japanese meal. The last time I tried to make sushi (I am not Japanese but I may be a Japanophile if that's the word for it), it was a nightmare! Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes. Some sites say 150ml, others 380, more 200. Put rice in a large bowl. I’ve learned to listen for the sound of boiling water as well, though I have to admit, there have been a handful of accidents when I wasn’t paying the proper attention… =). Thank you for pinning. Usually the package in which the rice comes has instructions for that particular brand of rice. They are made that way on purpose so that they will pair well with the blandness of that bowl of plain rice. Glad it worked well! This is normal steps for cooking rice. Add the rice to the water. For Japanese short grain rice, it is very important to soak for 20-30 minutes prior to cooking. Put the washed rice into the bowl of the rice cooker, along with water up to the appropriate line (if you used a Japanese rice measuring cup to measure the rice). So we make rice with less water. Start with high heat, and once boiling, mix the rice once and put the lid on. And I don’t think I turn on the microwave for more than 5 minutes. Your trick is same in Japan too! Am totally converted to the benefits of washing rice. Staub is really pricey on Amazon, too. My recipes are most accurate and updated. Hi Hilary! While a rice cooker (this is the one I have) with all the bells and whistles seem to be an essential kitchen gadget in most Asian kitchens, I know not everyone eats rice on a daily basis and may not own a rice cooker. I'm totally behind with this course as ironically I was in Japan when it started, but I am trying to catch up! This time, it was a much more controlled and rewarding experience. This course is extremely helpful and have completed most of it. You just need a bit of water to get going with circular rubbing with your hand. The findings revealed that by soaking rice overnight, the level of the toxin was reduced by 80 percent. I got myself a Hitachi Rice Cooker international model with timer function when I was in Japan last summer, hoping to get perfectly cooked rice at home too, but I have problems with adjusting the water level. Oh and, sorry if you already answered this question, does the washing of the rice influence the degree of stickiness of the rice or is it just to clean the possible impurities? Previously I had used someone else's rice cooker so .. I learned from my experience to catch the indication of “boiling” by the sound. White rice is milled brown rice that's had its bran, germ and hull removed. As mentioned by others here very expensive, and then I saw a 21 cm cast-iron pan at Argos (UK), only £25!!! I have tried so many times to cook Japanese rice in the Instant Pot, but it never turns out right. If you were to make sushi rice after making this rice, I recommend you to reduce the water a little bit. Good luck!! It depends on which measuring cup you are using. The most important thing is probably the volume ratio of rice to water - 1:1.1 or 1:1.15. First, we get a bowl to fit the noodles in and pour boiling water into it and soak the noodles in it. I assume you are following Nami’s step by step carefully, then my guess is the water amount. Thank you so much for your video, Hi Marcia! I do not waste any rice (you know how much Japanese people care about rice and eat till last rice kernel… haha). So 150 g would definitely be under 200 ml? Japanese Cooking 101: Final thoughts, or what was the point? Hi Shelly! http://www.tokyolab.co.uk/japanese-food-kitchen-tableware/43-spatule-sha... Mailorder merchants that ship Japanese goods worldwide, Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice, Basic Sushi Etiquette, and more thoughts about sushi, Postcards from Kyoto: Kagizen Yoshifusa and Inoda Coffee, Back to Japanese Basics: The essential staples of a Japanese pantry, Japanese Cooking 101: List of required ingredients and equipment, Japanese Cooking 101: Fresh ingredient shopping list for Week 1, Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking, Japanese Cooking 101: Ingredients and equipment list for Lesson 2, Japanese Cooking 101: List of fresh ingredients for Lessons 3 and 4, Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics, Japanese Cooking 101: List of fresh ingredients for Lessons 4 (addendum) and 5, Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono, Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono. I will let you know if I try this! If you do so, place it in a pot with water and salt over medium heat. I was totally lost with how to make the rice! I also have never seen american rice that was not enriched. Japanese rice in Japan taste amazing by itself. It was then steamed for 20 minutes or until the water was gone. Thanks again! Let cool completely … Hi Jacqueline! Hi Darren! Rinse the uncooked rice in several changes of clean water, while constantly draining the cloudy water away. (See Looking At Rice.) In the summer it's no problem just to use cold tap water, but in the winter it's really cold, so I warm it up a little bit by turning it towards hot...but not actually hot, just not bone-chillingly cold. My Japanese rice always turn out dry when left to cool down after steaming. Do you actually add salt to the rice at any stage or not at all? My first attempt loosely following another recipe was a disaster, but I stuck to this (including the 'ignore it for 12 minutes' part) and my rice came out beautiful, and a great texture for my first try with making onigiri. It usually 160 g for 180 ml (Rice Cooker Cup) of rice. It’s just very frustrating. Thanks. You can also add dried herbs – oregano for instance. I soak and drain basmati and all imported rice for 2 hours in cold water prior to cooking. It lets you really taste the rice itself too. OK. *Cracks knuckles*. For example, pulaos or pilafs, made with long grain basmati or other aged fragrant rice, tend to use the absorption method, and soaking is avoided to preserve the integrity of the grain. Since the time I left the comment to Oscar years ago, I cook brown rice frequently now, but mostly in my rice cooker (https://www.justonecookbook.com/how-to-make-rice/). I also love burned bottom rice! Rub the rice grains gently between your fingers. I've amended the text above. I can help with that Oscar. I am not a fan of freezing rice, but washing consumes huge amounts of water, even if it's not that much rice. . Thank you very much. I don't know that there are any nutritional reasons, but it definitely makes the rice have a better texture. Are these microwave rice packages that good? may i know why is this so? Ideally, you want to let soak for 30 minutes, then add right amount of water. Can I use regular brown or white rice to make sushi? Be sure to do the resting part at the end too, where the rice absorbs more moisture. I went ahead anyway in the interests of getting tea on the table, and it's certainly the best rice I've ever managed to cook at home :), I've followed instructions really carefully before, but they often rely on you seeing what the rice looks like - and my only glass-lidded pan isn't great. Should I still soak it?? I usually only make rice on the stove when preparing rice congee, so this is new to me. So if you troubleshoot what went wrong, it should work for you too. Keep up the amazing work. Um are there any special things we want to do for brown Japanese rice, like increase soaking time? :(( I followed your instructions to the T and I still have a bowl of mush. Try the pre-soaking + 1.1 times the volume of rice as described in the lesson and see how that works out. I guess it's just to make sure all the starch has drained out? You can find Japanese glutinous rice or sweet rice at Japanese grocery stores or well-stocked Asian grocery stores. Would it make a difference if I pre-washed 1kg of rice for the whole week and let it dry again, so I just need to put it in the rice cooker and set the timer, instead of washing 200ml of rice every day? If you have a chance to visit Japan, do enjoy simple white rice. If you don’t soak the rice before cooking, only the surface of the grain gelatinizes, leaving a dry core. Rice is so central to the Japanese table that the word for cooked rice, gohan (ご飯）to use the polite term, or meshi （飯）to use the more informal term, is also the word for the entire meal. Cheers. I used 4/3 cups of rice and 1200 mL of water. 1) Probably the heat was a little stronger for your pot. Set aide in a warm area and … 2) Drain the rice for too long. Awesome! Bob, If you cook in a rice cooker, you will need to soak the grains longer, at least 4 hours to overnight. Thank you so much for your kind feedback! How much water? This is an amazing post that gave me a huge 'ohisashiburi' feeling when I put it into practice last night (maguro-don). If you have very hard water in your area, you may find a kind of grey scum on the top of your cooked rice. My mom said I put too much water, but I used the amount of water proportional to the amount of water you used. Just my opinion of course... Was skeptical about need to wash rice 4 or 5 times but have to admit the end result was superb rice! It depends on what you're going to use the rice for. I noticed that your most recent rice cooking guide (this one basically) is quite different from your older one (http://justhungry.com/2003/11/japanese_basics_1.html) ... Why is that? I'll have some tips about taking care of a rice cooker in the next post. Hi Hello! Welcome to my blog and thank you for trying this recipe already. Great tips!! This will yield about 660 grams, or a bit more than 4 U.S. cups of cooked rice, which will serve 3-4 people as part of a Japanese meal.". So I looked around online for a heavy bottom pan. Soak it longer if you want your sticky rice to have a softer texture. Me too, sometimes I try to multi-task and forget about paying attention to boiling sound. I think the other method you described is a bit more complicated but gave more reliable results for me. COOL! The rice comes in a white and sky blue bag. For this lesson we'll be using a small yet hefty cast-iron pot. 2) You could stop cooking 1-2 minute before and let the steam cook all the way (inside the rice kernel). 1) Rinse the rice too harsh (for example, don’t wash in sieve). And of course, if you're using a rice cooker you can just set it and let it do its thing. Soak rice overnight; Wash then rinse the rice really well, until the water is clear. If using a pot with lid: Lid on, heat pot over medium-low heat for 12 minutes (use a timer!) I hope most people were using the volume measurements ^_^; I've always cooked my sushi rice like any other rice (rinse, cover with water to 1/2" depth above the rice surface, bring to a boil uncovered, then turn to low and cover, cooking for an additional 25 min.

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