How to Cook Japanese Rice in a Pot on the Stove

Name: Cara Memasak Nasi Jepang dalam Panci di Kompor
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ cups uncooked Japanese short-grain white rice; 1⅔ cups water ((400 ml)); 2¼ cups uncooked Japanese short-grain white rice; 2½ cups water ((600 ml)); 3 cups uncooked Japanese short-grain white rice; 3 ⅜ cups water ((800 ml)); 3¾ cups uncooked Japanese short-grain white rice; 4 ⅛ cups water ((1000 ml))

No rice cooker? No problem! Learn how to make a pot of Japanese white rice on the stove. My simple tips and tricks will ensure that your steamed rice comes out perfectly every time.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.6 (173) 👁️ 1 views

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Cara Memasak Nasi Jepang dalam Panci di Kompor

Foto: Just One Cookbook

Ingredients

4 servings

1½ cups uncooked Japanese short-grain white rice
1⅔ cups water ((400 ml))
2¼ cups uncooked Japanese short-grain white rice
2½ cups water ((600 ml))
3 cups uncooked Japanese short-grain white rice
3 ⅜ cups water ((800 ml))
3¾ cups uncooked Japanese short-grain white rice
4 ⅛ cups water ((1000 ml))

Steps

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