How To Cook Rice in a Donabe

Name: Cara Memasak Nasi di Donabe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ cups uncooked Japanese short-grain white or brown rice; 1⅔ cups water ((400 ml for white rice)); 2½ cups water ((600 ml for brown rice)); 2¼ cups uncooked Japanese short-grain white or brown rice; 2½ cups water ((600 ml for white rice)); 3¾ cups water ((900 ml for brown rice))

Learn how to cook rice in a donabe, the traditional Japanese earthenware pot, with my step-by-step tutorial. The process is simple and straightforward. You'll make unbelievably fluffy and tender Japanese short-grain white rice every time! Brown rice instructions included.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.9 (29) 👁️ 3 views

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Foto: Just One Cookbook

Ingredients

4 servings

1½ cups uncooked Japanese short-grain white or brown rice
1⅔ cups water ((400 ml for white rice))
2½ cups water ((600 ml for brown rice))
2¼ cups uncooked Japanese short-grain white or brown rice
2½ cups water ((600 ml for white rice))
3¾ cups water ((900 ml for brown rice))

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, and 6–12 hours for brown rice. The rice-to-water ratio is 1 to 1.1 (or 1.2) for white rice and 1 to 1.6 (or 1.7) for brown rice by volume. See Recipe Notes below for details.
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, 2 rice-cooker cups / 1½ cups / 360 ml of rice).
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 2 and 3) 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.
Transfer the drained rice to the donabe. Add the measured water. Level the rice so it’s evenly submerged. *The water must not be warm or hot.
Cover the pot (both lids for Kamado-san and other rice cooker donabe) and soak the rice for 20–30 minutes. For brown rice, soak for 6–12 hours; a pinch of salt can help reduce bitterness (optional).
Set the donabe on a gas stove over medium-high heat (medium for a professional range). Cook according to the cook time below.
For 2 rice-cooker cups: Cook for 12–14 minutes (medium-high heat) or turn off the heat 2 minutes after the steam starts puffing from the lid's hole.For 3 rice-cooker cups: Cook for 13–15 minutes (medium-high heat) or turn off the heat 2 minutes after the steam starts puffing from the lid's hole.
For 2 rice-cooker cups: Cook for 28–30 minutes (medium heat) or turn off the heat 13–15 minutes after the steam starts puffing from the lid's hole.For 3 rice-cooker cups: Cook for 35–38 minutes (medium heat) or turn off the heat 15–18 minutes after the steam starts puffing from the lid's hole.
Turn off the heat and remove the donabe from the stove. Let it sit, covered (both lids for Kamado-san), for 20 minutes for white rice or 40 minutes for brown rice. Nami's tip: This resting time is essential for proper steaming—avoid lifting the lid and releasing steam.
Fluff the rice with a rice paddle, and it‘s ready to serve.
Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.