Steamed Rice Recipe
Steamed rice is a staple food for almost any Japanese meal. Japanese rice is soft and sticky compared to other kinds of rice. Rice is called a “main dish” (主食) in Japan since starch is emphasized more than other dishes such as meat, and it is an essential part of Japanese cuisine.
What is Japanese rice and where can we get it?
Japanese rice usually refers to short grain Japonica rice. Outside Japan, it is often called Sushi Rice. The texture of short grain rice is soft and sticky compared to medium and long-grain rice. Several kinds of Japanese rice are available at Japanese or Asian grocery stores. In the U.S., online stores such as Amazon carry some popular Japanese rice brands. You can find our rice recommendations on our Amazon store.
Tips for cooking perfect rice in a pot
- Rinse the rice: Since the Japanese rice has high starch content, it is recommended to rinse the rice in running water to remove some of the starch and avoid the texture to be too mushy. Wash the rise in a bowl with water and repeat for a few times until the water becomes clear.
- Soak the rice in water: After washing the rice, soak the rice in water (measured) for 30 minutes. Or you can soak the rice in the fridge overnight. If you use a rice cooker, the soaking time is included in the automatic cooking process.
- Use a heavy pot with a tight lid: In order to steam the rice properly, all the moisture during the cooking should stay within the pot. A heavy cast enameled iron pot transfers and retains heat evenly and makes a moist and fluffy steamed rice.
Recommendation by Japanese Cooking 101: Staub Enameled Cast Iron Petite French Oven, 1 1/2-Qt. (paid link) - Adjust the water and heat: Depending on the kind of rice you use (rice variation, freshness of the rice, etc.), you may need more or less water. For the heat setting, we start with medium high heat uncovered first, and then turn it down to medium low to low. Since every cook top is different, adjust the heat according to your stove and the pot you use.
Can I use a rice cooker?
Absolutely! Most Japanese households have a rice cooker at home for convenience. All you have to do is to rinse the rise, measure the water, and push the button. Most Japanese rice cookers come with a convenient timer and keep-warm settings. Here we list the rice cookers we actually use (and have used) in our kitchens.
Rice Cooker Recommendations by Japanese Cooking 101
- Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer, 1.0-Liter (paid link)
- Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White (paid link)
- Toshiba Mini Rice Cooker, 3 Cups Uncooked Small Rice Cooker, Steamer & Warmer, With Fuzzy Logic And One-Touch Cooking, 24 Hour Delay Timer And Auto Keep Warm Feature (paid link)
Can I use brown rice?
This recipe is to cook white rice. If you prefer using brown rice, please follow our Genmai (Brown Rice) Recipe.
Popular Japanese Rice Recipes
Once you know how to cook Japanese rice, try some of our delicious and popular recipes!
Video
A full recipe video is also available in the recipe box below and on our YouTube channel.
Video
Equipment
- Heavy pot with a lid (used in the short video)
- Portable Induction Cooktop Burner (used in the short video)
Instructions
- Put rice in a bowl. Wash rice and pour water out, and repeat that for 3 times.
- Place rice in a heavy pot and add water. Let it soak for 30 minutes.
- Cook uncovered at high heat until water boils, stir, and turn down to lower medium heat. Cover with lid and cook for 15 minutes.
- Let it stand for 10 minutes.
This recipe was originally published in February 2012. The post was updated on January 27, 2025 with more useful content, new photos and a short video.
Japanese cooked rice is heaven! I always wondered why my rice turns out so awful in a pot compared to when I use a rice cooker! I use short grain rice and the right amount of water-but I never soaked the rice! This video has really helped me. I am making some rice in a pot now! I hope it turns out this delicious! I love this website so much. mmmm oishii!
Elle,
hope your rice turned out good!
Thanks for this method! I tried a method with 1 cup of rice and 1 cup of water, cooking it for 10 min and waiting another 10 min. Somehow it worked, but the rice was a little hard compared to this method.
I love your recipes the care you put on them. Now I’m going for Gyudon!
Again, thanks!!
Jesus,
glad you liked our steamed rice recipe! Hope you like Gyudon too!
I love this recipe, i’m always prepare it this way! Soo deliuous.Thank you ^^
delicious* ^^”
Nakoe,
glad you liked our recipe!
Was that a ceramic heavy pot or was it aluminum, i want to know so i dont mess it up 🙂
Gabriel,
we used cast iron (enameled) pot. Any heavy pan will work well.
Can I store extra rice in the refrigerator? I am the only one in my family who will it steamed rice. Or is there a recipe for 1 to 2 servings?
By the way I love the taste of the rice with your recipe.
Vanessa,
you can freeze the leftover rice wrapping very well. Microwave whenever you need it.
How long does this last in the fridge? Thanks for the great recipe! I just finished making it, and it’s perfect!
Megan,
a couple of days at most. If you have left-over, freeze it.
I have a question: Do I soak the rice with the same cup and half of water that I’ll cook in, or do I soak and drain then put the cup and a half of water?
I ask because I already tried to make the rice and it came out way too sticky and the way that I did it was to wash 3 times, soak for 30mins and drain, then put the rice in the pot and add the one cup and half of water and let it boil. So, I wonder if there was too much water in my process.
Sincerely,
Fevi
Fevi,
you should wash, measure the water, let soak, and cook.
after i wash the rice and let it soak would it still work to use a rice cooker instead of the pot
Sena,
yes!
I’m so glad I found this – other attempts, with or without a rice cooker, resulted in congee like rice. Thanks!
Judith,
glad it works for you!
Hello! May I know for making of bento, should I use steamed rice or sushi rice?
What will happen if I use a long grain rice instead of the short grain rice with this recipe?
My came out super sticky and mushy, I followed it step by step 🙁 the only thing i can think of is either my rice needs more rinsing or the cooking time is too long, it became almost like overcooked sushi rice, not good for omurice
Hi there! I found this recipe and decided – why not giving it a try? I used long grain rice instead of short grain rice because that’s the one I own and I like how it turned out!
Thank you so much for the recipe!
Will any short grain rice do? Excluding pudding rice of course.
Hi,
If I want to make bigger servings (12 people), can I just put more rice and more water?