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How to Cook Rice The Japanese Way in a Rice Cooker
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
 

A rice cooker should come with a measuring cup. The capacity of the cup is 180ml, which is much smaller than the standard measuring cup. It is best to measure the rice with the cup provided.

The time taken to cook rice varies depending on the cooking option selected. I have indicated the longest cooking time (includes water absorption and resting time) on my Tiger brand rice cooker.

Recipe Type: Pantry
Cuisine: Japanese
Keyword: how to cook rice, japanese rice, rice cooker
Serves: 4
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 2 rice cooker cups of rice (180ml x 2 / 6.1 fl oz x 2)
  • Water
Instructions
  1. Remove the inner pot from the rice cooker and put the rice in the pot.
  2. Add enough water to cover the rice and wash it gently, then discard the water. Repeat the process 4-5 times until the water is almost clear.

  3. Add water to the line marked β€˜2’ on the side of the inner pot. Shake the pot gently and level the surface of the rice. (note 7)

  4. Wipe off the water around the outer surface of the inner pot and place it in the rice cooker.

  5. Leave it for 15 minutes to let the rice absorb water (note 2).
  6. Turn the switch on.
  7. When the rice cooker completes cooking, let the rice rest for 10-15 minutes with the lid on (note 3).

  8. Using a rice spatula (note 4), mix the rice by turning the rice over from the bottom, then mix (note 5). This process lets the excess steam evaporate, preventing the rice from getting too sticky.

Recipe Notes

1. Measure the rice using the cup that came with the rice cooker. If you lose the cup, use a measuring cup and measure 360ml / 12.2 fl oz of rice.

2. This step is required only if your rice cooker is a very simple rice cooker with no menu options, or you are using the Quick Cook option on more advanced rice cookers. Advanced rice cookers that take 50-60 minutes to finish cooking (standard cooking option) includes the water absorption time.

3. This step is required only if your rice cooker is a very simple rice cooker with no menu options, or you are using the Quick Cook option on more advanced rice cookers. This is called the steaming process and it allows the excess moisture in the pot to evaporate. Advanced rice cookers that take 50-60 minutes to finish cooking includes the steaming process.

4. A plastic rice spatula usually comes with the rice cooker. But if don't have one, use a plastic/wooden round spatula. Never use a metal spoon if your inner pot has a non-stick coating.

5. It is easier if you make a cross on the surface of the rice and turn ΒΌ of the rice at a time to turn over and mix.

6. When the rice is cooked, the rice cooker should switch to 'warm' mode to keep the cooked rice warm. It is recommended not to keep it warm for more than 5-6 hours to maintain the quality of the cooked rice.

You can leave it warm for 12-24 hours, but the rice becomes dry. The flavour also degrades. It is better to take the rice out of the rice cooker and keep it in the fridge or freeze it.

7. If you are using the rice for sushi, placer a pice of konbu on top of the water. The rice will absorb umami from the konbu.