Rice Cooker Japanese White Rice
Fluffy, glossy, slightly sticky Japanese short-grain rice made in a rice cooker. Careful rinsing, a short soak, and a proper rest give tender grains that hold together for eating with chopsticks.
- Prep
- 10 min
- Cook
- 40 min
- Wait
- 40 min
- Total
- 1 hr 30 min
- Makes
- About 5 cups (800 g) cooked rice, 4 servings
Steps
Before you start
- Use Japanese short-grain rice (often labeled sushi rice or koshihikari); medium-grain such as calrose also works.
- Measure rice level with a dry measuring cup, not by pressing it down.
- Plan for a 30-minute soak plus a 10-minute rest after cooking. The cooker's cycle takes about 35–45 minutes.
- Use cool filtered or tap water for rinsing and cooking.
Measure the rice
- Level 2 cups (370 g) short-grain rice with the back of a knife and tip it into the medium bowl.
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Ready when: Rice is level with the rim of the cup.
Tip: Packing the rice makes the cooked rice dry and dense.
Rinse the rice
- Cover the rice with cool water, swirl with your hand for 10 seconds, then pour off the cloudy water.
- Repeat 4–5 times, gently rubbing the grains between your palms, until the water is only slightly milky.
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Ready when: Water runs almost clear, like thin skim milk.
Tip: Be quick on the first rinse, since dry rice absorbs the starchy water.
Drain the rice
- Tip the rice into the strainer and shake well.
- Let it drain for 5 minutes, then transfer to the rice cooker pot.
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Ready when: No water drips from the strainer.
Add water and soak
- Level the rice in the pot.
- Add 2 cups (480 ml) cool water, or fill to the '2' line in the pot if your cooker has one.
- Let it soak for 30 minutes so the grains hydrate evenly.
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Ready when: Grains turn opaque white.
Tip: If your cooker's line differs from the measured amount, follow the cooker's line.
Start the cooker
- Wipe the outside of the pot dry, set it in the cooker, close the lid, and press the White Rice or Regular setting.
- The cycle takes about 35–45 minutes.
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Ready when: The cooker clicks to Keep Warm or plays its done tone.
Tip: Do not lift the lid during cooking; the steam is needed.
Cook unattended
- Leave the cooker alone while it heats, boils, and absorbs the water.
- You will see steam from the vent and may hear gentle bubbling.
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Ready when: The cooker switches to Keep Warm.
Rest the rice
- Keep the lid closed and let the rice rest on Keep Warm for 10 minutes so moisture evens out through the grains.
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Ready when: Surface looks dry with small steam holes.
Tip: Skipping the rest leaves the bottom wetter than the top.
Fluff and serve
- Wet the paddle, then cut through the rice in a grid and fold gently from the bottom up to loosen it.
- Serve hot.
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Ready when: Grains are separate, shiny, tender and slightly sticky.
Tip: Fold, don't stir, or the grains will mash.
Good to know
Tips
- Rinsing removes surface starch so the rice is sticky but not gluey.
- If rice is too firm next time, add 1–2 tablespoons more water; if too soft, use 1–2 tablespoons less.
- Newly harvested rice needs slightly less water than older rice.
- Scoop out the rice within a few hours to prevent yellowing and drying.
Make ahead
"Rinse and drain the rice up to 1 hour before cooking, or use the cooker's timer setting after the soak step. Cooked rice keeps warm in the cooker for up to 4 hours."
Storage & reheating
"Room temperature: no more than 1 hour; use Keep Warm for up to 4 hours. Fridge: cool quickly, store airtight up to 3 days. Freezer: portion into airtight containers or wraps and freeze up to 1 month. Reheat with 1 tablespoon water per cup, covered, in the microwave for 1–2 minutes until steaming hot throughout."
Substitutions
- Japanese short-grain white rice → Calrose or other medium-grain white rice. Slightly less sticky; use the same water amount.
- Japanese short-grain white rice → Jasmine rice. Not Japanese-style; skip the soak and use about 1¾ cups (420 ml) water.
- cool water → Filtered or bottled water. Helps if your tap water is very hard or strongly flavored.
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- Meal
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- Main ingredient
- Rice
- Quick & Easy
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