To me, for the most part, they all taste the same. Rice cookers can be used for all types of rice, including white, brown, long-grain, short-grain, jasmine, basmati, and wild rice. But what you probably didn’t know is this: The Japanese golden rule for rice to water ratio is 1 : 1.1 (or 1.2). Repeat this process 1-2 times. . [Pic. If you don’t want to be so precise, pour water just a little bit above the marked water line (see below). Those of us who live outside of Japan don’t have too many (fancy) choices. I hope you enjoy cooking Japanese food at home! Then discard the water immediately. I would suggest giving at least 20-30 minutes to soak and revive the rice. Depending on your rice, you really need to adjust though. Hi Noriko! The rice cooker which makes the rice fluffy and moist, shiny, and all the stuff… wins. US cups are about 240ml, while Japanese cups are 200ml. I have loads of medium grain and long grain rice but I wanted to try authentic Japanese short grain rice. Thanks! And now, as gluten-free eating becomes more popular, brown rice is the reliable wheat substitute: in pastas, breads, and meals. [Pic. All images and content on this site are copyright protected. Cooking rice in a rice cooker is fantastically easy, meaning that you will waste far less rice! Hope this makes sense. Most online resource (in English) for the rice to water ratio for short-grain rice is 1 : 1 (rice : water). on Step 4. Tip: Rice absorbs water very quickly when you start rinsing, so don't let the rice absorb the first few rounds of water. Love thinkgeek. The rice cooker bowl nowadays are very expensive and may get scratches while you are washing/handling and coating may come off. I literally just fluffed the rice from your recipe and I think I’m in love. This website is great. The rice cookers in Japan are more high tech and have a very futuristic look, but they are also very expensive. If you know the basics, you’ll be able to make rice without breaking a sweat. on Introduction. And you use the water line for cups of rice you used. Japanese rice requires soaking and it’s a must. The rice came out fine, and yes, a little firmer than I’m used to (more firm than I prefer, but definitely fully cooked). Thanks for A2A. The manual says soaking it will give “softer rice” but is optional. Hahahahaha! Use of this website is subject to mandatory arbitration and other terms and conditions, select. Hope that helps. If you can afford it, throw your money at Zojirushi right now!). The rice grains are rounder and fatter so they need a head start to absorb moisture to the core of the rice kernel. For those of you asking, here's a quality resource for finding more information and reviews on cookers:, 5 years ago So my point is that you have to figure out what is your perfect setting based on rice, water, soaking time, and cooking time (your program selection). Brown rice requires more water to cook and a 1:1.5 ratio of rice to water is recommended, and 1:1.2 is the right ratio for half-polished rice. My husband is insisting to use IP but I am saying that don’t through away the rice cooker. a rice cooker (If cooking in a rice cooker without the “BROWN” setting, please limit the amount of brown rice to 2/3 of the rice cooker's capacity to prevent it from overflowing. The difference in my rice is amazing! While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water. We are so glad to hear you enjoyed Nami’s recipes! I used to wash the rice in my rice cooker pot and it gradually made the numbers and lines wear off. short grain white rice It is a 5.5 cups Zojirushi Induction Heating Pressure Rice Cooker & Warmer (Amazon). I lost the measuring cup that came with it, but before I did I checked it against my 'SAE' gear - 1 cooker cup was just a tad over 2/3 US cup. Add your brown rice and water. You can just pour instant beef curry mix on top and eat up. When comes to the quality of the rice down to the cooking technique, we take every aspect seriously. We always have some in the freezer. Before you start cooking, rinse the rice thoroughly with water a couple of times to remove impurities used to store the rice grain. Any suggestions? I’m very tempted (you can imagine all the kitchen tools I have in the kitchen for just one job)!!! And my recipe goes by this. I didn't realize about the waiting for the rice to soak. Gah. I will have to do some more experiments with not soaking the rice first (and use different cooking settings) and pay very close attention to the results. It is easy and simple to cook perfect rice in a rice cooker. I’m so glad that this post is helpful. This is the main panel for my rice cooker. The method to cook rice without a rice cooker will vary slightly depending on the type of rice you are cooking. I'm wondering why you've neglected that step from the instruction. Kind of defeats the “close and forget” approach of the cooker! I do have a rice rinsing bowl that I got at an Oriental store near me. I’ve NEVER seen this bowl ( until now! I personally think that’s a bit too much…. All images and content on this site are copyright protected. Feel free to check them…. You can throw in a few tablespoons of diced tomatoes to the water before cooking. Wash the rice several times, until the wash water is clear. Not all my cooking is based on Japanese cuisine, I live in the southern US, and there are a few recipes that simply don’t taste (or feel!) 1] Required fields are marked *. I’m sorry my English is not very good. The reason why brown rice seems hard is because of the outer layer, bran and germ. You can also make a no-bake cake in it! How to Cook Japanese Rice in a Rice Cooker - Following my rice to water ratio tips, you get the perfect steamed rice every time! Also, when I cook my rice, somehow there’s always a like a thin film when the rice starts to cool. Aww thank you so much for your kind feedback. Wow!!! I've resisted switching from white rice to brown for a long time. No pressure, no induction heating, but a heck of a lot more advanced than what I had been using. Then, transfer the rice and all the soaking liquid to the rice cooker and use the regular white rice setting to cook the rice. It’s also got a setting that you would probably never use– for Long Grain White rice. I just moved to Tokyo and I bought a zojurushi rice cooker, however, the instructions were only in Japanese. A lot of the instructions on how to make japanese rice tells us to soak the rice in water for 30 minutes before cooking. If you don't know how to make Japanese rice, it can be quite tricky. Wash until the water is not cloudy or milky but clear over the uncooked grains. This works wonders at keeping your rice from sticking and burning. We have a Tiger rice cooker that we have been using for years and it will do both Japanese (Short grained white) or traditional Chinese Jasmine rice to perfection in ~12 minutes + 5 minutes sit time. Then just close the lid, and walk away for 20 minutes to an hour. Brown Rice must be super clean before putting in the rice cooker. Final words. Select your menu and press "Start". Basically, you'll need: Hardware-a rice cooker a measuring cup Software-short grain white rice water Pictures 1, 2 & 3 show the rice cooker I'm using. I feel that is the only way I would be able to tell the subtle differences exactly, but I’m sure every factor you change will result in slightly different rice. Hi Con, Thank you very much for your kind feedback. right with Japanese rice, I’m afraid. Thanks for the 'ible! (Well, it also makes a difference with the long grain. 5 years ago Thanks for this. Rice Cooker: The rice cooker is a reliable, dependable method of cooking rice. I use my rice cooker everyday, and I especially love the timer setting (as I make lunchbox for my kids and it’s nice to set timer before going to sleep or dinner time so rice is already being cooked). What you just did is making sure rice has additional moisture (not coming from 1 part water). It turns out that like me, many Westerners have no idea how to make rice properly in a rice cooker. Is there a reason why you specifically said to not wash the rice in rice cooker’s bowl? Since I came to the US, I’ve been using only Zojirushi brand rice cookers (3 of them). Add water (600 ml for my 3 rice cooker cups). Thanks for the tips on storing rice & the details on the Handling & proportions of water to each type of rice. Added a small amount of oil and again, still happens. She didn't neglect it.... she wrote: Now we are ready for water... For one cup of rice, fill to the "1" line.....Then just close the lid, and walk away for 20 minutes to an hour. No more mushy or dry rice! The rice cookers, which many of my friends in Japan have, would have cost $1,000! 5 years ago. Do you fill water to the sushi line, or white rice line? I’ve been experimenting with rice for the last 2 + years and have settled on your recipe. . 6 years ago Hi Lion! Everything You Need to Know about Japanese Rice. Initially I would assume it is excess starch, however I tried rinsing my rice multiple times and ensuring that the water was much clearer before I place it into the rice cooker. Jessica: for Jasmin or Basmati rice (which are longer grained and less starchy) you do the same, just have to polish it less. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Right? Hi Eunicey! Picture 4 shows a close up of the rice I'm using. It's Japanese, which will become important in later steps, but basically it is a metal bowl that fits inside of a squat bread-maker-looking device, with a few buttons on the front. , Thanks Lion and Nami, I just ordered the stainless steel one using your link: last in stock on Amazon! Short-grain rice always requires soaking (20-30 minutes) unlike other kinds of rice. So if you’re going to follow the watermark, try making once and see if the waterline is good for you and adjust. Perfect rice every time. Washing a couple of times will also help remove excess starch. The texture and separate grains of Long Grain are kinda a part of a Jambalaya or for New Orleans style Red Beans and Rice, for example. The plastic rice cooker cup that comes with the rice cooker is a 180 ml cup. There are so many settings and I can’t figure out how to set if for brown rice and long grain and plump Japanese rice. Hi Caroline! Soak the rice for 20-30 minutes (especially if you're using an older rice cooker). I’ve also included more topics on rice after the recipe below. I don’t think there is a “long-grain” mode as the Japanese don’t use it. It … For one cup of rice, fill to the "1" line. The heat distribution and everything matters… so I actually believe the rice cooker is evolving to make much better rice than before. It stated walk away for 20-60 minutes before pressing COOK button. Rice is a delicious food, which is incredibly versatile. Yes, you’re correct. , Hello. The model # is NW-JS10, but I can’t find anything about it and what would be an equivalent model that is sold in the USA. It’s recommended not to do that. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! 6 years ago Zojirushi rice cooker uses pressurized cooking and AI (Artificial Intelligence) to cook rice. The Japanese way of cooking rice takes time but the cooked rice is fluffier and not soggy like the boiling method. Throw in some butter, a pinch a salt and pepper, and you've got yourself a delicious side dish to those meat n' potatoes. How to cook brown rice in Rice Cooker. The extra features wouldn’t be wasted. Hi NeilVN! That means, if you still want to use a 1:1 ratio, the rice must be soaked in separate water for 20-30 minutes (for that extra 10-20%), drain well, and add the measured (a 1:1 ratio) water. And yes I have eaten it plain, it is quite boring worse then (dare I say it), Wonderbread! However, in my opinion, 10 minutes is not sufficient. It's that easy. Adjust the amount of water by tablespoons, more if it cooked too dry or less if it cooked too moist, for the next time your prepare the Jasmine rice. Add 1/2 teaspoon salt or as desired. . (And everyone else, what are you waiting for? the result will be less sticky. This was very helpful! Our perfect ratio is 1 cup rice to 1 1/4 cups water. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Cultivated for thousands of years in Japan, rice places a highly important place in the culture and is the quintessential staple of the Japanese diet. Did you make this project? When the water is almost clear, drain well. From healthy soups to hearty desserts, a rice cooker is all you need in your kitchen counter. Most recipes online do not include that step, which means the rice is missing the additional 10-20% of water that it needs. You can add a little cumin, turmeric, and garam masala to the water before cooking. Every Japanese cook I have met or read recipes from soaks Japanese rice for at least half an hour before cooking it, and this is how I teach every friend how to make Japanese rice when they don’t know how. Sign up for the free Just One Cookbook newsletter delivered to your inbox! 1 rice cooker cup (180 ml) = 200 ml 2 rice cooker cups (360 ml) = 400 ml 3 rice cooker cups (540 ml) = 600 ml  4 rice cooker cups (720 ml) = 800 ml 5 rice cooker cups (900 ml) = 1000 ml Calculation: 180 ml x 1.1 (or 1.2) = 198 ml (or 216 ml). Pretty basic stuff here. I have one of the clear plastic ones. They don’t have your model here in the US which is why there is no English. Usually rice cooker company sells the bowl for replacemenet, but it is very expensive, so it’s recommended to keep it just for cooking. I found one of these at my local Asian market and it has been a lifesaver. You can cook 0.5 cups in my rice cooker, which is handy for me sometimes when I just need one meal for myself, but the rice seems just slightly less luxurious in the end, or is it just my imagination? So if you want to eat rice everyday, brown rice is a better choice. The ratio is for one cup of rice,you can add two cups of water. One rice cooker cup is 180ml . The secret to good rice is the water to rice ratio. For newer rice cookers, about 10-minute “soaking” time has already been programmed into the rice cooking menu. One rice cooker cup is 180ml. One of the most useful small appliances that you will ever buy is a rice cooker. Brown rice comes from the same grains as white rice. In this recipe, I'm using 3 rice cooker cups (540 ml). ... For every cup of long-grain white rice, use 1 1/2 cups of water. I could help with basic instruction if you can show me the panel and what you want to make. How to Cook Japanese Rice in a Rice Cooker: Follow my rice to water ratio tips, and you’d get the perfect steamed rice every time! can be expensive, and if you don’t cook rice very often, it may not be worth spending the money. My Zojirushi induction rice cooker says in the manual that I do not need to soak rice (no matter what kind), but that all I need to do is wash it and then add the right amount of water. In that case, I usually add extra water (if it’s 2 cups, I would add 2.5). I now set a timer for like 8 minutes then start opening the cooker every 1-2 minutes to stir and remove bubble. . Or so I thought. I just reheated leftover rice, which I stored in the freezer according to the directions, and it reheated beautifully! This post may contain affiliate links. We have been using that toaster style Tiger cooker for a while; and while it works well (once you get it down to a science) we would rather have something that beeps at us and not babysit it. I thought IH was pretty good! Enjoy the delicious Japanese rice whenever you want, by freezing it. It makes me wonder, if I do not soak the rice, then use “softer” cooking setting, will I get rice that is the same as if I did soak it and used the “regular” setting? Now, I don’t have a big, beautiful, fancy Zojirushi rice cooker, or a Tiger or any other Japanese machine, I have an Aroma BUT….. it works just fine. Aww I’m so happy to hear you enjoyed the Japanese rice! on Introduction, Great post and instructions. However, brown rice takes a longer time to cook as compared to white rice. It is similar to the lazy way, but with a few extra steps and detail that will help make your rice come out perfect every time. This way, you made sure your rice got moisture it needs. Note: For this Zojirushi rice cooker, 3-cup "regular" white rice takes 55 minutes to cook, which already includes a 10-minute soaking time and 10-minute steaming time in the program. Keep ’em coming. Your comment brightened my day and thank you for sharing your experience with me and my readers. Brown rice should be written as 玄米 etc. But at the same time I’ve been rinsing rice since I was before my age is two digit and I kind of have my own way of doing it, so it doesn’t bother me. Japanese people are CRAZY about the rice. “NEVER entertain scepticism when it comes to one of Nami’s recipes!” Even my husband, who hates mushy, flavorless rice (actually wouldn’t eat it at all until I started cooking East Asian cuisine), thought it came out perfect. However, it’s nice to cook rice in a rice cooker while you make a main dish in the instant pot. Most recipes online DO NOT do that. . I’m just a little confused. As a rule of thumb, two cups uncooked Jasmine rice with 3 cups plus about 3/4 cup water. The perfect ratio for brown rice (long grain) is 2¼ cups of water per a cup of rice. Add water just enough till it submerges all the rice. I was looking at the higher end cookers (~$300+ USD) and the manuals say it would take ~40 minutes for the same. Steamed brown rice became a popular side dish and addition to salads. [Pic. Once the rice is done cooking, let it steam for 10 minutes (if your rice cooker does not include the steaming time). The reason is that there will be a lot of steam even a small amount of rice, and the surface of rice gets cooked too fast while inside won’t be cooked through. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! with cheap 20 dollar rice cookers (you know, the simple pot + lid with a heating plate at the bottom, that have a cook setting and a warm setting, and that’s it)– taking the plunge and buying a Zojirushi. I have tasted many rices from Asia and the US and Italy , and while some are indeed more "stickie", when I does it with butter or cover in sauce I do not taste teenie diff betwixt them. Thank you for sharing! If you're using a rice cooker, press the cook button. Thank you for putting Rice cooking episode. What is the reasoning for that? The good news is inside the brown shell is the same tasty white rice. I buy Koshihikari rice (Wikipedia), as I believe most people in Japan do as well. Although……if someone wanted to GIFT one of those beautiful cookers to me, you would NOT hear me complain!! Step 1: Measure your rice This instructable hopes to remedy that. If that still results in too-wet or gooey rice, try lowering the ratio to 1:1.1 or even 1:1. Or is it better to follow the ratio that you’ve shared? Hi I am Noriko. Hi Judy! Just didn’t want to be paying for software , You’re welcome! This is how my mother taught me. Thank you so much for posting. Why Choose Brown Rice? Rice cookers are great for … Cup measurement difference is irrelevant. No more mushy or dry rice! Fantastic, informative post Thank you! . It might be useful to note down the ratio that works for a particular kind of rice. Of course, rice cookers make perfect rice, but they can also be used for cooking hot cereals, desserts, stews, and soups. If you get the stainless steel one, Nami, let me know how you like it! If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Turn on the rice cooker and wait. More expensive rice cooker also has thicker inner pot and the materials are a lot nicer, using the technology as earthenware pot cooking method. Outside of the Japanese cooking; the wife (and family) is Chinese so we cook rice in various forms every day and buy it by the 50 lb. Japanese white rice is an excellent source of energy and will keep you full in a healthy way. Rice is quite different from one type to another, and I do adjust based on rice I get (first time is always finding out). I wash the rice 4-5 times, thoroughly, still happens. bag. How you cook the brown rice makes a big difference in texture. . Haha. I really enjoy reading your Japanese cooking journey in Idaho! I have Cuckoo and I love it . Now that I have a new rice cooker, I will never be doing that again! Very handy. Look up Japanese Rice Washing Bowl on an online store (like Amazon) and you will find some very cheap and awesome ones in either plastic or metal that have a built in strainer on one end where you can tilt the bowl to drain. I have one of those “high end” rice cooker, and it takes 40 mins for regular cooking, but quick cooking mode is much shorter time (I never checked exactly how long). I would only agree 1:1 ratio IF you soak the rice first in separate water (this is not your measured water, just random water from faucet), let the rice absorb water fully, then add the measured 1 part water. Hmmmm. It's a very common rice in Asia, but can be purchased in most grocery stores everywhere.EDIT:It has been asked what brand or variety of rice I'm using in particular, which is a good question. Place the rice pot into the rice cooker. But growing up in America, I learned how to make rice in a pot, on the stove. The difference is size and oven precision. It also has a platinum infused nonstick inner cooking pan that brings out the natural sweetness of the rice. I think we paid around $90 USD for it. Love your articles, thanks! Add water and discard the water. Share it with us! And you agree. I’ve done 3/4 and even 1/2 the recipe, and still it boils over. I hope it’s clear now…. The Rice Cooker Panel. Bring the water and rice … Tip: Even though my rice cooker includes soaking time, I soak my rice for 20-30 minutes.Note: For this Zojirushi rice cooker, 3-cup "regular" white rice takes 55 minutes to cook… But in outside of Japan, people call Japanese rice “sushi rice” which could be confusing to some…. Could you please clarify how to use the 1:1 ratio successfully? Take one cup of white rice and rinse it with clean water. Hi Trev! Note: If you cook brown rice in a rice cooker with a 'keep warm' feature, don't leave it in warm! Hi Richard! Please do not use my images without my permission. That is 10-20% more water (that you didn’t add)! Hi Dora! You can always adjust the amount of water after you see the result. I find the water/rice ratio here a little confusing. I’m a newbie to Japanese cooking but excited to try all this stuff out. We have so many alternatives on the market and it is very hard to find a reliabe one . If you're cooking over flame, bring the water to a slow boil then reduce to a slow simmer and cook for 20 minutes [do not open the lid during the 20 minutes!]. . Now, online recipes often say Japanese rice to water ratio is 1:1, which I do not follow, if you measure 1 part of rice and 1 part of water and cook. So without further ado, let's get started. A rice cooker can do much more than cook rice and is useful in both the kitchen and the dorm room. Open the lid and fluff the rice with a rice paddle. The importance it this is that when cooked it doesn't cook up 'wet' and 'sticky'. . I do minimum 2 cups and freeze the rest if we have leftover. For two or three cups, fill to the "2" or "3" lines. But in fairness to all the rice lovers out there. The recent rice cookers do include the soaking time in their programmed time (may not be ALL rice cookers), so if your rice cooker instructions say it does, you don’t have to. It’s so important and most people (or instructions) don’t stress enough. Pour 2 cups of rice into the inner pan of the rice cooker; Add water as suggested by the rice cooker manufacturer; Let rice and water stand for 30 minutes (optional)