Japanese Steamed Rice WITHOUT Rice Cooker
Steamed rice is a primary staple food of the Japanese/Korean diet and has sentimental/significant value towards the Asian culture.
With just a basic cooked rice, many variations of rice dish can be made using different toppings.
You can cook rice without a rice cooker (suihanki). For further details, please check out my YouTube channel which is linked below where I introduce you to a very easy method of cooking the best Japanese Steamed rice without a Rice Cooker:
Japanese Steaned Rice WITHOUT Rice Cooker
- 300 g Rice 360cc
- 400 cc Water
- Measure 360cc (300g) of rice into a bowl.
- Add plenty of water to the bowl then gently stir and mix the rice with your hand. (Mixing with a cream whipper might be a better alternative).
- When the water becomes cloudy, drain the water.
- Repeat steps 2-3 twice more.
- When the water is near-transparent, the washing process is finished.
- Add the fully-drained rice to a pot.
- Add 400cc (400g) of fresh water to the same pot and put the lid on. Simmer the rice in the water for preferably 30 minutes before starting to cook.
- Bring the pot to high heat for 5½ minutes.
- After checking that the water is boiling, lower the heat from high to low. Keep on low heat for 6 minutes.
- Turn the heat off, then let the rice steam for 10 minutes.
- Open the lid and carefully mix the rice by scooping from the bottom to the top.
Recommended Japanese rice brands are Yumenishiki, Minori, Koshihikari