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Japanese Steaned Rice WITHOUT Rice Cooker

Prep Time 5 mins
Cook Time 25 mins
Course Rice
Cuisine Japanese


  • 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