Steamed Short Grain Rice

Name: Steamed Short Grain Rice
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice; 2 1/2 cups water

Fluffy and slightly sticky white rice cooked using traditional Japanese stovetop techniques. Soaking before cooking ensures even texture and ideal plumpness.

57 minEasyServes 4170 cal/serving

JapaneseSideStovetopVegetarianVeganPescatarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups Japanese short-grain rice
2 1/2 cups water

Instructions

1

Place 2 cups Japanese short-grain rice in a fine mesh strainer and rinse under cold water until clear.
2

Combine 2 cups Japanese short-grain rice and 2 1/2 cups water in a heavy saucepan and soak for 30 minutes.
3

Cover pot, bring to a boil over medium-high heat, then lower heat to low and cook for 12 minutes.
4

Remove pot from heat and let rest covered for 10 minutes.
5

Fluff rice gently with a paddle before serving.

Questions

How long does Steamed Short Grain Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed Short Grain Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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