Japanese Rice
also called ご飯 · gohan · gohan · 白米 · hakumai · haku mai · plain steamed rice · Japanese short-grain rice · sticky rice for a rice bowl
- Japanese Home Cooking
- serves 4
- recipe says 55 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| The stove version. The proportion is the same as a rice cooker's. | ||||
| 2 cups(475 mL, 370 g; Japanese or Korean, never long grain)short-grain rice | rinse until it runs clear | soak 30 min | boil, then 12 min on the lowest heat | rest 10 min, lid on |
| 6 cups(1.4 L; poured off and replaced four or five times)cold water | ||||
| 2 1/4 cups(525 mL)water | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.
Pans and tools
Before anything else
2rinse until it runs clear
3soak 30 min
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 55 min
- Needs you
- about 3 minthe rest you can walk away from
- If you get it wrong
- Unforgiving — the ten-minute rest is the last of the cooking: lift the lid and the steam that finishes the top layer is gone
- What you'll wash
- Two things — the heavy saucepan, a bowl to rinse the rice in
rinse until it runs clear
3 minneeds you(we think)from the start
soak 30 min
30 minwalk away3 min in
boil, then 12 min on the lowest heat
12 minwalk away33 min in
rest 10 min, lid on
10 minwalk away45 min in
- needs you
- you can walk away
- we think
You'll need heavy saucepan
Goes with
See how it is written
>> title: Japanese Rice
>> category: Rice, Beans & Grains
>> tags: japanese, rice, staple, stovetop, side
>> counters: Japanese Home Cooking
>> aka: ご飯, gohan, gohan, 白米, hakumai, haku mai, plain steamed rice, Japanese short-grain rice, sticky rice for a rice bowl
>> pairs-with: miso-soup
>> servings: 4
>> time: 55 min
>> slack: unforgiving — the ten-minute rest is the last of the cooking: lift the lid and the steam that finishes the top layer is gone
>> washing-up: the heavy saucepan, a bowl to rinse the rice in
>> step: The stove version. The proportion is the same as a rice cooker's.
Most households cook this in a rice cooker, and the machine is better at it.
>> step: rinse until it runs clear
Rinse @short-grain rice{2%cups}(475 mL, 370 g; Japanese or Korean, never long grain) in @cold water{6%cups}(1.4 L; poured off and replaced four or five times) ~rinse{3%min}, swirling it with your fingers until the water runs almost clear instead of milky.
>> step: soak 30 min
Soak @&(~1)rinsed rice{} in @water{2 1/4%cups}(525 mL) in a #heavy saucepan{} ~soak{30%min}, until every grain has gone from translucent to opaque white right through.
>> step: boil, then 12 min on the lowest heat
Bring @&(~1)soaked rice{} to a boil uncovered over medium-high heat, then clamp on the lid and drop to the lowest flame the burner has ~steam{12%min}.
>> step: rest 10 min, lid on
Rest @&(~1)rice{} off the heat with the lid still shut ~rest{10%min}, then fold it over twice from the bottom with a wetted paddle.