★How to cook Perfect Rice★White Rice VS Brown rice ~KPB Basic #1~(EP139)

How to Cook Perfect Rice: A Step-by-Step Guide

Today, I’m going to show you how to cook perfect rice using three different methods: in a rice cooker, a pot, and a pressure cooker. Rice is a staple Japanese food, essential in our daily meals. When I refer to rice, it always means Japanese short-grain rice, known for its unique texture and flavor.

Cooking perfect rice is the No.1 priority in a Japanese kitchen. Even if you cook rice every day, it can sometimes turn out too wet or too firm. Additionally, preferences vary—some people like their rice al-dente, while others prefer it soft. Understanding these nuances is key to mastering the art of rice cooking.

In Japan, we usually eat white rice because it is delicious, digestible, and pairs well with a variety of main courses, similar to how white bread complements many dishes. On the other hand, brown rice, while more nutritious and sustaining, is not as easy to digest, much like whole wheat bread.

Now, let me walk you through the steps to cook perfect rice. Here are some useful metrics and techniques for cooking Japanese short-grain rice.

Cooking Rice in a Rice Cooker

1. Measure and Rinse: Measure the desired amount of rice and rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. Add Water: Place the rinsed rice in the rice cooker and add water. The general ratio is 1:1.2 (1 cup of rice to 1.2 cups of water). Adjust the water amount based on your preference for softer or firmer rice.
3. Cook: Close the lid and select the appropriate cooking setting. Modern rice cookers often have a specific setting for cooking short-grain rice.
4. Rest: Once the rice cooker signals that cooking is complete, let the rice sit for about 10 minutes with the lid closed. This allows the rice to finish steaming and results in a better texture.

Cooking Rice in a Pot

1. Measure and Rinse: Measure the rice and rinse thoroughly under cold water.
2. Soak: Place the rinsed rice in a pot and add water using the 1:1.2 ratio. Let the rice soak for 30 minutes to an hour. Soaking helps the rice cook more evenly.
3. Cook: Cover the pot with a tight-fitting lid and bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15-20 minutes.
4. Rest: Remove the pot from heat and let it sit, covered, for another 10 minutes to allow the rice to steam and achieve the perfect texture.

Cooking Rice in a Pressure Cooker

1. Measure and Rinse: Measure the rice and rinse it under cold water.
2. Add Water: Place the rinsed rice in the pressure cooker with water, using a slightly lower ratio of 1:1.1 due to the efficient steam cooking.
3. Cook: Close the lid and set the pressure cooker to high pressure. Cook for about 3-5 minutes, then let the pressure release naturally.
4. Rest: After releasing the pressure, let the rice sit in the pressure cooker for an additional 5-10 minutes with the lid on.

Final Tips

• Consistency: Keep track of your water-to-rice ratio and cooking times. Consistency is key to achieving your preferred rice texture.
• Personal Preference: Adjust water levels and cooking times based on whether you like your rice softer or firmer.
• Storage: Store leftover rice in an airtight container and refrigerate. Reheat it by steaming or microwaving with a damp cloth to maintain moisture.

By following these steps, you can enjoy perfectly cooked rice every time, tailored to your taste. Whether you prefer using a rice cooker, pot, or pressure cooker, mastering these techniques will elevate your Japanese meals.

How to cook Perfect Rice

Showing you step by step instructions to cook perfect rice

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course all, Side Dish

Cuisine Japanese

Servings 4

Equipment

• pot, pressure cooker, rice cooker

Ingredients

  

Rice cooker method

• 3 cups Japanese short grain rice
• 3 cups water

Pot method

• 2 cups Japanese short grain rice
• 2 tbs multi-grains
• 2＋2/5 cups water

Pressure Cooker method

• 3 cups organic brown rice
• 3¼ cups water
• a pinch of salt

Instructions

 

Rice Cooker method

• ※Choose freshly-polished rice from the mill. You can check the date on the package.

  Put it in a rice rinsing bowl or medium-size bowl. 

  Pour cold water and swish your hand quickly and pour out cloudy water immediately as much as you can.

  ※The rice is really dry at this point, tends to soak up the cloudy water which makes rice taste starchy and unpleasant.

  Swish your hand and scrub the rice gently. Pour in the water and rinse out the cloudy water. Repeat the process once again and drain. 

  ※Keep the water to water your trees or pre-boiling the daikon radish.

  Transfer to the rice cooker bowl. 

  Add water up to 3 cups line, as I said, we like al-dente rice, I added to just below the line.

  If you like normal rice, add to the 3-cups-line, if you like the soft, add water to a little bit over the line.

  My rice cooker has several courses to creates the texture you like. I usually choose the "quick" course taking 27 mins. Today I choose "Mocchiri" which means bouncy texture, the course takes 46 mins. 

  I don't really know the difference between the courses. Choose what ever courses you like!

Pot method

• Rinse your rice as we did earlier.

  Add multi-grain, if you have. You can add any grain you have on your hand, like quinoa, wild rice etc.  (Or simply replace with rice.)

  Pour water and start cooking on medium without a lid, bring it to a boil. Stir to even the rice and water. 

  Reduce the heat to very low, and simmer 10 mins with the lid.

  You don't want to open the lid, otherwise, your rice is going to undercooked. 

  After exactly 10 mins, turn off the heat and let it stand for 10 mins.

  There you have a healthier version of white rice. Nutty and rich-in-flavor-rice is done!

Pressure Cooker method

• I cook in a pressure cooker especially designed for cooking brown rice. 

  Rinse quickly, as we did for the white rice. 

  Then, srcrub vigorously with your hand. The bran is tough, so we must scratch the surface to cook evenly.

  Rinse under running cold water until the water runs clear.

  Transfer to the pressure cooker, pour water and a pinch of salt.

  Start cooking on the medium heat. After 10 mins, it should start boiling and the weight begins whistling. 

  Lower the heat to low, cook 25 to 30 mins. 

  Let it stand until the pressure is released.

  Serve with vegan food like tofu and vegetable dish like the previous video, It is the best way to enjoy the earthy flavor.

  My pressure cooker is designed for brown rice but you can use any pressure cooker. Read your instruction to use propery. 

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