How to Make Delicious White Rice--In a Pot

How to Make Delicious White Rice--In a Pot

For those who live outside Japan and want to eat tasty rice! (For this recipe, I used an electric range in New Zealand.)

Ingredients: 2 rice cooker cups' worth

2 rice cooker cups (180 ml x 2)
about 430 ml
Water for rinsing rice


1. Rinse the rice, put it in the pot, and soak it in 120% water per volume of rice (about 430 ml) for over 30 minutes (we let it sit for 30 minutes.)
2. Heat an electric range to high heat. Without covering with a lid, place the pot of rice on the range. Wait until it starts to boil.
3. Once it comes to a boil, cover with a lid and reduce to low heat. Cook for 5 minutes on low heat after the lid stops moving and steam stops escaping. Do not remove lid until the very end, when the rice is finished steaming from residual heat!
4. After removing from heat, allow to steam for 10 minutes with the lid on. (There is strong residual heat using electric burners, so move the pot off the burner.) Enjoy a fresh, piping hot bowl of rice!

Story Behind this Recipe

My sister recommended I use a bunka nabe (a Japanese deep pot with a tight-fitting lid used for cooking rice), so I bought one as part of my trousseau! Living overseas, I can now make fairly tasty rice, even with poor grade rice. For those who are unsatisfied with the electric cookers sold abroad, try this recipe.