|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Steamed rice is a staple food for almost any Japanese meal and is considered the primary source of food in Japan. In fact, the Japanese term for rice, gohan, is often also used to refer to a meal or dinner. No Japanese meal is complete without it.
Japanese rice is always short grain and usually polished white rice (hakumai) as opposed to the less attractive unpolished brown rice (gemmai). Names to look out for when purchasing rice for gohan are Japanese rice, sushi rice, calrose rice, short-grain rice, or Japonica. Do not get confused with Jasponica, which is a blend of fragrant Thai jasmine rice.
Traditionally, the gohan is brought to the table in a tub made of cedar and dished to each individual's bowl with a wooden rice paddle. The rice is meant to become a little sticky when cooked which makes it easier to collect with the finely pointed Japanese style of chopsticks.
- 2 1/4 cups Japanese-style rice (short-grain rice)
- 2 1/4 cups water
Gather the ingredients.
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear.
Drain the rice in a colander and set aside for 30 minutes.
Cook the rice using either a rice cooker or in a pot on the stove.
Rice Cooker Method
If using the rice cooker, place the rice in the cooker and add the water. Let the rice soak in the water for at least 30 minutes to an hour. An hour is ideal.
Start the cooker.
When done, stop the heat and let it steam for about 15 minutes before opening the lid.
Fluff the rice with rice spatula and serve into individual rice bowls.
If you are cooking rice in a pot, put the rice and water in the pot. Let the rice soak in the water for at least 30 minutes to an hour. An hour is ideal.
Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone.
Turn off the heat and let it steam for about 15 minutes before opening the lid.
Fluff the rice with a rice spatula and serve in individual rice bowls.
How to Store and Freeze
- Cool leftover rice quickly by spreading it out on a platter or baking sheet. Add to an airtight container and refrigerate within an hour.
- Use within a day or two. Reheat in the microwave or on the stovetop sprinkled with some water.
- Alternatively, after cooling the rice, add it to a zip-top freezer bag, remove the excess air, and freeze for up to 2 months. To reheat, break the frozen rice into chunks, add to a bowl, cover, and microwave for 2 to 3 minutes.
- It is important to wash and rinse the rice in cold water before cooking.
- The amount of water to cook Japanese rice is the same cup-for-cup amount as the rice or slightly more. The right amount of water to cook Japanese rice vary, depending on the type and freshness of the rice.
- If you are cooking rice in a rice cooker, add water to the line indicated on the inner pot.
- Don't be tempted to open the lid while cooking, as that can let steam out and result in rice that is crunchy.
What Is the Difference Between Japanese Rice and Normal Rice?
Japanese rice is a short-grained white rice that tends to be fluffy and lightly sticky. It is sometimes labeled as Japanese or sushi rice in America.