How to Cook Japanese White Rice

In this page, you will learn about Japanese white rice and partially milled rice as well as the best way to cook Japanese white rice in a pot and rice cooker.

What is Japanese White Rice?

Japanese rice is short-grain rice. "Hakumai," Japanese white rice, is milled to remove the rice bran from the brown rice, known as "Genmai".

"Butsuki-mai" is partially milled rice, named after how much of the bran has been removed from the brown rice.

The nutritional value of bran is retained by adjusting the ratio of milled rice:

30% milled rice: 30% of the bran has been removed.
50% milled rice: 50% of the bran has been removed.
70% milled rice: 70% of the bran has been removed.

How to Cook White Rice & Partially Milled Rice

Measure the rice

  1. Level off the rice in the measuring cup
  2. 1 rice measuring cup = 180ml/150g

Rinse the rice

  1. Add water to the bowl and pour it out quickly
  2. This removes any dust from the rice’s surface and avoids absorbing any odor

Wash the rice

  1. Gently wash the rice by stirring by hand with the water drained
  2. Repeat 2-3 times
  3. Drain the water with a strainer
  4. Transfer the rice to a pot
    Add water: 180 – 200 ml per 1 rice measuring cup

Presoak in water

  1. Soak the rice in water for 30 minutes to allow it to absorb water
  2. Rice will be tender and cooks evenly afterwards

Cook in a pot

  1. Put the lid on the pot
  2. Turn it over medium heat to reach boiling (10-15 minutes)
  3. Once boiled, keep it for 2 minutes
  4. Then lower the heat, boil for another 3 minutes
  5. Turn the heat to low and cook for 5-7 minutes
  6. Turn off the heat

Steam the rice

  1. Remove it from the stove
  2. Keep the lid on and leave it for 5-10 minutes to steam

Stir the rice

  1. Carefully open the lid
  2. Dig from the bottom of the pot using a rice scoop

How to cook rice in a rice cooker

  1. Transfer the washed rice to the inner pot.
  2. Add water to the measuring line.
  3. Turn it on the “White Rice” mode and start cooking.
  4. Once cooked, carefully open and gently stir

These steps work for “Butsukimai”, partially milled rice, as well!

Now the rice is ready to enjoy!