Cook the rice in a saucepan

August 26, 2025

Ingredients (for 2 people)

150g of rice
200 ml of water (1.3x volume of rice)

Cooking rice in a saucepan seems simple, but a few details change everything. Soaking time, water/rice ratio, heat management, resting after cooking: each step is important. This recipe follows the traditional Japanese method, the one used for short-grain Japanese rice, the only one that gives the slightly sticky, shiny, and melt-in-your-mouth texture we're looking for in onigiri, sushi, and other Japanese dishes.

Preparation

1.Rinse the rice once without rubbing it, then drain immediately. Then rinse the rice several times, rubbing it between your hands until the water runs clear, then drain.

2.Place the rice and water in a saucepan (or casserole dish). Leave the rice in the water for at least 30 minutes.

3.Cover and cook over medium heat until boiling, then continue cooking over low heat for 10 to 15 minutes until the water disappears.

4.Turn off the heat and let the rice stand for 10 minutes, covered.

5.Mix well and serve hot.

It's ready! Enjoy!

Products
of the recipe

Japanese Koshihikari Rice

From 16,30 €

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