Never Fail at Cooking White Rice Again

Are you tired of ending up with sticky, unevenly cooked white rice? Look no further because today, I, Taka Sakaeda, a professional chef, am going to share the secrets to making perfect white rice at home. This is White Rice 101, where we will delve into the techniques used by the pros to ensure your rice turns out white, fluffy, and delicious.

Never Fail at Cooking White Rice Again
Never Fail at Cooking White Rice Again

The Basics of Cooking White Rice

Cooking white rice is a simple and straightforward process once you understand a few key concepts. In this guide, I will be focusing on short-grain Japanese rice and how to cook it without a rice cooker. Let’s get started!

Preparing the Rice

Begin by measuring out the desired amount of rice. For example, if you’re making two cups of rice, use a one-cup measure filled to the top. Rinse the rice thoroughly to remove excess starch, which can result in a gummy texture. Cold water is best for this process. Use your hand to agitate the rice, helping to remove the starch from the surface. Repeat this rinsing process several times until the water runs clear. This ensures that no starch is left on the rice.

Understanding Rice Varieties

It’s important to note that different rice brands and varieties may have varying water content and moisture levels. This is why cooking rice is considered a science. For consistent results, it is recommended to stick with one brand and rice variety until you have perfected the cooking process. Generally, a good starting point is to use a ratio of 1 part dry rice to 1.2 parts water. However, the ratio may vary depending on the volume of rice being cooked. Larger batches of rice may require more water compared to smaller batches.

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Cooking the Rice

Use a saucepan of appropriate size for the amount of rice being cooked. Level the rice in the pot, ensuring that the grains are evenly distributed. Gently pour the appropriate amount of water over the rice. It’s crucial not to agitate the rice once the water has been added to prevent starch from mixing with the water. Place the pot on high heat to bring the water to a boil quickly. Once boiling, cover the pot with a lid and reduce the heat to simmer. The rice will need to cook for 18 minutes without lifting the lid. The trapped steam is essential for cooking the rice evenly.

Resting and Serving the Rice

After the cooking time has elapsed, turn off the heat but resist the temptation to remove the lid. Let the rice rest for an additional 10 minutes, allowing the residual heat and steam to evenly distribute throughout the rice, resulting in a perfect texture. Finally, remove the lid and fluff the rice gently with a fork to ensure even moisture distribution. Serve and enjoy your beautifully cooked Japanese short-grain rice.


Q: Can I use this method for other types of rice?
A: While this guide focuses on cooking short-grain Japanese rice, the general principles can be applied to other rice varieties as well. However, it’s important to adjust the cooking time and water ratios accordingly.

Q: Why is rinsing the rice important?
A: Rinsing the rice helps remove excess starch, ensuring that the cooked rice is fluffy and not sticky. It also helps remove any impurities that may be present.

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Q: Can I use a rice cooker instead?
A: Absolutely! Rice cookers are a convenient and foolproof way to cook rice. However, this guide aims to teach you how to cook white rice without one.


Cooking perfect white rice may require some experimentation and fine-tuning, but with the techniques and guidelines shared in this guide, you’re well on your way to mastering the art of cooking Japanese short-grain rice. Remember, consistency is key, so stick to one rice brand and variety until you achieve the desired results. Enjoy your delicious bowl of fluffy rice and keep experimenting to continually improve your skills in the kitchen.

For more cooking tips and delicious recipes, visit Hook’d Up Bar and Grill – your ultimate destination for culinary inspiration.

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