Japanese-Style Steamed Rice
A fundamental Japanese staple, steamed rice or gohan, is prepared by washing and cooking until fluffy.
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Instructions
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Wash rice thoroughly with cold water until it runs clear, then drain in a colander and allow to rest for 30 minutes.
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For rice cooker: Place the drained rice and water into the cooker; soak for 30 to 60 minutes. Start cooking, then let the rice steam for 15 minutes after the cooking cycle finishes before opening.
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For stovetop: Combine the drained rice and water in a pot; soak for 30 to 60 minutes. Cover and bring to a boil over high heat, then reduce to low and simmer for approximately 20 minutes until water is absorbed. Turn off heat, let it steam, covered, for 15 minutes.
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Fluff the cooked rice with a spatula and serve immediately.