Japanese Steamed Rice

Serves: 6
Total Calories: 287


3 cups white rice, , short-grain
4 cups water, approximately
2 teaspoons sesame seeds, black (optional)


1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings. Once well rinsed, let the rice remain in the strainer for 30 minutes, so it is well drained.

2. Combine the rice and enough water to cover the rice by 1 inch (about 4 cups) in a large heavy pot with a tight-fitting lid. Cook the rice, covered, over medium-high heat until you can hear the water begin to boil. Increase the heat to high and bring the rice to a vigorous boil. (The lid might move from the pressure of the steam.) Boil for 2 minutes. Reduce the heat to low and cook the rice until all the water is absorbed, 15 to 20 minutes. (Do not uncover the rice until it has cooked for a minimum of 15 minutes.)

3. Remove the pot from the heat. Remove the lid and wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. Place the cloth-covered lid over the rice and let stand for 15 minutes.

4. Gently fluff the rice with a fork before serving. Sprinkle with black sesame seeds (if using) and serve immediately.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 287
Calories from Fat: 0

This Japanese Steamed Rice recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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