How to Cook the Perfect Rice: A Guide Backed by Japanese Research

While cooking rice might seem straightforward, Japan approaches it with great seriousness, backed by extensive research. Notable studies come from the Yasuko Kainuma School of Food & Nutritional Sciences at the University of Shizuoka, among other sources.

While it is not necessary to follow these methods, understanding them can highlight the meticulous precision Japanese cooks use to perfect rice, which could be helpful for achieving perfect rice at home!

1. The Right Rice Matters

It is important to use high-quality short-grain or medium-grain Japanese rice. These types absorb water efficiently and maintain structure, resulting in the best texture. For an authentic Japanese rice experience, Koshihikari is a favourite for its slight sweetness, chewy texture, and shiny appearance¹.

Filtered water is recommended for cooking rice to avoid any undesirable tastes and smells from minerals or odours in the environment, as rice absorbs both odour and taste very easily. If you live in an area with hard water—such as Western Australia or South Australia—the rice will absorb those mineral flavours, so filtered water is ideal.

In Australia, I find that using Melbourne water is really good for cooking rice. The result is amazing, partly because the water is very cold. I will explain the importance of temperature later.

2. Proper Washing Technique

Washing rice correctly is crucial. It is not about how many times you wash it—it is the temperature that matters. Do NOT use warm or hot water; instead, use really cold water.

It is recommended to rinse rice in cold water (ideally around 15°C). Some experts even suggest using water at 5-10°C and placing the soaked rice in the fridge for at least half an hour before cooking, though I find that cold water in general is usually sufficient.

Once, when I worked in a Japanese restaurant, I tried using warm water because the weather was too cold, and it ruined the rice—the starch melted into the water and washed away when I rinsed it, resulting in an undesirable taste and texture.

From that, I understand that washing with cold water helps retain some starch on the rice surface, ensuring a good balance of stickiness and separation. If you wash in warm temperature water, you will find the water very starchy. However, if you wash in cold water, you will find the water much cleaner.

3. The Importance of Soaking

Soaking rice is another key step. Soaking for at least 30 minutes in water at room temperature (around 20-25°C; some even suggest soaking in the fridge as above) ensures even cooking and a consistent texture.

However, if you are using a good multifunction rice cooker, you do not need this step. Many high-quality rice cookers include a soaking phase in their cooking cycle, making separate soaking optional. If you're using a good rice cooker, it likely incorporates the soaking time into its 40-50 minute cooking cycle, so pre-soaking is not necessary.

Soaking is important when cooking on the stovetop or using clay pots like a donabe. It is best to soak the rice, then transfer it directly to the cooking pot and add water for cooking.

IMPORTANT! Uncle Roger is correct—do not drain your rice! If you drain the rice and let it dry after soaking, the grains may break. Simply move the rice from the soaking bowl to the cooking pot. If you are using a rice cooker, transfer it to the rice cooker's inner pot. Then add water and cook straight away.

4. The Ideal Water-to-Rice Ratio

Getting the right water-to-rice ratio is essential as well. Using 1.2 to 1.3 parts water for each part of rice, depending on the variety and desired texture, is recommended. Adding slightly more water results in softer rice.

Many rice cookers, especially high-end models from Tiger or Zojirushi, are pre-calibrated for optimal results. Rice cookers with induction heating (IH) technology provide superior results due to precise temperature control, which ensures even cooking and enhances flavour.

For stovetop cooking, use a heavy-bottom pot with a tight lid to maintain consistent heat. Bring the water to a boil, reduce to a gentle simmer, and cook for 12-15 minutes without opening the lid. Letting the rice steam for an additional 10 minutes after turning off the heat ensures a fluffy texture. For more details on stovetop cooking, see our donabe cooking guide.

5. Let It Steam

The most important and often forgotten step is the last step after cooking is complete—let it sit or steam. Letting the rice steam after cooking is essential. Allowing the cooked rice to rest with the lid on for 10-15 minutes helps redistribute moisture, making the rice fluffier.

To achieve the perfect texture, gently fluff the rice using a rice paddle. Use a slicing motion rather than stirring to prevent crushing the delicate grains.

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*Kai is the author of this article. Kai is our product specialist at My Cookware®.

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¹ Koshihikari rice is a variety of short-grain Japonica rice, renowned for its exceptional quality and flavour. It's highly prized for its sweet, nutty flavour and slightly sticky texture when cooked, making it ideal for sushi and other Japanese dishes.