In Japan, we eat short-grain rice, and I'm going to show you how to cook perfect Japanese rice on the stove in a pot. I'm also going to show you 3 common mistakes where rice can go wrong. Japanese short-grain rice has a sticky texture due to the high ratio of amylopectin, making it perfect for onigiri, sushi, or paired with Japanese food. Using this method, you'll be able to make the best stovetop rice that's fluffy and tender without a rice cooker.

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INGREDIENTS FOR COOKING JAPANESE RICE
1 1/2 US cups Japanese short-grain rice (300 grams)
1 2/3 cup water (394 milliliters)

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INDEX:
0:00 Intro
0:13 What is Japanese Rice?
0:51 Measure Out Rice
1:05 Wash Rice
1:35 How Much Water For Rice?
2:08 Soak Rice
2:17 Simmer Rice
3:27 Steam Rice
3:58 Fluff Rice
4:29 Taste Test

#sushirice #howtocookjapaneserice #japaneserice