{"id":6160,"date":"2025-10-08T09:13:56","date_gmt":"2025-10-08T08:13:56","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=6160"},"modified":"2025-10-08T09:13:56","modified_gmt":"2025-10-08T08:13:56","slug":"japanese-rice-in-a-multi-cooker","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=6160","title":{"rendered":"Japanese rice in a Multi-cooker"},"content":{"rendered":"\n<p>This is the first time I&#8217;ve ever been impressed with non-pot made rice, indeed this was notably better than any Japanese rice I&#8217;d ever made in a pot.  So I&#8217;m re-producing the recipe here for posterity in case the source vanishes.<\/p>\n\n\n\n<p>The source is here: <a href=\"https:\/\/www.justonecookbook.com\/instant-pot-rice\/#recipe\">https:\/\/www.justonecookbook.com\/instant-pot-rice\/#recipe<\/a><\/p>\n\n\n\n<p>And it&#8217;s a tremendous website, honestly.<\/p>\n\n\n\n<p>One note is that I wonder if, with my stainless steel pot, I could put some parchment under the rice to reduce sticking&#8230; Not sure.  Honestly it&#8217;s not a major problem if you remove the rice immediately.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-for-4-rice-bowls-4%e2%85%93-cups-660-g\">For 4 Rice Bowls (4\u2153 cups, 660 g)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g <a href=\"https:\/\/www.justonecookbook.com\/premium-japanese-short-grain-rice\/\">uncooked Japanese short-grain white rice<\/a> <strong>(2\u00a0<\/strong><em><strong>rice cooker <\/strong><\/em><strong>cups,<\/strong>\u00a0360 ml)<\/li>\n\n\n\n<li>360 ml water <strong>(360 ml)<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-for-6-rice-bowls-6%e2%85%94-cups-990-g\">For 6 Rice Bowls (6\u2154 cups, 990 g)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450 g <a href=\"https:\/\/www.justonecookbook.com\/premium-japanese-short-grain-rice\/\">uncooked Japanese short-grain white rice<\/a> (<strong>3\u00a0<\/strong><em><strong>rice cooker <\/strong><\/em><strong>cups,<\/strong>\u00a0540 ml)<\/li>\n\n\n\n<li>540 ml water <strong>(540 ml)<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-for-10-rice-bowls-11-cups-1650-g\">For 10 Rice Bowls (11 cups, 1650 g)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>750 g <a href=\"https:\/\/www.justonecookbook.com\/premium-japanese-short-grain-rice\/\">uncooked Japanese short-grain white rice<\/a> (<strong>5\u00a0<\/strong><em><strong>rice cooker<\/strong><\/em><strong> cups,\u00a0<\/strong>900 ml)<\/li>\n\n\n\n<li>900 ml water <strong>(900 ml)<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"toc-instructions\">Instructions<\/h3>\n\n\n\n<p><strong>Before You Start:<\/strong> <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Please note that Japanese short-grain white rice requires a\u00a0<strong>soaking time of 20\u201330 minutes.<\/strong>\u00a0<\/li>\n\n\n\n<li>After this, the rice-to-water ratio is\u00a0<strong>1 to 1<\/strong> when cooking short-grain white rice in an electric multi-cooker (pressure mode). <\/li>\n\n\n\n<li>Measure the Rice: Overfill a US cup measure (a \u00be-cup measure works well for this) or a rice cooker cup with uncooked short-grain rice and level it off. <\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-to-wash-the-rice\">To Wash the Rice<\/h4>\n\n\n\n<p>(Sam&#8217;s note:  This feels excessive, but I&#8217;m including it here as the procedure is clear, and maybe it&#8217;s worth a blind taste test at some point.  Who knows?)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Quick Rinse<\/strong>: Add just enough tap water to the bowl to submerge all the rice. Then, discard the water <em><strong>immediately.<\/strong><\/em> <\/li>\n\n\n\n<li><strong>Repeat one more time.<\/strong> <\/li>\n\n\n\n<li><strong>Tip: <\/strong>Rice absorbs water very quickly when you start rinsing, so this step helps remove impurities from the rice and prevent it from absorbing the first few rounds of milky water.<\/li>\n\n\n\n<li><strong>Wash<\/strong>: Next, use your fingers to gently agitate the wet rice grains in a circular motion for 10\u201315 seconds. Using very little water allows the grains to rub against each other. It also reduces the absorption of impurities from the starchy water.<\/li>\n\n\n\n<li><strong>Rinse<\/strong>: Add tap water and immediately discard the cloudy water. <strong>Repeat one more time.<\/strong><\/li>\n\n\n\n<li><strong>Repeat<\/strong> Wash and Rinse (steps 2 and 3) <strong>two more times<\/strong>. When the water is almost clear, drain the rice well.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-to-soak-the-rice\">To Soak the Rice<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Soak<\/strong>: Add more tap water to the bowl to submerge the rice completely, and soak the rice for 20\u201330 minutes before cooking. Soaking is a must for short-grain rice! <\/li>\n\n\n\n<li><strong>Drain<\/strong>: After soaking, drain the rice in a fine-mesh sieve and set it aside for 10 minutes to drain completely. If you don\u2019t have time to wait, then shake off the excess water the best you can.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"toc-to-cook-the-rice\">To Cook the Rice<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Transfer the well-drained rice to the inner pot of the Instant Pot and add the measured water. Here, I&#8217;m adding 1\u00bd cups (360 ml) water for my 1\u00bd cups rice.<\/li>\n\n\n\n<li>Make sure the rice is level and evenly distributed in the pot. Close and lock the lid.<\/li>\n\n\n\n<li>Set the program to High Pressure for <strong>2 minutes<\/strong>. Make sure the steam release handle points to Sealing and not Venting. The float valve goes up when pressurized, after about 5 minutes. When it\u2019s finished cooking, the Instant Pot will switch automatically to the Keep Warm mode.Pressure Release: Let the pressure release naturally for\u00a010 minutes.\u00a0<\/li>\n\n\n\n<li><strong>DO NOT EXCEED 10 MINUTES <\/strong>(I recommend setting a timer). After 10 minutes, quick release\u00a0the remaining pressure: Place a kitchen towel over the steam release valve and turn the steam release handle to the Venting position until the float valve drops down. <\/li>\n\n\n\n<li>Once you\u2018ve quick released the remaining pressure, open the lid. Fluff the rice with a rice paddle and serve warm.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is the first time I&#8217;ve ever been impressed with non-pot made rice, indeed this was notably better than any Japanese rice I&#8217;d ever made in a pot. So I&#8217;m re-producing the recipe here for posterity in case the source vanishes. The source is here: https:\/\/www.justonecookbook.com\/instant-pot-rice\/#recipe And it&#8217;s a tremendous website, honestly. One note is&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[357],"tags":[37],"class_list":["post-6160","post","type-post","status-publish","format-standard","hentry","category-full-recipe","tag-rice"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6160"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6160\/revisions"}],"predecessor-version":[{"id":6161,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6160\/revisions\/6161"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}