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Japanese White Rice　白飯

No rice cooker needed — I’ll show you step by step how to make perfectly fluffy Japanese white rice using a regular small pot. This guide also includes the best way to store leftover rice so it stays fresh and delicious.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 2 cups Japanese white rice
  • 2 1/4 cups cold water

Method
 

  1. Put 2 cups of Japanese white rice into a bowl.
  2. Rinse the rice 3 times with cold water. As an option, you could save the water (togijiru) for watering plants, washing face, or cleaning.
  3. Soak the rice in cold water for 30 minutes.
  4. Drain the water.
  5. Place the rice in a pot and add 2 1/4 cups of cold water. Make the surface of the rice flat and cover the lid tightly. If the lid has a hole, close the hole and cook with medium high flame for 6 to 7 minutes.
  6. When it starts boiling, turn the heat down to the smallest setting, and keep on cooking for another 12 minutes.
  7. When the rice is done, turn off the heat and leave it with the lid on for 10 minutes.
  8. Open the lid and stir the rice from the bottom of the pot.
    The rice is ready!
    We hope you enjoy your "TOKYO FLAVORS, NEW YORKSTYLE" meal!  Itadakimasu!
  9. If you want to save the leftover rice, do it whist the rice is still warm. Wrap each single portion with plastic wrap. Push gently to make it flat. Put them in a ziplock bag and store it in freezer.

Notes

🍚 1. Washing the Rice
  • Don’t let the rice sit in the milky water (togijiru) while washing.
  • Rinse quickly and change the water a few times to remove extra starch — it helps the rice stay fluffy.
🔥 2. Cooking Heat
  • If you’re new to cooking rice, start with medium heat instead of medium-high.
  • The rice should begin to boil in about 6–7 minutes, which means your heat level is just right.
🥢 3. Lid Tips
  • In the video, I opened the lid to show what’s happening, but normally, keep the lid closed while cooking.
  • Only open it if you really need to check that things are going well.
🌾 4. Types of Rice
  • This same method works for both regular Japanese white rice and haiga-mai (semi-polished rice).
  • You can also mix in oshimugi (pressed barley).
  • A good ratio is 80% rice and 20% barley for nice texture and added nutrients.
🥡 5. Keeping Your Rice Fresh (After Opening the Package)
  • Once the package is opened, keep your Japanese rice in an airtight container.
  • If you don’t have one, seal the bag tightly with a rubber band.
  • This helps the rice stay fresh and maintain its flavor.
🍽️ 6. Serving The Rice
  • If you cook Japanese rice often, get a shamoji, a rice paddle made just for serving rice.
  • It’s much wider and easier to use than a regular spoon.
  • Always wet the shamoji or spoon with water before using, so the rice doesn’t stick when serving.