How To Make Short Grain Rice (Japanese Rice on the Stove)

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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

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Опубликовано:

29 июн 2024

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Комментарии : 232

@dodoandoua 2 года назад

The time you take to make research on every single recipe you post , working hard in the kitchen , HD quality with special camera and devices , editing the video , sharing it on RU-vid , giving advices , simple and easy to follow instruction , and finally delicious food . I just love everything about this channel , very well organized . Thank you so much for all these efforts you put in your videos . We appreciate your hard work . Please keep up the good work and never give up , we are here to support you . And also thanks for sharing the japanese culture with diffirent people all over the world . ありがとうございます 🤗💖

@NoRecipes 2 года назад

Thank you for your kind words and for taking the time to notice all of the little things I spend time on to make these videos.😀 Have a great week ahead!

@thereerhunter2314 5 дней назад

Thank you brother for the video, my wife was so happy with the way the rice came out it's my job now. Great instructions on the best rice I've every tasted.

@LMRitwock 7 месяцев назад

I made my rice today following these instructions and I'm legitimately surprised at what a difference it makes. Fluffy yet still keeps the integrity of the rice grains. My sister brought pickles from Kyoto so it was perfect with the rice!

@NoRecipes 7 месяцев назад

I'm happy to hear this helped! Cooking is all about ingredients and techniques, and small changes can have a big impact on the outcome.

@fennecfox8291 Месяц назад

Are we gonna talk about the shade thrown about the “guy out there that likes to wear orange polo”💀LOL

@goodnightgoodnightgoodnight Год назад

after going through dozens of "how to make short grain rice" guides and always ending up with a mushy mess, this video has been the most helpful and perfect guide ive ever found!! thank you so much !

@NoRecipes Год назад

I'm so happy to hear this was helpful! It's not hard once you know the tricks 😉

@dalloweenMP3 2 года назад

This has explained things a lot better than most videos I’ve seen and any friends who have tried to help, thank you for explaining why things are done the way they are!

@NoRecipes 2 года назад

You're welcome! I'm glad to hear this was helpful!

@kenxd585 2 года назад

His facial expressions are intense and I like it

@NoRecipes 2 года назад

😂 no one has ever accused me of being hard to read

@darafurlow9295 2 года назад

Wow! I’m happy to learn the nuances of making Japanese rice. I’ve heard of many of these steps, but I never knew exactly how to make it start to finish. Thanks for sharing!!!!

@NoRecipes 2 года назад

Hi Dara, I'm glad to hear this was helpful! Thanks for letting me know.

@Xhalonick 2 года назад

Love the simple stuff! Makes it feel easily attainable. Great video.

@NoRecipes 2 года назад

Thanks! I’m glad to hear this was helpful.

@mixelle_0 2 года назад

The 1:1.1 ratio has never failed me so I’m glad to see it used here as well ☺️

@NoRecipes 2 года назад

The only exception is for when I’m making sushi rice I’ll use a 1:1 ratio by volume to account for the additional liquid added after cooking.

@houseofsilverrose504 Год назад

I just made this and it was worth the wait, thank you for the best advice and thank you for getting straight to the point l.

@NoRecipes Год назад

I'm happy to hear you found this helpful! Thank you for taking the time to let me know!

@TotallyRadical 2 года назад

Thanks so much for these awesome tips! Great video 👍

@NoRecipes 2 года назад

You’re welcome!

@byrongordonbeukes3934 Год назад

Oh my Gosh! I actually did it right😃 I always wondered what I was doing wrong that made mine a failure... now I know and the result after following your instructions... perfection!🤩

@NoRecipes Год назад

Happy to hear this was helpful Byron! Thanks for taking the time to let me know😃

@ladderstothemoon7415 2 года назад

Cool! I do mine a different way but I'm totally gonna try this out tomorrow

@NoRecipes 2 года назад

Thanks! If you have a method that works, there's not reason to change it. This is more for beginners who are having trouble making rice.

@krankym6541 Год назад

Wooo!! My first time watching your videos and let me tell you I just love the way you explain them, and the time you take giving some tips Thank you for Great video ❤

@NoRecipes Год назад

You're welcome! Happy to hear you found this helpful, thanks for the kind words!

@user-sl8rm6iq7g Месяц назад

I ALWAYS cook jasmine rice and they were out at my store so I got calrose and wasted five recipes trying to work with it. I hope this one is good. Thank you for sharing!

@NoRecipes Месяц назад

Hope this helped!

@purinpat Год назад

I use the fingertip measuring all of my life because my mom showed me and I have never made bad rice 😱. It’s interesting to know though. But the way my mom does it is that you dip the finger to the bottom of the pot to see where the surface of the rice reaches on your finger, then and make sure the water from the surface of the rice rice up to the surface of water is the same amount.

@NoRecipes Год назад

The method works when you’ve been doing it your whole life but there are people on 5 other continents that haven’t had that experience so this is a more consistent way for people new to making rice can learn

@starfoxe3231 Год назад

@No Recipes seems like a personal attack on that person's comment. They simply made an observation based on what you said in the video. You put out bad or false information. They where correcting you. And instead of saying thank you then explaining you just went straight to discrediting their response. I hope this helps your communication with your viewers and fans in the future. BTW their is people on 5 different continents that don't have running water or stoves. So make it easier and cook it on a fire next time please and ty.

@chuckery5177 Год назад

This looks so good!!!

@NoRecipes Год назад

Thanks!

@LloydMajor 6 месяцев назад

Thank you for the class!

@NoRecipes 5 месяцев назад

You're welcome!

@yamasultani8481 9 месяцев назад

I have followed these instructions a few times and found that adding more water was necessary. The glass lid on my pot may not have as tight of a seal, but I get the best result with 2 cups of water for 1.5 cups of soaked rice. If you want less rice (to serve 2-3 people) try 1 1/3 cups of water for 1 cup of soaked rice. Try this ratio out if your rice is turning out dry.

@NoRecipes 8 месяцев назад

Thanks for the suggestion. As you've figured out, different setups can end up with different results. I'm glad to hear you were able to find something that works out for you!

@alyssaa1704 10 месяцев назад

Great quality video and content. Hoping for some easy Japanese lunch recipes.

@NoRecipes 10 месяцев назад

Thank you! I happen to have a Japanese Lunch playlist with over 40 recipes in it: ru-vid.com/group/PLP3Ew88wjvg_10E6Zkwn6Bb-vE1mLAJAV

@Mickcotton Год назад

Wow sorry I missed this. So glad I found it Thank You So Much 😊

@NoRecipes Год назад

You're welcome Mike!

@Maplecook 2 года назад

I always learn so much when I watch your vids! Even stuff I thought I knew!

@NoRecipes 2 года назад

Glad to hear I could add some value😀

@Maplecook 2 года назад

@@NoRecipes Kinda made me feel ashamed, actually...lol

@p.r.l.m. 2 года назад

Damn, it works! I've just made the best rice ever using your method ❤

@NoRecipes 2 года назад

😄 I'm glad to hear this was helpful!

@kathcares 2 года назад

Thanks, Marc! Bad rice really ruins a meal. I bought an inexpensive rice cooker 6 years ago and haven't once regretted it. Before that I used all kinds of methods, but the rice cooker really takes the work out of preparing perfect rice. I know it can be done without the special appliance, but I make rice enough times in a week to justify having one. Japanese rice is my daughter's favorite food! She had some for Easter lunch.

@NoRecipes 2 года назад

It does for sure! We generally use a rice cooker too, but for some reason stovetop rice always tastes better so I usually do it on the stove for special occasions. Could be a placebo effect or due to more precise measurements. Will have to try measuring the water and rice one a scale for both methods and do a blind tasting someday. I hope your family had a wonderful Easter!

@zaccheuslittlejohn5841 5 месяцев назад

Perfect 🍚 Thank you 👍🏿🙏🏿💯

@pinkmonkeybird2644 2 года назад

I gave my daughter my fancy rice cooker so she could make a good breakfast in her freshman dorm, so I’m back to making rice on the stovetop. It was hard to let my beloved rice cooker go, but I wanted her to have a bit of normality now that she’s living away from home for the first time. I’ve mostly been making rice on the stovetop correctly, but your video definitely helped clarify and streamline the process a bit. My daughter still has a bowl of rice with miso soup or ochazuke with pickles for her breakfast in college, but she misses the freshly cooked salmon. That’s not going to happen in a dorm room, though, lol. I’m looking forward to her return for the summer (with my rice cooker).

@NoRecipes 2 года назад

Your daughter is lucky to have such a thoughtful mother! Making rice on the stovetop is definitely more of a hassle than using a rice cooker, but the results can be just as good or even better. I'm glad some of my tips were able to help streamline your process. Just 1 month left!😄

@kral3575 2 года назад

love this

@NoRecipes 2 года назад

Thanks!

@Cmcmurphy1406 Год назад

Im going to try this. I've recently moved to okinawa and want to use as many local products as possible. My rice has been terrible... i think this fixes a lot of my problems. Thank you.

@NoRecipes Год назад

You're welcome! Good luck, and I'm here to answer questions if you run into any issues.

@Cmcmurphy1406 Год назад

@No Recipes SUCCESS!!! I followed your instructions and my rice came out perfect. Arigato gozaimasu.

@NoRecipes Год назад

@@Cmcmurphy1406 You're welcome, I'm happy to hear it worked out for you!

@WarsmithThanatos 8 месяцев назад

I just came from a trip to Japan back to Germany and I didnt know that rice on its own could taste so good and not just bland. I musst try that at home.

@NoRecipes 8 месяцев назад

I'm happy to hear you found a new appreciation for this humble grain. Rice is such a staple here our world for meal is "gohan", which literally means "cooked rice".

@friedajones2528 5 месяцев назад

I also enjoyed your Bento Box channel on NHK! You and your partner gave the history of local food traditions from different sections of Japan!

@NoRecipes 4 месяца назад

Thanks for watching Bento Expo!

@giovgiac Год назад

Great video! Looking forward to trying it out. I have one question: my set of pots have a glass lid, but it has two small openings from where steam can escape (one for the removable handle and another on the opposite side). Is it fine to use that glass lid or should I use the seal lid that came with it (unfortunately not transparent)?

@NoRecipes Год назад

Thank you Giovanni! As long as the holes are pretty small it should be okay, but if you're worried about it, you can cover the whole pot with a towel once you turn the heat off. You can also do it with a metal lid, but it's a little harder to judge when the water comes to a boil, and when to turn the heat off.

@TheCowEmporium Год назад

Marc! You said Y’all… That’s awesome 😉 . A breakfast of rice and miso soup is literally what our son has eaten for nearly the last year! I knew the cooking of long and short grain rice was different but I had no idea why. Thanks! Take care, Annette🌺

@NoRecipes Год назад

Hahaha I grew up in a rural part of Northern CA. Went through a Wrangler wearin', boot scootin', lifted truck phase somewhere between being a nerdy trekkie and having blue hair and driving a rice rocket.

@kathcares Год назад

@@NoRecipes 🤠Who knew? Boy, Napa sure has a different vibe now!🍷🍇💆‍♂ Sacramento was a Cow Town when I was growing up there, too. You had to look very hard to find pockets of resistance. A nice place to be "from" I always say. One of the lucky escapees!😅

@graciehernandez1364 Год назад

Thank you 😊

@NoRecipes Год назад

You're welcome!

@davidtantz 2 месяца назад

Cool!

@canaygun9182 3 месяца назад

Im gonna watch everything you ve ever posted today mate. This channel is where i ll park my car✌🏻👊🏻✌🏻❤️

@NoRecipes 2 месяца назад

Wow, thanks for the enthusiasm! Hope you found some dishes to make!

@JayfromCalifornia Год назад

Thank you for this great, informative video! I cook one-half cup of rice as that’s enough for me in one sitting. How much water would I need for one-half US cup?

@NoRecipes 11 месяцев назад

I don't recommend cooking such a small amount of rice. Due to things like evaporation and the time it takes the water to boil, if you reduce the amount of rice, you can't just scale down the amount of water equally. Rice can be stored in the fridge for a few days and leftovers make great fried rice. You can also wrap single serving portions and freeze it. Then just microwave to reheat.

@EkaterinaWetterbrandt Год назад

So happy to see this instruction.. The only question I've got is about 1 2/3 cups water.. Google says that it must be 237 or 240 ml (per cup).. Is that correct?

@NoRecipes Год назад

Hi Kofa, 1 2/3 US cups is 394ml.

@jlastre 2 года назад

I will point out just as there are many different sizes of fingers there are other variables when cooking rice that may cause you to adjust what is advised here. The *kind* of metal, the *size,* and the *depth to circumference ratio* of pot, in addition the type of stove and configuration of burner matter. Even after moving from one house to another, and having everything consist I still have to fiddle with burner. This is why rice cookers have become popular (ie consistency).

@NoRecipes 2 года назад

It’s a good point, but I’ve cooked rice on many burners in various pots and the the method works as long as you get the water to boil quickly and the low heat setting on the stove is low enough to keep the rice at a bare simmer. The only big exception to this method is for high altitude cooking. The rice requires more time to soak, more water, and a longer simmer and steam time depending on how high up you are.

@erinuber2881 2 года назад

Thanks for the great video. Good rice makes such a huge difference. Also - bad rice is a sad thing! It's worth it to learn about making better rice. I'm sorry I haven't been around as much lately, as my health is not very good. I hope things will get better later, but it might be awhile. Meanwhile, I send good wishes to you and everyone else. I hope your week is going well!

@NoRecipes 2 года назад

You're welcome Erin! I'm sorry to hear things haven't been going so well with your health, I'll keep you in my thoughts and hope that things improve for your soon! ❤️❤️❤️

@erinuber2881 2 года назад

@@NoRecipes Thank you. I had surgery yesterday. Hopefully that will help. Have a good weekend! ❤️

@NoRecipes 2 года назад

@@erinuber2881 I hope your recovery goes smoothly and it helps improve your condition. Take care!

@kathcares Год назад

Oh, I've been missing you, Erin! I hope you're coping as best as you can. I set a goal a month ago to watch all of Marc's recipes and I really enjoyed reading your comments. Hope to see you around again soon.

@erinuber2881 Год назад

@@kathcares Hi Kathy! Thank you for the lovely message. I am sorry I haven't been able to watch the livestreams. My health has been much worse. Marc's videos and recipes are so good. I'm glad you're watching them all! That's a great goal. I hope you're doing as well as possible. Sending you best wishes from California. :-)

@GuavaJuice7 2 года назад

Great video! I usually like to cook short grain brown rice - what would change in terms of your advice in the video - just the soaking time? (I admit I have found my brown rice soggier at the bottom of the pot when I’ve soaked it for longer and I thought it would need less water as I have definitely used more than 1.1x water. I cut down the water but not enough it seems. I discard the soaking water and add fresh water. I soak it to reduce the anti nutrient content and reduce cooking time. This sogginess doesn’t happen when I cook the genmai without soaking, which happens sometimes when I’m in a hurry. By comparison, I always used 1:2 rice:water with long grain varieties with no issues.)

@NoRecipes 2 года назад

Thanks! It sounds like you might be using too much water. I'll probably be doing a how to cook shortgrain brown rice video at some point but in the meantime, I'd suggest reducing the amount of water by a little each time (soaking for about an hour before cooking) until you find an amount that works for you.

@lofthestars2088 2 года назад

I have this wonderful cookbook wich has a really similar recipe for rice cooking. The only thing that bugged me about it was the soaking Time for the rice. The Author advised for soaking it 1h which made it a chore. Reducing the Time to 1/2h is way easier.

@banshee1133 2 года назад

Some rice varieties are better when you soak it. White rice doesn't really need to be soaked.

@NoRecipes 2 года назад

Soaking it for longer won’t hurt and it could make the rice marginally better, but 30 minutes is plenty of time.

@nishmalopez4917 Год назад

Ok so 1 1/2 cup of rice and 1 2/3 cup of water! I have watched this video sooooo many times but I always forget the measurements 😅

@DRDANNTE Год назад

This was the perfect video of a swedish guy like me. But can you maybe include european measurments for the next video aswell? Great video anyway 😁.

@NoRecipes Год назад

Don't you guys use grams in Europe?

@MadebyYouandI 2 года назад

Nice. Short and to the point. Do you prefer the stovetop or ricecooker? Me, the rice cooker takes up so much space I tend to use the stove top. 😉 Hope you're enjoying the green. :)

@NoRecipes 2 года назад

Not sure it’s placebo (due to the extra work) or if more precise measurements or some other factor effects it, but stovetop rice always taste better to me. That being said, we got one of those insanely expensive rice cookers a decade ago, and the difference is pretty negligible.

@Fagnarok 2 года назад

I was advised by japanese coworkers (I'm a chef) to not use a strainer because it breaks the rise. They all agreed to use your hands and a bowl and gently, but vigorously stir with your hands using cold water

@NoRecipes 2 года назад

Until the rice has been soaked it's not very brittle so using a bowl vs a strainer won't make a difference unless you are being really rough with the rice. The video is 4k so you can zoom in and see that none of the rice is broken.

@mela6885 Год назад

This guy is so cute and positive, I love it 😊

@NoRecipes Год назад

Thank you 😊

@JoaoPedroRomao Год назад

What about seasoning the rice in the pan? In Brazil we season the rice with garlic paste and salt, and then we cook it, but it is with Brazilian rice, is it good to do with japanese rice? Bc i dont know if the people in my house will appreciate rice without the commom garlic and salt seasonings

@NoRecipes Год назад

Hi João, in Japan, rice is used kind of like bread in the West. It's a plain food that's eaten with flavorful side dishes. Because the side dishes are well seasoned it would be too salty if the rice was seasoned too. There are of course exceptions like sushi rice (in which the rice is seasoned after it's cooked) or takikomigohan (Japanese pilaf), but these stand alone dishes and aren't eaten as part of a meal with other foods.

@herrys6752 Год назад

I buy rice for 5kg pack. The rice varies depends on the origin of the rice fields. i use no cup to measure rice nor water. so i use my fingers to know how much water needs. I only use japonica rice when necessary to make Japanese dishes. Your vlog is always clean and clear. Happy days bro.

@NoRecipes Год назад

Hi Herry, if you have a method that works for you then I say stick with it. This is more for people who have never made rice before or for people who have had problems with making it in the past.

@user-ed1eq2ef2k 3 месяца назад

Mochi??? Yum❤

@Dominik189 2 года назад

All jokes aside I actually do just fine with my rice cooking when just using the finger method. It works out for me.

@NoRecipes 2 года назад

That’s great that you’ve figured out a method that works for you. Judging by the requests I’ve gotten for this, I guess most people haven’t been so lucky.

@at-the-edge 2 года назад

Mark, thank you for this video. what’s your favorite Japanese short grain rice brand?

@NoRecipes 2 года назад

You're welcome! In Japan, there are no mega corporations producing rice, so we don't really shop for rice by brand. Instead we look for the cultivar of rice and where it was grown. You can get more details about this in my full written post about Japanese rice (link in description)

@NoRecipes 2 года назад

Here's the link incase you can't find it norecipes.com/cook-japanese-short-grain-rice/

@at-the-edge 2 года назад

@@NoRecipes thank you Mark!

@shannahsnyder5653 Год назад

I have short grain brown rice, can I use your same recipe or should I follow directions on pkg. 1:2

@NoRecipes Год назад

Good question Shannah, brown rice requires more water and more time to cook through. I have a brown rice tutorial on my list of things to make a video for, but for now I'd recommend using the package directions.

@cue5223 Год назад

How to keep the rice fresh for all day use tho if i, let say, cook a big batch of rice in the morning?

@NoRecipes Год назад

For food safety reasons it's a good idea to refrigerate leftover rice (especially if you live in a warm climate). It can be reheated in a microwave oven to soften it up.

@axlnu_nki6515 2 года назад

some japanise freinrd told me another technic for the water with the finger I mesure the thikness of the rice at the bottom of the pan , and I add the same volume on top of it (so if the rice is 1/2 knuckle of rice , I add 1 knuckle (from the bottom ) water

@NoRecipes 2 года назад

This method will only work for pans of a certain diameter. If you've been using this method on your equipment and it's working for you there's no need to change it but just be aware that if you use a different pan your results may not turn out the same.

@jessicaMApiano 2 года назад

I have always soaked my rice after I rinse the starch off, too. But I discard the water after it's soaked because I thought the water may have soaked into the rice and messed up the water to rice ratio. Is that ok?

@NoRecipes 2 года назад

Hi Jessica, if you're happy with how your rice turns out, there's no reason to change it as you've probably figured out a ratio that works for you. Using my recipe I don't recommend changing the soaking water because it will throw off the amount of water. 300 grams of shortgrain rice needs 1 2/3 US cups of water to cook properly. If you soak the rice and then add 1 2/3 cup water after soaking it's going to be way too much water because your rice will have already absorbed some of the soaking water before you discarded it.

@MT-kr8cn Год назад

....and which brand do you recommend?👀 I have been in Japan and the rice is very tasty and filing, while here in London...well, no comment...., even there are japanese stores, I see so much more brands and variety and gadgets to cook proper rice in Japan...

@NoRecipes Год назад

Food production in Japan (particularly rice) doesn't work the same way as in most countries it's too complicated to explain in a short comment. Please see my full written post on my website for more details (link in the video description).

@nasirzaman5074 Год назад

Well , I have A question that in our country we use basmati rice but it’s my first time I am going to make Japanese rice so , i want to ask you that is there salt needed in the rice while the rice boiling in water , I asked you this because I like tasteful recipes

@NoRecipes Год назад

Hi Nasir, we do not put salt in white rice when cooking. This is because white rice is eaten with other salty foods and putting salt in the rice would make it too salty. If you want to add salt to the rice, I would recommend doing so after you cook it. When we make onigiri (rice balls), we rub our hands with salt to season the outside of the rice. If you want a rice that is preseasoned, I suggest making takikomi gohan which is the Japanese version of pilaf: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_M_aJXM6fv4.html

@nasirzaman5074 Год назад

Oh ! Thanks , I was just going to cook the rice , so this will be helpful 👍

@hafizwong9187 6 месяцев назад

What is the ratio of rice and water again? I didn’t quite get that via the video. Thanks.

@kathcares 6 месяцев назад

In the video description it says 1 and 1/2 cups of rice (300 grams) to 1 and 2/3 cup water (394 milliliters). I don't see a ratio stated. There's more information on No Recipes: norecipes.com/cook-japanese-short-grain-rice/

@hafizwong9187 5 месяцев назад

Thank you @@kathcares

@klindenberger 2 года назад

My mom still has her 60+ year old kamado, but hasn’t used it since the electric rice cookers came onto the market. 😆

@NoRecipes 2 года назад

Nice! You don’t see those much these days.

@pokedubby3722 Год назад

what is one and two-thirds u.s cups of water in L/ml

@NoRecipes Год назад

Have a look at the video description.

@user-vl8ck4gz6w 8 месяцев назад

I accidently bought Vietnamese gluttinious sticky rice. It looks like short grained rice so is the method the same or is there a big difference for the amounts of water used? I cant find anything online about cooking vietnamese rice for some reason

@NoRecipes 8 месяцев назад

Yikes, sorry I missed this. You've probably figured this out already, but glutinous rice is a very different type of rice that's almost all amylopectin. It's usually used for making desserts (like mochi). The cooking process is also different (it's soaked in water overnight and them steamed in a steamer).

@user-vl8ck4gz6w 8 месяцев назад

@@NoRecipes thanks so mich yea I tried it twice in pot and both times came out very mushy and weird :(

@user-vl8ck4gz6w 8 месяцев назад

couldnt find a solition online

@NoRecipes 8 месяцев назад

@@user-vl8ck4gz6w Yes, this type of rice is usually soaked overnight in water and then drained and then you put it in a steamer to cook. It will not work using this method. It's also generally better suited for desserts where it can be pounded into mochi.

@carbonribs Год назад

Okay a guy in a polo literally told me to use my finger lol how funny

@NoRecipes Год назад

The finger method only works when your finger and the size of the pot match up. It's not a very reliable technique for beginners. Once you know where exactly the water should sit on your finger for the pot you are using it works okay, but it's still not as consistent as measuring our your water properly.

@kathcares Год назад

As a traveling chef, I can't even imagine all the settings in which you've cooked rice, and with your reputation on the line! I trust your experience. If I find myself in a situation where my trusty rice cooker isn't available, I will know just what to do.😁 I really liked how you teased the Nimono recipe at the end of the Atsuage video. It got me thinking that maybe you could use something similar to drive traffic to your website? The Taiyaki video got me thinking about posting variations to the main recipe. You could tease them in the video, maybe even post a picture at the end of the video. The picture you included at the beginning (I assume that was the Nimono!) was super intriguing! I know you don't have that one up yet, but I would have jumped right over there to get it if I could have. Just my two cents. I love everything you do. Rarely does a day go by that I'm not cooking or eating one of your recipes. I have Char Siu in the fridge marinating, and I'm set to make Chili Verde tomorrow or Monday. You really have transformed my cooking! Even when I think I've come up with something new, I realize that the seeds of innovation were planted by you. Thank you for teaching me to Elevate my Everyday Meals using Tried and True Techniques! 🥰💖♾

@NoRecipes Год назад

The worst is cooking at high altitudes. I used to cook for a client at their summer home in the Colorado Rockies and cooking rice was always a nightmare. It's good to hear your thoughts on the teaser (that video is dropping today). In this case I happened to have a few episodes shot ahead of time in preparation for my trip so I was able to include footage from the future video, but I'm usually shooting week to week. Thanks for the idea on teasing recipes on the website, I'm kind of at a crossroads with that where I need to decide what to do with it going forward. Cooking is largely about building up a tool chest of techniques from different sources and I'm glad I've been able to pass on a few of those tools for you to use!

@kathcares Год назад

@@NoRecipes My brother lived in Denver for 30 years and he would have that problem even there. I feel like I've had a download from your brain having watched all the videos and read your blog extensively! It's been great for someone who doesn't get to have many Real Life experiences. I'm enjoying it so much!☺ As for the ideas, feel free to ignore them if they're not relevant; I'm that annoying Ideas Person. It's just the way my mind works. I figure, if even one out of one hundred helps, it makes it worth expressing them.😅

@NoRecipes Год назад

@@kathcares Thanks Kathy, I love all your ideas, but it's just a matter of time and triage. I'm kinda considering cutting back my RU-vid schedule a bit so I have more time to spend on No Recipes as well as the future Patreon replacement.

@uzhmaa 4 месяца назад

Hi, how much would 1 2/3 us cups translate to in mLs or grams?

@kathcares 4 месяца назад

The measurement for the water on the No Recipes website is 394 milliliters. norecipes.com/cook-japanese-short-grain-rice/ Hope that helps!😊

@uzhmaa 4 месяца назад

Thank you!!😊

@ilikepizza1838 Год назад

Do I cook it the same amount of time no matter the amount of rice i want to make? like instead of 1 serving like you, I made six?

@NoRecipes Год назад

It will take longer for a pot with 6 cups of rice to come to a boil, but once it comes to a boil the amount of time you cook it for should be roughly the same.

@ilikepizza1838 Год назад

@@NoRecipes thankyouuu it came out perfect!

@NoRecipes Год назад

@@ilikepizza1838 I'm happy to hear it!

@fdguarino 2 года назад

Marc, do you ever 'polish' your rice for dishes like sushi?

@NoRecipes 2 года назад

Are you referring to the milling that happens to turn brown rice into white?

@fdguarino 2 года назад

@@NoRecipes I've seen videos like "How it's Made - Sushi" where the Chef 'scrubs' the rice before cooking. It seems similar to the polishing of rice done before sake is made, so I assumed it was for the same reason: To remove the outside of the rice kernel so the cooked rice tastes better.

@NoRecipes 2 года назад

@@fdguarino Hi Frank, rice is milled (also sometimes translated as "polished")to remove the bran and germ and make it white. This process creates dust that clings to the outside of the rice. You wash the rice to remove the excess starch and bran dust and agitating it with your hands helps this process. This is not "polishing". For sake, the grains of rice are milled beyond removing the brand and germ because protein changes the flavor of sake (most of the protein is near the germ and bran, which is why removing the outer layers reduces the protein content). By using only the very center of the rice you get sake that has a more fruity sweet aroma (but it also has less umami as a consequence as umami is created by the breakdown of protein into amino acids by proteolytic enzymes in Koji). Leaving more of the grain intact gives you dryer sake that is richer in umami. Although the higher mill ratio sake tends to be more expensive (because of the extra raw material required), it's not better or worse, it's just a different style of sake. You can learn more about this in my series on sake ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C2p6MN4EVeA.html Long story short, you're not polishing the rice by scrubbing it with your hands, and milling rice down (beyond removing the bran and germ) won't necessarily make it taste better.

@lubnaarja2240 4 месяца назад

is it ok to let the rice soak over night to save on time in the morning especially?

@NoRecipes 4 месяца назад

Yes absolutely!

@10essee16 Год назад

Can the pot lid have a vent hole for this recipe?

@NoRecipes Год назад

Yes, as long as the hole isn't too big, it should be fine.

@julioalbertomorales 2 года назад

For the “reduce the heat as low as it’ll go,” to get it to boil as fast as possible do I put the pot on my biggest most powerful burner and for the as low as it’ll go part do I move the pot to the lowest flame on my smallest least powerful burner?

@NoRecipes 2 года назад

I do it all on one burner on my stove, but it depends on how powerful your stove is. You want to get it to boil quickly, so the large burner is fine for that, but the low heat should have the rice barely simmering. If your big burner is still making the rice boil, you can move it to the smaller one.

@joshuadeguzman7884 Год назад

the shaaaaade HAHAHA

@thebusiness1512 Год назад

Wow i had no idea how difficult it was. Lol

@LatenightDev 2 месяца назад

1:46 Still didn't understand, so how much water do I need ?

@NoRecipes 2 месяца назад

The quantities are listed in the video description: 1 1/2 US cups Japanese short-grain rice (300 grams) 1 2/3 cup water (394 milliliters)

@LatenightDev 2 месяца назад

@@NoRecipes Thankyou sir

@JohnSmith-bp1dp Год назад

What’s the cooking time for 3 cups of short grain rice ?

@NoRecipes Год назад

Hi John the size of the grains of rice won't change whether you're making 1 cup or 3 cups so the cooking times are the same (though it will take a little longer to bring the water to a boil).

@JohnSmith-bp1dp Год назад

Thanks a lot! Your replies to your followers are much appreciated!

@jlastre Год назад

Forgot to mention in my last post to this video but if you purchase the very popular Nishiki brand of rice in the USA, per their instructions on thier website, you don’t need to wash their rice. I’m restricting my comment on that brand. Others may be different of course.

@NoRecipes Год назад

Some rice is milled using a process that removes all the powdered bran from the outside of the rice so there's no need to wash it. This type of rice tends to be more expensive as a result (i.e. if you buy the same brand of rice the one that requires washing will be slightly cheaper). One thing to note about Nishiki is that it's not Japanese shortgrain rice (it's medium grain "New Variety" rice).

@jlastre Год назад

@@NoRecipes Nishiki is about the only brand I can get here of “Japanese” rice. My understanding is what is available here I t’s not grown in Japan. Which makes sense from a distribution point of view. Sort of how American Kikkoman isn’t made in Japan (I also think it tastes slightly different). I might stop eating all processed rice as I was recently diagnosed with lupus. But sure what I can substitute though. I did have black rice served to me at a sushi restaurant.

@NoRecipes Год назад

@@jlastre There are a few companies in the US selling locally grown Japanese shortgrain rice. Tamaki is one of them and they sell a cultivar of shortgrain called Koshihikari grown in California. Sorry to hear about your medical diagnosis. I don't know much about lupus so can't really offer any recommendations, but if you're looking for rice that hasn't been fully milled, you can get partially milled rice that cooks up like white rice but it's only had part of the bran milled off (it's halfway between white rice and brown rice). It's called "haiga-mai".

@jlastre Год назад

@@NoRecipes after I posted I looked into it. There are a few brown and whole short grain rices (“Japanese style”). Looking into it whole grain (haiga-mai) is probably the closest for my needs. I started trying to make Onigiri 🍙 which can be done with it. My dream was to one day take a learning trip to Japan to make sushi (there are some schools that specialize in it). But that seems like a distant dream at present. I’m okay with it though. I won’t get into it but I’m pretty lucky to be alive. Thanks for the info.

@NoRecipes Год назад

@@jlastre Good luck with your medical situation and hopefully you'll be able to make it out here some day. Japan hasn't historically been very friendly to special dietary needs, but this is changing, and there are more and more places that will cater to special needs if notified in advance.

@thelarry383 2 года назад

1.5 cups of rice to 1.66 cups of water. basically 1:1 with a little extra water

@banshee1133 2 года назад

Oh didn't know it uses less water than jasmine rice

@MrPSobala 2 года назад

grams, milliliters... thank you very much :)

@NoRecipes 2 года назад

You’re welcome!

@hayaalasaker8865 2 месяца назад

So for 300 grams of rice 1 2/3 cup of water ?

@NoRecipes 2 месяца назад

Yep, 1 2/3 US cups or 400ml

@baka-sempai 7 месяцев назад

My rice has a small grain but after cooking looks like pilaf😢 why?

@NoRecipes 7 месяцев назад

Was it a Japanese variety of short-grain rice? While short-grain rice is generally sticker than long-grain rice, this is not always the case. I've seen Egyptian short-grain rice that is pretty crumbly. You need to make sure the rice is a Japanese varietal such as koshihikari, milky queen, fukkurinko, etc...

@pgwcdlsb Год назад

For my gram and ml users out there, I believe there's an error, 1 cup 2/3 of water equals 394ml and not 294ml !

@NoRecipes Год назад

Thanks for noticing the type. Sorry about that! It's fixed.

@pgwcdlsb Год назад

@@NoRecipes No problem, glad I could help !

@louettesommers8594 3 месяца назад

Did he mention how much rice he cooked?

@kathcares 3 месяца назад

He used 300 grams of rice, or 1 and 1/2 cups. That yields about 4 and 1/2 cups of cooked rice, which is 900 grams, or about 4-5 servings.

@ArkadianGames Месяц назад

My rice was undercooked 😭 will try again,maybe I didn't use enough water! 😢

@NoRecipes Месяц назад

Sorry to hear it didn’t work. Assuming you measured everything and let the rice soak, the most likely culprit is that your water evaporated before the rice was done cooking. This could happen because your heat was up too high, or your lid doesn’t make a good seal (you can fix this by putting some foil between the pot and the lid. Hope that helps!

@IceQueen975 Месяц назад

Fuuuuck, thank yooooou. I'm SO tired of people going "use a rice cooker to.." Have you considered I don't *want* a rice cooker? Or I don;t have anywhere to store it?? HMMM?!?!

@NoRecipes Месяц назад

🤣

@sahatham789 Год назад

Japan Rice taste n bite like Thai Jusmin Rice , I mean Copy cat 80% , but short n long type haha 😆👍

@NoRecipes Год назад

Actually the texture is at opposite ends of the rice spectrum. The high amylopectin content makes Japanese shortgrain rice very sticky and chewy. Jasmin rice has a higher ratio of amylose which makes it more dry and crumbly.

@sahatham789 Год назад

@@NoRecipes Yeah I think so that. 👍👍

@esterc108 2 месяца назад

won't we add salt?

@kathcares 2 месяца назад

Hi! In Japan they don't add salt because they eat rice with salty condiments like pickles and seaweed. If you want to add some to suit your tastes, it's fine. I used to add salt to mine, too, but I got out of the habit.

@esterc108 2 месяца назад

@@kathcares oh I understand, thank you very much 🙏🙏

@vla220474 Год назад

I didn't get how much is the water !?

@NoRecipes Год назад

The written recipe is in the video description, and you can click through to my site for a more detailed explanation of each ingredient. Also, please not that all volumetric measurements are in US cups.

@Misajoejoe1 2 года назад

I thought you have to do 3 scoops of rice in to the bowl

@NoRecipes 2 года назад

That depends on how much rice you want to make. For 1 1/2 US cups of rice you use 1 2/3 cup water

@Misajoejoe1 2 года назад

@@NoRecipes I meant after you cook it, aren't you're suppose to serve 3 scoops of rice in the bowl?

@NoRecipes 2 года назад

@@Misajoejoe1 It's not a must. The main thing is that you don't want to serve it in 1 scoop because that's how you offer rice to the dead.

@Misajoejoe1 2 года назад

@@NoRecipes Oh, ok. I've been over eating rice because of the 3 scoops! LOL!

@NoRecipes 2 года назад

@@Misajoejoe1 The scoops are supposed to be small. 😄

@OGCuster 3 месяца назад

Bro hating on uncle Roger 😂

@NoRecipes 2 месяца назад

Somebody's gotta do it 😂

@OGCuster 2 месяца назад

@@NoRecipes uncle Roger is a buster!

@Pavme 2 месяца назад

Wait you don't salt the rice?

@kathcares 2 месяца назад

@Pavme 2 месяца назад

@@kathcares thanks for the reply! That does make sense. I guess that will require some getting used to when I travel to Japan, as I'm used to salting rice even when eating with salty stews to get a consistent bite with flavorful rice

@kathcares 2 месяца назад

@@Pavme I think it just depends on your personal tastes. I love salt on everything, and I sometimes salt mine, too. Hope you have a great time visiting Japan! Have you every had umeboshi? It's my favorite and very salty!☺

@Pavme 2 месяца назад

@@kathcares Thank you! And unfortunately, I haven't had the chance to try Japanese salted plum yet, but I'd love to! Japanese food/ingredients are quite expensive here in the US so I don't often get to try them I just hope they don't have any added mirin/sake since I can't have alcohol

@NoRecipes 2 месяца назад

We use sake and mirin to cook with quite a bit in Japan because they contain amino acids that create the taste of umami. The thing is they are almost always cooked, so the alcohol evaporates, leaving just the umami taste behind. Soy sauce, miso, and yeast leavened dough all contain small amounts of alcohol too because of the fermentation process used to make them, but when you cook them the alcohol burns off.

@martiuscastle Год назад

I'm sorry, I do love japanese food, but as a mediterranean man, I have to ask: No salt, no garlic, no seasoning at all?

@NoRecipes Год назад

In Japan, rice is used how you might use bread. It's meant to eaten with pickles, side dishes etc. If you salt or season the rice it would be too salty with the other foods. Also, garlic is not really used in traditional Japanese cooking (though it is used in Japanese-style Chinese cooking as well as in Japanese-style western foods).

@martiuscastle Год назад

@@NoRecipes Thanks so much for the reply!

@blacksnapper7684 2 года назад

*gasp* ooooooooooooooooooooh get dunked on uncle Roger!!!!! 😂😂😂😂😂😂

@Maplecook 2 года назад

Marc runs rings around Uncle Roger! haha

@NoRecipes 2 года назад

Only in the kitchen🤣

@Maplecook 2 года назад

@@NoRecipes No contest! lmaoooooo

@bushrasew Год назад

Basmati rice is more easier and faster cooking

@NoRecipes Год назад

It's a different rice for a different cuisine.

@diegoyonamine8943 2 года назад

LOL This video can and should improve ! Either way, as always, cheerful and such an good weekly Content. But an revamped on PostProduction could reach more viewers !

@NoRecipes 2 года назад

If you’re offering your post production services for free I’ll take you up on your offer 😆

@tomasso123 3 месяца назад

Use 2 Japanese cups of rice, which is different from a US cup, which is 2/3 of an American cup. Then you wanna add in 1 & 2/3 US cups of water 😷🤧😖 why cant we communicate in grams????

@kathcares 3 месяца назад

If you look at the video description, the grams and milliliters are listed. There are a LOT of cultural differences in the world, especially around the preparation of rice, a staple food in many countries. This video is mainly targeted to Americans, who don't typically use metric measurements. Still, it beats the finger method!

@NoRecipes 2 месяца назад

I typically list liquids in US cup (my audience is mostly in the US), and everything else in grams.

@banshee1133 2 года назад

You didn't discuss the most important thing. The ratio of rice to water. I get that you said you used two ¾ cup rice and 1 ⅔ cup water. But you didn't explain how that came about. The ratio is important because it varies on the kind of rice. Like you need less water on some rice varieties but need more on others. Also, it's common here in our country to use the finger method. The size of your finger won't matter but the pot shape matters. If your pot is shaped same from bottom to top, you can do it without issues.

@NoRecipes 2 года назад

Most people (at least in the US) don’t cook using ratios they use US cups. That’s why I’ve given the measure that way. If you want the ratio, it’s not too hard to calculate, but it’s 1 part rice to 1.11 parts water by volume or 1 part rice to 1.31 parts water by weight. As for the finger not mattering how does it not matter if one person has a fingertip that’s 3 cm long and another one has a fingertip that’s only 1.5cm long the amount of water they are adding to get to the first knuckle is going to be different. This only works if you know exactly where on YOUR finger the water should go to in the same pot you always use.

@TheTamago Год назад

I followed all the steps and for the first time it was a success 😭😭😭 thank you so much for your help, I had to come back and leave a comment, as you helped me so much 🥲

@NoRecipes Год назад

I'm so happy to hear this was helpful! Thank you for taking the time to report back. I have a on of other recipes breaking down the techniques that make Japanese dishes successful so I hope you have a chance to take a look around 😉