Learn how to cook authentic Japanese rice using a pot or pan—no rice cooker needed. A beginner-friendly guide to everyday Japanese rice made with japonica uruchimai.
Table of Contents
About This Recipe
This recipe shows you how to cook delicious Japanese rice using a pot or frying pan—no rice cooker required.
In Japan, rice is the staple food, and rice cookers are widely used in most households for everyday cooking. However, this recipe is designed primarily for readers outside Japan, so you can enjoy the authentic taste of Japanese rice even without special equipment.
By measuring the rice, rinsing it with water, placing it over heat, and paying attention to changes in sound and aroma as it cooks, you will experience the entire process of rice transforming into freshly cooked rice. This hands-on approach allows you to truly feel how rice comes to life.
In Japan, people have long found value in careful preparation, respect for ingredients, and taking the time to cook thoughtfully. This recipe gently reflects those ideas, which are deeply rooted in Japanese food culture.
If you are trying Japanese rice for the first time, we recommend tasting it freshly cooked, just as it is. Even without strong seasoning, you will notice its gentle aroma, soft texture that falls apart in your mouth, and a natural sweetness that slowly unfolds. Through this experience, you may begin to understand why rice is, for Japanese people, both a special treat and an everyday source of comfort.
You may also sense the quiet warmth that rice carries—the kindness behind someone calling out, “It’s time to eat,” or the care expressed in the simple question, “Have you eaten yet?”
There are two main types of rice: japonica and indica. This recipe focuses on uruchimai, a non-glutinous variety of japonica rice that is commonly eaten in everyday Japanese meals.
Rice in Japanese Life
When talking about Japanese food culture, rice is one of its most essential elements.
Rice cultivation, introduced from the Asian continent, is believed to have taken root in Japan more than 2,500 years ago. Since then, rice has remained deeply connected to everyday life in Japan and has continued to hold great importance for the Japanese people.
From ancient times, Japan had a system in which rice was collected as tax, a practice that continued until the early Meiji period (late 19th century). During the Edo period (17th–19th century) in particular, taxes were in principle paid in rice, and the size and power of each feudal lord’s domain were measured in kokudaka, a unit based on rice yield.
In addition, traditions that pray for a good harvest and give thanks for the crops are still preserved today through annual events and religious ceremonies. These rituals also occupy an important place in imperial court ceremonies performed by the Emperor and members of the imperial family.
In Japan, rice has long been more than just a staple food that satisfies hunger; it has remained at the center of the dining table as a source of comfort and emotional grounding in daily life. This can also be seen in the Japanese expression “gohan o taberu” which literally means “to eat rice,” but is commonly used to mean having a meal. The phrase reflects how closely rice is tied to everyday living in Japan.
Within the home, calling out “Gohan da yo”—which can be understood as “It’s rice time”—serves as a signal that a meal is ready. Likewise, the simple question “Gohan tabeta?” (“Did you eat rice?”) carries a deeper sense of care, implying not only whether someone has eaten, but also whether they are doing well. The word gohan itself plays a role in conveying the rhythm of daily life and a sense of thoughtfulness toward others.
Japanese cooked rice is made by steaming uruchimai, a non-glutinous variety of japonica rice. When properly cooked, each grain develops a natural sheen and gentle stickiness, and a subtle sweetness emerges as you chew. This sweetness does not come from added sugar, but from the rice’s starches, which slowly release their natural flavor as they are heated.
Because its taste is mild and never overpowering, rice complements a wide range of dishes and remains enjoyable even when eaten every day.
In recent years, with the spread of Western-style meals, there are more occasions when rice does not appear at the table. Even so, many Japanese people still feel that a meal is incomplete without rice, and much of Japanese cuisine is best enjoyed alongside it.
We hope this recipe helps you learn how to cook truly delicious rice and experience its place in Japanese life for yourself.
Ingredients (Serves about 4–6 bowls)
- Rice (Japanese short-grain, non-glutinous) 2 go (approx. 360 ml / 300 g)
-
Water 400 ml / about 1.7 US cups
(For freshly harvested rice: 380 ml / about 1.6 US cups)
1 go (a Japanese rice measure) is approximately 180 ml by volume, or about 150 g / 5.3 oz by weight. Use 200 ml of water per 1 go of rice.
Preparing the Rice
| 1 |
 | Measure the rice. For this recipe, you will cook 2 go of rice. Tip
|
| 2 |
 |
Place the rice in a bowl, pour in plenty of water all at once, stir gently 2–3 times, and drain immediately. Tip
|
| 3 |
 | Add a small amount of water and gently swirl the rice with your fingertips. Do this in a bowl, not in a colander, as a colander can cause the grains to break. Tip Wash gently. Modern rice doesn’t need scrubbing—gentle swirling is enough. Over-washing can break grains and make rice sticky. |
| 4 |
 | Add water, rinse, and drain once the water turns cloudy. Repeat this process (Steps 3 and 4) 2–3 times. Tip Don’t aim for perfectly clear water. Stopping earlier helps maintain sweetness and distinct grains. |
| 5 |
 
|
Soak the rice. Soak for 20–30 minutes in summer, or 30–60 minutes in winter. Tip
|
| 6 |
 
| Drain the soaking water, then transfer the rice to a pot or frying pan and add fresh water for cooking. For this recipe, add 400 ml of water for 2 go of rice. As a guideline, use 200 ml of water per 1 go of rice. Tip
|
Cooking Rice in a Pot
Here’s how to cook rice using a regular pot with enough depth.
| 1 |
 | With the rice and water already in the pot, cover with a lid and place over medium heat. Do not stir—wait until it comes to a boil (about 5–7 minutes). |
| 2 |
 | Once the water is vigorously boiling, reduce the heat to low and continue cooking for 10–14 minutes. |
| 3 |
 | When the sound changes from a gentle bubbling to a crackling sound, briefly open the lid and check that there is no water left at the bottom of the pot. If the bottom is dry, turn off the heat. |
| 4 |
 | Cover with the lid and let the rice steam for 10 minutes. |
| 5 |
 |
Gently fluff the rice, slicing through it from the bottom with a rice paddle or spatula. Tip
|
Cooking Rice in a Frying Pan
Here’s how to cook rice in a frying pan. Use a frying pan with a lid (a steam vent is fine).
Recommended pan size
・Diameter:24–26 cm (9.5–10.5 inches)
・Depth: at least 3 cm (about 1.2 inches)
| 1 |
 |
With the rice and water already in the frying pan, add an extra 1–2 tablespoons of water, then cover with a lid. Place over medium heat and cook for 3–5 minutes. Tip Frying pans lose moisture easily. Add a little extra water or lower the heat promptly once the water comes to a boil to prevent the rice from drying out. |
| 2 |
 | As soon as the water comes to a boil, immediately reduce the heat to low and continue cooking for 8–14 minutes. |
| 3 |
 | Once there is no water left at the bottom of the pot, turn off the heat and let the rice steam for 10 minutes, keeping the lid on. |
| 4 |
 |
Gently fluff the rice, slicing through it from the bottom. Tip
|
Recipe Video: Watch How It’s Made
How to Know When the Rice Is Ready
-
Small holes appear between the grains of rice.
This happens when most of the water has evaporated and steam from the bottom of the pot begins to pass upward through the rice. It’s a sign that the heat has reached the center of the grains and the rice is entering the final stage of cooking.
- No water remains at the bottom of the pot.
- A fragrant, lightly toasty aroma develops.
Common Mistakes and How to Fix Them
- Rice is undercooked or has a hard center → Not soaked long enough / heat too low
- Rice turns mushy or sticky → Too much water / insufficient steaming / not fluffed right away
- Rice burns → Heat too high (use the change in cooking sounds as your guide)
How to Store Cooked Rice
If you are not going to eat the cooked rice right away, freeze it rather than refrigerating it.
Refrigerator temperatures (around 0–5°C / 32–41°F) cause rice starch to retrograde most quickly, which makes the rice dry, firm, and stale. To prevent drying out or absorbing unwanted odors, also avoid leaving the rice in the pot for an extended period of time.
While the rice is still very hot—ideally while steam is still rising—divide it into single portions. Wrap each portion tightly in plastic wrap or place it in an airtight, freezer-safe container, then freeze immediately without letting it cool first.
When portioning the rice, gently flatten it without pressing it down. This helps it freeze more quickly, prevents quality loss, and ensures the grains reheat evenly and remain fluffy after thawing.
To serve, reheat the frozen rice just before eating, either in the microwave or by steaming it in a pot or steamer.
For best quality, use within 2–3 weeks.