How to Cook Short-Grain White Rice

Rice is one of the pillars of Japanese cuisine, and cooking it properly is the first step in attempting any Japanese rice dishes or as a simple accompaniment to a Japanese meal. The rice used in Japan is short-grain, and is different in appearance, texture and flavour to other varieties such as jasmine, basmati or long-grain American rice.

Measuring the correct amount of water for the rice is important. The volume of water should be equal to, or about 10 per cent more than, the volu