How To Cook Rice in a Donabe
Learn how to cook rice in a donabe, the traditional Japanese earthenware pot, with my step-by-step tutorial. The process is simple and straightforward. You'll make unbelievably fluffy and tender Japanese short-grain white rice every time! Brown rice instructions included.
Ingredients
For 4 Rice Bowls
- 1½ cups uncooked Japanese short-grain white or brown rice (2 rice cooker cups, 360 ml)
- 1⅔ cups water (400 ml for white rice)
- 2½ cups water (600 ml for brown rice)
For 6 Rice Bowls
- 2¼ cups uncooked Japanese short-grain white or brown rice (3 rice cooker cups, 540 ml)
- 2½ cups water (600 ml for white rice)
- 3¾ cups water (900 ml for brown rice)
Instructions
Before You Start...
- DO NOT scale this recipe (x 2 or x 3); measurements are based on the rice-cooker cup. Cook at least 2–3 rice-cooker cups for better flavor and texture, as larger batches allow heat and steam to circulate better, yielding uniform, tender, slightly sticky grains.
- Japanese short-grain white rice needs 20–30 minutes of soaking, and 6–12 hours for brown rice. The rice-to-water ratio is 1 to 1.1 (or 1.2) for white rice and 1 to 1.6 (or 1.7) for brown rice by volume. See Recipe Notes below for details.
To Wash the Rice
- Measure: Overfill a US ¾-cup or rice-cooker cup with uncooked short-grain rice, level it off, and place in a large bowl. Repeat until you have the needed amount (here, 2 rice-cooker cups / 1½ cups / 360 ml of rice).
- Quick Rinse: Add enough water to cover the rice, then drain immediately. Repeat once. Nami's tip: This removes impurities and keeps the rice from absorbing the first milky rinse water.
- Wash: Gently rub the wet rice in a circular motion for 10–15 seconds with minimal water. This lets the grains scrub each other and limits absorption of impurities from the milky water.
- Rinse: Add water and drain immediately, and repeat once.
- Repeat Wash and Rinse (steps 2 and 3) two more times.
- Drain: When the water is almost clear, drain well. Nami's tip: Use a fine-mesh sieve and shake off any excess water.
To Soak the Rice
- Transfer the drained rice to the donabe. Add the measured water. Level the rice so it’s evenly submerged. *The water must not be warm or hot.
- Cover the pot (both lids for Kamado-san and other rice cooker donabe) and soak the rice for 20–30 minutes. For brown rice, soak for 6–12 hours; a pinch of salt can help reduce bitterness (optional).
To Cook the Rice
- Set the donabe on a gas stove over medium-high heat (medium for a professional range). Cook according to the cook time below.
* White rice cooking times:
- For 2 rice-cooker cups: Cook for 12–14 minutes (medium-high heat) or turn off the heat 2 minutes after the steam starts puffing from the lid's hole.For 3 rice-cooker cups: Cook for 13–15 minutes (medium-high heat) or turn off the heat 2 minutes after the steam starts puffing from the lid's hole.
* Brown rice cooking times:
- For 2 rice-cooker cups: Cook for 28–30 minutes (medium heat) or turn off the heat 13–15 minutes after the steam starts puffing from the lid's hole.For 3 rice-cooker cups: Cook for 35–38 minutes (medium heat) or turn off the heat 15–18 minutes after the steam starts puffing from the lid's hole.
To Steam the Rice
- Turn off the heat and remove the donabe from the stove. Let it sit, covered (both lids for Kamado-san), for 20 minutes for white rice or 40 minutes for brown rice. Nami's tip: This resting time is essential for proper steaming—avoid lifting the lid and releasing steam.
To Serve
- Fluff the rice with a rice paddle, and it‘s ready to serve.
To Store
- Transfer rice to airtight containers, close the lid to retain moisture, and cool completely before freezing. Read this post for details.
Notes
- The white/brown rice cooking time is from Toiro Kitchen.
- 1 rice-cooker cup (180 ml) of uncooked white rice weighs 5.3 oz (150 g).
- 1 rice-cooker cup yields 2 rice bowls, 3 onigiri (about 110 g each), or 2¼ cups / 330 g cooked rice.
- 1 US cup (240 ml) of cooked white rice weighs about 5.3 oz (150 g).
- 1½ cups (300 g) uncooked Japanese short-grain rice
- 1⅔ cups (400 ml) water for white rice
- 2½ cups (600 ml) water for brown rice
- 2¼ cups (450 g) uncooked Japanese short-grain rice
- 2½ cups (600 ml) water for white rice
- 3¾ cups (900 ml) for brown rice
Nutrition
Calories: 272kcal, Carbohydrates: 60g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 6mg, Potassium: 58mg, Fiber: 2g, Calcium: 5mg, Iron: 3mg
