How to Cook
What You’ll Need
- Nanatsuboshi rice
- Water (filtered water if you are in a hard water area)
- A rice cooker, pot with lid, or donabe (Japanese clay pot)
- Measuring cup
- A fine mesh sieve or bowl for rinsing
Instructions
1. Measure the Rice
Use about 1 cup (230ml) of uncooked rice per 2 people.
2. Rinse Thoroughly
Rinse the rice under cold water in a bowl or fine mesh sieve.
Gently swirl the rice with your hand, then drain. Repeat 3–4 times until the water runs mostly clear.
This removes excess starch and helps achieve a clean texture.
3. Soak the Rice
After rinsing, let the rice soak in clean water for 30–60 minutes (especially important if cooking in a pot).
This allows the grains to absorb water evenly, resulting in fluffier rice.
4. Add Water
As a guide, use a ratio of 1 part rice to 1.1 part water
5. Cook
Rice cooker: Use the "white rice" setting.
Stovetop pot: Bring to a boil, then reduce to low heat and simmer for 12–15 minutes.
Turn off heat and leave covered for 10 minutes to steam.
6. Fluff and Serve
Use a rice paddle or fork to gently fluff the rice before serving.
