Brent Lineberry

Brent Lineberry

Web and app developer. Coffee, beer, and running, in any order.

Cooking White Rice

We frequently make rice at home, and I almost always make it one of three ways depending on if I’m making jasmine, Japanese short grain, or sushi rice: here’s how cook them

We cook a lot of plain rice, most of it jasmine, but also some Japanese short grain. I have three different ways I cook it.

Jasmine Rice

I’m confident I got this from Hot Thai Kitchen. I always make 2 dry cups of jasmine at a time and always in the same medium pot.

  1. Put 2 cups of jasmine rice in the pot and rinse in changes of water until the water is clear.
  2. Add 2.5 cups of water.
  3. Heat, uncovered and stirring occasionally, over medium heat, until most of the water has absorbed.
  4. Turn the heat down to low, cover, and cook for another 5 minutes.
  5. Turn off the heat and let sit for about 15 minutes.

Japanese Short Grain

I usually keep Kokuho Rose on hand for the Japanese short grain rice. I use this method from The Woks of Life. Again, I always do 2 cups, and I always use that same medium pot.

  1. Put 2 cups of rice in the pot and cover with a couple inches of water. Let sit for 15–20 minutes.
  2. Pour off the soaking water and add 2 cups of water.
  3. Bring to a boil over medium-high heat, then turn to low, cover, and cook for 15 minutes.
  4. Turn off heat and let sit for at least 5 minutes.

Sushi Rice

For sushi rice, I use the same Kokuho Rose rice with this method from No Recipes (and the same medium pot as the other two methods).

  1. Put 310g of rice into the pot.
  2. Rinse with changes of water until the water is clear.
  3. Cover rice with 1.5 cups of water and let sit for at least 30 minutes.
  4. Bring the pot to a boil over high heat.
  5. Once boiling, turn the heat to low and cook for 15 minutes.
  6. Take off the heat and let sit for at least 10 minutes.
  7. While the rice is cooking/resting, combine rice vinegar, sugar, and salt in a bowl.
  8. Once the rice has sat, dump it into a large bowl.
  9. Using your widest, flattest spatula, spread the rice around.
  10. Drizzle the vinegar, sugar, salt mixture over the back of the spatula over the rice.
  11. Fluff and mix the rice with a folding and cutting motion with the spatula until the rice is shiny and stops steaming. If available, have a helper fan the rice while you do this.

I never scale these to different amounts; that always seems to affect the result.