Guest Author - Sherry Van Der Elst

Every chef has his or her own “secret” for making perfect rice, and I’m no exception. I’ve used the following technique for years, long before going to culinary school, and I’ve yet to find a better and more consistent way to make perfect steamed rice every time.

The Japanese relish the aromatic flavor of plain rice all by itself, so other ingredients are rarely added--except maybe a little salt—-when rice is served as an accompaniment to a meal. Traditionally, rice is served alongside the meal in a separate bowl.

You can find Japanese short grain white rice in most Asian markets and even some supermarket chains. If Japanese rice is unavailable, check the Ingredient Substitution Guide Part 2 for other options.

Properly made Japanese rice should stick together enough so that it can be easily picked up with chopsticks. If you are substituting Japanese rice with another variety, skip Step 1 or the rice won’t be sticky enough.

1 cup short grained rice
1 cup + 2 Tbs water


1. Place rice in a colander and rinse with cold water, swirling the rice with your hands. Do this two or three times or until water runs clear. Drain.

2. Place rice in a saucepan with a tight-fitting lid and add water. If using Japanese short grain rice, allow rice to soak for 15-20 minutes before cooking. Bring to a boil, uncovered, over medium-high heat. Allow rice to boil until almost dry (the surface will appear to have holes, like swiss cheese).

3. Cover and immediately remove saucepan from burner. Let the covered pot stand for 20-25 minutes. Do not remove the lid during this time!

4. Fluff the rice with a fork and serve.

1 cup yields two servings.