Comments on: How to Cook Perfect Japanese Rice on the Stove

By: Yuto Omura

Yuto Omura — Fri, 10 Oct 2025 01:14:23 +0000

Hi Donna,

Thank you for your question! Brown rice does cook a bit differently from white, so it’ll need some adjustments. I’ll add it to my list and try to share a recipe for it soon!

Yuto

By: Donna LaFrance

Donna LaFrance — Thu, 09 Oct 2025 14:05:45 +0000

Hi Yuto I have some short grain brown sticky rice that I have only used to mill into flour ..I’ve never actually cooked with it. Would I treat it the same way as white rice?

By: UncleMarty

UncleMarty — Fri, 11 Jul 2025 13:22:45 +0000

Super detailed…. bit OCD….. 1.15 cup to 1 cup ??? ( 7.2 tsp…btw) Recipe needs work
maybe weight thruout ?
Having a tight fitting lid seal seems key…. or maybe a rice cooker?

Great to learn about the rinse / repeat steps ! TY

By: Trish

Trish — Thu, 10 Apr 2025 03:02:28 +0000

ok, so I defrosted my Ongiri in the fridge overnight… don’t have a microwave, so should I wrap them in foil and steam to defrost?

By: Yuto Omura

Yuto Omura — Wed, 05 Jun 2024 01:29:21 +0000

In reply to edwin.

Hi Edwin,

That’s true! In Japan, most people now opt for rice cookers as a fail-safe option, but there’s something special about cooking rice in a pot on the stove. Maybe it’s about knowing it can fail. But I’m always entertained when I open the pot lid to see the result!

Yuto

By: edwin

edwin — Tue, 04 Jun 2024 15:55:02 +0000

working through different kitchens, it seems like rice is the hardest to make. I have been in the business as a chef and yet I do mess it up sometimes. I always tell some of my cooks that cooking sometimes is science not just putting water on the stove and let it boil. eventually pot will burn if you leave to make a phone call or text someone. I don’t know what this have to do with anything but it’s true….you mess up a pot of rice it’s done.

“never stop learning”
-E..