Posted by: zenmamajo | February 17, 2011

How to Cook Rice – Asian Style!

want the secret to great tasting rice? here is a step-by-step guide to cooking restaurant quality white rice in your home. i used a rice cooker to make this batch of rice. this recipe used 4 cups of rice and 5.5 cups water. smaller quantities can be made (1 cup of rice, 1.5 cups of water or 2 cups of rice, 3 cups of water). adjust the amount of water if you prefer drier or moister rice. i decrease the water for stir fries and let the rice cool.

two tips to remember: quality and rinse.

choose quality – some people believe it’s worth paying a little extra for a nice pair of shoes, a nice mattress, or ultra soft toilet paper: i splurge on rice! there are several options – nishiki (my favorite), calrose, jasmine (very fragrant), and many more. i think uncle ben’s rice and generic brands taste great, but this is about firing up some ridiculously delicious rice!

rinse – i’m a rice rinser (as are most asian cooks or people who cook asian cuisines). it removes excess starch (making the rice less ‘sticky’) and any impurities. know that this will also remove fortified vitamins if that was added to your rice. could i pass a taste test if someone had me sample some rinsed and unrinsed rice? probably not. it’s probably all in my head. but then again, at least i know i’m not alone *hahaha*. rinse enough times so that the water runs clear (about 4-6 times). the easiest way to do this is with a colander to catch any renegade rice trying to escape as water is poured out.

Step 1:
Pour 4 cups of rice in to rice cooker pot.

Step 2:
Cover in water and rub rice between palms to rinse off starch and any impurities. drain water and pour in new water. repeat until the water is clear. it took me five rinses (along with rubbing the rice) this time.

Step 3:
Add 5.5 cups of water to rinsed rice.

Step 4:
Place in rice cooker – then “set it and forget it!”

Step 5:

stovetop instructions:
once the rice is prepared, bring it to a boil on the stove, then simmer, covered (with a lid or foil with a couple small slits to allow steam to escape) for 15-20 or until the water is completely evaporated. turn the heat off and let the rice sit for another 5-10 minutes and enjoy!

(author’s note: i’m still learning how to take quality fotos and load them!)


  1. Have made rice for years and never rinsed. I’m going to try that next time. Thanks!

    • great – i’d love to know if you can tell a difference! this is the method i used growing up – but once i left home i didn’t rinse either (i felt like life was too short to spend it rinsing rice!) then i noticed my asian friends do it so i thought i’m conform – haha

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