Basic white rice cooking method with Kamado-san
Please don’t forget the one easy step to season “Kamado-san” before your virgin use.
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
4 - 6
- 3 rice-cups (540 ml) short grain white rice, rinsed and drained
- 2 1/2 cups (600 ml) water
- Rinse 3 rice cups (540 ml) of short grain rice in a bowl and drain through a fine-mesh sieve.
- Soak the rice in 2 1/2 cups (600 ml) of water for 20 minutes.
- Place both lids so that the holes of the lids are positioned perpendicular to each other (see the picture on the right).
- Set “Kamado-san” on the gas stove top and turn the heat to medium-high (medium-heat for the professional use high calorie burner). Cook for 13 - 15 minutes. The steam should start puffing a couple of minutes before the rice is cooked.
- Turn off the heat and let it stand with lids on for 20 minutes.
- Rice is now ready to eat. It’s shiny and fluffy.
- If you want the crust in the bottom, you can cook for extra 1 - 2 minutes.
- General recommended ratio of short grain white rice to water is 9:10. For each 1 rice cup (180 ml) of rice, the suggested water amount is 200 ml. Adjust the ratio according to your preference (For new crop rice with higher moisture, the ratio can be close to 1:1).
- See "Kamado-san" cooking chart for cooking amount and "Kamado-san" size variations.
If you have leftover rice
- Wrap individual portions in plastic wraps and simply store in the freezer. The rice can be kept in the freezer for up to 1 month.
- When ready to eat, heat the frozen wrapped rice in microwave (about 2 minutes for one medium-size packet in 700-W microwave). You can enjoy almost the same freshly cooked quality rice!
To clean and dry "Kamado-san"
- Use mild soap and soft sponge to clean “Kamado-san” under running lukewarm water. Do not soak “Kamado-san” in water for more than 30 minutes.
- Once cleaned, place the bottom part of “Kamado-san” upside down until it’s dry to avoid the possible mildew to grow on the pot when it's stored. Also make sure that the bottom is dry before you set your "Kamado-san" (or any donabe) over heat. If the bottom is wet, the moisture can be absorbed and expand in the porous base and cause possible cracking when heated.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml