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Plain White Rice

Shiro Gohan

This is the basic white rice cooking method with Kamado-san. Without having to change the heat level or worry about boiling over, Kamado-san can cook the premium quality rice with very easy steps. The result is always so fluffy and shiny rice; you can taste the each grain with the nice chewiness and and natural sweetness. I have been using my Kamado-san basically every day (often twice a day) for more than 10 years, and every time I cook plain rice in it, it's always an excitement (yes, I hold my breath when I open the lids with excitement every time).

Please don’t forget the one easy step to season Kamado-san before your virgin use.

Equipment

Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)

Servings

4 - 6

Ingredients

  • 3 rice-cups (540 ml) short grain white rice, rinsed and drained
  • 2 1/2 cups (600 ml) water

Procedure


1. Rinse 3 rice-cups (540 ml) of short grain rice in a bowl and drain through a fine-mesh sieve.


2. Soak the rice in 2 1/2 cups (600 ml) of water in Kamado-san for 20 minutes.
Place both lids of Kamado-san so that the holes of the lids are positioned perpendicular to each other (see the illustrated picture above).


3. 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.


4. Turn off the heat and let it stand with lids on for 20 minutes.


5. Rice is now ready to eat. It’s shiny and fluffy.


Itadakimasu! (Bon Appetite)


  • 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
Please handle Kamado-san with care.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • 1 inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml