Entree: Japan – Chubu – コシヒカリご飯 ➤ Koshihikari gohan (Steamed Japanese short-grain rice made from the Koshihikari variety, prized for its tenderness and gloss)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (360 g) Koshihikari short-grain rice
- 2 1/4 cups (540 ml) water, plus extra for rinsing
- 1 small piece kombu (dried kelp), about 2 in (5 cm) (optional)
- 1/4 tsp (1.5 g) salt (optional)

Instructions

1. Place 2 cups (360 g) Koshihikari rice in a bowl and rinse under cold running water, gently stirring the grains with your hand until the rinse water runs clear. Drain and repeat 3–4 times.
2. After the final rinse, cover the rice with fresh water and let it soak for 30 minutes at room temperature to hydrate the grains evenly; drain thoroughly.
3. Transfer the drained rice to a heavy-bottomed pot or rice cooker. Add 2 1/4 cups (540 ml) water and the kombu piece if using; add 1/4 tsp (1.5 g) salt if desired.
4. If using a pot: cover and bring to a boil over medium-high heat, then reduce to the lowest heat and simmer, covered, for 12–15 minutes without lifting the lid. If using a rice cooker, follow the cooker’s standard white-rice setting.
5. Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming. Remove the kombu, gently fluff the rice with a rice paddle or fork to separate the grains, and serve immediately.