How to Cook Perfect Steamed Japanese Rice (A Monk's Guide)

Steamed Japanese Rice in a Traditional Cedar Bucket (Ohitsu) © 2025 Tenzo's Kitchen LLC

In the West, rice is often treated as an afterthought—a filler side dish to support the "main event." But in Shōjin Ryōri (Japanese Buddhist temple cuisine), rice is the foundation. It is the canvas upon which the meal is painted.

When I was training on Mt. Hiei, each meal was centered around a bowl of steamed Japanese rice: porridge in the early morning (okayu) served with ground sesame and salt (goma-shio), and a bowl of perfectly cooked unadorned grains at noon. Pickles on the side with both meals, and a separate side dish of vegetables at noon, but it was all secondary to the rice.

Today, I am sharing the professional method I use to make steamed Japanese rice that is fluffy, distinct, and perfectly textured. The secret lies not in an expensive rice cooker, but in a simple, mathematical ratio: 1.35.

Why “The Ratio” Matters

Many home cooks struggle with rice that is either too mushy or undercooked in the center. This usually happens because we rely on the "knuckle method" or inconsistent cup measurements.

To solve this, we use a digital scale.

For Japanese short-grain rice, the "Golden Ratio" I use in Tenzo's Kitchen is 1:1.35.

• 1 part Rice (by weight)

• 1.35 parts Water (by weight)

For example, if you have 400g of rice, you multiply that by 1.35 to get 540g of water. This precision removes the guesswork and delivers consistent results every single time.

The Ritual of Washing (Mindfulness in Action)

The step that separates good rice from great rice is how you wash it.

Washing the rice washes away the "dust of the world," and the dust remaining from when the rice was harvested and polished! Practically speaking, you are removing excess starch that makes the rice gummy and can cloud the aroma and flavor of the grains.

1. Place your rice in the bowl and add water.

2. Gently swirl your hand in a "claw" shape. Do not crush the grains; be gentle, as if you are polishing a stone.

3. Drain the cloudy water.

4. Repeat 3-4 times until the water runs mostly clear.

5. 
   

Chef’s Tip: Don’t strive for crystal clear water—a little starch helps the grains hold together, which is essential if you plan to eat with chopsticks.

Soaking is Essential to Perfectly Steamed Japanese Rice

If you have ever had rice that was hard in the middle but soft on the outside, you likely were eating rice that was not properly soaked.

Japanese short-grain rice is plump and dense. It needs time for the water to penetrate the core of the kernel before the heat is applied. I recommend soaking your rice after adding the measured water for 30 to 60 minutes before hitting the "start" button.

This simple act of patience ensures the rice cooks evenly from the inside out.