My sister recommended I use a bunka nabe (a Japanese deep pot with a tight-fitting lid used for cooking rice), so I bought one as part of my trousseau! Living overseas, I can now make fairly tasty rice, even with poor grade rice. For those who are unsatisfied with the electric cookers sold abroad, try this recipe.My bunka nabe can cook 2.5 rice cooker cups (16 cm diameter).Use a pot size that suits your needs.For leftover rice, thinly wrap in plastic wrap, and once it cools, store in the freezer.After cooking, soak the pot with water for easy clean-up! Recipe by gonta5963

Sometimes I get lazy to cook in the rice cooker and sometimes I need the rice to be cooked in less than 20min. I used a frying pan you can also use a pot as well. If you don’t have a cover to steam up the rice, well you’re in the right place. If you like a little sembei (Japanese rice cracker)style a little crunch yumm you’re in the right place again!

A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice.My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat. Recipe by saki1010

I've lived in Europe for 14 years, and it's been 10 years since I started cooking rice on the stove. At some point, I settled on this cooking method. It's really convenient. I use a different recipe for cooking rice in a Le Creuset pot. When the Le Creuset method feels like too much trouble, I cook my rice following this recipe.1 rice cooker cup = 180 ml. This recipe works for up to 3 rice cooker cups’ worth of rice. If making sushi rice, reduce the water level by 2-3 mm and cook. You can add in a bit of extra water or leave it to steam for 12 minutes, adjust the recipe to suit your preferences. As of late, I always add a little extra water when cooking my rice. Recipe by Mon*chou-chou*

I think the best thing about buying a Staub cocotte is that it makes delicious rice.At first I made it according to the recipe book, which was quite satisfying, but I wanted more. So I experimented and finally settled on this recipe.I will be very happy if anyone who is a Staub enthusiast tries this recipe.*This is a recipe that I settled on after trying many different variations. Of course there are many personal tastes on how to cook rice, but this recipe lists all of the important points.*If using new-harvest rice, decrease the amount of water a little bit to taste. Recipe by *ai*

Not everyone eats rice daily like the Japanese, and not everyone has a rice cooker on hand. so this recipe is to show you how Japanese rice is cooked on a stove top.

Let's back to basics! Leaning a proper Japanese rice recipe helps your Japanese foods more authentic!#rice #basic

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.This is also called "Shock Rice Cooking" since you add in 'shock water' (cold water added to keep a pot from boiling over). It is far easier and more delicious than I thought it would be. Recipe by himi2001

My mother saw the wife of an upscale restaurant owner wash rice on TV a long time ago.Try not to touch the rice while washing it.For freshly harvested rice, reduce the amount of water. For 2 rice cooker cups' worth. Recipe by Kawaradaeri

I wasn't bothered to fry any of the ingredients, so I just put them all in the rice cooker.You can add garlic if you like. This is really easy and healthy because you don't need to fry with oil. If you prefer it richer, add a drizzle of olive oil to finish. Recipe by Rola Love

Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself.※Add the salt when you cook the rice.This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar.※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice.※The vinegar will sink into the rice better if you warm it up beforehand.※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin