Step 1

Gather rice, water, and a donabe. Overfill the plastic rice cooker cup (180 ml) and level off. In this recipe, I'm using my 2 rice-cup-size Kamado-san. You can also use a 3 rice-cup size Kamado-san.

Step 2

First, add water just enough till it submerges all the rice in the bowl. Then discard the water immediately. Repeat this process 2-3 times. Tip: Rice absorbs water very quickly when you start rinsing, so don't let the rice absorb the first few rounds of water.

Step 3

Use your fingers to gently wash the rice in a circular motion for 10-15 seconds. Add water and discard the water. Repeat this process 2 times.

Step 4

Now use your fingers to gently wash the rice in a circular motion for 5 seconds. Add water and discard it. Repeat this process 2 more times.

Step 5

When the water is almost clear, drain well. Use a fine-mesh sieve to drain and shake off excess water.

Step 6

Transfer rinsed rice to the donabe and add 400 ml of water. Gently shake the pot to flatten the rice and distribute the rice evenly in the pot.

Step 7

1 Rice Cooker Cup: 200 ml, 2 Cups: 400 ml, 3 Cups: 600, 4 Cups: 800 ml, 5 cups: 1000 ml.

Step 8

1 Rice Cooker Cup: 300-320 ml, 2 Cups: 570-600 ml, 3 Cups: 900 ml, 4 Cups: 1200 ml.

Step 9

Place the lid (or both lids of Kamado-san) and soak the rice in the donabe for 20-30 minutes. If you're cooking brown rice, it requires 12 hours of soaking time. You can also add a pinch of salt to help reduce bitterness of rice (optional).

Step 10

Set the donabe on the gas stovetop and turn the heat to medium-high (or medium for the professional stove). Cook for 14 minutes (or see the following cooking time for your rice cups) or turn off the heat 2 minutes after the steam starts puffing from the lid's hole for white rice.

Step 11

1 Cup: 11-12 minutes (medium heat), 2 Cups: 12-14 minutes (medium-high heat), 3 Cups: 13-15 minutes (medium-high heat), 4 Cups: 14-16 minutes (medium-high heat), 5 cups: 15-17 minutes (medium-high heat).

Step 12

1 Cup: 22 minutes (medium heat; turn off the heat 10 minutes after the steam starts puffing), 2 Cups: 28-30 minutes (medium-high heat; turn off the heat 13-15 minutes after the steam starts puffing), 3 Cups: 35-38 minutes (medium-high heat; turn off the heat 15-18 minutes after the steam starts puffing), 4 Cups: 41-43 minutes (medium-high heat; turn off the heat 17-19 minutes after the steam starts puffing).

Step 13

Remove from the stove and let it stand with the lid on (both lids for Kamado-san) for 20 minutes, and 40 minutes for brown rice.

Step 14

Fluff the rice, and it's ready to serve.