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Nobu's Perfect Japanese Rice


Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.

  • Yield: Serves 6

Source: Martha Stewart Living, March 2000


  • 3 cups Japanese short-grain rice
  • 3 cups cold water


  1. Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.

  2. In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.

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