Holiday Gift Box 2025

Japanese rice is short-grain rice. "Hakumai," Japanese white rice, is milled to remove the rice bran from the brown rice, known as "Genmai".

"Butsuki-mai" is partially milled rice, named after how much of the bran has been removed from the brown rice.

The nutritional value of bran is retained by adjusting the ratio of milled rice:

• 30% milled rice: 30% of the bran has been removed.

• 50% milled rice: 50% of the bran has been removed.

• 70% milled rice: 70% of the bran has been removed.

How to Cook White Rice & Partially Milled Rice

Instructions

1. Measure the rice. 

- Level off the rice in the measuring cup. 

- 1 rice measuring cup = 180ml/150g.

2. Rinse the rice. 

- Add water to the bowl and pour it out quickly. 

- This removes any dust from the rice's surface and avoids being absorbed. 

3. Wash the rice. 

- Gently wash the rice by stirring by hand with the water drained. 

- Repeat 2-3 times. 

- Drain the water with a strainer. 

- Transfer the rice to a pot. 

- Add water: 180-200 ml per 1 rice measuring cup. 

4. Presoak in water. 

- Soak the rice in water for 30 minutes to allow it to absorb water. 

- Rice will be tender and cooks evenly afterwards. 

Cook in a pot:

1. Put the lid on the pot. 

2. Turn it over medium heat to reach boiling (10-15 minutes) 

3. Once boiled, keep it for 2 minutes. 

4. Then lower the heat, boil for another 3 minutes. 

5. Turn the heat to low and cook for 5-7 minutes. 

6. Turn off the heat. 

7. Steam the rice. 

- Remove it from the stove. 

- Keep the lid on and leave it for 5-10 minutes to steam. 

8. Stir the rice. 

- Carefully open the lid. 

- Dig from the bottom of the pot using a rice scoop. 

Cook in a rice cooker:

1. Transfer the washed rice to the inner pot. 

2. Add water to the measuring line. 

3. Turn it on the "White Rice" mode and start cooking. 

4. Once cooked, carefully open and gently stir. 

Japanese brown rice, also known as “Genmai,” is short-grain brown rice.

Brown rice retains the bran and germ intact, making it rich in vitamins, minerals, and fiber. It is less sticky than white rice, has a nutty flavor, and subtle sweetness.

How to Cook Brown Rice and Cooking Tips

Cooking tips and steps: 

1. Rub Gently 

- Rub the brown rice gently while washing.

- It helps each rice grain absorb water, resulting in softer rice. 

- Change the water and repeat washing for 1-2 minutes. 

2. Soak Longer  

- Soak the rice longer than white rice, at least 2 hours. 

- It allows to soak more moisture and maximize flavor. 

Cook in a pot:

1. Drain the water and remove it to a pot. 

2. Use cold water. 

- Add water: 270 - 300ml per 1 rice measuring cup.

- Use cold water or water with ice cubes for cooking. 

- The water temperature rises gradually, it allows the rice to absorb moisture at a steady pace. 

- Placing the rice in the refrigerator when presoaking also helps. 

3. Keep the lid on. 

- Keep the lid on, let the steam cook the rice tender. 

4. Start with medium heat to reach boiling (10-15 minutes).

5. Once boiled, reduce the heat to low. 

6. Cook for 20 minutes on low heat, keeping the lid on. 

7. Turn off the heat. 

8. Remove the pot from the stove and steam for 10 minutes.  

9. Keep the lid on, never open. 

10. Carefully open the lid. 

11. Fluff the rice with a rice scoop. 

Cook in a Rice Cooker:

1. Transfer the washed rice to the pot. 

2. Add water to the measuring line. 

3. Turn on the "Brown Rice" mode and start cooking. 

4. Gently stir the cooked rice. 

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<Updated 7/1/2025>
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