Glossary - Ingredients

Steamed Rice (Cooked Rice)

Fluffy Japanese rice, sticky when boiled

What is steamed rice?

Japanese cuisine primarily uses short grain white rice which has round, somewhat translucent grains. You can also get good results with Nishiki medium grain rice sold in stores outside of Japan. Once cooked, the fluffy white grains have a nice sheen and are somewhat sticky. The stickier japonica strains of rice need to be soaked in water before cooking, but indica rice is often boiled in water without any soaking at all before cooking with steam.

Nutrition facts

Rice is mainly composed of carbohydrates, and as 98% of it is completely digested and converted into energy, it makes it a very efficient source of energy. Rice also contains small amounts of protein, dietary fiber, B vitamins, and minerals such as magnesium. Because rice is eaten in large quantities at one time (about 150g per bowl), it is also a source of protein, dietary fiber, and vitamin B1.
Eating rice with meat or soy products that are rich in lysine increases the absorption of nutrients. Vitamin B1, which supports carbohydrate metabolism, is mainly found in the germ of the rice, but as white rice has the germ scraped off, eating it with pork or eggs, which are rich in vitamin B1, helps with carbohydrate metabolism. Staple foods such as bread and noodles contain salt, but white rice does not, so if salt consumptiom is of concern, it is a good idea to choose white rice as your staple food. The nutritional content of steamed rice is the same as that of white rice. For more information, please check the link below.

Storage to prevent food loss

Cooked rice lasts longer and tastes better if frozen just after cooking, then microwaved when it is time to eat rather than storing it in an insulated jar or just letting it cool.