Japanese Method of Cooking Rice

Rice prepared by the Japanese method may be used in the same ways as rapid boiled rice. However, unless some use is to be made of the liquid from boiled rice, this method is not desirable with enriched rice, because the enrichment additives are flushed away when the water is discarded. Japanese method also has the advantage of being a more economical way of cooking this cereal than rapid boiling method.


1 cup rice
1½ teaspoons salt
5 cups boiling water

Sufficient to serve eight.


  • Wash the rice, add it to the boiling salted water, and boil slowly for about 15 minutes.
  • Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy.
  • Serve in the same way as boiled rice.

Real Cooking

Did You Know?
African rice has been cultivated for 3500 years. Between 1700 and 800 BC, Oryza glaberrima propagated from its original centre, the Niger River delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favour of the Asian species, possibly brought to the African continent by Arabs coming from the east coast between the 6th and 11th centuries CE.
Rice crop in Madagascar

In parts of Africa under Islam, rice was chiefly grown in southern Morocco. During the ninth century rice was also brought to east Africa by Arab traders. Although, the diffusion of rice in much sub-Saharan Africa remains uncertain, Arabs brought it to the region stretching from Lake Chad to the White Nile.