How to cook rice in a Sausepan – Hint #3

So you have found/bought the rice, what’s next? Next is cooking. Well almost, but not yet. First of all you will have to decide how much rice you are going to cook, since it is directly related to how much water you will need. The basic idea of rice to water correlation is 1:1. I usually use a bit more water when I cook in the saucepan. However, when I cook rice in electric sushi cooker, I use the guide that comes with it; it shows exactly how much water is needed for particular amount of rice. I find it easer to cook in electric rice cooker and since it is so easy, I will explain how to cook the rice in a simple saucepan. But the main idea for both is to get the rice to the finished state.

I advise you to use Teflon covered saucepans. Well, there are also aluminum ones (old ones) and stainless steel saucepans. Forget about aluminum ones. Stainless still saucepans are not good because the rice will burn to them and you will have a hard time removing burned rice from the surface.


So the best choice is Teflon Saucepan, because when you going to burn the rice and I’m 100% sure you’re going to burn it, it will be easer to remove the rice.

Two methods on how to cook / make sushi rice #4

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sushiAugust 24th, 2007 at 10:00 pm

If you like my Sushi making guide please leave a comment. I’m ego to hear from you.

edJune 27th, 2008 at 6:57 am

nice presentation,

Caroline BrinkDecember 31st, 2008 at 5:21 am

What an awesome website, so easy to use and so informative.
I think I may just finally try my hand at making my fav meal!

DakaJanuary 13th, 2009 at 3:19 am

I personaly think steel is ok and never burn the rice to the pan. I think the key is it’s a good quality steel pan with a very thick base to spread heat.

I cook in very large volumes so it’s hard to get none stick pans that size especially with a quality base. Obviously thin pans are nothing short of rubbish and will burn as you suggest.

ivan dwi putraAugust 17th, 2009 at 6:27 am

just want to learen how to make shushi.i want to open shushi restauran at my home town…
if you have suggestion can i hear from you.tnx ivan

AppleJanuary 16th, 2011 at 4:55 am

wow, thank you! I was getting worried I might burn the rice (although I have done so many times) since I only got a saucepan for convenience sake (I just don’t want to buy a rice cooker).

CurtFebruary 22nd, 2011 at 11:59 pm

Would you recommend cooking in a saucepan or a rice cooker if you had the choice? (I have the cheap Black and Decker 3 cup rice cooker listed in the sushi store)

QUIJuly 14th, 2011 at 9:11 pm

i like the fact that you outlined the steps and discussed each step carefully. you’ve made sushi-making a little bit easier now Sushi, thanks =)

LuluApril 2nd, 2012 at 7:18 am

Cool and really helpful! <3

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