How to Cook Short-Grain Rice in a Donabe

On Chris Kimball and Matt Card's 2025 trip to Japan, Chef Takanori Hamano demonstrated the proper way to cook short-grain rice in a donabe. First, you have to rinse the rice until the water running off is totally clear. To cook it, Chef Takanori used about 20% more water than rice and put it straight in the donabe—no soaking, as this causes the rice to absorb too much water. He cooked the rice for 8 to 9 minutes over medium heat until it steamed, then reduced the heat to low for 10 minutes; finally, he let it rest off heat for another 10 minutes.