How to Cook Rice in a Double-Lid Donabe Rice Cooker
Good rice starts with the right balance of water, soaking, heat, and rest. This guide to using a double-lid donabe rice cooker brings those details together for Japanese short-grain white and brown rice, with easy-to-follow tables for one, two, or three cups of uncooked rice. Explore four preparation methods, from standard soaking to quicker brown-rice options, and choose the approach that fits your schedule. All quantities use U.S. measuring cups.
Want to see the cookers in person? Visit Wabi Sabi Japan Living to explore our range of donabe rice cookers, including Hario and Banko ware, and find one that suits your cooking needs.
1 Donabe Rice Cooker: Japanese Short-Grain White Rice — Standard Soak
Uncooked rice | Water | Soak | Cook | Rest |
1 cup | 1 cup | 20–30 min | 11–13 min | 20 min |
2 cups | 2 cups | 20–30 min | 13–15 min | 20 min |
3 cups | 3 cups | 20–30 min | 15–17 min | 20 min |
Rice-to-water ratio: 1:1 (equal parts rice and water).
Heat: Medium to medium-high.
Timing: Begin the cooking timer when the donabe is placed over the heat. Turn off the heat and rest covered for 20 minutes.
2 Donabe Rice Cooker: Japanese Short-Grain Brown Rice — Standard Soak
Uncooked rice | Water | Soak | Cook | Rest |
1 cup | 1⅔ cups | 6–12 hr | 24–27 min | 30–40 min |
2 cups | 3⅓ cups | 6–12 hr | 32–35 min | 30–40 min |
3 cups | 5 cups | 6–12 hr | 39–42 min | 30–40 min |
Rice-to-water ratio: 1:1⅔ (1 cup rice to 1⅔ cups water).
Heat: Medium. Add: Small pinch of salt.
Timing: Begin the cooking timer when the donabe is placed over the heat. Turn off the heat and rest covered for 30–40 minutes.
Timing note: Steam is a secondary visual cue. Do not restart or extend the cooking timer when steam first appears.
3 Donabe Rice Cooker: Brown Rice — Quick Hot-Water Soak
Uncooked rice | Water | Water temp. | Soak | Cook | Rest |
1 cup | 1⅔ cups | 120–140°F | 1 hr | 24–27 min | 30–40 min |
2 cups | 3⅓ cups | 120–140°F | 1 hr | 32–35 min | 30–40 min |
3 cups | 5 cups | 120–140°F | 1 hr | 39–42 min | 30–40 min |
Rice-to-water ratio: 1:1⅔ (1 cup rice to 1⅔ cups water).
Heat: Medium. Add: Small pinch of salt.
Method: Rinse and drain the rice. Add the measured 120–140°F water and salt. Soak for 1 hour. Position both lids with the steam holes offset, then cook over medium heat for the time shown. Turn off the heat and rest covered for 30–40 minutes before fluffing.
Timing: Start the cooking timer when the donabe is placed over the heat after soaking. Use the full cooking time shown; do not restart the timer when steam appears.
4 Donabe Rice Cooker: Brown Rice — Blanch & Steam-Soak
Uncooked rice | Water | Initial heat | Steam-soak | Cook* | Rest |
1 cup | 1⅔ cups | Bring to boil uncovered | 30 min | 15–18 min | 30 min |
2 cups | 3⅓ cups | Bring to boil uncovered | 30 min | 20–23 min | 30 min |
3 cups | 5 cups | Bring to boil uncovered | 30 min | 25–30 min | 30 min |
Rice-to-water ratio: 1:1⅔ (1 cup rice to 1⅔ cups water).
Heat: Medium. Add: Small pinch of salt.
Method: Rinse and drain the rice. Add the measured cold water and salt. With both lids off, bring just to a boil over medium heat. Turn off the heat immediately, position both lids, and steam-soak covered for 30 minutes. Return to medium heat and cook for the time shown. Turn off the heat and rest covered for 30 minutes before fluffing.
Timing: The listed cooking time begins when the donabe returns to medium heat after the covered steam-soak. The initial boil and 30-minute steam-soak are separate from this cooking time.
For more inspiration at your table, explore the rice recipes from our weekly cooking demonstrations here on the blog. We’d also love to welcome you to Wabi Sabi Japan Living, where you can see our donabe rice cookers in person and let us help you choose one for your kitchen.
To hear about upcoming weekly cooking demonstrations, join our email list. We’d love to have you cook, learn, and taste with us.
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