From Tasty.

Chef and mom Rie McClenny (@reimcclenny) breaks down the rice questions everyone argues about and demonstrates how rice is cooked in a Japanese home: the traditional way, the modern way, and the quick way.

Chapters:
00:26 intro
00:26 What Kind of Rice Should I Buy? Short-, medium-, and long-grain rice explained
01:14 White vs Brown Rice (what Japanese families actually use)
01:41 Do You Really Need to Wash Rice?
02:17 How Japanese Families Store Rice
02:47 Cooking Rice: The Old Way
03:30 Donabe Rice Step-by-Step
04:22 Rice Bowls & Table Etiquette
04:56 The Modern Way: Rice Cookers
06:22 The Quick Way: Microwave Rice
Credits
Executive Producer Brent Bennett
Featuring Rie McClenny
Executive Culinary Producer Kelly Paige
Culinary Producer Raquel Alessi
Line Producer Vivian Miranda
Production Manager Taiwo Ellis
Resourcing Solutions Manager Daniel Watkins
Sound Mixer Ivanna Lopez-Guajardo
Camera Operator Joelle Park
Editor Erik Fashingbauer
Assistant Editor Ryan Reyes
Director of Production Operations Avery Kotzur
Manager of Post Production Janna Hochberg
Post Production Supervisor Jill Chipley
Post Production Coordinator Chanin Russo
Special Thanks MUSUBI KILN