Hello, Elaine! We’ve never cooked rice in the oven, but we’ve heard that baking at 425F for 20 minutes, then leaving the Donabe covered for another 10 minutes after taking it out from the oven works. (for 2 rice cooker cups of rice)
Please let us know how it goes if you decide to give it a try!

Hi Emi! Thank you so much for taking the time to read Nami’s post!
You may cook the rice with only one lid Donabe, but we recommend seasoning it first so the rice doesn’t stick to the pot. Also, lower heat is recommended.
Here’s a post on how to season Donabe. We hope this was helpful!
https://www.justonecookbook.com/how-to-season-your-donabe/

Hi Bec! You mentioned cooking one cup of rice in your 5-cup donabe. I do not recommend it, especially on your electric stove when the heat is kind of unpredictable…

When you cook rice in a rice cooker, rice is cooked unevenly at the top, middle, and bottom of the pot. The most delicious part is the center part, and the worst part is the top. When rice is cooked, considerable amount of steam is produced and the top area of the rice gets cooked too fast as water boils quickly. 

The more you cook the rice, the more the central portion will be, so overall rice gets more delicious. For example, if you use a 5-cup rice cooker with just 1-cup rice, the center part is almost non-existent. So it’s best to cook 2-3 cups of rice even though you need just 1 cup of rice. Then, freeze the rice!

https://www.justonecookbook.com/how-to-freeze-rice/

Hello Bec! Thank you for taking the time to read Nami’s post and try out her recipes.
Nami currently uses a gas stove in her kitchen and doesn’t have an electric stove. The electric stove cooking time can vary based on the brand, so it may need to adjust the cooking time for each brand.
To ensure the best results when cooking white rice, we suggest waiting for steam to start puffing from the lid’s hole, then waiting an additional 2 minutes before turning off the heat and following the recipe for steaming the rice. Have you tried that?
As for rice type, Japanese rice refers to short-grain cultivars of Japonica rice, and you can learn more about them from this post:
https://www.justonecookbook.com/types-of-japanese-rice/
We hope this helps!🙂

I’m really struggling.

Also what other rices do the Japanese work with? Is jasmine rice included or mainly short grain?

Also can you have a donabe that is too big? If I want to cook a one cup of rice in a five cup donabe… is that going to mess with the effectiveness of it?

I use a donabe to cook rice all the time and you have to keep the temperature low because they retain heat for a long time. With mine, almost as soon as I see that the lid is sputtering (because it’s boiling inside), I turn mine off and let it sit for 15 minutes. It keeps cooking because of retained heat. I never get burnt rice or crusty rice on the bottom and all is cooked correctly.