About Japanese rice
The rice eaten in Japan has shorter grains than rice grown in regions such as India, and there are differences in texture and cooking method. The rice on the left side of the photo is Japanese rice.
Ingredients for cooking rice
- Japanese rice --- 300g
- Water --- 300g
1. Wash the rice
The purpose of washing rice is to remove the bran so that the cooked rice does not smell like bran. This process needs to be quick, as rice is a very dry ingredient that absorbs water quickly. The quick washing prevents the smell of rice bran from being absorbed by rice.
Pour a lot of water all at once and mix the rice and water with your fingertips quickly to drain the water. once again do it quickly!!
At this time, wash gently so that the grains of rice are not broken. If the rice cracks, the rice will be sticky when cooked.
Wash the rice until the milky water becomes clear. Washing about 4 times is enough.
After washing the rice, drain all the water used to wash the rice, dip the rice in the prepared water, and let the rice absorb the water for about 30 minutes.
2. Cook the rice
Close the lid and start cooking on medium heat. Do not open the pot lid until cooking is complete. From now on, you will use the five senses to imagine the inside of a pot.
The steam rises slowly after a while. If you see the steam, turn it down to low heat.
弱火にする
After a while, steam begins to sprout vigorously, but continue cooking without opening the lid.
After a while, the steam loses momentum. Imagine with your nose the condition of rice in a pot. If the smell of rice burns, turn off the fire immediately. It's best if the rice burns a little at the bottom of the pan.
Cooking time is about 15 minutes.
When the heat is turned off, steam the rice for about 10 minutes without opening the lid.
Steam the rice for 10 minutes and you're done. Gently stir with a wooden spoon from the bottom of the pan.
