The Japanese Method of Cooking Rice
Knowing how to cook Japanese rice, which is a cornerstone of the Japanese diet, is a vital first step in becoming a master Japanese cook. Rice that is cooked using the Japanese method can actually be used in the same ways as boiled rice. When cooked, properly made Japanese rice should be light, fluffy, and somewhat sticky. Unless the liquid from boiling rice is to be used, the Japanese method offers the advantage of being a more cost-effective manner of cooking this grain.
Equipment
Oven-Proof Saucepan
Ingredients
- 1 c Japanese rice
- 1-1/2 tsp Salt
- 5 c Boiling Water
Instructions
- Wash your rice in a saucepan or a mixing bowl. Fill the pan/bowl halfway with water, then gently swirl and stir the rice with your hands. Pour the water out when the water becomes hazy with starch, retaining the rice in the pan/bowl with your hand. Rep this step 3-5 times more, or until the water is clear. After cleaning the rice, soak it for at least 30 minutes and then drain the rice.
- Add it to the boiling salted water and cook for 15 minutes on low heat.
- Cover the rice and transfer it to the oven for another 15 minutes to allow the water to evaporate entirely and soften the grains without becoming mushy.
- Serve and enjoy it however you like!
Notes
Nutrition
Calories: 298kcal
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