Basic Boiled Rice

Gohan

Preparation info

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The Japanese serve unseasoned, unadorned, cooked short-grained rice with nearly every meal. Its subtle flavor becomes the perfect foil for other, more complex dishes. The list that follows shows the amount of fresh cold water needed to cook various quantities of raw rice. The yield of cooked rice is about double the quantity of raw rice used. It’s extremely difficult to cook less than 1 cup of raw rice, and I recommend making