How to Make Steamed Rice

白米

Preparation: 5 Minutes, Plus 30–60 Minutes Draining
Cooking: 15 Minutes

The general rule of rice to water ratio is 15 per cent more water than rice by weight. There are so many varieties of Japanese rice available – some types are expensive but worth a try. For example, newly harvested rice has a truly sublime flavour, and if you ever find sinmai, which means ‘new rice’, please try it – you will be surprised at how amazing it is!

Ingredients

Pantry

  • 300 g (10½ oz) Japanese rice

Method

Place the rice in a fine strainer and set over a bowl filled with cold water. Gently stir and wash the rice with your hands. As soon as the water turns milky, lift the strainer and drain the water. Repeat this process three to four times until the water is less milky. Leave the rice in the strainer to drain for 30–60 minutes. The rice should turn clear to white during this process.

Place the drained rice in a heavy-based saucepan (ideally cast-iron) with 350 ml (12 fl oz) water. Cover the pan with a heavy, tight-fitting lid.

Bring the rice to the boil over high heat. As soon as you can hear the water boiling vigorously and can see liquid bubbling up from the pan, reduce the heat and cook for 11 minutes. While cooking the rice, do not lift the lid – this is a strict rule!

Remove the pan from the heat and leave to stand, covered, for 10 minutes.

Open the lid and gently fluff the rice with a rice paddle.