Cooking Japanese rice

Name: Cooking Japanese rice
Cuisine: Japanese
Ingredients: Wash the rice thoroughly in cold water changing the water several times until the water runs clear, then drain the rice in a fine mesh strainer and set aside for 1 hour.; Put the rice in a deep pan and add 15 per cent more cold water than rice (for 200 g/7 oz/1 cup rice you will need about 250 ml/8 fl oz/1 cup water). The water level should not be more than a third from the base of the pan.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Method

Wash the rice thoroughly in cold water changing the water several times until the water runs clear, then drain the rice in a fine mesh strainer and set aside for 1 hour.