Japanese Rice

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup uncooked rice
  • 1½ cups water

    Method

    1. Wash the rice well by rinsing it through several changes of water. Drain rice and place it in a heavy one-quart saucepan.

    2. Add the one and one-half cups water. Cover and bring to a rolling boil, then reduce heat to moderate. Let cook for ten minutes. Reduce heat to very low and steam rice for ten minutes longer. At no time during cooking should rice be stirred. Saucepan must be kept covered during entire process and until rice is ready to be served.