Semi-Milled Japanese Rice Haigamai

This wonderful compromise between brown rice and highly polished white rice is available in Japan, but we have not yet found it in North America. It is called haigamai and is a pale semitransparent beige in color. It cooks much more quickly than brown rice, needing only five to ten minutes more than polished white Japanese rice and the same amount of water. It has a slightly stronger “grain” taste than white rice. If you find it, try it. Prepare it following the instructions for Basic Japanese Rice, but allow it to cook over very low heat for twenty minutes rather than just ten, and then let stand for another ten to fifteen minutes, covered.