Japanese Rice

Japanese rice is a fluffy rice , part-steam cooked , which is a bit bland by european standards , but it is a great accompaniment to a lot of dishes strong in flavour
Here is how to make sure you get a fluffy rice , even it you do not possess a rice cooker




Of course it is quite common these days to use a rice cooker, and indeed most of them do a good job and it is convenient


In Europe there is not a great market for rice cookers, and therefore not a great deal of choice.
However I did find one here in France, which to my surprise does a great job
here it is . (Cuisinart is the trade name )

But the purpose of this post is to show you how to achieve a good japanes fluffy rice , even without one of those






WHAT YOU NEED :

• a sauce pan with a lid 
• some japanese rice 

METHOD  & MEASUREMENTS 

• For 1 cup of rice , take 1.5 cup of cold water 

• First wash the rice thoroughly and strain

• Add the water according to proportions above

• Leave to rest for 1 hour or 2 ( the rice will absorb the water ) 

• Bring the water to boiling point 

• When boiling point is reached, move to the lowest fire and cover for exactly 10 minutes 

• When the 10 minutes are up, switch off , BUT DO NOT OPEN THE LID 

• Leave to rest for another 10 min ( the rice will continue to cook by the steam accumulated between the rice and the lid , that is why it is important NOT to lift the lid 

The rice is now ready to be eaten ...

I use a saucepan with a glass lid, and a small steam hole in it , so that i can see what is happening inside( always reassuring and takes the pressure off trying to peek in )

Cliquer ici pour la recette en français



Aquí por la receta en Español