Boiled Rice is the indispensable staple of the Japanese diet
Rice never bores the Japanese, and represents an indispensable staple of the Japanese diet.
I introduces you to the best way in which to prepare tasty boiled rice.
Important Point When Purchasing Rice
Although there are many rice brands available in Japan, such as Koshihikari, Akita-komachi, and Sasanishiki, the most important point is not the brand name but freshness.
Always check the polishing date indicated on the bag.
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Koshihikari こしひかり |
Akitakomachi 秋田こまち |
Sasanishiki ささにしき |
How to Store Rice
To maintain the taste of polished rice, special care is required for storage.Because moisture and direct sunlight are rice's two greatest enemies, it must always be put in a tightly covered container or strong bag, and stored in a dark and cool place.
During the hot summer or humid rainy season, it is recommended to purchase only the quantity that you can use up within a short period because rice is prone to go bad in these seasons.
How to Cook Rice
Measuring Suggestions
- 12 2/3 oz = 3 servings
- 25 2/5 oz = 6 servings
- 50 4/5 oz = 12 servings
*This suggestions may produce slightly more servings than indicated. Also, please note that these are only suggestions, and may vary depending on the appetite of an individual.
*Rice tastes better if cooked each time you have a meal.
Washing Rice
1. Fill a bowl with cold water and add rice. Stir it quickly, and pour off the opaque liquid immediately.
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| Japanese rice that you can buy in Amazon |
*Quick washing is essential. Otherwise, rice will absorb bran dissolved in water.
2. Fill the bowl with fresh water from the tap.
Press the rice repeatedly 20 to 30 times with the heel of the palm to make the grains rub against each other.
Pour off the opaque water.
Repeat this procedure about 3 or 4 times until the water becomes almost clear.
3. Drain the rice washed in 2. above on a sieve.
Make a shallow cavity at the center of the rice heap, and let it rest for about half an hour in summer and about 40 to 60 min un winter.
*If you cook rive immediately after washing, the grains will not become full and plump when cooked.
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1. Fill a bowl with cold water and add rice.
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2. Press the rice repeatedly 20 to 30 times with the heel of the palm to make the grains rub against each other. | |
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| 2. Repeat this procedure about 3 or 4 times until the water becomes almost clear. | 3 Drain the rice washed in 2. above on a sieve. |
Cooking Rice
After draining the rice thoroughly, transfer it to a rice cooker.
Add water to cover the rice, and turn on the rice cooker.
Rice needs to settle after the heat is turned off, but modern rice cookers handle the whole cooking process up to settling automatically.
*If your rice cooker has no settling function, allow the grains to settle whit the cooker covered for about 10 min after it is switched off.
Finishing
Open the lid of the rice cooker.
Insert a wet SHAMOJI or flat wooden spoon between the rice and the inside walls of the cooker, and gently overturn and mix the rice.
This finishing process will allow the steam trapped inside the rice to escape, and make the rice crisp and plump.
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| Insert a wet SHAMOJI or flat wooden spoon between the rice and the inside walls of the cooker, and gently overturn and mix the rice | Japanese rice Shamoji (しゃもじ) |
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