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How To Cook Japanese Rice
- If you have a rice cooker, you should use that. If not, you’ll just need a saucepan with a snug-fitting lid and some scales.
The ratio of rice to water for household quantities of rice is 1 to 1.3 by weight, and you’ll need about 100g of rice per serving. Weigh out the rice into a pan. Now, you’ll need to wash it. Fill the pan with water, then swish the grains around and massage them gently, then drain the water out and repeat this process three or four times. Drain the washed rice very well, then return to the pan and pour water measured in the correct ratio. Swirl it around a bit so the grains redistribute and settle in an even layer. If you have time, let the rice soak for 15-30 minutes, but don’t worry if you don’t.
Place the pan on a high heat with the lid off, and bring to the boil. Place the lid on the pan and turn the heat way down to low. Set a timer for 15 minutes, then leave it to steam.
If you have an induction hob, start the rice off on a medium or low heat; high heat on induction is too quick and intense, which makes the rice stick and burn almost immediately. Use caution, and let the water come to the boil slowly, stirring occasionally to make sure the grains aren’t catching.
When the timer is up, turn off the heat and fluff the rice with chopsticks or a fork, using a slice-and-fold motion rather than a dig-and-scoop motion. Put the lid back on the pan and wait another 10 minutes so the residual steam continues to soften the grains and loosen the stuck rice from the bottom of the pan. Finally, give the rice another gentle fluffing, serve, and enjoy.
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