Japanese Rice

Rice is the staple food for the Japanese. Japanese rice is of the Japonica type, which is a white, short, wide grain rice with a starchy texture when cooked. Japanese rice when prepared properly tends to be slightly sticky with the grains clumping together, but it should never be mushy.

How to Prepare Japanese Rice

Ingredients

• 4 cups short grain rice
• 4 cups water
• extra water

Method

1. Place 4 cups of the rice into a bowl that holds twice the volume of rice.
2. Pour water into the bowl until it just covers the rice. Holding the bowl carefully with one hand, stir the rice briskly for 10-15 seconds with the other hand.
3. Carefully tip the milky water out, covering rice with one hand.
4. Repeat for a second and third time until the water runs clear.
5. Drain rice in a fine mesh sieve and leave for 30 minutes if you have time.
6. Place the rice and 4 cups of water into a saucepan.
7. Bring to the boil with the lid on and then simmer for 14 minutes.
8. Remove the saucepan from the heat and leave to rest with lid on for 5-10 minutes.
9. Before serving, gently turn the rice over with a moistened rice paddle to allow excess moisture to escape as steam.

Note: When you have left over rice, keep it in the freezer, wrapped with plastic wrap or in an airtight container.

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