simple japanese white rice
This recipe is by Maggie Ruggiero in Gourmet magazine. Knowing that every Japanese cook would have strong opinions on the preparation of white rice, Ruggiero counted on her friend Ryuji Inoue, originally from Kyushu, Japan, for guidance. The result is fluffy and slightly stickier than Chinese rice. Even without a rice cooker, the rice comes out just perfect.
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prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 cups short-grain sushi rice
- 3 cups water
How To Make simple japanese white rice
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Step 1Put rice in a bowl and wash in several changes of cold water until water is clear.
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Step 2Drain in a sieve 15 minutes.
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Step 3Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
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Step 4Cover pot with lid and bring rice just to a boil over medium-high heat.
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Step 5Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
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Step 6Remove from heat; let stand, covered, 10 minutes.
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Step 7Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
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Step 8Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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