Simple Japanese White Rice

Simple Japanese White Rice Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

3 c
short-grain sushi rice
3 c
water

How to Make Simple Japanese White Rice

Step-by-Step

  • 1Put rice in a bowl and wash in several changes of cold water until water is clear.
  • 2Drain in a sieve 15 minutes.
  • 3Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
  • 4Cover pot with lid and bring rice just to a boil over medium-high heat.
  • 5Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
  • 6Remove from heat; let stand, covered, 10 minutes.
  • 7Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
  • 8Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.

Printable Recipe Card

About Simple Japanese White Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Japanese