Best Perfect Japanese Rice Recipes

PERFECT SHORT-GRAIN WHITE RICE BY LISTENING (JAPANESE, KOREAN, C

Steps:

• You will probably want to start preparing the rice before the rest of the meal; if it is ready first, it will stay hot for a while in the pot.
• First, wash the rice with water, by swishing the water through with your hands or a wooden spoon, and then draining-- some older cookbooks will tell you to rinse thoroughly, but most modern rice says on the package"no talc," (that's what they use to polish it), so all you are doing is washing off the surface dust.
• Put the rice and measured water into a medium flat-bottomed pot with a tight-fitting lid.
• Ideally, you will soak the rice for 15 minutes to 3 hours before starting to cook it, but if you are pressed for time, you can add an extra tablespoon of water and skip the soak.
• Cover the pot, turn the heat on high, and bring the rice to a boil (about 4 minutes): you will know it is boiling because you will hear it bubbling and"dancing" inside the pot.
• Do not remove the lid.
• Turn the heat to low (if you have an electric stove you may need to switch to another burner) and simmer (about 15 minutes): you will hear the rice burbling a bit.
• Do not remove the lid.
• When the water is all absorbed, the sound will change to a low hiss.
• When you hear the hissing sound, turn the heat up to high again for just 20-30 seconds to help"dry off" the bottom of the rice.
• Do not remove the lid.
• Turn off the heat completely (especially if you have an electric stove, remove the pot from the heat altogether) and let the rice stand covered (do not remove the lid!) and steam itself for another 10-20 minutes.
• Dampen a wooden spoon or wooden rice paddle.
• Now remove the lid!
• Toss the rice lightly with the spoon or paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
• If you need to keep the rice hot a while longer, hold a kitchen towel to the lid of the pot to absorb the moisture, then put the lid back on the pot.
• Serve in individual rice bowls.

PERFECT JAPANESE RICE.

Steps:

• Wash rice in a colander until water runs clear.
• Drain well and then soak for 30 minutes.
• Put rice and water in a sauce pan make sure it has a tight fitting lid and wrap a tea towel around the lid to keep the steam inside
• Heat until boiling then turn to low and steam for 15 mins finally turn the heat off and let stand for a further 15 minutes. DO NOT LIFT THE LID OFF AT THIS TIME!
• Let the rice cool enough so it is warm but won't burn your hands when picked up.
• At this point if using fillings or flavorings add them to the rice.
• Wet hands and add a little salt if you feel like it. Take some rice and shape it into a circle, triangle, cat head whatever you want.
• It is quite difficult don't worry if yours are wonky!
• Add filling and or garnish at this stage and finish with a strip of nori either round the edge or as a "napkin" at one end.

NOBU'S PERFECT JAPANESE RICE

Steps:

• Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
• In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.