Best Simple Japanese White Rice Recipes
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.
Provided by lazyme
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Put rice in a bowl and wash in several changes of cold water until water is clear.
- Drain in a sieve 15 minutes.
- Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
- Cover pot with lid and bring rice just to a boil over medium-high heat.
- Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
- Remove from heat; let stand, covered, 10 minutes.
- Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
- Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.
Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 75.5, Fiber 2.6, Protein 6.3
SIMPLE JAPANESE WHITE RICE
Provided by Maggie Ruggiero
Categories Side Kid-Friendly Dinner Lunch Healthy Gourmet Fat Free Sugar Conscious Low Sugar Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Put rice in a bowl and wash in several changes of cold water until water is clear. Drain in a sieve 15 minutes.
- Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
- Cover pot with lid and bring rice just to a boil over medium-high heat. Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid). Remove from heat; let stand, covered, 10 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
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...
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 35m
Number Of Ingredients 2
Steps:
- 1. Put rice in a bowl and wash in several changes of cold water until water is clear.
- 2. Drain in a sieve 15 minutes.
- 3. Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
- 4. Cover pot with lid and bring rice just to a boil over medium-high heat.
- 5. Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
- 6. Remove from heat; let stand, covered, 10 minutes.
- 7. Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
- 8. Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.
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