Best 3 Perfect Short Grain White Rice By Listening Japanese Korean C Recipes

When it comes to cooking perfect short grain white rice, the Japanese and Korean cultures have mastered the art. With their meticulous attention to detail and centuries of tradition, their methods have become renowned for producing fluffy, flavorful grains that are sure to elevate any meal. In this article, we'll take you on a culinary journey, exploring the secrets behind achieving the perfect short grain white rice, as revealed by Japanese and Korean masters. We'll unveil the secrets of selecting the right variety of rice, the ideal ratio of water to rice, and the techniques that transform ordinary grains into a delightful culinary experience. So, prepare your taste buds and let's embark on a delicious adventure as we discover the art of cooking perfect short grain white rice.

Let's cook with our recipes!

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

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C image

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)

Provided by Nose5775

Categories White Rice

Time 52m

Yield 3-6 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 cups short-grain rice
1 1/2 cups water, plus
4 tablespoons water

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.

STEAMED ASIAN WHITE RICE

Steamed Asian White Rice image

Provided by David Chang

Categories Rice Side Vegetarian Dinner Lunch Gourmet Fat Free Sugar Conscious Low Sugar Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 2

Ingredients

3 cups short- or medium-grain Asian white rice (sometimes labeled "sushi rice"; preferably Korean or Japanese; not sweet or glutinous)
3 1/2 cups water

Steps:

Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.

DELICIOUS KOREAN STEAMED WHITE RICE

Delicious Korean Steamed White Rice image

If you the best-tasting and the most perfect rice that you will ever taste, then try this method, and you will have it, I promise. Tip: It must be Korean OR Japanese style white rice in order to achieve this quality, you can find it in any Asian section of your supermarket.

Provided by Kittencalrecipezazz

Categories Rice

Time 3h20m

Yield 3 cups cooked rice (approx)

Number Of Ingredients 2

Ingredients

2 cups medium grain rice (Korean OR Japanese style)
3 cups cold water

Steps:

Rinse the rice under cold running water for several minutes, or until water runs clear (It is very important to do this).
Transfer cleaned rice to a bowl; cover with more very cold water (not ice water), and let soak for 2-3 hours.
Drain rice, and transfer to a saucepan.
Add 3 cups cold water, and bring to a boil; stir once and immediately reduce the heat to very low.
Cover and steam for 20 minutes, or until all the water has been absorbed.

Nutrition Facts : Calories 468, Fat 0.8, SaturatedFat 0.2, Sodium 6, Carbohydrate 103.1, Fiber 1.8, Protein 8.6

Tips:

Use the right ratio of water to rice. This will depend on the type of rice you are using, but a good starting point is 1:1.5 (1 cup of rice to 1.5 cups of water).
Rinse the rice thoroughly before cooking. This will remove the starch and help the rice cook evenly.
Cook the rice in a heavy-bottomed pot with a tight-fitting lid. This will help the rice cook evenly and prevent it from boiling over.
Bring the water to a boil, then reduce the heat to low and simmer for the recommended amount of time. Do not lift the lid during cooking.
Once the rice is cooked, remove it from the heat and let it stand for 5 minutes before fluffing with a fork.

Conclusion:

Following these tips, you can cook perfect short-grain white rice every time. This versatile rice can be used in a variety of dishes, from sushi to stir-fries. So next time you're looking for a side dish or a base for your meal, give short-grain white rice a try.