NOBU'S PERFECT JAPANESE RICE
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 2
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.
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Lamale Mack
[email protected]Overall, this is a great recipe for Japanese rice. I would definitely recommend it to others.
Ndubuisi Onuoha
[email protected]I followed the recipe exactly and the rice was still undercooked. I had to add more water and cook it for longer.
Kaylee Brown
[email protected]This recipe is a keeper! The rice was so fluffy and flavorful.
Rizwan Channa
[email protected]I've tried this recipe a few times and it's always been a hit with my family and friends.
MD SHARIFUL ISLAM RAJ
[email protected]I found the instructions to be a bit confusing, but the rice turned out okay.
jani xharahu
[email protected]The rice was a bit too sticky for my taste, but overall it was a good recipe.
pauldictysking reloaded
[email protected]This is my go-to recipe for Japanese rice. It's always perfect and I love the way it pairs with my favorite Japanese dishes.
stephen gervais
[email protected]I was skeptical at first because I've never cooked Japanese rice before, but this recipe made it so easy. The rice was delicious and I'm so glad I tried it.
Jeanie Rathgeber
[email protected]This recipe was easy to follow and the rice came out great! I especially liked the use of dashi in the cooking water, which gave the rice a lovely flavor.
Bright Akena
[email protected]I've been making Japanese rice for years, and this recipe is by far the best I've tried. The rice turned out perfect: fluffy, moist, and with a slight hint of sweetness. I will definitely be using this recipe from now on.