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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Nevada Ratahi
[email protected]This recipe was way too complicated. I ended up just throwing it all in the rice cooker and hoping for the best.
Syed Muntazir Hussain
[email protected]I had some trouble getting the rice to cook evenly. Some of the grains were still hard, while others were overcooked.
Shacklen Sing
[email protected]This rice was a bit bland for my taste, but it was still a good base for my other dishes.
SIZAN_FF_10K
[email protected]I highly recommend this recipe to anyone who loves Japanese food or is looking for a new way to cook rice.
Asif Bosudha
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
William Templeton
[email protected]This recipe is a lifesaver! I used to struggle to make rice, but now I can make perfect rice every time.
Japhet Murindagomo
[email protected]I've tried many Japanese white rice recipes, but this one is by far the best. The rice is always perfectly cooked and fluffy.
Salman Ali
[email protected]This rice was amazing! It was so fluffy and flavorful. I will definitely be making it again.
Ali Alserhan
[email protected]I'm definitely going to be making this rice again and again. It's the perfect side dish for any Japanese meal.
Saidu Abdullahi Babangata
[email protected]The rice was a perfect accompaniment to my Japanese curry. It was also delicious on its own with just a little bit of soy sauce.
Mohsin mumtaz
[email protected]I was impressed with how quickly this rice cooked. It was ready in just 20 minutes!
Anam Ajaz
[email protected]This recipe is so easy to follow, even for a beginner like me. I loved that I didn't need any special ingredients or equipment.
darryl kersh
[email protected]I'm not a huge fan of rice, but this recipe made me a believer! The rice was so light and fluffy, and it had a wonderful nutty flavor.
Siraj Baloch
[email protected]This Japanese white rice recipe was a game-changer for me! I've tried making rice so many times before, but it always came out mushy or undercooked. This recipe, however, was foolproof. The rice turned out perfectly fluffy and delicious.