How to cook Japanese rice with a pot (or sauce pan) #easy

Name: How to cook Japanese rice with a pot (or sauce pan) #easy
Yield: 2-3 servings
Ingredients: 340 g Japanese rice (2 GOU); 400 ml Water (500ml for brown rice); ＊20 cm cast iron pot is ideal for this amount but it can be any type of pot or deep sauce pan with lid; ＊This is the basic rice/water ratio. You can adjust the water depending on your preference on the firmness of your rice

Cooked 2 times

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Preparing Japanese rice is easy, even with out a rice cooker

#japanese #howto #vegan #rice

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Ingredients

40 minutes

2-3 servings

340 g Japanese rice (2 GOU)
400 ml Water (500ml for brown rice)
＊20 cm cast iron pot is ideal for this amount but it can be any type of pot or deep sauce pan with lid
＊This is the basic rice/water ratio. You can adjust the water depending on your preference on the firmness of your rice

Cooking Instructions

1

Gently wash the rice, drain and leave for 20-30 minutes
2

Add the rice and water in the pot, set the lid and place on mid heat
3

Once the water boils, reduce to low heat and cook for 10-13 minutes
4

Remove from heat and let it sit with the lid on for 10 minutes for the rice to steam. Turn the rice gently from bottom with HERA (spatula for rice). If you feel there is too much moisture, place the lid back and let it sit for a while longer.
5

If you are cooking BROWN rice, soak the rice over night in the measured amount of water. Cook for 20-25 minutes(once the water has boiled) and steam for 15 minutes