For many centuries, steamed or boiled white rice — namely the sticky, short grain japonica variety — has been the staple food of Japan and is deeply embedded in their culture. Long ago, rice was produced in such short supply that even rice farmers themselves couldn’t afford the stuff, and thus it became a form of currency amongst the elite. Today it forms the basis of most Japanese dishes. In fact, the Japanese word for cooked rice (gohan) is synonymous with “meal” — able to be eaten alone or with a few small, savory sides. In other words: If you have rice, you have a meal. The Japanese style of rice also happens to be my favorite. In this guide, I’ll walk you through washing and cooking the rice, along with a few gear recommendations. There are two primary ways to prepare rice at home: Either method is fine, but a good rice cooker will save you some hassle. If you do purchase a rice cooker, keep in mind that the measuring sizes are different, as noted by The Sweethome:

Bizarrely, rice cookers function on a different measuring system than anything else on the planet, so when I say five cups, I don’t mean measuring cups. Rice cookers have two measurements, uncooked capacity and cooked capacity—the latter is double the former. The cup, however, is smaller than a measuring cup, clocking in at about ¾ of a cup in size. This cup is based on a traditional Japanese measure known as a gō — the amount of rice one person will have with their meal. So a five-cup rice cooker will produce approximately enough rice for a five-person meal. At $147, the Zojirushi NS-TSC10 is at the higher end of the rice cooker market but has the features to back it up: Whether you opt for the rice cooker or stove pot method, you’ll also want: Washing, drying, and soaking the rice are the most critical steps when preparing Japanese rice, moreso than the cooking method itself. It’s generally recommended to rinse the rice at least three times to rid the grains of surface starch and polish them against one another.

Some people rinse 5–6 times or more. Unless you’re an absolute perfectionist, there’s no need to go overboard here. As for how much rice to cook, it depends on how many people you’re feeding, how hungry they are, and if you’re serving anything substanial alongside the rice. Rice cookers will give you instructions on how much to measure, but if you’re cooking on the stovetop and using US measuring cups, measure out about ½ cup of uncooked rice per serving, which will approximately double in size after it’s cooked. You can either fill your mesh strainer with rice and place that into a bowl of cold water, or just put the rice directly into the bowl with the cold water — you’ll still use the strainer later. Here’s a video showing the directly-in-bowl method: Either way, what you want to do is gently(!) swish the rice around with your fingers so as not to break the grains, dump the milky/cloudy water, and refill it again. Do this a few more times, or until the water is relatively clear (again, it doesn’t have to be perfectly clear) and then let the rice “rest” (i.e. dry out) in the strainer for 15 minutes, or until the grains are mostly or totally white.

Once the rice is “rested”, pour it into your rice cooker or stovetop pot and add clean water. Go ahead and close the rice cooker or put the stove pot’s lid on. At this point, you want to let the rice/water mixture soak for at least 30 minutes, maybe an hour if the rice is older. play sushi cat online freeThis soaking process ensures that every grain absorbs the same amount of water and thus cooks more evenly.how many sushi rolls to order per person If you’re using a rice cooker, follow the instructions that came with it. sushi san francisco djIt generally involves the simple push of a button, so…you got this (I hope).food delivery london e3

Let’s move onto the stovetop method: Cook over high heat until the rice and water start boiling. You’ll have to listen to hear the boiling sounds and pay attention for steam escaping from under the lid. sushi online plThat lid should never come off while the rice is cooking.sushi pack online game Time this process from the time you turn on the burner to the time it starts boiling. online fish market in delhiIn my own experience, this is usually around 7–8 minutes. Reduce heat to medium and continue cooking for the exact amount of time of the boiling step. Turn off the heat and leave covered for about 10 minutes. Turn the rice up with a paddle. You don’t have to “stir” or anything, just roll the rice over itself a bit to get the edges away from the walls.

A method to cook rice that ensures it doesn't boil over. This is really handy for households of 1-2 people. Maybe you'll be able to see it becoming glossy as it cooks? You can also use this method to cook 'takikomi gohan' (rice with other ingredients cooked in it).How To Cook Rice In A Pot If you're new here, you may want to subscribe to my RSS feed. My family eats rice everyday and so knowing how to cook rice is important. I teach my children how to cook rice in a pot. It is very easy. I used to cook rice in a rice cooker but I have given up long ago. I know there are different ways of cooking rice but what is the best way? It is really personal choice. I grew up cooking rice over firewood. I think that’s the best way to cook rice if you want great-tasting rice. Later, I learned to use the rice cooker. But I have given up on that quite long ago for 2 main reasons. Firstly, I wanted to cut down on the number of kitchen gadgets in my kitchen. The rice cooker does take up quite a big space on the counter top.

Secondly, I want to avoid all aluminium cooking utensils for health reasons. Cooking rice with a pot is very easy. I’ll show you here. Firstly, you need a good stainless steel pot with a thicker base. Measure the amount of rice you want to cook. Wash it a few times with clean water until the water runs clear. The easiest way to measure the correct amount of water to cook the rice is to dip your pointer finger into the water until it touches the rice. The water must come to the first section of your finger. The texture of the rice would be just perfect. Of course you can put less or more depending on your preference. This method applies no matter how much rice you cook, whether it’s 1 cup or 5 cups, long fingers or short fingers. The first section of everyone’s pointer finger is about the same length. Just don’t use baby’s finger! Put the pot of rice on the stove to boil under medium fire. When it starts boiling (about 10 minutes or less), use a spoon to stir it just to loosen the rice sticking to the bottom of the pot.

You don’t have to stir again. The water will soon dry up and you will see small holes on the surprise. Cover the pot and turn the fire to it’s lowest. Leave it for about 5-10 minutes and turn off the fire. The rice should be cooked. I always cook the rest of the other dishes when I cook rice. By the time the rice is cooked the dishes are also cooked. Besides when I’m cooking other dishes, I’m also taking care of the rice so I don’t forget and it gets burnt. Even my children know how to cook rice this way. My children will put slightly less water because they like tougher rice while I would put more because I like it slightly softer. So, adjust the water after trying it out once. There may be a little rice stuck to the bottom of the pot but it’s easy to scoop it up. It’s great for making rice porridge the next day. Thai jasmine rice is my family favourite. Do you eat rice everyday? How do you cook rice? What type of rice do you use? Please share, add and comment in the comment box below.