Rice is rice, right? Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills. Rice can be tricky, as stove strength varies, so cooking times in recipes are really just approximations. Lifting the lid lets steam escape from the pot, a rice cooking no-no, so the best way to check on the progress of your rice is actually to lean in close and listen. Recognizing the bubbling, chortling sound of rice reaching a boil and the crackling hiss of almost-done rice is useful when making any type of rice, not just Japanese. Plus, nothing makes you feel more like a kitchen ninja than relying on just your hearing to know when the rice is done. Heavy pot with a tight-fitting lidStrainerDry measuring cupLiquid measuring cup

1. With the dry measuring cup, measure out the rice grains. One cup of dry rice will make approximately two cups of cooked rice. Pour the rice into the pot. 2. Fill the pot with enough cold water to cover the rice and use your hand to vigorously swish the rice around. Pour out the water, which will be cloudy with starch. Repeat this step 3 to 4 more times, until the water being poured off is almost clear. (Removing as much surface starch as possible ensures that the cooked rice is not too sticky.) 3. Pour the rice into the sieve and let the excess water drain away. Transfer the rice back to the pot. 4. With the liquid measuring cup, measure the water. For each cup of dry rice, you will need 1 cup plus 2 tablespoons of water. (This ratio can be tweaked to your preference. I like a slightly drier rice, and typically use just 1 cup of water per cup of rice.) Add the water to the pot. 5. As an optional step, you can let the rice sit in the water for at least 10 minutes, which will allow the grains to absorb water and cook more evenly.

If you are short on time, this soaking can be skipped. 6. Over high heat, bring the covered pot to a boil, which will take about 3-5 minutes, depending on the strength of your stove. Listen for the chattering lid or other sounds that indicate the water is boiling. Don't lift the lid to peek inside! 7. Reduce the heat to low and let the rice cook for about 5 more minutes, or until the water has been absorbed. Listen for the hissing and crackling that indicate the water has been absorbed, or if you must, quickly lift the lid to check inside. Crank up the heat to high for about 30 seconds to dry the rice. 8. Remove the pot from the heat and let sit, still covered, for 10 minutes. This step is essential for getting the correct texture and cannot be skipped. After the 10 minutes is up, gently stir up the rice and serve. • For best results, start with at least one cup of dry rice, as smaller amounts of rice and water are difficult to cook properly. If you make more than you need, try one of these suggestions for leftover rice.

• You can save the rice rinsing water instead of dumping it down the drain. Use it to water plants or blanch vegetables. Want more smart tutorials for getting things done around the home? See more How To posts We're looking for great examples of your own household intelligence too! how to eat sushi yahoo answersSubmit your own tutorials or ideas here!sushi slash onlineIf you think the key to great sushi is expensive fish, you might be surprised to hear that’s not the case.sushi butik online “All real sushi chefs know good vinegared rice is more important to top-quality sushi than even the most expensive tuna belly,” Masaharu Morimoto says. mori sushi menu hong kong

When the Japanese chef and author of Mastering the Art of Japanese Home Cooking first began working in restaurants, he spent four years just learning how to properly cook rice before he was even permitted to work with a knife. Seafood, it turns out, is just the accessory to rice, which is the true star of sushi (and many other Japanese dishes). sushi new york yasudaIn Japanese, the word for “rice,” gohan, is also the word for “meal,” which gives you some sense of how prized the grain is.sushi kochkurs online When prepared correctly, Japanese rice should be plump, tender and springy, slightly slippery and a bit sticky. sushi making supplies vancouverRead on to learn how to make it just right. A specific variety of short-grain white rice, often labeled “sushi rice,” is essential for serving Japanese dishes.

Start with that, and be sure to take the extra step of properly rinsing the rice. To a large bowl, add the dry rice, and enough water to completely cover the grains. Use one hand to hold the bowl while vigorously swirling the rice in the water with the other. The water will turn cloudy as starch releases from the rice; dump the cloudy water and repeat until water no longer becomes cloudy when you stir the rice. This rinsing process allows the rice to release its starch, which prevents it from turning out overly sticky. Once you’re done rinsing your rice, drain the rice in a strainer, stirring a few times, until it’s dry to the touch. This may take up to 30 minutes. You can make rice in a pot—just make sure the rinsed rice is combined with the same volume of water—but we prefer the ease of cooking perfect sushi rice automatically in a rice cooker, since it also keeps rice warm until you’re ready to consume it. (In case you’re wondering, our favorite is the Zojirushi Micom Rice Cooker.

Rice consistency can vary according to grain type, weather, and other factors; this machine senses cooking progress and adjusts time and temperature accordingly.) The reason why the sushi you eat at restaurants is so flavorful is because it’s actually seasoned with rice vinegar, sugar, salt and kombu (dried kelp). Follow Morimoto’s perfect sushi rice recipe to achieve the perfect balance of sweet and tart. Follow his self-described “magic trick” to distribute the sushi vinegar evenly: Hold a paddle parallel between the vinegar and the rice, and pour onto it, waving the paddle back and forth to “scatter” the liquid evenly. See it in action here. When combining vinegar and rice, fold as gently as possible to avoid smashing individual grains of rice (a sacrilege among sushi masters!). Let the hot rice cool until slightly above room temperature before using it, then you’re ready to either shape it into nigiri or use it to make your favorite maki rolls. In the mood to make sushi now?