How To Cook Rice The Japanese Way

• short grain or sushi rice2.4 dl
• water2.78 dl
• Furikake0 to taste
• Umeboshi0 to taste
• Takuan0 to taste

METHOD

1. 01Accurately measure and place the rice in a large bowl. Add enough water to cover the rice and wash gently, then discard the water. Repeat the process 4-5 times until the water is almost clear.
2. 02Leave the rinsed rice in the bowl and add enough water to cover the rice. Leave the rice to soak for 30 minutes (summer time) to 1 hour (winter time).
3. 03Using a sieve, drain the rice and remove as much water as possible.
4. 04Place the rice in a saucepan with a heavy bottom and add water (per the ingredients list). Cook over medium heat with a lid on.
5. 05When the water starts boiling and bubbles comes out of the pot, reduce the heat to low. Cook for 12-15 minutes until there is no water at the bottom of the pot or you don’t hear a bubbling sound from inside the pot. Do not open the lid while cooking.
6. 06Turn the heat off and leave for at least 10 minutes with the lid on. Then mix the rice using a rice spatula (if you have one). This is to remove excess moisture within the cooked rice grains and also not to mould into the shape of the pot at the bottom.