Required fields are marked *, Rate this recipe After 30 min, transfer the rice into a medium size pot, cover with 2 cups of water, close the lid tightly and let it simmer for about 5 min, until all the water is absorbed. ★☆ I love staub pot, and I use it every day for cooking rice. Let's go over how to do it. If you have any questions, please let me know in the comment section below! My shamoji's surface is embossed, so the rice does not stick to it and it's easy to serve rice. Simmering method, however, is probably the most common of the rice cooking methods, and the one that we are going to use today to cook Japanese short-grain rice (not to be confused with sticky rice, although it is sticky as well… but a different rice variety on its own). However, some people may disagree here, as many of the nutritious properties of the rice are drained away with this extra liquid. Soaking in water is the key to have fluffy and chewy Japanese rice. So you might have to learn how much water your rice will require. In Japan our tap water is soft water, and it is said that soft water is suitable for cooking Japanese short grain rice. Here you go! If you have a budge for a pot, here is my recommendation. If you want to challenge more, you might like these recipes! Cover with water and swirl around with your fingers to release the excess starch. Risotto method starts as the pilaf, but the liquid is added gradually to rice, while continuously whisking, until the rice is just al dente. Do not open the lid right after turning off the heat, and let it steam. This post may contain affiliate links. Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below! Try 1:1 first, and if it's hard, then add more water up to 1.2 ratio. We use tap water in general. Japanese short-grain rice cooking method | without rice cooker Like you already know, we will need these: The shape is short, plump, and rounded oval. It's grown all over Japan, but mainly in the northern region as the weather is suitable for rice cultivation. Drain and repeat 3-4 times until the water starts running clear. Chef JA Cooks participates in amazon.co.jp affiliate marketing programs, which means we may get paid commissions if you purchase products after clicking an affiliate link. Water. Leave the rinsed rice in the bowl and add enough water (not in the ingredients list) to cover the rice. https://www.justonecookbook.com/premium-japanese-short-grain-rice No extra cost to you. If you have a Japanese rice measuring cup which is 180ml, then water is 180ml-216ml. If your measuring cup is 200ml, then water is 200ml-240ml. On the other hand, because hard water contains more mineral, it is hard to soak into the rice grain and the result would be more dry. Keywords: How to cook Japanese short grain rice on the stove, Tag @chefjacooks on Instagram and hashtag it #chefjacooks, Your email address will not be published. People used to use "masu"(square cup) up to 60's before following international measuring guideline. We serve rice, mains, sides and soup in a different plate like the picture above. If you want to enjoy Japanese rice in the most simple way, here are some classic food we eat with rice. Repeat this 2-3 times(up to 5 times). Rinse your rice until the water runs clear. A large proportion of the human population of our planet relies heavily on rice as the main staple food in its diet, especially in Asia. This dull color in water is starch which determines the sweetness of the rice, so do not rinse too much. Place the rice in a pot or large mixing bowl and run cool water into it. This will remove excess water. © Copyright 2018-2020 - Made with Love by Chef Rudakova |, Reverse spherification process – breaking down 2 methods | Molecular gastronomy, First time making Gravlax (a.r.t.a. The water cluster is small so plenty of water soak into the rice grain and the cooked rice will become moist and chewy. Don't worry. Your email address will not be published. and the varieties of the rice itself are numerous: basmati, arborio, Jasmin, Bomba, Pecan… just to name a few. A rice cooker makes this process easy but in order to cook perfect short-grain Japanese rice on the stove, here’s what you need to do: Measure your dry rice into the pot. Do you wanna get updates? Also, I don't recommend storing in the fridge because the texture of the rice will not be good and it will get dry. Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. So if you don't have a rice cooker like me, but want to cook Japanese rice, you are at a right place! Also feel free to leave comments if you have any questions. Also moisture is evenly distributed throughout the rice, and the rice at the bottom is also fluffy and delicious. Let's get started! Let's learn how to do it! But this depends on the rice you choose. You can also see more of my video recipes HERE. ★☆ ★☆ When you store, important point is to wrap the rice in cling wrap immediately even if it's still hot. Japanese short grain rice is our staple food. I love hearing from you! want to know how to cook Japanese rice on the stove. First of all, let's talk about ingredients. Soaking time is at least 30 minutes in summer and 1 hours in winter. You can also watch this video. I hope you can adapt Japanese rice to your every day meal. This is how we serve meal. If you make this recipe(2 cups of rice), you will have 8 pieces, and each one is about 100g. After steaming 10 minutes, don't forget to stir the rice. I use rice measuring cup but you don't need to buy one. You can use any pots if it comes with a lid but I found the rice cooked in staub more delicious than the one in stainless steel pot. but i like it as it is healthy and goes very well with fluffy rice. It's tender and fluffy, and goes well with any dishes! It's a lot of information but actual steps are simple and easy. In Japan we have a measuring cup for rice. We eat natto almost everyday. One masu cup is 180ml so this tradition is still remained for some reasons. By exposing the rice to the air, more air comes in and the texture improves. If you have leftover rice, wrap one servings in cling wrap and keep them in the freezer. https://www.epicurious.com/recipes/food/views/short-grain-rice-51208620 Traditionally, it is made of wood, but now it is made of plastic like the one I have. Rice is, no doubt, one of the most important grains in the world. 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