How To Cook Japanese Rice On Stove Recipes

BASIC STOVETOP RICE

Steps:

• Pour rice into a bowl, and fill it with cold water. Swirl the grains, using your fingers. Tip out any starchy water, and repeat until water runs almost clear.
• Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1 1/3 cups water. For short-grain rice, use 1 cup rice and 1 cup water. For most brown rice, combine 1 cup rice and 1 3/4 cups water. The rice and water should not come more than halfway up the sides of your pot; the mixture will double in volume as it cooks.
• Bring water to a hard boil over medium-high heat. The water's entire surface should break with big, constant bubbles. As soon as water is boiling, give it a vigorous stir with a spatula or wooden spoon, making sure to scrape at any grains at the bottom of the pot. Cover it with a lid and turn the heat to low.
• Cook long-grain and medium-grain rice for 15 minutes; short-grain varieties for 20 minutes; and brown rice for 30 minutes.
• When allotted time has passed, or when you hear a change in sound - if you listen closely, you'll notice the sounds will slowly change from a bubbly simmer to a steamy sort of flutter - turn off heat and let rice rest for about 10 to 15 minutes before serving.

HOW TO COOK JAPANESE RICE ON STOVE

Steps:

• Drain rice into sieve, and place in a pot. Add water.
• Bring it to a boil over medium-high heat.
• When it starts boiling. Reduce the heat to low. Simmer for 15minutes.
• Turn off the burner, and let it rest for 10minutes, covered. DON'T take off the lid.
• After it has rested, take off the lid, and stir the rice lightly using rice paddle.*.
• *To do this, you need to cut through the rice with rice paddle and turn the rice from bottom to the top. Don't break up the rice too much. This idea is to stop it being one solid mass, but not separate as with long grain rice.