Recipes of rice of Japanesefoodsupplies.com

Rice is the most basic menu of Japanese food.
The recipe is very simple and easy to cook. Let's try it!!

1. Fill a bowl with cold water and add rice. Stir it quickly, and pour off the opaque licuid immidiately.

2. Fill the bowl with fresh water from the tapp. Press the rice repeatedly 20 to 30 times with with the heel of the palm to make the grains rub against each other. Pour off the opaque water. Repeat this procedure about 3 or 4 times until the water becomes almost clear.

3. Drain the rice washed in 2. above on a sieve. Make a shallow cavity at the center of the rice heap, and let it rest for about half an hour in summer and about 40 to 60 minutes in winter.

*Please do not cook rice immidiately after washing, the grains will not become full and plump when cooked.

4. After draining the rice thoroughtly, transfer it to a rice cooker. Add water to cover the rice, and turn on the rice cooker. Rice needs to settle after the heat is turned off, but modern rice cookers handle the whole cooking process up to settling automatically.

*If your rice cooker has no settling function, allow the grains to settle with the cooker covered for about 10 minites after it is swetched off.

4. Open the lid of the rice cooker. Insert a wet shamoji or flat wooden spoon between the rice and the inside walls of the cooker, and gently overturn and mix the rice. This finishing process will allow the steam trapped inside the rice escape, and make the rice crisp and plump.