Japanese Farm Food
Plain Rice
Page 143
Cuisine: Japanese
(1 review)
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Zosia from Toronto, ON
Interesting method of cooking starchy short grain Japanese rice that doesn’t just involve rinsing the rice until the water runs clear before cooking it, but actually rubbing it aggressively to remove as many surface particles as possible. The rice is then steamed using a ratio of 1:1 water to rice.
I used it to make Fried Rice with Corn and Peppers.
(edited 3rd August 2013) (0) comment (0) useful
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