Plain Rice

From Japanese Farm Food

Cookbook

Author(s): Nancy Singleton Hachisu, Kenji Miura

Page 143

Cuisine: Japanese

Reviews

1 reviews, average rating 4.0 / 5

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Zosia

12 years ago

★ ★ ★ ★ ★ 4/5

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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.

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