Contents
According to Japanese traditions, soak the rice, then cook for 24 minutes and leave for 20 minutes after boiling.
Japanese rice
Proportions
Rice Fushinon, medium grain – 1 cup
Water – 1,5 glasses
Salt – 1 teaspoon
How to cook Japanese rice
1. Rinse the rice.
2. Cover the rice with water and leave for 15 minutes.
3. Put the saucepan with rice on fire, cover the saucepan with a lid and cook for 12 minutes: until boiling over high heat, then 2 minutes on high heat and 10 minutes on minimum heat.
4. Turn off the heat, do not open the pan for another 20 minutes, so that the rice is infused. Stir the rice until it becomes fluffy and light evenly.
Delicious facts
The most “Japanese” rice variety is “Fushigon”, it was grown by Japanese breeders especially for easy use in national recipes. Due to its similarity with round grain rice, it is often misused – only if you look closely you can see that Japanese rice has a short, but still medium grain.
By the way, many dishes we are used to are already inextricably linked with rice, although real Japanese rice is practically not represented on the shelves of Russian stores. The Russian analogue of “fushigona” is rice “japonica”, the American counterpart is “nishiki”. Meanwhile, the Japanese way of cooking rice will make any medium-grain rice original.
Truly Japanese rice needs to be cooked in a rice cooker. In the pan, to minimize the evaporation of water, it is additionally recommended to cover the pan with foil.
In the classic version of cooking rice in Japanese style, seasonings and salt are added only at the end of cooking.