Steamed Japanese Rice
4 SERVINGS
Ingredients:
2 cups Japanese short-grain rice
2 cups Water
Method:
Place the rice in a bowl and cover with cold water. Rub the rice with your hand and swirl it vigorously, drain the water. Repeat this step 3 or 4 times until the water is clear.
Drain the rice into a sieve and let it dry for 30 minutes.
Combine the rice and water, and bring to a simmer over high heat. Cover the pan, reduce the heat to moderate, and cook for 15 minutes.
Without opening the lid, reduce the heat to its lowest point and simmer for another 5 minutes.
Without opening the lid, let the rice rest off the heat for another 5 minutes or until ready to serve, before removing the lid.
Fluff the rice with a fork before serving.
Chef Tips:
Japanese nonglutinous short-grain rice (Calrose,Tomaki) brand is the kind most often served in the Islands.When cooked, the rice should end up moist but not mushy, the grains distinct but clinging, making it easier to be lifted on chopsticks. Because it is traditionally eaten with flavorful accompaniments, usually sour, sweet, salty, or spicy, it is cooked without salt.
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