Cooking Japanese rice with a pot(or sauce pan)
Cooking Japanese rice with a pot(or sauce pan)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, cooking japanese rice with a pot(or sauce pan). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cooking Japanese rice with a pot(or sauce pan) is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Cooking Japanese rice with a pot(or sauce pan) is something that I have loved my entire life. They are nice and they look fantastic.

Do you use a rice cooker to make rice or do you cook rice the traditional way in a pot? Use a heavy-bottom pot with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.

To begin with this recipe, we must first prepare a few components. You can cook cooking japanese rice with a pot(or sauce pan) using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cooking Japanese rice with a pot(or sauce pan):
  1. Take 340 g Japanese rice (2 GOU)
  2. Prepare 400 ml Water (500ml for brown rice)
  3. Prepare ＊20 cm cast iron pot is ideal for this amount but it can be any type of pot or deep sauce pan with lid
  4. Get ＊This is the basic rice/water ratio. You can adjust the water depending on your preference on the firmness of your rice

The secret to cooking Japanese rice is all in the prep. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is.

Instructions to make Cooking Japanese rice with a pot(or sauce pan):
  1. Gently wash the rice, drain and leave for 20-30 minutes
  2. Add the rice and water in the pot, set the lid and place on mid heat
  3. Once the water boils, reduce to low heat and cook for 10-13 minutes
  4. Remove from heat and let it sit with the lid on for 10 minutes for the rice to steam. Turn the rice gently from bottom with HERA (spatula for rice). If you feel there is too much moisture, place the lid back and let it sit for a while longer.
  5. If you are cooking BROWN rice, soak the rice over night in the measured amount of water. Cook for 20-25 minutes(once the water has boiled) and steam for 15 minutes

Japanese rice, or japonica rice, is a very particular variety. Like the beef donburi recipe, this one uses only one pan, aside from the vessel in which you cook your rice, whether that's a rice cooker or a pot, and it requires just a few pantry ingredients that are frequently used in the Japanese Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. This is delicious, fluffy white rice that the Japanese use as a base for almost every meal. (Though it is not sushi rice, which uses other ingredients.) It's Japanese, which will become important in later steps, but basically it is a metal bowl that fits inside of a squat bread-maker-looking device, with a few. If using brown rice basmati rice or parboiled basmati rice (sella basmati rice) the ratio changes as both these rice take a longer time to cook. Once all the rice grains are added, you can gently shake the pan, so that the rice grains settle down.

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