According to Japanese tradition, soak the rice, then cook for 24 minutes and after cooking, insist for 20 minutes.
, medium grain – 1 cup
Water – 1.5 cups
Salt – 1 teaspoon
How to cook Japanese rice
1. Rinse the rice.
2. Pour rice with water and leave for 15 minutes.
3. Put the pot of rice on the fire, close the pot with a lid and cook for 12 minutes: until boiling over high heat, then 2 minutes over high heat and 10 minutes over low heat.
4. Turn off the fire, do not open the pan for another 20 minutes, so that the rice is infused. Stir the rice so that it evenly acquires fluffiness and lightness.
The most “Japanese” rice variety is “Fushigon”, it was grown by Japanese breeders specifically for convenient 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 familiar to us are already inextricably linked with rice, although real Japanese rice is practically not represented on the shelves of Russian stores. The Russian analogue of “fushigon” is “Japonica” rice, the American one is “nishiki”. Meanwhile, the Japanese way of cooking rice will make any medium-grain rice original.
Truly Japanese rice must be cooked in a rice cooker . In a saucepan, in order to minimize the evaporation of water, it is additionally recommended to cover the saucepan with foil.
In the classic version of cooking rice in Japanese style, seasonings and salt are added only at the end of cooking.