Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cooking japanese rice with a pot(or sauce pan). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. This guide will teach you how to cook Japanese rice with a rice cooker or on the stove.
Cooking Japanese rice with a pot(or sauce pan) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Cooking Japanese rice with a pot(or sauce pan) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have cooking japanese rice with a pot(or sauce pan) using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cooking Japanese rice with a pot(or sauce pan):
- Prepare 340 g Japanese rice (2 GOU)
- Take 400 ml Water (500ml for brown rice)
- Get ＊20 cm cast iron pot is ideal for this amount but it can be any type of pot or deep sauce pan with lid
- Make ready ＊This is the basic rice/water ratio. You can adjust the water depending on your preference on the firmness of your rice
Making perfect Japanese rice on the stove is. Japanese way of cooking rice takes time but rice is fluffier and not soggy. Using a sieve, drain the rice and remove as much water as possible. Place the rice in a saucepan with a heavy bottom and add.
Steps to make Cooking Japanese rice with a pot(or sauce pan):
- Gently wash the rice, drain and leave for 20-30 minutes
- Add the rice and water in the pot, set the lid and place on mid heat
- Once the water boils, reduce to low heat and cook for 10-13 minutes
- 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.
- 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. 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. Or alternatively, you can also give a gentle stir with a fork. 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.
So that’s going to wrap this up for this exceptional food cooking japanese rice with a pot(or sauce pan) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
