Japanese rice

Ingredients for 2 servings:

• 200 g rice, Japanese
• some spice mix (Shiso Furikake)
• some sesame, black

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Place the rice in a pot and fill with cold water. Carefully scoop the rice through the water with your hands, then drain off any cloudy water. Repeat this process 4 to 5 times until the water runs almost clear. Refill the pot with cold water and let the rice soak for 30 minutes. Once it has soaked, discard the water and add enough fresh water to just cover the rice. Do not add salt! Cover the pot and bring to a boil on high. When the water boils, turn off the heat and let the rice rest on the hot stovetop for 15 minutes. Do not remove the lid while the rice is cooking and then resting! Now transfer the rice to a large plate or baking dish, but not a metal container. Carefully spread the rice out with a wooden spoon and loosen it. Serve on plates or in small bowls and sprinkle with a strip of shiso furikake or black sesame seeds.