in Japan

Japanese rice without a rice cooker

updated

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Ingredients for 2 servings:

  • 200 g rice pudding or Japanese/Korean rice
  • 250 ml water
  • Ginger, optional

Instructions

Working time approx. 7 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 7 minutes

Rice as prepared in Japan and South Korea – not suitable for sushi

Place the rice in a bowl and wash it three or four times. Add more water to the rice and let it stand for about 30 minutes. Drain the water and transfer the rice to a pot with a lid. Add 250 ml of water. It is very important to use a lid and never remove it. If the lid has a hole, place a cloth over the hole. Set the stove to high and bring to a boil. Do not lift the lid; just set the stove to the lowest setting. Simmer for 10 minutes. After 10 minutes, remove the rice from the heat and let it steam with the lid on for another 10 minutes. Done. I like to add a small piece of ginger to the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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