Japanese rice

Ingredients for 4 servings:

• 300 g rice, Japanese, e.g. B. Sasanishiki, Koshihikari or Hitomebore
• n. B. water

Instructions

Working time approx. 5 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Basic recipe for rice, not sushi rice

Japanese rice varieties are short-grain rice. It is called uruchi. It is available in its purest form or in hybrids and new varieties. The glossy white color, the aroma, and the subtle, almost sweet flavor are typical, as is the fact that this rice is sticky. The rice is easiest to cook in a special rice cooker. If you want to cook the rice in a pot, follow these instructions: First, wash the rice until the water runs clear. Then drain it in a sieve. Since the rice triples in volume during cooking, choose a large enough pot and add the rice. Then add enough water to cover the rice by a finger’s width. The rice should swell for 15 to 30 minutes in cold water. Then bring it to a boil, close the lid, and significantly reduce the heat, using the lowest setting possible. After 15 minutes, remove the pot from the heat and let it stand for another 5 minutes. During this time, never lift the lid. Salt is not added to the cooking water. Note: For the Japanese, rice is not a side dish. For them it is like a religion, the soul of the country.