rice

Ingredients for 2 servings:

• 1 cup rice pudding
• 1 cup of water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Japanese rice for every day (Gohan)

Place half a cup (125 ml) of rice pudding (preferably organic) per person into a sieve and wash thoroughly. The rule of thumb is to rinse it seven times in standing water, changing the water frequently, until it remains completely clear (this will help achieve the slightly sticky consistency later on). Now place the rice in a pot and add the same amount of water as rice. Bring to a vigorous boil on high with the lid closed, then turn off the stove and let the pot stand. Do not open the lid! After 20 minutes, the rice is ready and cooked. Most Japanese families have a rice cooker that works on a similar principle, but you can also cook it this way on a conventional stovetop. The rice pudding commonly sold in Germany is most similar to Japanese short-grain rice (even Spanish or Californian short-grain rice is usually no better). Unlike sushi rice, this rice is not seasoned with rice vinegar, sugar, or salt. It is served with almost every meal. In Japanese haute cuisine, the rice dish, or rather, the rice itself, is served last—it serves as a final filling. As a Japanese family in Germany, it’s not easy to find a type of rice that matches Japanese tastes in terms of consistency and quality. This is an alternative if you can’t find suitable Japanese rice.