Steamed Japanese Rice
Perfect fluffy Japanese short-grain rice, rinsed until clear and steamed to perfection. This essential Japanese staple forms the foundation of many Japanese meals.
Ingredients
- •2 cups Japanese short-grain white or haiga rice
Cooking Instructions
- 1.
Place rice in a large saucepan, add water to cover, and swirl rice with your hand (water will become cloudy). Drain through a fine-mesh sieve and return rice to saucepan. Repeat process until water is clear when mixed with rice (3 or 4 times). Drain rice a final time and cover sieve with a kitchen towel; let rest 15 minutes (this will help the grains hydrate evenly).
20 min
- 2.
Return rice to same saucepan and add 2 cups water. Partially cover pot and bring to a boil. Stir once, cover, and reduce heat. Simmer until water is mostly absorbed and rice is very fragrant and tender, 10-12 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff rice with a large spoon, re-cover pot, and let sit 5 minutes before serving.
30 min