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BLOGical Thoughts Side Dishes

Japanese Steamed Rice

It is not the recipe that counts - it is the technique.

Use long grained white rice.

Always, always wash the rice first. Place your measured amount in a bowl, fill with water and swirl the rice with your hand, around and around. Carefully pour off the water (should be milky white color the first time) and repeat. Do this several times until the water is clear or at least almost clear when drained.

Drain the last time very well - excess water will make the rice too soft when steamed

  1. For every cup of rice you are cooking - use one cup of water - plus about 5% more.
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  2. Soak your rice with the measured water in a large bowl, not the DO, for 15 minutes.
  3. Meanwhile - Rinse your Dutch Oven with hot water and wipe it dry. This removes any excess oil from the inside.
  4. After a 15 minute soak ( 2 above) - dump all the rice along with the water into the Dutch Oven.
  5. TO COOK: I use a gas burner, or a lot of bottom coals, but you need a lot of hot bottom heat to get the water boiling. Start cooking and watch for steam escaping from the Dutch Oven lid.
  6. At the first sign of steam escaping from the lid, reduce heat to low and continue to cook for 15 minutes. (DO NOT OPEN LID DURING THIS TIME) (WATCH THE TIME CAREFULLY)
  7. After 15 minutes remove the Dutch Oven from the heat completely and set it aside to sit for an additional 10 minutes. (DO NOT OPEN LID DURING THIS TIME)

After 10 minutes the rice is ready. (YOU CAN OPEN THE LID)

Source: Kiyomi Walker with a little help from friends.