When preparing rice, the Japanese attach great importance to the washing stage, which removes impurities and excess starch. Simply rinse the rice in cold water, turning it a milky color.
Continue until the water runs clear, after about 3 cleanings.
To cook, whether you use a pressure cooker or a saucepan, use 1 part white rice to 1 part water.
Leave the rice to swell in the water for around 30 minutes. In a saucepan, start cooking the rice at a high temperature, then when the water begins to boil, reduce the heat and leave it to cook for around 12 minutes. Then turn off the heat and let the rice rest for 10 to 15 minutes, covered, before serving. In the cooker, after allowing the rice to swell, place the lid on and start the cooking process, which will stop automatically.
The recommended quantity of rice per person depends on the context (side dish, main course, type of rice) and the appetite of the guests. Here are a few guidelines:
- Rice accompaniment: Approx. 60-80 g raw rice per person, or approx. 180-240 g cooked.
- Rice as a main course (e.g. in a donburi or Japanese curry): Approx. 100-120 g raw rice per person, or approx. 300-360 g cooked.
- Sushi (vinegared rice for sushi): Approximately 90 to 100 g of raw rice for 2 to 3 maki rolls or a dozen nigiri.
🌾 Tip: When cooking Japanese rice, it's common to use slightly more water than rice (1.2 parts water to 1 part rice).
Discard the first rice cleaning water, but keep the following ones. This water is renowned for its benefits, and can be used for skin care or to strengthen the scalp.
