White rice in a rice cooker

Name: Riz blanc au rice cooker
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japonaise
Ingredients: 300 g riz japonais ou riz rond; Eau froide (quantité adaptée au riz); Riz japonais : 1 volume de riz = 1,1 à 1,2 volume d’eau

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Kitchen

Japanese

Preparation time

10 minutes

Cooking time

30 minutes

A rice cooker allows you to cook rice automatically and evenly without supervision. Rinsing the rice beforehand removes excess starch, resulting in a light texture. Using the correct water-to-rice ratio ensures the rice turns out fluffy and non-sticky.

Once the rice is done cooking, it’s best to let it sit for a few minutes on the “keep warm” setting so that the moisture distributes evenly. Then gently fluff the grains with a spatula or fork to avoid crushing them. This will give you perfectly cooked white rice, which is ideal as a side dish for many meals.

Author:

iRASSHAi

Ingredients

300 g Japanese rice or short-grain rice
Cold water (amount appropriate for the rice)
Japanese rice: 1 cup of rice = 1.1 to 1.2 cups of water

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Instructions

Rinsing

Put the rice in a bowl.
Rinse with cold water while stirring.
Drain and repeat 3 to 4 times until the water runs clear.

Optional rest

Let the drained rice rest for 10 to 20 minutes to improve the texture.

Cooking

Place the rice in the rice cooker pot.
Add water according to the ratio.
Start the "White Rice" program.

Resting after baking

Let stand for 10 minutes with the lid closed.
Gently mix with a spatula to aerate the grains.

Recipe notes

For more flavorful rice: add a kombu leaf during cooking.

For shinier rice: add ½ teaspoon of rice vinegar after cooking and mix gently.

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