Comment cuire le riz blanc japonais ? - iRASSHAi

How to cook Japanese white rice?

To prepare the rice, the Japanese attach great importance to the washing stage, which makes it possible to remove the impurities and the excess of starch. You just have to rinse the rice with cold water, which will take a milky color.

 

Rinse rice

 

You have to continue until you get clear water, after about 3 cleaning. 

 

rice rice

 

For cooking, whether you use a cooker or pan, allow 1 volume of white rice for 1 volume of water.

 

Rice dosage

 

Let the rice swell in the water for about thirty minutes. At the pan, start cooking the rice at high temperature, then, when the water starts to boil, decrease the power of the fire to cook for about 12 minutes. Then cut the heat and let the rice stand for 10 to 15 minutes with the cover before serving it. At the cooker, after letting the rice swell, put the cover and launch the cooking that will stop automatically. 

The amount of rice recommended per person depends on the context (accompaniment, main dish, type of rice) and the appetite of the guests. Here are some landmarks:

  • Rice in accompaniment: About 60 to 80 g of raw rice per person, about 180 to 240 g once cooked.
  • Rice as the main dish (for example in a Donburi or a Japanese curry): about 100 to 120 g of raw rice per person, or about 300 to 360 g once cooked.
  • Sushi (vinegar rice for sushi): about 90 to 100 g of raw rice for 2 to 3 rolls of Maki or a dozen Nigiri.


🌾 Tip: To cook Japanese rice, it is common to count a volume of water slightly higher than the volume of rice (1.2 volume of water for 1 volume of rice).

 

Cooking rice

 

Throw the first rice cleaning water but keep the following. This water is recognized for its benefits and is used for example for skin care or to strengthen the scalp.

 

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