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.
You have to continue until you get clear water, after about 3 cleaning.
For cooking, whether you use a cooker or pan, allow 1 volume of white rice for 1 volume of water.
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.
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.
