JAPANESE RICE

White rice is 100% polished to remove the bran. This is the rice most frequently served in Japan, and is found in all the country's emblematic recipes. Brown rice, on the other hand, consists of the seed and its husk, the bran. Thanks to its nutritional qualities, it is becoming increasingly popular. Less fluffy than white rice, it should be soaked overnight before cooking. If you'd like to integrate it gently into your diet, you can start by mixing it with white rice in your preparations.

In Japan, the traditional method of cooking rice is called suihanki, which means "rice cooker". Rice cookers are very popular and commonly used in Japanese households.

Here are the steps for cooking rice in Japan:

Measure the quantity of rice: use a special measuring cup for rice. You can adjust the quantity according to the number of people.

Rinse the rice: place the rice in a container and rinse gently under cold water until the water runs clear. This removes excess starch and other impurities.

Leave the rice to stand: drain the rice and leave it to stand for around 30 minutes, so that it absorbs the water and becomes fluffier after cooking.

Add water: transfer the rice to the rice cooker and add water according to the measuring instructions on the cooker. The usual ratio is an equal amount of water to white rice. You can adjust the amount of water to suit your texture preferences.

Rice cooking: close the lid of the rice cooker and press the start button. The rice cooker will take care of the rest, steaming the rice. Once cooking is complete, the rice cooker automatically switches to "keep warm" mode to keep the rice at an ideal temperature until you're ready to serve it.

Resting the rice: after cooking, leave the rice to rest for around 10 minutes to reach an even consistency.

Once cooked, the rice can be served as is with a variety of Japanese dishes, or used as a base for dishes such as sushi, onigiri or donburi.