Collection: Accessories for rice, Nabe and Rice Cooker

Yes, it is highly recommended to wash the rice before cooking it in a rice cooker. This rinsing removes excess starch, which could make the rice too sticky or mushy after cooking.

Why wash the rice?

• Washed rice cooks more evenly and remains slightly firm.
  
• Some grains may contain dust or residues.
  
• The rice absorbs water better for more uniform cooking.
  

How to properly wash the rice?

• Place the rice in a bowl or directly in the rice cooker.
• Add cold water and gently stir with your hands.
• Drain and repeat 2 to 3 times until the water is clearer.
  

Here are some tips for optimal Japanese rice cooking:

Rice too sticky?

• Reduce the amount of water slightly. A good guideline is to add 1.1 volumes of water per 1 volume of rice (varies depending on the type of rice).
  
• Excess starch can make the rice sticky. Rinse it 2 to 3 times until the water is almost clear.
  
• Some types of rice (like Japanese rice) require a soaking time of max 30 minutes. Too long, and it will absorb too much water even before cooking.

Rice too dry?

• Add slightly more water next time you cook.
  
• As soon as the rice cooker switches to "keep warm" mode, fluff the rice with a spatula to evenly distribute the moisture.
  
• Some Japanese rice cookers, like those made of Iga-yaki ceramic or Iwachu cast iron, retain heat better and ensure more even cooking.

Yes, a rice cooker can cook much more than just rice! This versatile appliance allows you to prepare a variety of dishes with gentle and even cooking.

What can you cook in a rice cooker?

• Grains: Quinoa, bulgur, millet, oats… by adjusting the amount of water.
• Steamed vegetables: Place a steaming basket above the rice or use the steam mode if your model has one.
• Soups and broths: Perfect for simmering a Japanese nabe, dashi, or a soup.
• Meats & fish: Gentle cooking for chicken, salmon, or even poached eggs.
• Stews: Japanese curry, ragouts, braised tofu… let them cook slowly without supervision.
• Desserts: Moist cakes, compotes, flans, or even homemade mochi with glutinous rice.

To maintain a Japanese ceramic pot (nabe), here are some essential tips:

• Avoid thermal shocks: Do not place a hot pot on a cold surface or vice versa. This can cause cracks in the ceramic.
• Gentle cleaning: Wash the pot by hand, preferably with a soft sponge, without using abrasive products that could damage the surface. Avoid harsh chemical cleaners.
• Dry properly: After cleaning, dry the pot completely before storing it, as residual moisture can affect the ceramic.
• Use a soft base: When using the pot, prefer wooden or plastic utensils to avoid scratching the interior.
• Prevent stains: If you cook staining foods, such as curry or soy sauce, clean the pot quickly after use to avoid stubborn stains.

• Classic proportions: Generally, the standard ratio for cooking rice is 1 volume of rice to 1.1 to 1.2 volumes of water. This can vary slightly depending on the type of rice (for example, for Japanese rice, 1.2 times the volume of rice is often used).
• Rinsing and soaking: After rinsing the rice with cold water to remove excess starch and soaking it for 30 to 60 minutes, you can drain and measure the water added to the rice.
• Type of rice: If you are preparing Japanese rice (such as Koshihikari), use 1.1 to 1.2 volumes of water for each volume of rice, depending on the desired texture. For softer and stickier rice, opt for 1.2 times the volume of rice. For slightly firmer rice, 1.1 volumes of water may be sufficient.
• Adjust according to preferences: If you like your rice wetter, add a little more water (for example, 1.3 times the volume of rice). If you prefer firmer rice, reduce the amount of water slightly.
• Using a donabe: If you use a donabe, it is advisable to monitor the cooking over low heat and avoid opening the lid too much. This allows steam to circulate effectively, ensuring even cooking and preventing excessive evaporation of water.

Yes, it is entirely possible to cook rice in the microwave, and it is a quick and convenient method. Here’s how to do it:

• Rinse the rice: Wash the rice with cold water until the water runs clear to remove excess starch.
• Measure the water: Add about 1.2 volumes of water for 1 volume of rice (adjust according to the desired texture).
• Use a suitable container: Use a bowl or container with a microwave-safe lid. Otherwise, cover with plastic wrap pierced with a few holes to let steam escape.
• Cooking: Heat at full power (about 700-800W) for 5 minutes. Then reduce to medium power (about 500W) and cook for another 10 minutes.
• Rest: Let the rice rest covered for 5 minutes to absorb moisture and become tender.