Japanese Rice

Summary

Ingredients

• 300 g rice, Japanese, e.., Sasanishiki, Koshihikari or Hitomebore
• water

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Instructions

1. Japanese rice varieties are short grain rice. He is called Uruchi. You can get it single-variety or in crossings and new varieties. The shiny white color, the scent and the subtle, almost sweet taste are typical, as is the fact that this rice is sticky.
2. The easiest way to make the rice is in a special rice cooker. If you want to cook the rice in a pot, please note the following instructions:
3. First wash the rice until the water runs clear. Then drain it in a colander. Since the amount triples when you cook, you choose an appropriately large saucepan into which you now put the rice. Then enough water is added until the rice is covered a finger`s breadth. This should soak in cold water for 15 to 30 minutes. Then bring it to a boil, close the lid and reduce the temperature significantly, select the lowest possible setting. After 15 minutes, remove the pan from the stove and let it rest for another 5 minutes. Never lift the lid during this time. Incidentally, salt is not added to the cooking water.
4. Annotation:
5. Rice is not a side dish for the Japanese. For them it is like a religion, the soul of the country.