Prep 5 mins
Cook 1 hr
This recipe is by Maggie Ruggiero in Gourmet magazine. Knowing that every Japanese cook would have strong opinions on the preparation of white rice, Ruggiero counted on her friend Ryuji Inoue, originally from Kyushu, Japan, for guidance. The result is fluffy and slightly stickier than Chinese rice. Even without a rice cooker, the rice comes out just perfect.
- Put rice in a bowl and wash in several changes of cold water until water is clear.
- Drain in a sieve 15 minutes.
- Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
- Cover pot with lid and bring rice just to a boil over medium-high heat.
- Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
- Remove from heat; let stand, covered, 10 minutes.
- Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
- Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.
Works as a charm! I prefer this to the Japanese way ,which is too complicated for me to remember. Soaking the rice is what makes the amounts used equal.Thanks for sharing. Made for ZWT6 and I'll keep making my rice this way.