Fishing Nihonquality and original articles

In Japan rice is eaten every day as their staple food. This is not the case in the United Kingdom where potatoes and bread are much more common foods. Cooking rice is easy with the appropriate tools however a saucepan does not quite fit the bill. Instead making rice with a rice cooker is what the Japanese do and not it is much easier to do the same now as these appliances are now much more widely available in the West.

Cooking rice is not particularly difficult at all. But until I knew what to do I could not understand how some people could make great tasting, fluffy rice so easily while I struggled with soggy saucepan rice. Then I discovered rice cookers for myself.

Now it is simply a case of measuring out the appropriate amount of rice that I want to make. Depending on who is in the house that day or how much rice I want to freeze helps me determine how much to measure out. Once I have measured out the amount of rice that I want I proceed to wash it. White rice in particular has a lot of starch that can make the rice possibly too sticky. Japanese people always seem to thoroughly wash their rice so I follow the same procedure.

With my rice in the non-stick bowl that it will eventually cook in I add some water. Then grind the rice together in the palm of my hand. The water soon becomes a rich milky color. Drain this away and repeat. The suggested number of times is three. However I like to use this as a rough guide and follow what my eyes are telling me. When the water doesn’t seem to go particularly cloudy I stop. Then I add the appropriate amount of water for the rice to cook in and that is it.