No more Rice Cooke ”Cook Perfect Short Grain Rice with a Regular Pan”
ACTIVE TIME: 15 minutes
TOTAL TIME:30 minutes
Ingredients:
Steamed Rice (YIELD: for Three Servings):
* 2 cups (320g) of short-grain rice
* 416ml of water
Chapters:
0:00 Ohayou!!
0:04 Measure the Rice
0:14 Rinse
1:16 Measure the Water
1:34 Cook
2:26 Plating
“Itadakimasu” (いただきます) expresses gratitude and respect for everyone and everything that made the meal possible☺️
If you say “Itadakimasu” before you eat, whether in Japan or with your Japanese friend, they will be very happy and appreciative.
Instructions:
1. Measure the Rice:
* Use 2 cups of short grain rice.
* If your cup of rice is not exactly 160g, it's no problem. I will explain how to adjust the water amount later.
2. Rinse the Rice:
* Modern rice polishing technology has improved a lot, so you don’t need to scrub the rice hard.
* Rice absorbs a lot of water during the first wash, which contains most of the rice hulls.
* To prevent the rice from soaking in this water too much, drain it quickly.
* Take your time with the second and third rinses.
* Wash the rice three times, but the number of washes depends on the rice. The water should not be perfectly clear but rinse until the water is relatively clear.
* Drain the remaining water thoroughly.
3. Cook the Rice:
* Don’t have a proper rice cooker at home? No worries. I will show you how to cook with a normal pan.
* Because of its excellent thermal conductivity, I recommend using a heavy frying pan. A cast iron pan also works well.
4. Measure the Water:
* The water amount is approximately 1.3 times the weight of the rice.
* For 160g of rice, use 208ml of water.
* For 200g of rice, use 260ml of water.
* You can adjust the water amount to achieve your preferred texture.
* Make sure to spread the rice flat in the pan to cook evenly.
* Use a lid without holes, and if it’s adjustable, close it properly.
5. Cooking:
* Adjust the heat between medium and medium-high until the water starts simmering.
* Once it starts to simmer, reduce the heat to medium-low and cook for 12 minutes.
* The pot may look like it’s boiling over, but DO NOT open the lid. If necessary, turn the heat down a bit.
* After 12 minutes, turn off the heat and let the pan sit for 10 minutes to let the rice steam. Do not open the lid during this time. Patience is the key to success.
6. Serving:
* Finally, it’s time to open the lid. The steam and aroma will make you hungry!
* Break up the rice to prevent the bottom from becoming soggy.
* Serve in several layers to incorporate air.
This rice looks fluffy and delicious, perfectly cooked!
Enjoy your perfectly cooked short grain rice!
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