- 430 g rice
- 600 ml water
Wash the rice. Place the washed rice in the pan. Add the 600ml water. Soak for 30∼60 minutes.
Cover the pan and place over medium heat. Bring to a boil. Reduce the heat to a simmer.
Continue to simmer for about 5 minutes until the surface water disappears. Then cook at extremely low heat for another 12 minutes.
Remove from heat and let it set for 10 minutes before serving.
If you let steamed rice set for 10 minutes after cooking, the moisture will evaporate and the rice will become fluffier.
Wash the rice. Add the water.
Put the pan in the body of the machine. Switch on the rice cooker.
When finished, stir immediately with a rice spoon.
Japanese rice matches any dish.
Japanese foods recipes