How to Make Rice In A Saucepan

Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1合分 Prep: 30 min Cook: 15 min

Ingredients

Japonica (sticky) rice 150g
Tap Water (or Volvic) 220ml

Method

1
1 Gou is equal to 180ml (approx 150g dry weight - when it absorbs the water, the weight would be approximately 340g)
2
This is what it looks like in a measuring jug.
3
And this is what it looks like in a standard mug.
4
Put the rice in a saucepan. Add fast flowing tap water and then pour it out.
5
Add more fast flowing tap, pour it out and stir the rice with the thumb and first two fingers.
6
Add more tap water then pour out the whitened water. Stir the rice again with the thumb and two fingers.
7
Pour out all the water and add 220ml water. Put the lid on and leave for 30 minutes.
8
After 30 minutes, boil on a high heat.
9
As soon as it boils, turn down immediately to a low heat and cook for about 8 minutes.
10
After 8 minutes, switch off the gas and leave for 10 minutes.
11
Itadakimasu! Enjoy!

Tips & Note

It is said that rice cooks well in soft water. In the UK, many Japanese housewives cook with Volvic bottled water. I tried using Ashbeck, which is ultra-soft bottled water, but the rice became very dry, so perhaps over-soft water is also not good for cooking rice.

How to Make Rice In A Saucepan

Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1合分

Prep: 30 min

Cook: 15 min

Ingredients

Japonica (sticky) rice 150g
Tap Water (or Volvic) 220ml

How to Make Rice In A Saucepan

Recipe ID :1650 Posted on 04 FEB 2016

Serves 1合分

Prep 30min
Cook 15min
views 799
printed 12

saved 0

Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.

Share

Ingredients

Print Ingredients Email Ingredients
150g
220ml

Method

Prep
30min
Cook
15min
1
1 Gou is equal to 180ml (approx 150g dry weight - when it absorbs the water, the weight would be approximately 340g)
2
This is what it looks like in a measuring jug.
3
And this is what it looks like in a standard mug.
4
Put the rice in a saucepan. Add fast flowing tap water and then pour it out.
5
Add more fast flowing tap, pour it out and stir the rice with the thumb and first two fingers.
6
Add more tap water then pour out the whitened water. Stir the rice again with the thumb and two fingers.
7
Pour out all the water and add 220ml water. Put the lid on and leave for 30 minutes.
8
After 30 minutes, boil on a high heat.
9
As soon as it boils, turn down immediately to a low heat and cook for about 8 minutes.
10
After 8 minutes, switch off the gas and leave for 10 minutes.
11
Itadakimasu! Enjoy!

Tips & Note

It is said that rice cooks well in soft water. In the UK, many Japanese housewives cook with Volvic bottled water. I tried using Ashbeck, which is ultra-soft bottled water, but the rice became very dry, so perhaps over-soft water is also not good for cooking rice.

HOME
Tobuchan
I’ve got 227 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
HOME
I just adapted the Nice and Crunchy Beansprouts & Tuna Side Dish recipe made by 'JasmineAndAlmond' (recipe ID 381), it worked out really well.
Pointed cabbage, Tinned tuna (in sunflower oil), Vegetable oil, Soy sauce, Mayonnaise, Noodle broth (mentsuyu), Salt & pepper, Sesame seeds
HOME
Sausages and potatoes are very German in a salad, but this time, I added boiled egg.
New potatoes, Frankfurter, Onion, Gherkins, Egg, Dressing:, Vinegar, Vegetable oil, Salt, Sugar, Pepper, Wholegrain mustard, Parsley
HOME
Adding a touch of lemon juice to the liquid from boiled red cabbage will make it more red than blue. Adding the boiled egg in now will give a lovely purple shade!
Red cabbage, Hot water, Eggs, Lemon juice
HOME
This is a recipe using Spanish piquillo peppers, it's also called sweet pointed pepper.
Piquillo peppers, ●Cooked rice, ●Chicken breast fillet, ●3 colour peppers, ●Chicken stock cube, ●Soy sauce, ●Sesame oil, ●Mirin, ●Salt & pepper, ●Tomato ketchup, Flour, Parmigiano reggiano, Tomato ketchup
HOME
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
HOME

Similar Recipe

Improve the standard basic pancake dish by adding rice.
Vegetable oil, Unsmoked streaky bacon rashers, Okonomiyaki sauce, Mayonnaise, Bonito flakes, Green laver, Pancake:, Cooked rice, Cabbage, Spring onions, Self raising flour, Eggs, Water, Tinned sweetcorn, Cheddar cheese
The ethnic flavour is enhanced with the fish sauce.
Cooked rice, Anchovy fillets, Eggs, Fish sauce (nam pla), Sesame oil, Salt & pepper
Simmered in a tomato sauce, this delicious dish will fill you up but it's still refreshing.
Chinese leaves bunch, Minced beef & pork, Bacon rashers, Onion, Potato starch or cornflour, Cooked rice, Egg, Nutmeg, Salt & pepper, Bay leaf, Tinned tomatoes, Stock cube, Hot water, Wholegrain mustard, Potato starch in a bit of water
KitchenCIB
HOME
Using Tesco's 'Asian Selection Mushrooms' you can easily make this!
Rice, Mushrooms, Kale, Ginkgo fruits, Dashi stock granules, Salt, Sake
East meets west on a bamboo mat in this recipe!
Sushi rice, Nori sheet, Pickled beetroot, Leaf spinach, Cucumber
Tobuchan
HOME
You will fall in love with how this tastes and feels.
Makes 6-8 pieces of 6cm round cakes, Potatoes, Butter, Soy sauce, 【A】, Flour, Butter (room temperature), Salt

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME