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 2,059
printed 29

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.

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Ingredients

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.

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