Steamed Japonica rice

Name: Steamed Japonica rice
Yield: 2-3 people
Cuisine: British
Ingredients: 270 ml Japonica rice (225g); 300 ml water; Water for washing the rice

Hurry @hurry

Bristol, England, United Kingdom

This is a basic recipe for cooking rice. The key is to make sure the rice absorbs the water.

Hurry @hurry

Bristol, England, United Kingdom

This is a basic recipe for cooking rice. The key is to make sure the rice absorbs the water.

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Ingredients

2-3 people

270 mlJaponica rice (225g)
300 mlwater
Water for washing the rice

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Steps

1

Put the rice and water in a bowl, mix gently and discard the water immediately.
Repeat twice.
Dry rice absorbs water very well, so dirty water must be discarded immediately.
2

Pour off the water and stir well by hand. Scrape and polish the rice grains against each other. Add water and discard.
Repeat three times.
Do not use too much force. The rice will break.
3

Drain the rice and add the correct amount of water (300ml).
4

Leave the rice to soak up the water for 15 minutes in summer (warm room) or 30 minutes in winter (cold room). (It doesn't matter if you leave it for a long time).
The rice will turn white as shown in the second picture.
5

If you want to protect your beautiful nails, you can use a whisk.
6

Cover with a lid and place over high heat. Bring to the boil and cook on low heat for 10 minutes.
Always place the pot in the centre of the fire.
7

Cook on high for 5 seconds, remove from heat and wait 10 minutes.
8

Stir to prevent the rice grains from being crushed and you're done!
9

Here's a simple and delicious recipe for rice with edamame.

Edamame rice