This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries.- Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi"to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30. Recipe by Keyua

A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice.My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat. Recipe by saki1010

If you want to make rice, there's often a recipe on the bag. If you want to make better rice, this might be helpful. But, i'm still a novice, so don't take this too seriously.The most common ingredients are often the most temperamental and difficult to master. Expectations are firmly set. Therefore, these ingredients demand systematic improvement. That is the only way to consistently create something special from a deeply familiar ingredient. To grasp this concept is to exceed the diner's most basic expectations.

My mother saw the wife of an upscale restaurant owner wash rice on TV a long time ago.Try not to touch the rice while washing it.For freshly harvested rice, reduce the amount of water. For 2 rice cooker cups' worth. Recipe by Kawaradaeri

I learnt this trick from my mother.All you have to do is cook the rice as you would normally, but with a little vinegar. You won't even notice the scent of the vinegar once the rice has finished cooking. Recipe by Yuuyuu0221

Instructions for how to make amazake are printed on the back of the package of koji. Since the temperature needs to be controlled, I noted down the time and amounts of ingredients. Have it as a nutritious aperitif, since amazake is known as a "drinkable IV fluid". Also use it as a sweetener when cooking.You may use up to about 800 ml of hot water, but be sure to measure the temperature! If a high temperature is maintained for too long, the koji bacteria will die. Since amazake is generally served cold (with ice), it can be on the thick side. Dilute with water to taste. You can find rice malt in the "tsukemono" section of the supermarket. Recipe by kebeibiko

My husband is a rice lover so this is just one way rice is prepared in our home.

:ohyeaah

delicious :chef low price easy to make for under 10 dollars I made all of this starting at 10pm and finished at 10:19pm

I've lived in Europe for 14 years, and it's been 10 years since I started cooking rice on the stove. At some point, I settled on this cooking method. It's really convenient. I use a different recipe for cooking rice in a Le Creuset pot. When the Le Creuset method feels like too much trouble, I cook my rice following this recipe.1 rice cooker cup = 180 ml. This recipe works for up to 3 rice cooker cups’ worth of rice. If making sushi rice, reduce the water level by 2-3 mm and cook. You can add in a bit of extra water or leave it to steam for 12 minutes, adjust the recipe to suit your preferences. As of late, I always add a little extra water when cooking my rice. Recipe by Mon*chou-chou*

§ Purpose of covering with a cloth: First, it prevents a lot of steam from escaping from the edges of the lid, which would cause too rapid evaporation and insufficient pressure inside the pot. Also, during a certain period, foam can easily overflow, and the cloth can absorb moisture to prevent spills.§ Keep the cloth on from start to finish, and only open to check the pot's status.§ Volume ratio, rice : water ~1 : 2.5. Adjust to 2 for firmer rice, 3 for softer rice. The acceptable range is quite large, so precision isn't necessary.§ If you don't want to soak the rice, just use low heat from start to finish.§ My quick cooker is 1.7 liters, and I've cooked up to 200 milliliters of white rice. More than that, I'm not sure if it will overflow.