Cooking Rice in a Pot

Name: Cooking Rice in a Pot
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cup (*180ml cup) Japanese Short Grain Rice; 450 ml Water *about 120% of the volume of the rice

Hiroko Liston @hirokoliston

Melbourne, Australia

You will need a moderately large and thick pot OR large saucepan with a well fitting lid to cook rice. As the rice swells and bubbles a lot, I don’t recommend using a small saucepan.

Hiroko Liston @hirokoliston

Melbourne, Australia

You will need a moderately large and thick pot OR large saucepan with a well fitting lid to cook rice. As the rice swells and bubbles a lot, I don’t recommend using a small saucepan.

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Ingredients

30 minutes

4 Servings

2 cup(*180ml cup) Japanese Short Grain Rice
450 mlWater *about 120% of the volume of the rice

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Steps

30 minutes

1

Wash Rice by stirring it thoroughly in water and drain. Repeat this a couple of times until water flows through clear. Drain the Rice and place it in the pot.
2

Add an amount of cold water equal to about 120% of the volume of the Rice. If possible, let the Rice soak in this water for 30 minutes before cooking it.
3

With the lid on the pot, cook the Rice over a medium heat until the water begins to boil. Turn the heat down to low and simmer for 15 minutes OR until the water has gone. Keep the lid on the pot.
4

Remove the pot from heat, and let it stand COVERED for 10 minutes to allow the Rice to keep steaming.
5

Remove the lid and loosen the Rice gently.