Without having a Japanese rice cooker this recipe assures you the Japanese favorite texture of steamed rice, slightly sticky yet not sticking together. This rather complicated procedure resembles the traditional method of cooking rice over a wood fire. Imagine that you start the fire and it catches slowly but eventually burns vigorously. When the pot comes to a boil you’ll pull out the burning wood leaving only the embers underneath the rice pot. Don't take the lid off the pot during the entire cooking process. This will maintain the pressure and circulation necessary to get the desired consistency. Well made rice releasing its aromatic steam from the bowl is the central element of a Japanese home meal.
-serves 6-
-ingredients-
2 cups rice (sushi rice= white short-grain rice)
2 cups + 1/2 cup water (125% of rice)
-equipment-
a heavy bottomed pot with a tight fitting lid (size that holds the rice 1/4 to 1/3 full.)
a wooden rice spoon
a dry kitchen towel
1. In a bowl or pot, under a faucet, rinse the rice with cold water, changing the rinsing water several times(3-5X) until the water is almost clear.
2. Drain the water and let the rice sit in a strainer for 10 to 30 minutes.
3. Combine the rice and 2+1/2 cups of cold water in a heavy bottomed pot. Put the tight fitting lid on and don't take it off until the cooking process is finished.
4. Start cooking with low heat for 5 minutes.
5. After 5 minutes, turn the heat to a higher level and bring to a boil.
6. When it come to a boil and the strong steam come out from edge of the lid (in about 5 to 7 minutes), slightly lower the heat so the rice juice won't over flow.
7. After about 5 minutes the steam coming up from the pot will become weaker, reduce the heat as low as possible and cook for another 5 minutes.
8. Turn the heat to the highest, count to 3, and shut the heat off.
9. Let sit for 5 to 10 minutes. Don't touch the lid (I mean it!)
10. Take the lid off (for the first time!), being careful not to let the water on the lid drop into the rice.
11. Dampen your wooden spoon with water (it's a good idea to have a water filled container to hold the wooden spoon), and go around the edge of the pot with it separating rice and the side of the pot. Then, stir the rice to incorporate air into the rice. This makes the rice fluffy. Scoop from the bottom and turn over. Be careful not to smash the rice kernels.
12. Cover the rice with a dry kitchen towel to keep it warm and prevent the steam from returning to the rice. Put the lid back on the pot over the towel till you are ready to serve.
