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Rice
Serves 4 Starters and mains
Ingredients
- 360ml short-grain rice
- 400ml water
Method
Japanese rice is very starchy, so you should first place the dry rice in a pan and wash it thoroughly in cold water several times until the water runs clear. Then leave the rice in cold water for at least 15 minutes.
If you have a rice cooker, cook according to manufacturer’s instructions.
Alternatively, put a lid on the pan and bring to the boil, then turn down to the lowest heat. When you see small holes appear on the surface of the rice, make sure the water has all been absorbed, then take it off the heat and leave with the lid on for another 10 minutes.
The whole process takes over an hour. Japanese rice should be sticky and clump together easily.
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