White Rice Cooked in a Pot
Try using a standard pot or donabe clay pot instead of a rice cooker for a nice change of pace. The extra effort is worth it!
Photographed by MASAO KUDO
Rice & Noodles
Excludes time spent soaking the rice in water.
Ingredients (Serves 3-4)
- 600 ml rice
- 600 ml water
Rinse 600 ml of rice and drain thoroughly. Transfer to a pot, add the same amount of water and soak for 1 hour. Cover the pot and place over high heat. When the lid starts to rattle, reduce the heat to low after 50 seconds.
Cook over very low heat for 13-14 minutes. When steam starts to escape from the lid, raise the heat to high for a few seconds and then turn it off.
Keep the pot covered (no peeking!) and allow the rice to steam for 9 minutes. Open the lid. You should see little holes puncturing the surface. This is a sign of perfectly cooked rice.
Wet a spatula and insert it between the rice and the sides of the pot and run it around the inside of the pot to separate the rice from the side. Turn over and fluff the rice to allow excess moisture to escape.
Close the lid for the final steaming. Allow a couple of moments for the rice to steam evenly and it's ready to serve.