Rice Cooked in a Donabe Clay Pot
Cooking rice in donabe makes it fuller and tastier because the heat is transmitted more slowly. Enjoy the okoge, burned rice at the bottom of the nabe, which has a great taste and fragrance.
Photographed by HIDETOSHI HARA
Rice & Noodles
Ingredients (Serves 4-5)
- 540 ml rice (3 rice cups)
- 540 ml water
Pour the rice into a bowl and cover with water. Stir a couple of times and pour off the water. Gently rub the rice between your palms, cover with water, stir a couple of times and pour off the water. Repeat this a couple more times and then drain in a strainer.
Place the rice and water in a donabe clay pot and set aside for 15 minutes. Seal the hole on the lid with aluminum foil and cover the pot.
Place the pot over high heat. When the water comes to a boil, reduce the heat to medium and simmer for 5-7 minutes. Then reduce the heat to low and simmer for another 10 minutes. Turn off the heat and allow the rice to steam for 10 minutes.
Fluff the rice with a rice spatula, using a slicing motion.