Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I love the clean flavor and polished texture of white rice. In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse. Add just about anything to a bowl of rice and you’ve got dinner. Don’t think of it as a throwaway fill-you-up starch. Properly cooked rice is a study in subtlety and texture, to be mixed and matched at will.
- 2 Cups Japanese Short Grain White Rice Or Haiga Rice
- 2 Cups Water
- Place 2 cups rice in large-size saucepan. Add water to cover, and swirl rice with your hand. Water will become cloudy. Drain through a fine mesh sieve. Return rice to saucepan. Repeat process until water is clear when mixed with rice (two or four times total). Drain rice a final time and cover sieve with kitchen towel. Let rest 15 minutes, which will help the grains hydrate evenly.
- Return rice to same saucepan and add 2 cups water. Partially cover pot with lid and bring to a boil. Stir once. Cover fully and reduce heat. Simmer 10 to 12 minutes until water is mostly absorbed and rice is very fragrant and tender. Remove from heat and let rest, covered, 10 minutes. Fluff rice with large spoon. Cover with lid and let sit 5 minutes before serving.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 27 Minutes Total Time: 47 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved