Getting the rice right is key to many Japanese dishes. Follow this recipe for basic rice wherever needed.
- 150g rice, uncooked
- 200-220ml water
- Wash the rice: pour a generous amount of water of over the rice. Stir it swiftly with one hand and discard the water immediately. Stir the rice thoroughly with the tips of the fingers, add more water, mix and discard the water again. Repeat this procedure 4-5 times until the water runs clear then drain well in a sieve.
- If using a rice cooker, place the washed rice in the cooker and pour water up to the mark indicated. Switch the cooker on. If not using a rice cooked, place the washed rice and the water (200-220ml water per 150g of uncooked rice) in a heavy-based pan. Put the lid on and bring to the boil. When the lid starts to clatter, wait for 15-20 seconds and then lower the heat.
- Leave the rice to cook on a low heat for 13-15 minutes, and raise the heat just before cooking is complete. Leave the pan covered for 10 minutes. Remove the lid and if the grains on the surface have risen slightly, the rice has been perfectly cooked.