First step:
Rinse the kyodori rice gently (with soft water, temperature 30 to 40°C)
The way you wash the rice is very important for enjoying it at its best.
When you rinse the rice, it inevitably absorbs some rinsing water.
In the first rinsing water, there will be impurities and odour.
It is essential to discard this first rinsing water quickly, before it is absorbed by the rice.
So, discard the first rinsing water very quickly, then add plenty of water and discard it after stirring 5 to 6 times. Repeat the same operation 2 or 3 times.
When washing the rice, be very gentle so as not to damage the grains.
If you follow this method, you will be able to obtain delicious rice without compromising its initial flavour and aroma.
Second step:
Leave to soak for 1 to 6 hours, either in the refrigerator or at room temperature (in soft water)
Handy tip: use an airtight container to avoid any transfer of odour.
When soaking at room temperature, if the temperature exceeds 25°C and you leave it soaking for more than 3 hours, you should change the soaking water, as the risk of bacterial growth increases.
Third step:
Cooking the rice (with soft water)
Handy tip: use the soaking water. (As it contains umami and minerals from the rice)
The basic cooking method for Milky Queen is the same as for other types of rice, but this rice is softer and stickier than others. To cook it successfully, you should reduce the amount of water.
You can cook it with approximately 10 to 15% less water than usual. Adjust to your taste.
Example: for 300 g of rice, 320 g of soft water, total 650 g (soaked rice + soft water)
Fourth step:
Until boiling, cook on a high heat without a lid
At boiling point, stir the bottom of the saucepan with a spatula and put the lid on.
Cooking time
After boiling: 3 mins on a low heat
Turn off the heat and leave to rest for 15 mins
You need to mix the rice with a spatula without crushing the grains, as if folding air into the rice. This will help maintain the best flavour even once cooled.
