Cooking time: approximately 1 hour
1- Cooking rice in a saucepan
Rinse the rice by covering it with mineral water: mix 10 times by hand in a circular motion, change the water and repeat the process 3 times. Then add the same quantity of water in grams as rice, cover and leave to soak for 30 minutes (the water must not exceed 20 °C). Bring gently to the boil over 10 to 15 minutes, reduce to a low heat and cook for 10 minutes with the lid on. Turn off the heat, leave to rest for 15 minutes with the lid on, then gently stir to aerate the rice without breaking the grains.
2- Tips for cooking Japanese rice with a Japanese rice cooker (brands: Zojirushi, Tiger, Panasonic)
Rinse the rice by covering it with mineral water: mix 10 times by hand in a circular motion, change the water and repeat the process 3 times. Then add water up to the level indicated in the rice cooker, then leave to soak for 30 to 120 minutes (the water must not exceed 20 °C). Then start cooking on the normal mode on the rice cooker. Once cooking is complete, open and gently stir the rice to aerate it and release moisture without breaking the grains.
3- Tips for cooking Japanese rice with a non-Japanese rice cooker
Rinse the rice by covering it with mineral water: mix 10 times by hand in a circular motion, change the water and repeat the process 3 times. Then add water up to the level indicated in the rice cooker and leave to soak for 30 to 120 minutes (the water must not exceed 20 °C). Start cooking on the normal mode, then once finished leave to rest for 10 minutes steaming in the rice cooker with the power off. Finally, open and gently stir the rice to aerate it and release moisture without breaking the grains.
