Cooking rice is a kitchen staple, but it can sometimes seem tricky. Fortunately, with the right techniques, achieving perfect rice becomes effortless. Whether you prefer using a saucepan for a traditional method or a rice cooker for simplicity, there is a solution to suit your needs. In this article, we share a foolproof recipe that guarantees soft, light and flavoursome rice, every time. Follow the guide! This recipe is also suitable for cooking sushi rice.
How do you cook rice?
There is no particular difficulty in cooking rice in a saucepan or in a rice cooker.
Ingredients for 4 people:
- 500 g of Kyodori rice NISRJS7-S
- 550 ml of fresh cold water
Preparation:
Place the rice in a bowl of cold water, then rinse it by swirling it 10 times with your hand in a circular motion. Rinsing under clean water effectively removes dust and impurities. The water turns a milky colour. Drain the water and repeat the rinsing process twice. Leave the rice to drain for 15 minutes. Pour the rice into your rice cooker or saucepan, then cover with 550 ml of fresh cold water. Leave to rest for 30 minutes.
For cooking rice in a rice cooker, simply press the "start" button after selecting the normal rice setting. Cooking can take from 37 to 60 minutes depending on the model of cooker.
For cooking rice in a saucepan, start from cold and heat the saucepan over medium heat, uncovered.
- As soon as it begins to simmer, stir quickly 3 to 4 times to prevent the formation of small clumps or lumps of rice.
- Cover and cook over a low heat for 15 minutes.
- Remove from the heat, stir gently, cover with a clean tea towel leaving the saucepan lid on, and leave to rest for 15 minutes before serving.
Among the common mistakes, there is a tendency to let the water boil throughout the cooking of the rice. However, it is crucial to reduce the heat so as not to break the rice grains during cooking. Moreover, this recipe ensures that the rice does not stick to the bottom of the saucepan.
How much water for the rice?
To cook 500 g of rice, the ideal amount of water is 550 ml of fresh cold water. This ratio ensures perfectly cooked rice, neither too dry nor too sticky.
A few tips for perfectly cooked rice:
To achieve perfect rice cooking, it is essential to prepare it well before cooking. The rinsing step and the resting times before cooking are important to ensure delicate and delicious rice. The quantities of water added for cooking the rice must be followed carefully to prevent it from sticking to the bottom or, on the contrary, becoming waterlogged.
You can now enjoy your rice as it is, with Furikake condiments, Nori seaweed, to make Onigiri rice balls or as a base for sushi rice (season the rice with the vinegared mixture while the rice is still hot).
The shared recipe works with all our rice varieties!
