- SERVINGS: Makes about 5 1/2 cups
Japanese Rice is a short- to medium-grain white rice. When properly cooked, it tends to form clumps. Serve it plain with any savory dish or as part of a simple meal of miso soup and Japanese pickles or a salad. We love this rice topped with fried shallots and a well-seasoned fried egg. The American-grown brand Jeffrey Alford and Naomi Duguid like best is Kokuho Rose.
- 2 cups Japanese Rice
- Cold water
- Put 2 cups of the rice in a medium bowl and cover with cold water. Rub the rice and swirl it vigorously with your hand, then drain. Repeat 3 or 4 times, or until the water is clear. Drain the rice in a sieve; for optimal texture, leave it in the sieve for 30 minutes.
- Transfer the rice to a heavy 3 1/2-quart saucepan. Add 2 1/3 cups cold water (use a little less water if the package is labeled "new rice") and bring to a vigorous boil over high heat. Cover tightly and cook over moderately low heat for 5 minutes, then reduce the heat to very low and cook for 10 minutes longer; do not peek at the rice as it cooks. Remove from the heat and let stand for at least 10 minutes before serving.