> wrote in message
ups.com...
> We just got a bag of short grain Japanese rice, but it doesn't include
> conventional cooking instructions - only for a rice cooker. Does the
> normal 1:2 rice:liquid ratio work ? Should I bring to a boil the
> liquid with or without the rice in it ? We tried once so far and the
> rice was quite gummy.
>
> Thanks !
>

Washing the rice is essential. Put the raw rice in a large bowl and cover
with cold water. Stir and rub between your hands until the water turns
milky. Pour the water off and repeat several times until the water has just
the barest trace of milkiness. Drain in a collander. The fussiest of people
let it sit at this point for an hour, but this makes at best a very subtle
difference.

Put the rice in a heavy straight-sided saucepan that has a tight-fitting
lid. The size is important - too large or small gives inferior results. If,
when the rice is cooked, the pan is 60-75% full, that's about right.

The amount of water is essential, of course. Unfortunately the "perfect"
amount depends on the origin of the rice, its age, etc. This is why it's
best to stick with the same brand for a while so you can fine-tune things.
Try 1-3/4c water for 1c rice to start with. Cover pan and bring to a boil
over medium high heat. You may get some starchy bubbles escaping from under
the lid - this is OK. Reduce heat to low and cook until all the water is
absorbed. DO NOT LIFT THE COVER!! So how do you know all the water has been
absorbed if you cannot peek? Best thing is to use a pan with a glass cover!
This will take 10-15 min.

Turn off the heat and leave the pan covered for another 10-15 min. Then
fluff with a wooden spoon or paddle.

Rice cooking takes a little experience. Everyone gets some bad results at
the beginning, but this is how you learn.


--
Peter Aitken

Remove the crap from my email address before using.