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 !

> 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 !

No, go he

http://www.diamondgrice.com/cook.html


Dimitri

> 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.

Peter Aitken wrote:
> > 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.
>
>


Are you sure this works with short-grained rice?

Bob

"Dog3" > wrote in message
1...
> "Peter Aitken" > wrote in
> .com:
>
>> > 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, b utthisishowyoulearn.
>>
>>
>
> The no peeking just destroys me I just can not stand it but have
> learned
> (knocking myself up the head with a spatula) the hard way. I'm a peeker
> and
> a taster as I cook. Rice is one of those food items you just have to leave
> alone. *sigh* And it ****es me off
>
> Michael

Think of it as meditation practice. Remember, it's just rice!

Peter Aitken

In article . com>,
" > wrote:

> 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 !


For Japanese rice, you should use 1:1 soaked rice:water ratio. Since the
rice increases its volume by about 50% by soaking, you have a ratio of
approximately 1:1.5 (if I did the math correctly?!).
I have good results with the following cooking method:
Wash well, soak 30 min. In a covered heavy saucepan with a good lid:
bring fast to a boil, then cook at middle heat 5 minutes, then at low
heat 12 minutes. Increase the heat to high for a few second to get rid
of the remaining water, then stop the fire. Leave the rice covered at
least another 15 minutes to finish cooking.
For details, see also my recipe at
http://www.rufenacht.com/webapps/rec...x.jsp?recId=62
It is for sushi rice, but you cook it in the same way (just use the full
quantity of water, not the one prescribed in the recipe, and don't add
salt, sugar or vinegar!).

Mite
http://www.shopncook.com

> 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 !


The usual ratio doesn't work well with short grain rice.
First, put the amount you want to cook into a strainer and rinse the rice
until the water runs clear. Let set in the strainer for 1 hour. Bring 1 1/2
cups of water and 1/2 tsp salt for each 1 cup of rice to a boil and add
rice. Cover and cook for 14 minutes. Do not lift the cover, do not stir.
After 14 minutes, turn the heat off and cover the pot with a clean tea-towel
(though paper towels will do in a pinch) and put the lid back on. Leave for
14 minutes. That's it. Comes out perfect every time.

kimberly