Gohan: Japanese Steamed Rice
Ingredients
- 300 gWhite rice (thoroughly rinsed)
- 400 mlMineral water
- 300 gJapanese short-grain rice (Koshihikari) (raw)
Method
Pearly white grains, shiny and slightly sticky, holding perfectly between chopsticks. A tender texture with a subtle elastic bite.
- 1
Place the rice in a bowl and rub gently under cold water. Repeat until the rinsing water is perfectly clear to remove surface starch.
- 2
Drain the rice and place it in the pot with mineral water. Let it rest for 30 minutes: the grain should turn from translucent to opaque white for even cooking to the core.
- 3
Cover tightly. Bring to a boil over medium heat, then reduce to minimum as soon as steam escapes. Cook for 12 to 15 minutes until the liquid is fully absorbed.
- 4
Off the heat, let rest for 10 minutes without ever lifting the lid. Then delicately fluff the grains with a wooden spatula without crushing them.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking or resting; residual steam is the key to the grain's shine.
- Use a heavy-bottomed pot to prevent the bottom from burning before total absorption.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat by steaming or in the microwave with a spoonful of water to restore softness.
