Gohan: Japanese Steamed Rice

Pearly white grains, shiny and slightly sticky, holding perfectly between chopsticks. A tender texture with a subtle elastic bite.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 533
• Protein: 10 g
• Carbs: 118 g
• Fat: 1 g

Ingredients

• 300 g White rice ( thoroughly rinsed )
• 400 ml Mineral water
• 300 g Japanese short-grain rice (Koshihikari) ( raw )

Instructions

1. Rinsing the rice

   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. Soaking

   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. Absorption cooking

   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. Steaming and fluffing

   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.

Chef's tips

• 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.

Storage

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.