Simple Japanese White Rice Recipes

PERFECT WHITE RICE

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

CHINESE WHITE RICE

Steps:

• (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
• Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
• Cover rice several inches with water.
• Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
• Pour water off the rice using your hand or the lid to keep rice in the pot.
• Repeat rinsing and draining two more times. Water should be clear on last rinse.
• Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
• Put pot on stove and turn burner to high.
• Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
• Cover pot with lid and turn stove down to low.
• Keep covered and cook for 30 minutes more.
• Uncover and fluff up a few grains to test to see if it's done.
• If necessary, cover and cook for a few more minutes.
• When done, fluff rice with fork and serve.
• If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!

PERFECT WHITE RICE

Steps:

• Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
• Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
• Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

SIMPLE JAPANESE WHITE RICE

Steps:

• Put rice in a bowl and wash in several changes of cold water until water is clear.
• Drain in a sieve 15 minutes.
• Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
• Cover pot with lid and bring rice just to a boil over medium-high heat.
• Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid).
• Remove from heat; let stand, covered, 10 minutes.
• Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.
• Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.

SIMPLE JAPANESE WHITE RICE

Steps:

• Put rice in a bowl and wash in several changes of cold water until water is clear. Drain in a sieve 15 minutes.
• Soak rice in water (3 cups) in a 4-quart heavy pot 30 minutes.
• Cover pot with lid and bring rice just to a boil over medium-high heat. Reduce heat to low and cook, covered, until water is absorbed, 15 to 20 minutes (avoid lifting lid). Remove from heat; let stand, covered, 10 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pot.

EASY JAPANESE FRIED RICE

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

STEAMED ASIAN WHITE RICE

Steps:

• Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
• Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.