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| What You Need: |
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1 cup Japanese rice or substitute 1 cup unconverted long-grain white rice
1˝ cups cold water
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| How To Cook: |
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1. Pour the rice into a sieve. Stirring with a large spoon, run cold water over the rice until the draining water is clear. Drain thoroughly and transfer the rice to a heavy 2-to 3-quart saucepan.
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2. Add 1˝ cups of cold water and let the rice soak undisturbed for 30 minutes. Then bring to a boil over moderate heat, cover the pan tightly and cook for about 10 minutes, or until all the water has been absorbed.
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3. Reduce the heat to its lowest point and simmer the rice undisturbed for 5 minutes. Remove from the heat and let the rice rest, still in its covered pan, for 5 more minutes.
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4. Remove the lid from the pan and fluff the rice gently with chopsticks or a fork to separate the grains. Serve the hot rice at once.
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5. To reheat left over rice, place it in a colander and set the colander over 1˝ inches of boiling water in a large, heavy pot. Cover the pot tightly, and steam the rice for about 5 minutes.
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