sa@byucsa.UUCP (02/19/84)
And how about specifics on cooking rice? I lived in Japan for awhile, and
here is what I remember about making "perfect rice every time":
I. Selecting the rice
Buy a good brand of rice such as KOKUHO ROSE or BOTAN brands.
II. Washing the rice
a. First soak the rice for about one-half hour (this will help in making
the rice more uniform in the cooking)
b. Next, wash the rice in COLD running water with a wisk. Stir
vigorously while water runs over the top of the pot (or if you have
a rice cooker, even better). Repeat this procedure about 3 times.
III. Cooking the rice
a. For each cup of rice (each cup will produce about 3 cups finished
product), add 1 1/4 cups of water (For softer and clingier rice,
increase water slightly. Reduce water for firmer rice).
b1. RICE COOKER COOKING
Turn on. When it finishes, wait about 10 minutes and turn on again.
This is the secret of making perfect rice. Serve.
b2. WITHOUT A RICE COOKER
Bring the rice to a full, hard boil--reduce heat to low and simmer
COVERED for 25 minutes. Do not peek--fluff lightly with a wet
paddle or wooden spoon before cooking.
Note: Use at least one cup of raw rice at a time. Less rice and water will
not produce the steam for proper cooking. (Portions of the above are
courtesy of KOKUHO ROSE).
-Stephen Amerige
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