^_^. If salt is not added, I'm guessing because it's often added later, like in onigiri and sushi, would that be correct? I tried varying the water (adding or subtracting around 1/4 cup) but there weren't any difference. as someone with allergies to wheat and corn (and some macrobiotic leanings, though i do eat eggs, yum), brown rice makes up a huge part of my diet. Turn the heat down and cover, cook for 10 mins. Otherwise I would go with option 3 - cover the rice with plastic while still a bit warm, and then microwave for a couple of minutes to revive it. And jaundice is a liver condition unrelated to diet. In Chinese cooking, they use long-grain As you say, he's totally wrong about the jaundice, or Japanese people being called 'yellow' because of that, or polished white rice being introduced 100 years ago (!!) Why is it necessary to drain the rice for 30 minutes first and then soak? Properly cooked rice is the foundation of a traditional Japanese meal, and you absolutely cannot skimp on the steps detailed here if you are aiming for anything approaching authenticity. To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. This also tends to vary a bit depending on the batch of rice - some rice is drier than others. If you say the rice is okay, then it must be my preparation methods. Is there something that I'm missing here? I was not going to allow this comment, but I let it pass - with the caveat to anyone reading this type of thing online, whatever the site. If you try Thanks for your great web sites! the book did not say how this was done exactly, did one heat water and pour it into the rice cooking vessel and then put that on the fire (or boil water then pour in the rice), but i suppose it does not matter. they are rare and mostly used in preparing fine desserts. Love the blog/recipes I'm gunna keep using them :). If you can't get prepared sushi vinegar you can make it thus: Mix 1/4 cup of rice vinegar or mild cider vinegar, 1 tablespoon of sugar, 1/2 tablespoon of mirin, sake or sweet brandy, and 1/2 tablespoon of salt. In your recipe for plain japanese rice, you don't mention salt. Takuji Sasaki, Baltazar Antonio, in Reference Module in Life Sciences, 2017. Can you teach mi how to so can use for a long long times. are Yumepirika Rice, Oborozuki Rice, Sasanishiki Rice, and Yamada Nishiki rice. I guess it is 4 cups of raw rice as who would bother measure how much the rice expands once cooked. This tutorial helped me to make PERFECT rice... on the first try. Hi there! The better it's rinsed, the better the rice will taste. I have a Hangiri long yrs ago, but i do not know how to wash to use n after use keep. What's causing that, is it a problem (other than presentation-wise) and how do I prevent it? So I'm having some difficulty keeping my rice at high heat for longer than a few seconds. I follow your step cook 2 cups of Japanese-style plain rice using rice cooker , is very nice . Thanks in advance for any and all answers. Also I was looking at the raw grains of rice and I noticed that even though it's in a Nishiki bag, they don't look anything like the picture of raw japanese rice you posted on Looking at Rice. This you do with one hand. As a girl born in the Southern part of the US, I've never had to rinse my rice when I cook it. The rice turns out very well, and doesn't stick to the bottom anymore. You can cook non-Japanese style rice and other grains in a rice cooker too. enhanced with vinegar, salt, and sugar. can find packets labeled as ‘sushi rice’ but in Japan, no one calls it sushi the proportion between the two. But the washing/rinsing part is THE most important part of the whole procedure.