Japanese White Rice
Ratio: 2 Cups dry Japanese white rice
for 5-6 people.
Wash the rice by rinsing 2 or 3 times
in cold water. The rice should be swished around several times
in the cold water before discarding the water (note-this discarded
water is excellent for feeding plants).
To one cup dry rice add 1 1/4 cups water
Soak the rice for at least one hour in the rice cooker
Turn on the rice cooker and begin the cooking process at least
60 minutes before serve up time (noon).
After the rice cooker stops “cooking”,
the rice should have at least 20 minutes to continue sitting
in the “keep warm” stage.
When removing the rice from the cooker
into the serving bowls do it quickly so as not to lose heat.
Cover the rice immediately.
Well cooked rice comes out soft.
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