Mesh sieve. Should I also do the same for the stove recipe ? I haven't used it myself but I have one of their cast iron/ enamel ones and I've been really happy with it. I also have a cheapo rice cooker and found that experimenting with the soaking time/amount of cooking water helped with the bottom layer issue, although it never went away completely. The rice was brought to a boil, using medium high heat. If so that should be carefully cleaned off. get mushy rice, have you reduced the amount of water, with the same amount of rice, same method, etc? And if the weather is too hot, it might even start to ferment! Were the rice grains cooked through despite the excess water? The ideal rice to water ratio is 1:1.1 (or 1.2) for Japanese short-grain rice. The most important part about short-grain rice is soaking rice for 20-30 minutes. Take a look at my rice notes on the course ingredient list. Note the texture, the color, the flavor...it should be very much like that microwave-packet rice. Generally when something is 'enriched', e.g. Today I'll show you how to cook the star of Japanese cooking - plain, steamed rice. Rice has been sitting in the bag dried after milling, hence it needs moisture to revive the texture. I have since tried rice that is said to be 'fluffy', such as the type that cooks up in a minute...but if that's supposed to be 'perfect' rice then I don't know what. I will definitely try soaking next time. I can never make perfect Japanese rice! Hi Nikki! I'll be taking a look at this the next time I make rice! At step 5, make sure there is no water left. I mean other than american rice being coated with extra vitamins and stuff. I had not considered washing my rice. (See Looking At Rice.) Yes, for Onigiri, you need regular steamed rice like this, NOT sushi rice that includes vinegar. My instructions may be slightly different (like how many times you rinse etc) but do the circular motion and all. Repeat this process about 3-4 times. I tried to reduce the water amount and now it's better, but still far from perfect) Brown rice and all the other grains I cook with it are always perfect. If desired, you can cook black rice in stock (chicken, beef, vegetable etc.) All the other posts I found were for long grain and I always use medium grain rice. I think the other method you described is a bit more complicated but gave more reliable results for me. 480 x 1.1 or 1.2 (10 to 20% more water) for regular rice. Usually the package in which the rice comes has instructions for that particular brand of rice. , Thank you for the post! Thank you it does! So please do soak when you use short-grain rice. Rice water is the starchy water left over after rice is cooked or left to soak. https://www.justonecookbook.com/how-to-make-sushi-rice/, How should I reheat the frozen rice? Since then I’ve updated the recipe and post with more instructions. Thanks for sharing your trick! 100 g of rice to 110 mL of water. I rarely see any recipes that say you can skip (in Japan). In our new house, we invested in a water softener - one of our best decisions ever. I want to include more rice in my diet but I can't imagine going through this process multiple times a day. I also have a food blog, and i love asiatic food! Add filtered water to cover the rice. And our nontraditional receipt of Takikomi Gohan with chiken and cabbage And photo review)). Use the paddle to turn up the rice away from the sides and the bottom. Try the pre-soaking + 1.1 times the volume of rice as described in the lesson and see how that works out. Hi Shelly! COOL! But if you want to fuss a bit over the pot and see how it progresses.... Let the pot heat. I also just bought an Instant Pot (partly due to your high endorsements ☺), do you think there is a good way to prepare Japanese/Sushi rice using the Instant-Pot’s advantages, which is easier/faster than the regular stovetop method? But your pot looks perfect. Me too, sometimes I try to multi-task and forget about paying attention to boiling sound. Thank you so much for your kind words! Thank you for writing! Whether you choose to rinse, soak , both, or neither, pick a method and do it the same way every time for consistency. Argh! This rice comes our really well but I’ve noticed that rice that’s been sitting in the pantry for a while does not come out very good. That is so cool!!!! Do you have any suggestions? If you have a "Pre-Soak" option on your cooker, set the timer at 30 minutes, so the rice will start cooking in half an hour. Discard the water in the bowl. I mean it costs a fortune!!!! Try one! Thank you so much for your rice instructions and recipe for sushi rice seasoning.

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