Japanese white rice standard
Japanese white rice standard

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese white rice standard. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese rice, or japonica rice, is a very particular variety. For traditional Japanese dishes you Some popular 'first grade' Japanese rice varieties include Sasanishiki, Koshihikari and Akita (Honestly, I dunno what white rice is meant for, I find no good use to it, it's all moving-like and just. Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).

Japanese white rice standard is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese white rice standard is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook japanese white rice standard using 1 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Japanese white rice standard:
  1. Take 150 g Short grain rice

Is sushi rice the same as regular Japanese rice? It is not a surprise that there is a lot of confusion around types of Which of their white rices would be the closest to "Japanese" rice? I will await your response and buy the one. Boiled white rice in a plate.

Steps to make Japanese white rice standard:
  1. Measure short grain rice for specified amount precisely.
  2. Pore rice into the bowl + colander which contains plenty water. Stair by your hand for couple rotations and lift up the colander quickly to remove water.
  3. Rub grains each other by your palms for a minute while placing the colander on the table top. Be sure grains are not soaked in the water but are still wet.
  4. Rinse out grains using tap water to remove residue aparted from grains.
  5. Soak grains into the bowl with plenty water and confirm the water is clear.
  6. Leave it for an hour and confirm the color of grains is now white.
  7. Drain water using the colander and pore only grains into the casserole. Then add drinking water so that the total weight becomes 380g.
  8. Put the lid and place them into microwave oven. Then start heating with 600 watts power for 5 minutes.
  9. When heating period is over, check if the content of the casserole is boiling or not. If it is still quiet, heat for one minute more.
  10. Change heating power from 600 to 150 watts and restart heating for 15 minutes.
  11. Open the lid and turn over the cooked rice for couple times quickly.
  12. Put the lid back and leave for 10 minutes then you get completed white rice standard for approx. 350g.

Fresh nigiri with tuna on red, orange, white surface. Young beautiful woman with Japanese sushi rolls Woman eating white rice. Japanese rice is always short grain and usually polished white rice (hakumai) as opposed to the less attractive unpolished brown rice (gemmai). The rice is meant to become a little sticky when cooked which makes it easier to collect with the finely pointed Japanese style of chopsticks. Japanese way of cooking rice takes time but rice is fluffier and not soggy.

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