Peter Aitken wrote:
> > wrote in message
> ups.com...
>
>>We just got a bag of short grain Japanese rice, but it doesn't include
>>conventional cooking instructions - only for a rice cooker. Does the
>>normal 1:2 rice:liquid ratio work ? Should I bring to a boil the
>>liquid with or without the rice in it ? We tried once so far and the
>>rice was quite gummy.
>>
>>Thanks !
>>
>
>
> Washing the rice is essential. Put the raw rice in a large bowl and cover
> with cold water. Stir and rub between your hands until the water turns
> milky. Pour the water off and repeat several times until the water has just
> the barest trace of milkiness. Drain in a collander. The fussiest of people
> let it sit at this point for an hour, but this makes at best a very subtle
> difference.
>
> Put the rice in a heavy straight-sided saucepan that has a tight-fitting
> lid. The size is important - too large or small gives inferior results. If,
> when the rice is cooked, the pan is 60-75% full, that's about right.
>
> The amount of water is essential, of course. Unfortunately the "perfect"
> amount depends on the origin of the rice, its age, etc. This is why it's
> best to stick with the same brand for a while so you can fine-tune things.
> Try 1-3/4c water for 1c rice to start with. Cover pan and bring to a boil
> over medium high heat. You may get some starchy bubbles escaping from under
> the lid - this is OK. Reduce heat to low and cook until all the water is
> absorbed. DO NOT LIFT THE COVER!! So how do you know all the water has been
> absorbed if you cannot peek? Best thing is to use a pan with a glass cover!
> This will take 10-15 min.
>
> Turn off the heat and leave the pan covered for another 10-15 min. Then
> fluff with a wooden spoon or paddle.
>
> Rice cooking takes a little experience. Everyone gets some bad results at
> the beginning, but this is how you learn.
>
>


Are you sure this works with short-grained rice?

Bob