In article . com>,
" > wrote:

> 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 !


For Japanese rice, you should use 1:1 soaked rice:water ratio. Since the
rice increases its volume by about 50% by soaking, you have a ratio of
approximately 1:1.5 (if I did the math correctly?!).
I have good results with the following cooking method:
Wash well, soak 30 min. In a covered heavy saucepan with a good lid:
bring fast to a boil, then cook at middle heat 5 minutes, then at low
heat 12 minutes. Increase the heat to high for a few second to get rid
of the remaining water, then stop the fire. Leave the rice covered at
least another 15 minutes to finish cooking.
For details, see also my recipe at
http://www.rufenacht.com/webapps/rec...x.jsp?recId=62
It is for sushi rice, but you cook it in the same way (just use the full
quantity of water, not the one prescribed in the recipe, and don't add
salt, sugar or vinegar!).

Mite
http://www.shopncook.com