And before someone asks, yes, I did check the FAQ ;-)

Anyway...

I'm having a hard time cooking the rice, I'm running out of patience
andideas and I could really do with some kind help!
I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
Japanese friend who buys the same brand. I wash it before cooking it to take
most of the 'dusty' starch away; then I cook it in a rice steamer for
microwave according to instructions (which work well with other types of
rice) or, occasionally, in a normal pan with water on the hob.
Despite my best efforts, the rice always turns 'gluey' and starchy, thus
greatly affecting the quality of the sushi rolls I make with it. Today I
tried to rinse it under the tap, but the final result is still far from
perfect. This problem seldom rises if I use ordinary rice.
Any suggestions? What am I doing wrong?

Thanks muchly for your time and help,

Victoria (from London)

How much rice and water do you use?
Normally you use 1 cup rice to 1 1/4 cups water or 4/5 ratio. Let it cool
and add your seasoned rice vinegar.
Louise)

"Vicky =^,,^= cat" > wrote in message
...
> And before someone asks, yes, I did check the FAQ ;-)
>
> Anyway...
>
> I'm having a hard time cooking the rice, I'm running out of patience
> andideas and I could really do with some kind help!
> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> Japanese friend who buys the same brand. I wash it before cooking it to
take
> most of the 'dusty' starch away; then I cook it in a rice steamer for
> microwave according to instructions (which work well with other types of
> rice) or, occasionally, in a normal pan with water on the hob.
> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> greatly affecting the quality of the sushi rolls I make with it. Today I
> tried to rinse it under the tap, but the final result is still far from
> perfect. This problem seldom rises if I use ordinary rice.
> Any suggestions? What am I doing wrong?
>
> Thanks muchly for your time and help,
>
> Victoria (from London)
>
>

"Vicky =^,,^= cat" > wrote in message
...
> And before someone asks, yes, I did check the FAQ ;-)
>
> Anyway...
>
> I'm having a hard time cooking the rice, I'm running out of patience
> andideas and I could really do with some kind help!
> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> Japanese friend who buys the same brand. I wash it before cooking it to
take
> most of the 'dusty' starch away; then I cook it in a rice steamer for
> microwave according to instructions (which work well with other types of
> rice) or, occasionally, in a normal pan with water on the hob.
> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> greatly affecting the quality of the sushi rolls I make with it. Today I
> tried to rinse it under the tap, but the final result is still far from
> perfect. This problem seldom rises if I use ordinary rice.
> Any suggestions? What am I doing wrong?
>

When rinsing Japanese Rice to get rid of the excess "dust", wash and rise
the water
several times until the water becomes almost to completely clear. This may
entail
rinsing 4-6 times. Are you rinsing multiple times until the water is
basically clear?
Next, Japanese Rice needs to be cooked at a ratio of 1: 1.25 cups of rice to
water.
Usually western rice is 1 to 1.5 ratio.
Also, after it is done, it needs to steap in its own steam for about 10
minutes with
the lid on. When cooking Japanese Rice, the lid never comes off until it is
done.
Are you letting it steap?
If your rice is still "gluey and "starchy" I suspect that your water is too
much.
Next because you didn't mention it, I wonder if you are tranfering the rice
into
a large flat container and drying/cooling it quickly and adding the sushi
seasonings.

Musashi

"Musashi" > wrote in message
...
>
> "Vicky =^,,^= cat" > wrote in message
> ...
>> And before someone asks, yes, I did check the FAQ ;-)
>>
>> Anyway...
>>
>> I'm having a hard time cooking the rice, I'm running out of patience
>> andideas and I could really do with some kind help!
>> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
>> Japanese friend who buys the same brand. I wash it before cooking it to
> take
>> most of the 'dusty' starch away; then I cook it in a rice steamer for
>> microwave according to instructions (which work well with other types of
>> rice) or, occasionally, in a normal pan with water on the hob.
>> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
>> greatly affecting the quality of the sushi rolls I make with it. Today I
>> tried to rinse it under the tap, but the final result is still far from
>> perfect. This problem seldom rises if I use ordinary rice.
>> Any suggestions? What am I doing wrong?
>>
>
> When rinsing Japanese Rice to get rid of the excess "dust", wash and rise
> the water
> several times until the water becomes almost to completely clear. This may
> entail
> rinsing 4-6 times. Are you rinsing multiple times until the water is
> basically clear?

Yes, I do.

> Next, Japanese Rice needs to be cooked at a ratio of 1: 1.25 cups of rice
> to
> water.
> Usually western rice is 1 to 1.5 ratio.
> Also, after it is done, it needs to steap in its own steam for about 10
> minutes with
> the lid on. When cooking Japanese Rice, the lid never comes off until it
> is
> done.
> Are you letting it steap?

Nope. You got me there...

> If your rice is still "gluey and "starchy" I suspect that your water is
> too
> much.

Yes, I do think that may be the problem. Funny, as I've never had this issue
with other rices (basmati, jasmine). It must be the Japanese rice.

> Next because you didn't mention it, I wonder if you are tranfering the
> rice
> into
> a large flat container and drying/cooling it quickly and adding the sushi
> seasonings.
>

Well, I normally put it in a large bowl and let it cool down at room
temperature. Again, I've never had a problem with other types of rice
before.

Thanks for your help Musashi!

Vic

My fail-safe recipe using a pot over gas. (Rice cookers are rare in
Africa)

I don't find the type of rice to be as important as the cooking
method. Certainly, the shorter grains help a nigiri to stay together,
and if there's short-grain "sushi" rice in the cupboard, I'll use it.
Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
stuff available here in South Africa) does just fine.

Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
agitating under running water for at least five minutes, until NO more
white starch runs down the drain.

Allow to stand and drain for at least fifteen minutes, although an
hour is recommended.

Place washed rice on stove with equal volumes of cold water (500ml
water to 500ml rice). A heavy based stainless steel pot with a lid
that seals well is essential - flimsy aluminium pots will let out the
precious steam and burn on the bottom.

DON'T MESS WITH IT! Stirring will release more of the loose starch
you've just taken all that time to remove.

As soon as the water begins to boil, cover with a tight-fitting lid
and turn the heat down as low as possible, just enough to maintain a
gentle boil, for 15 min.

Remove from heat and allow to stand covered for a further 15 min. DO
NOT OPEN THE LID!

In the meantime, prepare your enzymes. For 500ml rice, I use:

75ml (5T) rice vinegar
10ml (2t) sugar
2.5ml (0.5t) salt

For a slightly zestier flavour, I enjoy replacing one tablespoon
(15ml) of the rice vinegar with pure lime juice.

Heating this slightly in a microwave helps disolve the sugar.

When the rice has stood covered for its 15 minutes off the heat,
transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
can be a bit sticky and any metal will affect the flavour due to
reaction with the vinegar.

Pour over the liquid and toss using a wooden spoon or large
chopsticks. You want to get some air into the mixture to bring it down
to room temperature - otherwise it'll just continue cooking in its own
heat and get stodgy.

This recipe has succeeded repeatedly for both sushi preparation (keep
your hands wet) and as a sticky rice with Thai curries.

Gavin

On Fri, 27 Aug 2004 01:01:53 +0200, Sir Gawain >
wrote:

>My fail-safe recipe using a pot over gas. (Rice cookers are rare in
>Africa)

[snip]

Do you mind if I include this in the FAQ?
Thanks
Warren

Warren Ransom wrote:
> On Fri, 27 Aug 2004 01:01:53 +0200, Sir Gawain >
> wrote:
>
>>My fail-safe recipe using a pot over gas. (Rice cookers are rare in
>>Africa)
>
> Do you mind if I include this in the FAQ?

What? That rice cookers are rare in Africa? Is that a frequently
asked question? I would think sushi grade fish would be harder
to come by, at least in central Africa (away from the Coasts).

--
Dan

Warren Ransom wrote:
> On Fri, 27 Aug 2004 01:01:53 +0200, Sir Gawain >
> wrote:
>
>>My fail-safe recipe using a pot over gas. (Rice cookers are rare in
>>Africa)
>
> Do you mind if I include this in the FAQ?

What? That rice cookers are rare in Africa? Is that a frequently
asked question? I would think sushi grade fish would be harder
to come by, at least in central Africa (away from the Coasts).

--
Dan

Warren Ransom wrote:
> On Fri, 27 Aug 2004 01:01:53 +0200, Sir Gawain >
> wrote:
>
>>My fail-safe recipe using a pot over gas. (Rice cookers are rare in
>>Africa)
>
> Do you mind if I include this in the FAQ?

What? That rice cookers are rare in Africa? Is that a frequently
asked question? I would think sushi grade fish would be harder
to come by, at least in central Africa (away from the Coasts).

--
Dan

"Sir Gawain" > wrote in message
...
> My fail-safe recipe using a pot over gas. (Rice cookers are rare in
> Africa)
>
> I don't find the type of rice to be as important as the cooking
> method. Certainly, the shorter grains help a nigiri to stay together,
> and if there's short-grain "sushi" rice in the cupboard, I'll use it.
> Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
> stuff available here in South Africa) does just fine.
>
> Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
> agitating under running water for at least five minutes, until NO more
> white starch runs down the drain.
>
> Allow to stand and drain for at least fifteen minutes, although an
> hour is recommended.
>
> Place washed rice on stove with equal volumes of cold water (500ml
> water to 500ml rice). A heavy based stainless steel pot with a lid
> that seals well is essential - flimsy aluminium pots will let out the
> precious steam and burn on the bottom.
>
> DON'T MESS WITH IT! Stirring will release more of the loose starch
> you've just taken all that time to remove.
>
> As soon as the water begins to boil, cover with a tight-fitting lid
> and turn the heat down as low as possible, just enough to maintain a
> gentle boil, for 15 min.
>
> Remove from heat and allow to stand covered for a further 15 min. DO
> NOT OPEN THE LID!
>
> In the meantime, prepare your enzymes. For 500ml rice, I use:
>
> 75ml (5T) rice vinegar
> 10ml (2t) sugar
> 2.5ml (0.5t) salt
>
> For a slightly zestier flavour, I enjoy replacing one tablespoon
> (15ml) of the rice vinegar with pure lime juice.
>
> Heating this slightly in a microwave helps disolve the sugar.
>
> When the rice has stood covered for its 15 minutes off the heat,
> transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
> can be a bit sticky and any metal will affect the flavour due to
> reaction with the vinegar.
>
> Pour over the liquid and toss using a wooden spoon or large
> chopsticks. You want to get some air into the mixture to bring it down
> to room temperature - otherwise it'll just continue cooking in its own
> heat and get stodgy.
>
> This recipe has succeeded repeatedly for both sushi preparation (keep
> your hands wet) and as a sticky rice with Thai curries.
>
>

Oooh, I like the idea of the lime juice - yum!
Thanks for the detailed reply. I'll save the post and will give your
suggested cooking system a go :-)

Vic

"Sir Gawain" > wrote in message
...
> My fail-safe recipe using a pot over gas. (Rice cookers are rare in
> Africa)
>
> I don't find the type of rice to be as important as the cooking
> method. Certainly, the shorter grains help a nigiri to stay together,
> and if there's short-grain "sushi" rice in the cupboard, I'll use it.
> Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
> stuff available here in South Africa) does just fine.
>
> Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
> agitating under running water for at least five minutes, until NO more
> white starch runs down the drain.
>
> Allow to stand and drain for at least fifteen minutes, although an
> hour is recommended.
>
> Place washed rice on stove with equal volumes of cold water (500ml
> water to 500ml rice). A heavy based stainless steel pot with a lid
> that seals well is essential - flimsy aluminium pots will let out the
> precious steam and burn on the bottom.
>
> DON'T MESS WITH IT! Stirring will release more of the loose starch
> you've just taken all that time to remove.
>
> As soon as the water begins to boil, cover with a tight-fitting lid
> and turn the heat down as low as possible, just enough to maintain a
> gentle boil, for 15 min.
>
> Remove from heat and allow to stand covered for a further 15 min. DO
> NOT OPEN THE LID!
>
> In the meantime, prepare your enzymes. For 500ml rice, I use:
>
> 75ml (5T) rice vinegar
> 10ml (2t) sugar
> 2.5ml (0.5t) salt
>
> For a slightly zestier flavour, I enjoy replacing one tablespoon
> (15ml) of the rice vinegar with pure lime juice.
>
> Heating this slightly in a microwave helps disolve the sugar.
>
> When the rice has stood covered for its 15 minutes off the heat,
> transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
> can be a bit sticky and any metal will affect the flavour due to
> reaction with the vinegar.
>
> Pour over the liquid and toss using a wooden spoon or large
> chopsticks. You want to get some air into the mixture to bring it down
> to room temperature - otherwise it'll just continue cooking in its own
> heat and get stodgy.
>
> This recipe has succeeded repeatedly for both sushi preparation (keep
> your hands wet) and as a sticky rice with Thai curries.
>
>

Oooh, I like the idea of the lime juice - yum!
Thanks for the detailed reply. I'll save the post and will give your
suggested cooking system a go :-)

Vic

"Sir Gawain" > wrote in message
...
> My fail-safe recipe using a pot over gas. (Rice cookers are rare in
> Africa)
>
> I don't find the type of rice to be as important as the cooking
> method. Certainly, the shorter grains help a nigiri to stay together,
> and if there's short-grain "sushi" rice in the cupboard, I'll use it.
> Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
> stuff available here in South Africa) does just fine.
>
> Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
> agitating under running water for at least five minutes, until NO more
> white starch runs down the drain.
>
> Allow to stand and drain for at least fifteen minutes, although an
> hour is recommended.
>
> Place washed rice on stove with equal volumes of cold water (500ml
> water to 500ml rice). A heavy based stainless steel pot with a lid
> that seals well is essential - flimsy aluminium pots will let out the
> precious steam and burn on the bottom.
>
> DON'T MESS WITH IT! Stirring will release more of the loose starch
> you've just taken all that time to remove.
>
> As soon as the water begins to boil, cover with a tight-fitting lid
> and turn the heat down as low as possible, just enough to maintain a
> gentle boil, for 15 min.
>
> Remove from heat and allow to stand covered for a further 15 min. DO
> NOT OPEN THE LID!
>
> In the meantime, prepare your enzymes. For 500ml rice, I use:
>
> 75ml (5T) rice vinegar
> 10ml (2t) sugar
> 2.5ml (0.5t) salt
>
> For a slightly zestier flavour, I enjoy replacing one tablespoon
> (15ml) of the rice vinegar with pure lime juice.
>
> Heating this slightly in a microwave helps disolve the sugar.
>
> When the rice has stood covered for its 15 minutes off the heat,
> transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
> can be a bit sticky and any metal will affect the flavour due to
> reaction with the vinegar.
>
> Pour over the liquid and toss using a wooden spoon or large
> chopsticks. You want to get some air into the mixture to bring it down
> to room temperature - otherwise it'll just continue cooking in its own
> heat and get stodgy.
>
> This recipe has succeeded repeatedly for both sushi preparation (keep
> your hands wet) and as a sticky rice with Thai curries.
>
>

Oooh, I like the idea of the lime juice - yum!
Thanks for the detailed reply. I'll save the post and will give your
suggested cooking system a go :-)

Vic

My fail-safe recipe using a pot over gas. (Rice cookers are rare in
Africa)

I don't find the type of rice to be as important as the cooking
method. Certainly, the shorter grains help a nigiri to stay together,
and if there's short-grain "sushi" rice in the cupboard, I'll use it.
Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
stuff available here in South Africa) does just fine.

Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
agitating under running water for at least five minutes, until NO more
white starch runs down the drain.

Allow to stand and drain for at least fifteen minutes, although an
hour is recommended.

Place washed rice on stove with equal volumes of cold water (500ml
water to 500ml rice). A heavy based stainless steel pot with a lid
that seals well is essential - flimsy aluminium pots will let out the
precious steam and burn on the bottom.

DON'T MESS WITH IT! Stirring will release more of the loose starch
you've just taken all that time to remove.

As soon as the water begins to boil, cover with a tight-fitting lid
and turn the heat down as low as possible, just enough to maintain a
gentle boil, for 15 min.

Remove from heat and allow to stand covered for a further 15 min. DO
NOT OPEN THE LID!

In the meantime, prepare your enzymes. For 500ml rice, I use:

75ml (5T) rice vinegar
10ml (2t) sugar
2.5ml (0.5t) salt

For a slightly zestier flavour, I enjoy replacing one tablespoon
(15ml) of the rice vinegar with pure lime juice.

Heating this slightly in a microwave helps disolve the sugar.

When the rice has stood covered for its 15 minutes off the heat,
transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
can be a bit sticky and any metal will affect the flavour due to
reaction with the vinegar.

Pour over the liquid and toss using a wooden spoon or large
chopsticks. You want to get some air into the mixture to bring it down
to room temperature - otherwise it'll just continue cooking in its own
heat and get stodgy.

This recipe has succeeded repeatedly for both sushi preparation (keep
your hands wet) and as a sticky rice with Thai curries.

Gavin

My fail-safe recipe using a pot over gas. (Rice cookers are rare in
Africa)

I don't find the type of rice to be as important as the cooking
method. Certainly, the shorter grains help a nigiri to stay together,
and if there's short-grain "sushi" rice in the cupboard, I'll use it.
Otherwise, plain ol' Tastic or Rio (cheap, long-grain, off the shelf
stuff available here in South Africa) does just fine.

Place 500ml (2C) uncooked rice in a sieve or colander and rinse,
agitating under running water for at least five minutes, until NO more
white starch runs down the drain.

Allow to stand and drain for at least fifteen minutes, although an
hour is recommended.

Place washed rice on stove with equal volumes of cold water (500ml
water to 500ml rice). A heavy based stainless steel pot with a lid
that seals well is essential - flimsy aluminium pots will let out the
precious steam and burn on the bottom.

DON'T MESS WITH IT! Stirring will release more of the loose starch
you've just taken all that time to remove.

As soon as the water begins to boil, cover with a tight-fitting lid
and turn the heat down as low as possible, just enough to maintain a
gentle boil, for 15 min.

Remove from heat and allow to stand covered for a further 15 min. DO
NOT OPEN THE LID!

In the meantime, prepare your enzymes. For 500ml rice, I use:

75ml (5T) rice vinegar
10ml (2t) sugar
2.5ml (0.5t) salt

For a slightly zestier flavour, I enjoy replacing one tablespoon
(15ml) of the rice vinegar with pure lime juice.

Heating this slightly in a microwave helps disolve the sugar.

When the rice has stood covered for its 15 minutes off the heat,
transfer it to a non-metalic bowl. Plastic or bamboo is best. Glass
can be a bit sticky and any metal will affect the flavour due to
reaction with the vinegar.

Pour over the liquid and toss using a wooden spoon or large
chopsticks. You want to get some air into the mixture to bring it down
to room temperature - otherwise it'll just continue cooking in its own
heat and get stodgy.

This recipe has succeeded repeatedly for both sushi preparation (keep
your hands wet) and as a sticky rice with Thai curries.

Gavin

"Musashi" > wrote in message
...
>
> "Vicky =^,,^= cat" > wrote in message
> ...
>> And before someone asks, yes, I did check the FAQ ;-)
>>
>> Anyway...
>>
>> I'm having a hard time cooking the rice, I'm running out of patience
>> andideas and I could really do with some kind help!
>> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
>> Japanese friend who buys the same brand. I wash it before cooking it to
> take
>> most of the 'dusty' starch away; then I cook it in a rice steamer for
>> microwave according to instructions (which work well with other types of
>> rice) or, occasionally, in a normal pan with water on the hob.
>> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
>> greatly affecting the quality of the sushi rolls I make with it. Today I
>> tried to rinse it under the tap, but the final result is still far from
>> perfect. This problem seldom rises if I use ordinary rice.
>> Any suggestions? What am I doing wrong?
>>
>
> When rinsing Japanese Rice to get rid of the excess "dust", wash and rise
> the water
> several times until the water becomes almost to completely clear. This may
> entail
> rinsing 4-6 times. Are you rinsing multiple times until the water is
> basically clear?

Yes, I do.

> Next, Japanese Rice needs to be cooked at a ratio of 1: 1.25 cups of rice
> to
> water.
> Usually western rice is 1 to 1.5 ratio.
> Also, after it is done, it needs to steap in its own steam for about 10
> minutes with
> the lid on. When cooking Japanese Rice, the lid never comes off until it
> is
> done.
> Are you letting it steap?

Nope. You got me there...

> If your rice is still "gluey and "starchy" I suspect that your water is
> too
> much.

Yes, I do think that may be the problem. Funny, as I've never had this issue
with other rices (basmati, jasmine). It must be the Japanese rice.

> Next because you didn't mention it, I wonder if you are tranfering the
> rice
> into
> a large flat container and drying/cooling it quickly and adding the sushi
> seasonings.
>

Well, I normally put it in a large bowl and let it cool down at room
temperature. Again, I've never had a problem with other types of rice
before.

Thanks for your help Musashi!

Vic

Instead of using a microwave (which I have never witnessed for cooking
rice), try using a stove top recipe. Did it that way for months when living
in Japan before I finally broke down and bought a National rice cooker.

Or, you can take all the guesswork out of it and buy a decent rice cooker.


"Vicky =^,,^= cat" > wrote in message
...
> And before someone asks, yes, I did check the FAQ ;-)
>
> Anyway...
>
> I'm having a hard time cooking the rice, I'm running out of patience
> andideas and I could really do with some kind help!
> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> Japanese friend who buys the same brand. I wash it before cooking it to
take
> most of the 'dusty' starch away; then I cook it in a rice steamer for
> microwave according to instructions (which work well with other types of
> rice) or, occasionally, in a normal pan with water on the hob.
> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> greatly affecting the quality of the sushi rolls I make with it. Today I
> tried to rinse it under the tap, but the final result is still far from
> perfect. This problem seldom rises if I use ordinary rice.
> Any suggestions? What am I doing wrong?
>
> Thanks muchly for your time and help,
>
> Victoria (from London)
>
>
>

"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for
cooking
> rice), try using a stove top recipe. Did it that way for months
when living
> in Japan before I finally broke down and bought a National rice
cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice
cooker.
>
>
>

I don't know a lot of Japanese people but those who I have asked
assure me that an automatic rice cooker is the normal method in Japan.
There are even models with timers so that the rice will ready for
breakfast. Did you find many people in Japan who used mystical,
traditional pot cooking?


--
James V. Silverton
Potomac, Maryland, USA

"James Silverton" > wrote in message
...
>
> "D. Lutjen" > wrote in message
> ...
> > Instead of using a microwave (which I have never witnessed for
> cooking
> > rice), try using a stove top recipe. Did it that way for months
> when living
> > in Japan before I finally broke down and bought a National rice
> cooker.
> >
> > Or, you can take all the guesswork out of it and buy a decent rice
> cooker.
> >
> >
> >
>
> I don't know a lot of Japanese people but those who I have asked
> assure me that an automatic rice cooker is the normal method in Japan.
> There are even models with timers so that the rice will ready for
> breakfast. Did you find many people in Japan who used mystical,
> traditional pot cooking?
>
>

Yes. literally every household in Japan has an automatic rice cooker.
There are some places out in the country that still makes rice using the
large traditional "kama". Also there are probably young people, college
students who
make rice with a pot and lid.

On Thu, 26 Aug 2004 14:42:21 GMT, "Musashi" >
wrote:
[snip]

Musashi, I'm trying to contact you off list and my email to your
address bounced back as 'user unknown.' Shall I just try again, or do
you have another address that I can use to contact you? feel free to
reply to my reply-to address (taking out the junk in capital letters
from my listed address). Thank you
Warren

"James Silverton" > wrote in message
...
>
> "D. Lutjen" > wrote in message
> ...
> > Instead of using a microwave (which I have never witnessed for
> cooking
> > rice), try using a stove top recipe. Did it that way for months
> when living
> > in Japan before I finally broke down and bought a National rice
> cooker.
> >
> > Or, you can take all the guesswork out of it and buy a decent rice
> cooker.
> >
> >
> >
>
> I don't know a lot of Japanese people but those who I have asked
> assure me that an automatic rice cooker is the normal method in Japan.
> There are even models with timers so that the rice will ready for
> breakfast. Did you find many people in Japan who used mystical,
> traditional pot cooking?

Not one.

> "James Silverton" > wrote in message
>> I don't know a lot of Japanese people but those who I have asked
>> assure me that an automatic rice cooker is the normal method in
>> Japan. There are even models with timers so that the rice will ready
>> for breakfast. Did you find many people in Japan who used mystical,
>> traditional pot cooking?

>> "D. Lutjen" > wrote in message
> Not one.


My own mother still cooks rice on the stove with a pot and lid. I have
offered to buy her a good rice-cooker many times, but she's been making
rice this way for most of her life, and doesn't seem to want to make the
switch-over. It makes me nervous when I visit her and see the pot
boiling viciously, but it always seems to turn out perfectly.
~Jayde

"James Silverton" > wrote in message
...
>
> "D. Lutjen" > wrote in message
> ...
> > Instead of using a microwave (which I have never witnessed for
> cooking
> > rice), try using a stove top recipe. Did it that way for months
> when living
> > in Japan before I finally broke down and bought a National rice
> cooker.
> >
> > Or, you can take all the guesswork out of it and buy a decent rice
> cooker.
> >
> >
> >
>
> I don't know a lot of Japanese people but those who I have asked
> assure me that an automatic rice cooker is the normal method in Japan.
> There are even models with timers so that the rice will ready for
> breakfast. Did you find many people in Japan who used mystical,
> traditional pot cooking?

Not one.

"James Silverton" > wrote in message
...
>
> "D. Lutjen" > wrote in message
> ...
> > Instead of using a microwave (which I have never witnessed for
> cooking
> > rice), try using a stove top recipe. Did it that way for months
> when living
> > in Japan before I finally broke down and bought a National rice
> cooker.
> >
> > Or, you can take all the guesswork out of it and buy a decent rice
> cooker.
> >
> >
> >
>
> I don't know a lot of Japanese people but those who I have asked
> assure me that an automatic rice cooker is the normal method in Japan.
> There are even models with timers so that the rice will ready for
> breakfast. Did you find many people in Japan who used mystical,
> traditional pot cooking?
>
>

Yes. literally every household in Japan has an automatic rice cooker.
There are some places out in the country that still makes rice using the
large traditional "kama". Also there are probably young people, college
students who
make rice with a pot and lid.

"James Silverton" > wrote in message
...
>
> "D. Lutjen" > wrote in message
> ...
> > Instead of using a microwave (which I have never witnessed for
> cooking
> > rice), try using a stove top recipe. Did it that way for months
> when living
> > in Japan before I finally broke down and bought a National rice
> cooker.
> >
> > Or, you can take all the guesswork out of it and buy a decent rice
> cooker.
> >
> >
> >
>
> I don't know a lot of Japanese people but those who I have asked
> assure me that an automatic rice cooker is the normal method in Japan.
> There are even models with timers so that the rice will ready for
> breakfast. Did you find many people in Japan who used mystical,
> traditional pot cooking?

Not one.

Anyone know if any of these would be good?

http://www3.sears.ca/webapp/wcs/stor...ctId=157837113

http://www3.sears.ca/webapp/wcs/stor...ctId=157706804

http://www3.sears.ca/webapp/wcs/stor...ctId=157708449

http://www3.sears.ca/webapp/wcs/stor...ctId=157841084
"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

On Wed, 1 Sep 2004 16:15:08 -0400, "Weez"
> wrote:

>Anyone know if any of these would be good?
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157837113
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157706804
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157708449
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157841084

I wouldn't buy any of them. You may get a good one, but many cheap US
ones like the B&D are prone to some scorching.
I would stick to Japanese brands like: Zojirushi. Panasonic. Tiger or
National. The "fuzzy" electronic brain ones may be overkill unless
you need to make different types of rice (sushi, long grain, short
grain, brown, for example) or will often keep rice warn for over an
hour/

The article at http://gourmetsleuth.com/howtoselectaricecooker.htm
should be helpful regarding features.
Price can range from $35 to $200+
Good luck

_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

On Wed, 1 Sep 2004 16:15:08 -0400, "Weez"
> wrote:

>Anyone know if any of these would be good?
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157837113
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157706804
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157708449
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157841084

I wouldn't buy any of them. You may get a good one, but many cheap US
ones like the B&D are prone to some scorching.
I would stick to Japanese brands like: Zojirushi. Panasonic. Tiger or
National. The "fuzzy" electronic brain ones may be overkill unless
you need to make different types of rice (sushi, long grain, short
grain, brown, for example) or will often keep rice warn for over an
hour/

The article at http://gourmetsleuth.com/howtoselectaricecooker.htm
should be helpful regarding features.
Price can range from $35 to $200+
Good luck

_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

or this one?

http://www.canadiantire.ca/assortmen...rtment=primary


"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for
cooking
> rice), try using a stove top recipe. Did it that way for months
when living
> in Japan before I finally broke down and bought a National rice
cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice
cooker.
>
>
>

I don't know a lot of Japanese people but those who I have asked
assure me that an automatic rice cooker is the normal method in Japan.
There are even models with timers so that the rice will ready for
breakfast. Did you find many people in Japan who used mystical,
traditional pot cooking?


--
James V. Silverton
Potomac, Maryland, USA

Anyone know if any of these would be good?

http://www3.sears.ca/webapp/wcs/stor...ctId=157837113

http://www3.sears.ca/webapp/wcs/stor...ctId=157706804

http://www3.sears.ca/webapp/wcs/stor...ctId=157708449

http://www3.sears.ca/webapp/wcs/stor...ctId=157841084
"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

or this one?

http://www.canadiantire.ca/assortmen...rtment=primary


"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

Have you tried just using a pot on a stovetop? This rice might not work well
in the microwave. If people have been able to make sushi rice in pots on
direct heat for centuries, it might work in your kitchen too.
But less snarkily- some foods don't microwave very well. For instance,
bacon never really gets crisp but other meats work well in microwaves. Try
either the stovetop or a rice cooker- which again uses direct heat.


"Vicky =^,,^= cat" > wrote in message
...
> And before someone asks, yes, I did check the FAQ ;-)
>
> Anyway...
>
> I'm having a hard time cooking the rice, I'm running out of patience
> andideas and I could really do with some kind help!
> I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> Japanese friend who buys the same brand. I wash it before cooking it to
take
> most of the 'dusty' starch away; then I cook it in a rice steamer for
> microwave according to instructions (which work well with other types of
> rice) or, occasionally, in a normal pan with water on the hob.
> Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> greatly affecting the quality of the sushi rolls I make with it. Today I
> tried to rinse it under the tap, but the final result is still far from
> perfect. This problem seldom rises if I use ordinary rice.
> Any suggestions? What am I doing wrong?
>
> Thanks muchly for your time and help,
>
> Victoria (from London)
>
>

"Tea" > wrote in message
...
> Have you tried just using a pot on a stovetop? This rice might not work
> well
> in the microwave. If people have been able to make sushi rice in pots on
> direct heat for centuries, it might work in your kitchen too.

Yes, as I said in my post, I do occasionally cook it in a pot on the hob,
with no remarkable difference.

> But less snarkily- some foods don't microwave very well. For instance,
> bacon never really gets crisp but other meats work well in microwaves. Try
> either the stovetop or a rice cooker- which again uses direct heat.
>
>

Thanks to ALL who replied, you've helped greatly. The final decision, for
those curious, is... I'm definitely going to buy a rice cooker! It looks
like it'll make my life easier. I love rice; it won't be yet another fancy
kitchen gadget that'll gather dust on the shelf.

Thanks again!

Victoria

"Vicky =^,,^= cat" > wrote in message
...
>
> "Tea" > wrote in message
> ...
> > Have you tried just using a pot on a stovetop? This rice might not work
> > well
> > in the microwave. If people have been able to make sushi rice in pots on
> > direct heat for centuries, it might work in your kitchen too.
>
> Yes, as I said in my post, I do occasionally cook it in a pot on the hob,
> with no remarkable difference.

I'm sorry- I missed that part.

Since that's the case the problem might be in two other places- your heat or
your pot. I doubt that your heat is too high, so it wouldn't be that. With
the pot, it coud be that it's not conducting the heat that well- although
since you have a microwave problem too, it's hard to tell what's what.

I recently bought some very starchy organic Japanese short-grain rice and
the first time I made it, it was a relative mess. I found I had added too
much water, and I ended up with glue.
That could be it also- is the water reacting badly with this rice? Is it too
hard or too soft? You've troubleshot the microwave, the heating element,
and probably the pot- the only thing left is the water. We'll assume the
rice is ok, but something is making it not come out right.
>
> > But less snarkily- some foods don't microwave very well. For instance,
> > bacon never really gets crisp but other meats work well in microwaves.
Try
> > either the stovetop or a rice cooker- which again uses direct heat.
> >
> >
>
> Thanks to ALL who replied, you've helped greatly. The final decision, for
> those curious, is... I'm definitely going to buy a rice cooker! It looks
> like it'll make my life easier. I love rice; it won't be yet another fancy
> kitchen gadget that'll gather dust on the shelf.
>
> Thanks again!
>
> Victoria

If it helps any, a lot of people have found that a rice cooker really makes
a difference when cooking sushi rice. I wish you luck.
>
>

"Vicky =^,,^= cat" > wrote in message
> Thanks to ALL who replied, you've helped greatly. The final decision,
> for those curious, is... I'm definitely going to buy a rice cooker!
> It looks like it'll make my life easier. I love rice; it won't be yet
> another fancy kitchen gadget that'll gather dust on the shelf. Thanks
> again!
> Victoria


You'll wonder how you ever lived without it! Enjoy your new rice cooker!
~ Jayde

OK, so who has a good recommendation for a rice cooker? Source?

--


Keith
__
One nice thing about egotists: they don't talk about other people.
"Jayde" > wrote in message
. net...
> "Vicky =^,,^= cat" > wrote in message
>> Thanks to ALL who replied, you've helped greatly. The final decision,
>> for those curious, is... I'm definitely going to buy a rice cooker!
>> It looks like it'll make my life easier. I love rice; it won't be yet
>> another fancy kitchen gadget that'll gather dust on the shelf. Thanks
>> again!
>> Victoria
>
>
> You'll wonder how you ever lived without it! Enjoy your new rice cooker!
> ~ Jayde

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>> >
> > You'll wonder how you ever lived without it! Enjoy your new rice
cooker!
> > ~ Jayde

Well, I am still using the Panasonic rice cooker that we bought more
than 30 years ago! Many Chinese and Japanese grocery stores have a
selection as do larger home and kitchen equipment places. Even the
simplest seem to work well and the only real difference seems to be
how non-stick is the pot.

--
James V. Silverton
Potomac, Maryland, USA

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>

We use the 10-gou (about cup) Zoujirushi at home.
I'd have no qualms with top Japanese brands like Panasonic, Tiger and others
as well.
South Korean ones made by big companies like Samsung, Daewoo, LG
(Goldstar)should
also be good.
I would avoid the American brand ones (often made elsewhere) as they are
years behind in technology in rice cookers.

Musashi

"Keith" > wrote in message

> OK, so who has a good recommendation for a rice cooker? Source? Keith

I have a Zojirushi rice cooker. I love it - I cook rice quite often, and
never had a problem with it yet! You might want to check epinions.com
and enter "rice cookers" ~Jayde

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>> >
> > You'll wonder how you ever lived without it! Enjoy your new rice
cooker!
> > ~ Jayde

Well, I am still using the Panasonic rice cooker that we bought more
than 30 years ago! Many Chinese and Japanese grocery stores have a
selection as do larger home and kitchen equipment places. Even the
simplest seem to work well and the only real difference seems to be
how non-stick is the pot.

--
James V. Silverton
Potomac, Maryland, USA