Japanese Cuisine

RICE COOKING

* Types of rice

there are two main types of rice available : white short grain japanese rice, white long grain chienese rice. the taste and texture of cook rice depends on the type and quality of the rice, so you should take great care when selecting it. the best rice to buy for sushi is white, short grain japanese rice. if you are not familiar with rice, go to a well stocked oriental store and buy a package. if the package is see-througt plastic, look for grain that is uniform in size and slightly transparent. another way to get the best rice is to ask a local sushi cheft or someone else who would know about japanese rice.

* Preparation

Rice increases in volume as it cooks, twice to three times depending on the kind of rice you use. if you cook a lot of rice, an automatic japanese rice cooker will make your work a lot easier, so it's a good investment. However, a dutch oven or pot with a fitted lid and good heat distribution will do just us well. as a general rule equal amounts of rice and water are sufficient. but short grain rice grown in california may need a little water ( 1/5 to 1/4 cup ). for regular unseasonsed cooked rice, 1 cup of rice with 1 1/4 cups of water will make moist, fluffy rice, generally cooking 2 cups of rice turns out better than cooking 1 cup.

1. Measure rice carefully.
2. wash rice in a big bowl of water, rub grains gently ; wet grains break easily.
3. Remove any bran or polishing agent. drain off water well. repeat this step three more times or until water is almost clear. 
4. Set rice aside for a least 30 min in summer and 1 hour in winter. this allows ample time for rice to absorb the water.
5. In cooking pot, add rice and correct amount of water, cover with lid.

 * How to cook

1. MEDIUM HEAT UNTIL WATER BOILS : Cook rice over medium heat until water boils. do not bring it to boiling point quickly. if the quantity of rice is large, cook rice over high heat from the beginning, the heat can be carried into the center of rice if cooked over medium heat.
2. HIGH HEAT FOR 1 MIN AFTER BOILING : When the begins to boil, turn heat to high and cook for 1 min, never lift lid while cooking, since the lid might bounce from the pressure of the steam, it is better to place a weight, or some dishes on the lid. rice absorbs enough water.
3. TURN HEAT TO LOW FOR 4-5 MIN : Turn heat to low and cook for 4 - 5 min ( be careful not to overboil ), then the pot begins to steam.
4. THE LOWEST HEAT FOR 10 MIN : Reduce heat to the lowest for 10 min, every grain of rice absorbs water and becomes plump, it is liable to burn, so cook over the lowest heat.
5. TURN OFF AND LET STAND FOR 10 MIN : turn off the heat and rice stand, covered for 10 min, during this 10 min the grains are allowed to ' settle ' and the cooking process is completed by the heat retained in the rice and the walls of the pot.

• AUTOMATIC RICE COOKER : Today rice is cooked daily in practically every japanese household in an automatic electric or gas rice cooker, the automatic rice cooker, an appliance developed in the postwar period, cooks perfect rice. put washed rice in the cooker, add water, there are measure-ment marks in the cooker for water and rice volume, then cover and turn on, automatic controls take over cooking, reducing heat at exact time,and also in some models, the rice is kept warm till needed. cookers come into various sizes, from tiny ones holding only a few cups to large ones used in restaurants, automatic rice cookers, either electric or gas can be obtained at oriental stores.