Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line
 Cuisines > Japanese cuisine > Search results

How to cook rice

2 1/2 cups (480 g) short-grain rice
3 cups (720 ml) water

1. Wash rice for take away bran as follows; Put rice into the bowl and add plenty water. Mix rice lightly in water and immediately drain (rinse out white water). Then stir as you press rice hard with the palm of your hand. Repeat 3-4 times until water becomes almost clear.
2. Drain rice and leave for 15 minutes. Put rice into the bowl. Add 3 cups (720 ml) of water and leave for 15 minutes.
3. If you have an automatic electric rice cookers, then you only turn on. If you have not, please get next step.
4. Place the pot on stove and cook over medium to low heat for 10 minutes, gradually bringing to vigorous boil; then reduce heat to keep water from bubbling over. Keep boiling for 4-5 minutes; then reduce heat to very low and simmer for a further 15 minutes. Turn heat to high for the last 5 seconds to evaporate excess water, and turn off heat. Let stand and steam for 10 minutes with lid tightly closed.
5. Remove lid quickly, so as not to let drops of moisture fall from lid onto rice, and let steam escape. Wet a wooden spatula and mix rice lightly with folding motion from the bottom up to make it fluffy. Dish out into individual bowls. Cover any rice remaining in pot with cloth and replace lid. If core of cooked rice remains hard, it needs more moisture. Sprinkle with sake (1 tablespoon sake per 2 1/2 cups of rice) and simmer on low heat 7-8 minutes.  
rating: to discuss in forum * ? 
       1-2-3 cheddar broccoli casserole
       10 minute jambalaya Photo
       10 minute souper rice Photo
       15 minute fried rice Photo
       15 minute savory rice pilaf Photo
       Acorn squash in allspice cream
       Acorn squash with apple-cornbread stuffing Photo
       Acorn squash with spiced pecan butter Photo
       Agedashi tofu
       Almond green beans
       Almond rice pilaf
       Aloo palak Photo
       Aloo phujia
       Amaretto carrots
       Amazing asparagus
       Anchovy stir fry
       Anglesey eggs
       Animal crackers
       Apple beet salad
       Apple brown rice stuffing Photo
       Apple butter the easy way
       Apple mallow yambake
       Apple mincemeat crumble
       Apple-cranberry walnut crisp Photo
       Apple-filled sweet potato nests Photo
       Apples with sweet potatoes
       Applesauce rice Photo
       Apricot couscous
       Apricot rice pilaf Photo
       Apricot-glazed sweet potatoes
       Arepas 2
       Arepas 3
       Argentine grilled eggplant
       Argentine style grilled eggplant
       Arizona beans and peppers Photo
       Arizona brown rice pilaf Photo
       Armenian eggplant casserole
       Armenian eggplant dip
       Armenian rice
       Armenian rice pilaf
       Arrabbiata rice
       Arroz con azafran (saffron rice) Photo
       Arroz con leche
       Arroz verde (poblano chile rice)
       Artichoke and kidney bean paella Photo
       Artichoke risotto
       Artichokes and lemon vegetable puree
       Artichokes la polita Photo
       Asparagus au gratin
       Asparagus bundles with tarragon butter Photo
 1  2  3  4  5  6  7  8  9  10 >> 24
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search
Our button:
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback