Kev

I love rice.

But not just any rice, Japanese rice. For some reason, I just love it. I think it has something to do with the fact that I just love Japanese food: sushi, sashimi, miso, soba, rice, etc. The thing that makes Japanese rice Japanese rice is that it is a short grain rice, versus our usual long grain. This gives it its unique sticky behavior.

Over break, I got a rice cooker from my grandparents, and now every night, I make rice. I prefer the Nishiki brand rice, which is imported from Japan. Rice is a great alternative to Ramen noodles, and provides high protein returns for the amount of rice consumed.

After cooking it nearly a hundred times, here is the recipe for Japanese rice that I find to work quite well.

1. Rinse the rice in your rice cooker bowl or some other bowl by swirling water around, draining, refilling, swirling, draining, repeating that process until the water you are pouring out is clear.
2. Measure 1 cup and a hair more than a teaspoon water to every 3/4 cups rice.
3. Let the rice soak for at least 40 minutes, longer is better.
4. After soaking, cook the rice in your rice cooker.
5. When the cooking is complete, then let the rice steam for at least 10 minutes. The longer you steam it, the drier it will be.
6. Take the rice out of the cooker and shape/serve however you please.

I know you think I am weird, but before you think such thoughts, maybe you should try it.

A fresh batch of my Nishiki rice with some black sesame seeds on top.