i /long e/
一 /ichi/ 1. Rinse the rice under cold water about two times. Scrub the rice with your hands.
二 /ni/ 2. Pour 2 cups (260 ml) water into the rice and set for 30 minutes.
三 /san/ 3. Pour the water and rice into a rice cooker or cook in a saucepan on the stove.
四 /shi/ 4. Set the setting to white rice or cover a saucepan and bring to a boil, turn down low and cook slowly until you hear the crawling.
五 /go/ 5. Let it sit for 5 minutes, then fluff with chopsticks or fork.
- rice balls (御握り /onigiri/) stuffed with picked plum or grilled salmon
- make onigiri and spread miso paste on, then grill or sprinkle with sesame seeds
- mix with edamame, green peas, toasted sesame, steamed vegetables, cheese, or whatever you like
- cook with soybeans, adzuki beans, or black beans and make rice pilaf
一 . Rinse the rice under cold water about two times. Scrub the rice with your hands.
二. Add 3 cups (720 ml) water to the rice.
三. Soak for 30 minutes or up to 12 hours.
四. Pour the water and rice into a rice cooker or cook in a saucepan on the stove.
五. Set the setting to brown rice or cover a saucepan and bring to a boil, turn down low and cook slowly until you hear the crawling.
六 /roku/ 6. Let it rest for 5 minutes, then fluff. It can be stored in the freezer.
- sushi dishes
- wrap with a piece of seaweed (私も /nôrē/, eaten cold or warm = great snacks
- rice cakes by pressing down and shape them, can be grilled as well
- as fried rice, like white rice, but with more flavor (use sesame oil)
- a risotto
- a porridge (お粥 /okayu/ ): Cook the rice in a broth, then add ginger, green onions, and some sesame oil, also leftover roast chicken to the congee.
- leftover rice for stuffing in chicken, turkey, zucchini boats, etc.
一 . Rinse the rice under cold water about two times. Scrub the rice with your hands.
二. Add 3 cups (720 ml) water to the rice.
三. Remove 2 Tbs. (30 ml) of water and replace with the saké.
四. Add the konbu and sit for 30 minutes.
五. Cook as for the plain rice (above).
六. Five minutes after the rice is done, remove the konbu.
七 /shichi/ 7. Place the rice on a wooden cutting board.
八 /hachi/ 8. In a small bow, mix the rice vinegar, sugar, and salt, then add to the rice.
九 /kyuu/ 9. Use a flat paddle for cutting the rice grains and lifting them up form the bottom, while fanning the rice with a piece of cardboard. Do not smash the rice. It will take a few minutes.
十 /juu/ 10. Cover with a damp cloth until you are really to use it.
十 一. Do not store in the refrigerator.
Try some of the Asian dishes with "rice":
