In Japan, there are many people who delve into the knowledge of various kinds of rice, and it is no wonder that the rice cookers produced there are famous all over the world.
From various rice-washing methods to soaking procedures, not to mention the control of heat during cooking.
There are many popular theories and practices, the pursuit of the purpose is to make a pot of rice that is self-sufficient, can stand all on its own, without needing anything else to make it delicious.
The most direct feature of perfect rice is “Silver Light”.
The rice has distinct grains, the surface is sparkling with enthusiasm, the rice is soft and tender, and the texture is full of elasticity, which makes people happy.
The most worry-free way to cook rice is to buy a satisfactory rice cooker. Unfortunately, it is only after you have used it that you know that there is no “one method” to cooking rice: different types of rice have different requirements for cooking, and different brands of rice cookers cook rice differently.
Japanese-style rice is made of short rice (glutinous rice), soft and elastic, and the texture is more sticky. The other extreme is Indian rice.
The cooked rice will spread out automatically on the plate, which is perfect with curry, but It is more difficult to make sushi or rice balls.
The production of Japanese-style rice can be selected from Japan’s rice, northeastern rice (to buy rice in Northeast China with specific origin, if it is only generic northeast rice, quality is not necessarily superior to ordinary rice.) or Taiwan-made rice is also a good choice.
When it comes to cooking rice, many people will focus on choosing expensive rice cookers or buying expensive rice, often overlooking an important detail: washing the rice. I remember that when I was cooking, my grandmother scoured and scoured the rice, and then placed it in the bamboo basket for a while before cooking.
Since the 1980s, there has been a popular saying in China that washing the rice can’t be done more than two times, otherwise, the rice will lose nutrients.
This argument has affected at least one generation. Many people are rushing to wash the rice into the heating process.
B vitamins are mainly contained in the rice bran part, and are completely peeled off during the rice milling process. Therefore, the B vitamins contained in white rice are very low.
For example, the vitamin B1 content is only 0.07 mg/100 g, and one person needs to eat 1.7 kg of rice to meet their daily needs (1.2mg), and the B-vitamins of the brown rice that retains rice bran are relatively high, but it is unfortunate that it is difficult to accept over white rice.
Fortunately, there are other sources of B vitamins, such as pork, eggs, cauliflower, oranges, etc., and the B vitamins in the fortified flour are also many times higher than the white rice. Therefore, the impact of washing the rice on the B vitamins is minimal.
Below I will talk about how to use the ordinary pot to cook the perfect rice. The requirement for the cooking pot is that the bottom of the pot should be thicker, so that the heat is relatively uniform, it is not easy to stick the pot, and it is better to use a glass lid to facilitate observation of the inside.
Compared with rice cookers, cooking rice with ordinary pots can better control the cooking parameters, and more importantly, save a lot of money!
List of ingredients (4 servings):
- 1) Short rice: 400g
- 2) Water: 620 grams. It is best to use filtered or distilled water in areas with poor water quality.
how to make Chinese white rice:
Step 1: Take a 20-centimeter, thick-bottomed, soup pot and measure 400 grams of short rice.
Step 2: Cooking the perfect rice requires two important details. The first is the washing of the rice and the second is soaking. Washing is used to remove the starch granules on the surface of the rice grains.
It can make the cooked rice softer, the granules are distinct and lustrous, and the odors attached to the rice grains can be removed. The purpose of soaking is to control the taste of the rice grains. The longer the soaking time, the softer the texture. Add enough water to the pot and gently stir it by hand.
Using the palm of your right hand facing down, the fingers will be half-bent, and the rice will be quickly and briskly stirred with your fingertips. This process is called ” Milling rice.” The force in the process of grinding the rice must be appropriate.
Do not force the rice directly. The grain should be rubbed gently to avoid damage to the rice. After stirring for 30 times, it is rinsed with water, and the water was filtered off to complete a grinding process. It takes three times for the milled rice to be stirred a total of 90 times.
Step 3: After the last milling, rinse with water 2-3 times until the water is almost clear and then filter out the water.
Step 4: When it comes to soaking, everyone will think that it is soaked in water. In fact, this is not the case. The rice is left in a strainer to rid it of excess water as it soaks up the surface water.
Step 5: The residual moisture on the surface of the rice grains (60-70 g of water remaining on the surface of 400 g of rice grains) will gradually soak in the rice grains, and the rice grains will gradually change from translucent to milky white. The soaking process takes 30 minutes.
Step 6: After the soaking, pour the rice into the pan and pour in water to make the total weight of the water and rice reach 1020 g (400 gm + 620 g water). It is best to use filtered water or distilled water to further enhance the flavor of the rice.
Step 7: Put the pot on the stove, turn one the heat, and start timing. After about 6 minutes, the pot starts to boil, and the bubbling area quickly spreads to the bottom of the pot, and then a lot of foam will appear. Place the lid on the pot.
If the foam does not stop (the time for the water to heat up is 7 minutes and 30 seconds), move the pot to the smallest burner of the stove and heat it with minimum heat. After lowering the heat, the foam will gradually dissipate.
At this time, the rice grains in the pot have begun to swell and expand. There are many crater-like passages on the surface of the rice.
These channels are very important for the uniform heating of the rice, which allows the water vapor to rise smoothly from the bottom of the pot to the surface, ensuring that the whole pot of rice is consistent. After moving to low heat, the heating time is 15 minutes, then turn off the heat for 10 minutes.
Step 8: Finally, open the lid, use a spatula to scrape down the inner wall of the pot, and turn the rice several times. The purpose of this is to release the water vapor. Otherwise, the water vapor will make the rice soft and will collapse.
Step 9: If you want to further enhance the elasticity of the rice, you can use a fan to force the air to flow.
This is also a necessary procedure for making sushi rice. When the temperature of the rice drops to a temperature slightly higher than the body temperature, the rice is finally finished, so you can enjoy it at any time!
1. The heating time of rice is related to the firepower of the stove. If the time is longer than 7 minutes and 30 seconds, it is necessary to shorten the heating time over low heat (making it less than 15 minutes). If the water boils fast, it is necessary to extend the low-heat time properly. (to make it greater than 15 minutes).
2. Some rice may have taken some practice getting right, and the number of “milled rice” must be increased until a satisfactory flavor and texture are obtained.
3. Too much rice should not be cooked at once. If there is a large group in the family, it is necessary to use a larger pot to ensure that the surface and the bottom of the rice are exactly the same.