So as the title say I don’t have a rice cooker also I believe this is like a sushi rice and I don’t have idea how to correctly handle it?
by Ok_Quantity_5697
8 Comments
DesertTreasureII
Use any cup you have to hand to measure. Put one cup of rice into a pot. Rinse until clear. Soak if desired, but it isn’t strictly necessary.
Fill the pot with one and only ONE measure of water from the same cup you measured the rice with. (Match with the amount of cups of rice you have added if doing more than 1. Ratio is always 1:1.)
Put on medium-high heat until it starts to bubble and you start to see holes forming in the rice.
Pot lid on, turn heat down to low, let steam for 20 minutes.
Done. Fluff with a paddle or fork, add rice wine and seasonings if desired.
Edit: Note this is medium grain and not short grain rice though, as I first thought. But it should work fine. Just be sure the heat is on low so you don’t burn the bottom when steaming!
netherlanddwarf
1. Wash 1 cup per person in cold water. Strain all cloudy water, do this until water is half or quarter cloudy. Takes 5 min+ 2. Put strained/clean rice in pot over stove 3. Add the same amount of water (2 cups rice = 2 cups water) it should cover the rice by a centimeter or so 4. Put on medium heat, put the lid on (do not remove lid) once it boils switch to low heat. 5. Wait 20+ min for rice to complete. Watch for burning smell (lower heat), rice should be nice and fluffy. 6. To make sushi rice you have to do all of the above + create/add sushi su. Im too lazy to type just youtube how it there are a lot of explanations.
Chimpoodle2016
That’s my go to bag. No need to wash as it’s pre-washed
Kencolt706
That brand is my usual go-to rice. There should be stove-top instructions on the bag.
(Or consider spending 20 bucks or so on a cheap rice cooker. You don’t *need* to drop 250 bucks on a Zojirushi wonder machine if you can’t afford that. An inexpensive one can make perfectly serviceable rice.
(Mind you, if you *can* buy one of the higher end cookers and cook a lot of rice, go for it, they’re wonderful.)
venusinfurstattoo
Fluff with mirin and add some scallions and nigella seeds
beachchairphysicist
With love and care
evil_illustrator
If you have a pressure cooker.
Wash rice, if you want to get extra starch off. 1 cup of rice to 1 cup of water.
Cook high pressure for 3 minutes, turn off cooker and don’t use any keep warm functions.
Let sit for 10 minutes. Depressurize if needed then rice should be perfect.
****If you’re making sushi with this, which you can as it’s short grain. Let completely cool.
In a separate container, a bowl, add in mirin, rice vinegar and a little bit of sugar. If you prefer you could also add in hondashi.
Spread out sushi on a large surface like an oven pan. Spread liquid mixture across rice. Don’t stir the rice but fold it over like laundry. Do this a couple of times and it should stick good. Then it’s ready for sushi.
poppybois
There should be stovetop instructions on the back. I have only ever followed those when I use Nishiki and it comes out perfect every time.
8 Comments
Use any cup you have to hand to measure. Put one cup of rice into a pot. Rinse until clear. Soak if desired, but it isn’t strictly necessary.
Fill the pot with one and only ONE measure of water from the same cup you measured the rice with. (Match with the amount of cups of rice you have added if doing more than 1. Ratio is always 1:1.)
Put on medium-high heat until it starts to bubble and you start to see holes forming in the rice.
Pot lid on, turn heat down to low, let steam for 20 minutes.
Done. Fluff with a paddle or fork, add rice wine and seasonings if desired.
Edit: Note this is medium grain and not short grain rice though, as I first thought. But it should work fine. Just be sure the heat is on low so you don’t burn the bottom when steaming!
1. Wash 1 cup per person in cold water. Strain all cloudy water, do this until water is half or quarter cloudy. Takes 5 min+
2. Put strained/clean rice in pot over stove
3. Add the same amount of water (2 cups rice = 2 cups water) it should cover the rice by a centimeter or so
4. Put on medium heat, put the lid on (do not remove lid) once it boils switch to low heat.
5. Wait 20+ min for rice to complete. Watch for burning smell (lower heat), rice should be nice and fluffy.
6. To make sushi rice you have to do all of the above + create/add sushi su. Im too lazy to type just youtube how it there are a lot of explanations.
That’s my go to bag. No need to wash as it’s pre-washed
That brand is my usual go-to rice. There should be stove-top instructions on the bag.
(Or consider spending 20 bucks or so on a cheap rice cooker. You don’t *need* to drop 250 bucks on a Zojirushi wonder machine if you can’t afford that. An inexpensive one can make perfectly serviceable rice.
(Mind you, if you *can* buy one of the higher end cookers and cook a lot of rice, go for it, they’re wonderful.)
Fluff with mirin and add some scallions and nigella seeds
With love and care
If you have a pressure cooker.
Wash rice, if you want to get extra starch off.
1 cup of rice to 1 cup of water.
Cook high pressure for 3 minutes, turn off cooker and don’t use any keep warm functions.
Let sit for 10 minutes. Depressurize if needed then rice should be perfect.
****If you’re making sushi with this, which you can as it’s short grain. Let completely cool.
In a separate container, a bowl, add in mirin, rice vinegar and a little bit of sugar. If you prefer you could also add in hondashi.
Spread out sushi on a large surface like an oven pan. Spread liquid mixture across rice. Don’t stir the rice but fold it over like laundry. Do this a couple of times and it should stick good. Then it’s ready for sushi.
There should be stovetop instructions on the back. I have only ever followed those when I use Nishiki and it comes out perfect every time.