This tutorial will show you how to cook steamed /boiled rice in a pot on a stove.
I already have a tutorial “How to Cook Steamed White Rice (Gohan) with a Rice Cooker”
but, I received a lot of request for the rice recipe without using a rice cooker, so i made this tutorial.
Rice is the staple of Japan, so most Japanese have a rice cooker at home and we eat rice in almost every meal. Actually, we eat any kind of dishes with rice. Using a rice cooker is convenient, but you can of course use a pot to cook rice, too ;D
Pipitto Konro “ピピッとコンロ” is a gas cooking stove with sensor that does all the heat adjustments automatically! If you have a chance to live in Japan, I recommend to get this stove!!!
http://home.tokyo-gas.co.jp/living/kitchen/conro/lineup/index.html
Note: Japanese rice is short grain rice and gets sticky when it is cooked. So, make sure you don’t use long grain rice because it is drier and doesn’t stick together.
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How to Cook Steamed White Rice (Gohan) in a Pot
Difficulty: Super Easy
Time: approx. 30min
Number of servings: 4 (2 cups of rice)
Ingredients:
2 cups = 320g (11.3oz.) Japanese-style rice
water 440cc
Directions:
1. Measure the rice with a measuring cup and put it into a bowl. Use the measuring cup for Japanese rice (you can get it at a Japanese grocery store) or measure 320g (11.3oz.) rice.
2. Wash the rice with cold water. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. Then drain.
3. Place the rice in a pot and add water. Let the rice soak in the water at least 30 minutes.
4. Without a lid, set on high heat and boil. When the rice starts to boil, stir and cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil). Then set to low heat and let it simmer for 10-15 minutes until water is absorbed and rice is cooked – you can quickly peep into the pot and check.
5. When it’s done, do not open and let it steam for about 15 minutes. If you like “Okoge” which is the burned rice left in the bottom of a rice cooker, turn the heat to high and turn off (and steam for about 15 minutes) when you hear the crackling noise.
6. Toss the rice lightly with a spoon or a rice paddle so that it is fluffed a bit but still clumps enough to be picked up with chopsticks.
7. Serve!
↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post.html
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Enjoy 😀
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