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Koshihikari (short grain white) rice, cooked in the Japanese tradition

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For this recipe we recommend Randall’s Koshihikari Rice, an Australian grown short-grain sticky rice that has an incredible texture and flavour that lends beautifully to Japanese cooking.

This recipe is scalable depending on how many servings you need to make, and produces a rice that is fragrant and sticky, yet firm. Using the correct ratio of water to grain is paramount to producing the right flavour and texture. Don’t be discouraged by the various stages, which may seem unwarranted for something as simple as cooking rice. We assure you that it really is very simple and comes naturally after you’ve made it once or twice. And anyway, the fuss is totally worth it.

 

Ingredients

Randall’s Koshihikari Rice, or another Australian grown short grain white rice

Filtered Water

 

Ration of Water to Rice

If measured by weight (g) — 1.3 times weight of rice

If measured by volume (ml) — 1.1 times volume of rice

 

Method

Measure out rice into an appropriate sized saucepan and rinse it in cold water, repeating until the water is clear. This is best achieved by filling saucepan with water, then gently swishing the water around with your hand, polishing the grains with your fingertips, then draining and repeating (about 3 repeats). Time permitting, let the rice drain in a fine sieve for 30 minutes. 

 

Soak the rice in water, measured according to the above guide, for a minimum 20 to 30 minutes — or soak overnight. 

 

With the lid on, turn your burner to the highest possible heat setting until the pot reaches boiling point and you notice steam trying to escape, at which point, turn the burner down to the lowest heat setting and cook for exactly 5 minutes.

 

Set the pot aside for 10 to 20 minutes, allowing the rice to steam a little further and become firm. It’s important that throughout cooking and steaming process that the lid is never lifted from the pot, as this steam helps to cook the grains perfectly, slightly sticky in texture.

 

Thank you to Chika (who hails from Tokyo) for teaching us this most-satisfying staple recipe. She lovingly describes foods that go well together as being friends (“Miso and rice are best friends!”) and we really resonate with that.

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