Japanese rice
Proportions
Fushinon rice, medium grain - 1 cup
Water - 1.5 cups
Salt - 1 teaspoon
How to cook Japanese rice
1. Rinse the rice.
2. Cover the rice with water and leave for 15 minutes.
3. Put a saucepan with rice on the fire, cover the saucepan with a lid and cook for 12 minutes: until boiling over high heat, then 2 minutes on high heat and 10 minutes on low heat.
4. Turn off the heat, do not open the pan for another 20 minutes, so that the rice is infused. Stir the rice until it is evenly fluffy and light.
Fusofacts
The most "Japanese" rice variety - "Fushigon", was grown by Japanese breeders specifically for easy use in national recipes. Due to its similarity with round grain rice, it is often misused - only if you look closely you can see that Japanese rice has a short, but still medium grain.By the way, many dishes we are used to are already inextricably linked with rice, although real Japanese rice is practically not represented on the shelves of Russian stores. The Russian analogue of "fushigona" is "japonica" rice, the American counterpart is "nishiki". Meanwhile, the Japanese way of cooking rice will make any medium-grain rice original.
Real Japanese rice needs to be boiled in the rice cooker... In the pan, to minimize the evaporation of water, it is additionally recommended to cover the pan with foil.
In the classic version of cooking rice in Japanese style, seasonings and salt are added only at the end of cooking.