Rice, Japanese Style

My son, Rowan, brought this recipe home in 1990 after he had been given home hospitality while on a scout visit to Japan. Thank you, Emiko. The family have become good friends.
1 lb 450 gms Kokuko Rose rice, found in Asian grocer’s shops
(1 lb 450 gms Thai or American long-grained rice will do instead)
Put the rice in a bowl and add water to cover it generously. Wash the rice well. When the water is milky pour it off. Repeat until the water is clear. Drain the rice in a sieve and allow to stand for 30 minutes, to absorb the water clinging to the grains.
Put the rice in a pan and add 1 pint 600 mls of water and bring to the boil. Cover and turn the heat down low. Cook for 20 minutes. Turn the heat up high for 30 seconds and then off. Let the pan rest for 15 minutes undisturbed.
This amount of rice will serve 6 to 10 people depending on their appetite and the main meal served with it.
It will keep in an airtight container in the refrigerator for a week.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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