Perfect Authentic Japanese –Hawaiian style short grain Rice

Need:

1. A Big bowl. Big enough to hand wash the rice grains to get the starch off, as a sheen off.

2. Short grain rice.

3. Water.

4. Either: A pot to cook the rice with preferable (not necessary) glass lid, so to can see in, OR a rice Cooker.

That’s it. That’s all you need!


Do:

So, how much cooked rice would you like? For two people? Four people?

Let’s go for the four people because if you do this, you will enjoy it and eat it all.

Okay, for 4 people.

Ready:

In the bowl pour 2 cups of raw rice.

Fill the bowl with COLD water till it covers all the rice. More water is fine. But you do not want to make a mess while washing it by hand.
Scoop the soaked raw rice up in your hands and wash it in your hands. Wash it till the water is murky white. Maybe 10 or so times. Pour this water SLOWLY out leaving the rice in the bowl.

You do not have to get all the water out. Most is okay. Refill the bowl with COLD water till it covers the raw rice. Okay, repeat – wash it in your hands till the water is murky. Again about 10 times. Pour this water out, leaving the rice in the bowl. Now pour COLD water over the rice. Lift up the bowl and slowly swirl the rice around. Is it still murky? If so, rewash a third time. If not, then slowly pour this water out to get as much of the water out as possible with out pouring the rice out.

Okay.

In a cooking pot or the rice cooker, dump the raw washed rice using either a MEASURING cup of WARM OR HOT water to wash the rice from the bowl into the pot or using a spatula to get the rice from the bowl to the pot or rice cooker.

You will need in this pot or rice cooker 2 cups of WARM OR HOT water.

If you prefer just a little more ‘fluffy’ cooked rice, you can add one ¼ more cup of water. Never more! But it is absolutely not necessary for perfect authentic Japanese Hawaiian style short grain rice to add this extra 1/4 cup.

If you have the rice cooker, plug it in and turn it on. Wait 15 minutes after the ‘button’ clicks to let you know that it is done.

Okay: Cooking in Pot. Important! If you are going to cook the rice in a pot, you can not leave the kitchen. If you have to do something, anything out of the kitchen do it now.

So you have your pot of raw rice with the water in it. Turn on the heat to medium with the glass cover on. If you do not have a glass cover, leave it uncovered.

DO NOT UNDER ANY CIRCUMSTANCE NO MATTER WHAT IDEA COMES INTO YOUR MIND, EVER EVER STICK ANYTHING INTO THIS RICE WHILE IT IS COOKING –EVER! DID I SAY EVER?

Why? There is a perfect balance while the rice grains are cooking. If you move it a round, you will disturb this balance and your will have hard and soft, uneven cooked rice –yuck! Go ahead, ask me how I know.

When the rice comes to a boil and then when the water has disappeared covering the rice and bubbles are coming from the rice, TURN IT OFF! IF IT IS UNCOVERED, COVER IT NOW AND LEAVE IT COVERED FOR 15 MINUTES. If it is already covered, leave it covered for 15 minutes.

Has it been 15 minutes? If yes, then uncover the rice and slowly mix it, turning it with a rice paddle or wooden spoon.

Enjoy.