Cooking new-crop rice (pan, rice cooker, water ratio)

Ingredients (2 gō, 3–4 people)

• 2 gō of short-grain Japanese rice (about 300 g)
• Water: in a pan, about 200 ml per gō, so about 400 ml for 2 gō. For new-crop rice, take off 5–10%, that is 360–380 ml.
• In a rice cooker: set the water just below the “2 gō” mark (one gō cup = 180 ml)

Method (in a pan)

1. Put the rice in a bowl, cover with plenty of water and pour the water away at once.
2. Without rubbing hard, stir quickly with your fingers spread, about 20 times. Change the water and repeat 2–3 times.
3. Drain, put in the pan, pour in the water and soak for 30 minutes in summer, 1 hour in winter.
4. Cover and heat on high. When it boils, lower the heat and cook for 10–12 minutes.
5. Turn off the heat and rest for 10 minutes without opening.
6. Cut across with the spatula and turn the rice from the bottom to fluff it.

Method (in a rice cooker)

1. Wash the rice, put it in the bowl and set the water a little below the “2 gō” mark.
2. Soak for 30 minutes in summer, 1 hour in winter.
3. Start normal cooking, or the “shinmai” mode if there is one.
4. Rest for 10 minutes, then fluff by turning from the bottom.

Measuring the water for new-crop rice

• New-crop rice contains a lot of water: with the usual amount of water, it cooks softer.
• The ideal ratio depends on the variety and the equipment; the instructions on the bag come first.
• With an unfamiliar rice, cook it with the usual amount first; if it is too soft, take away 1–2 tablespoons next time.
• Soaking for too long makes the rice too soft.

Tips in France

• Use short-grain Japanese rice, not ordinary long-grain rice: it cooks differently.
• Measure the water in g or ml rather than by the cup for consistent results.
• Choose a pan with a tight lid and do not lift the lid while cooking.